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The Clink Ball
A
n evening of fine food
and fun entertainment in
early January saw The Clink
Charity Ball raise over
£40,000 for the innovative
prisoner rehabilitation
initiative. The evening
involved 90 catering college
students, 24 Clink graduates
and 12 Centrepoint students
all cooking and serving a
delicious meal to the 450
guests.
Held in association with venue
partner Royal Lancaster London
on Hyde Park, the outstanding
menu was developed by four
renowned chefs including
Saturday Morning Kitchen
regular Adam Byatt, Great British
The Kitchen Brigade.
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THE LONDON & UK DATEBOOK
L to R: Chefs Michael Coaker and
Brian Turner.
Students also assisted with front-of-house service.
Menu winner Adam Simmonds,
television favourite Brian Turner
CBE and head pastry chef at
Royal Lancaster London, Steve
Penny. Each of the chefs were
ably assisted by students from
University of West London,
Lambeth, Bromley and
Westminster Kingsway Catering
College.
The evening started with a
Champagne reception with
delicious canapés created by
The Clink Events and served by
Centrepoint students. Following
the four-course dinner, Brian
Turner led an auction which
included such exciting lots as a
coaching session with Sophie
Whitworth of Swim to Live, the
chance for two people to be in
the audience at BBC1 Saturday
Kitchen, a round of golf for four at
the New Zealand Golf Club in
Surrey, an overnight stay for two
in a junior suite at The Ritz Hotel
and use of the Wates box at
Ascot in February.
The Clink Charity represents a
genuine opportunity for change.
Each prisoner who works in a
Clink Restaurant studies for
accredited NVQs in food
preparation, food service and
cleaning. While working in a Clink
Restaurant, prisoners gain
experience within an exciting,
operational business and receive
in-depth guidance to find full-time
employment within the hospitality
industry once released.
www.theclinkcharity.org
@TheClinkCharity