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A taste of summer at The Clink Restaurant at HMP Brixton

The Clink Restaurant at HMP Brixton has launched its brand new menu to the hungry diners of London this week, showcasing fresh summertime flavours and a range of techniques and skills the prisoners in training are learning as part of the City and Guilds NVQ syllabus.

Diners can expect to find vibrant dishes such as crab salad with mackerel tartare, cucumber and avocado mousse to start, followed by pan-roasted quail and quail scotch egg with sauté new season potatoes, savoy cabbage and white onion purée.

With crops aplenty at The Clink Gardens at HMP Send and HMP High Down in Surrey and a commitment to local, seasonal sourcing the new menu highlights the best produce available in England this summer.

Alongside delicious meat and fish dishes the menu also provides creatively crafted vegetarian options such as goats’ cheese, tomato and basil ravioli with spiced tomato consommé also joining the summer line-up.

Desserts delight as always at The Clink Restaurant with chocolate mousse, salted caramel sauce and peanut brittle crunch as well as peach parfait served with orange infused crème anglaise and a salad of peach and mint adding a light and fresh finish to your meal.

The Clink Restaurant at HMP Brixton opened in February 2014 and has since received rave reviews, ranking in the top 50 restaurants in London out of over 17,000 for the last six months. The restaurant trains up to 30 prisoners at a time to gain NVQs in food service and food preparation whilst working in a true to life kitchen and restaurant environment and aims to release 50 highly qualified trained and qualified graduates into employment each year.

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