OK, so Sutton isn't London, but it's not far away and surely worth the trip down there just to say you've been 'inside'.
The actual press release I was sent is about The Clink joining the Sustainable Restaurant Association.
I love Stephen Fry's quote below:
The Clink restaurant at HMP High Down, Sutton has joined the Sustainable Restaurant Association (SRA) with the intention of increasing its own and others environmental awareness levels.
Stephen Fry, actor, writer, journalist, comedian, television presenter and film director, kindly offered to cover the joining fee, supporting and believing in the vision of The Clink.
He comments: “This is the perfect marriage of two of my great loves - the rehabilitation of offenders and great, sustainable food. I am delighted to help the Clink become a member of the Sustainable Restaurant Association.”
The Clink, a registered charity and training restaurant for prisoners is already aware of its impact on the environment and sources the majority of its ingredients locally.
All the meals in The Clink are prepared and served by prisoners. This is part of the prison's efforts to rehabilitate offenders, giving them the skills and experience to get jobs and not to reoffend on their release.
Chris Moore, Chief Executive at The Clink comments: “Joining the Sustainable Restaurant Association was the logical next step for us in our mission to be more committed to a sustainable future. The SRA provides us with all the support and positivity we need to be as environmentally responsive as possible.”
The Sustainable Restaurant Association is a national not-for-profit membership association, providing restaurants with advice and support to help them navigate the whole spectrum of sustainability issues, with the aim of making UK restaurants global leaders in sustainability.
Simon Heppner, SRA managing director said: “We are delighted to welcome The Clink as a member. Inclusivity is the SRA’s watchword. It’s not a restaurant’s reputation, location or size that matters, but its commitment to become more sustainable, and the Clink clearly has that. We are immensely grateful to Stephen Fry whose generosity has made this partnership possible.”
Any restaurant, whether part of a chain or independent, can become a member of the SRA providing they are willing to abide by the views set out by the association and commit to at least three new sustainable activities whilst they are a member.
By becoming a member The Clink is showing not only current customers but also new ones its dedication to making positive changes to the environment and to society.
Book a table at: www.theclinkonline.com