The Clink Ball
An 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 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.