Standex Food Service Equipment has supplied three BKI CombiKingTM ovens to The Clink Restaurant at Her Majesty’s Prison (HMP) Cardiff.
The kitchen, which opened in September 2012, was designed by Gloucester based FCSI professional member Hepburn Associates, who also managed the installation. It incorporates equipment donated or subsidised by several FCSI allied members, as part of a £600,000 investment.
The Clink Restaurant at Cardiff is the second of its type, following the lead of the initial venture at HMP High Down in Surrey. Run by the Clink Charity, the 96 cover restaurant at Cardiff is open to the public, offering classical cuisine with an emphasis on fresh local ingredients, including meat, poultry, vegetables and fruit produced at nearby HMP Prescoed.
The restaurant’s kitchen is staffed by category D prisoners from HMP Cardiff and HMP Prescoed, serving the last six to eighteen months of their sentences. Over thirty inmates work at The Clink Restaurant at any one time, receiving training from professional chefs, whilst working towards their City & Guilds’ NVQs in Food Preparation.
Other prisoners are trained in front of house and cleaning roles, to achieve appropriate qualifications. The Clink’s aim is to deliver highly trained ex-offenders into the hospitality sector, providing them with genuine career opportunities. Once released, prisoners are placed into the ex-offender career mentoring scheme, supported and run with the help of hospitality education charity, Springboard.
Standex FSE supplied two six and one ten grid gas fired BKI CombiKing ovens. Each oven incorporates digital controls, with the capacity for pre-set programmes, for ease of operation. The CombiKing models also feature an integrated spray hose for ease of cleaning and spotless oven chambers at the end of service.
Founder Trustee of the Clink Charity and Director of Operations at both Clink Restaurants, Al Crisci, reported that the CombiKing ovens’ versatility, simple programming and ease of operation makes them ideal for a training kitchen. He stated: “The ovens look good, which is important in an open kitchen, where the equipment is visible to diners.”
He added: “Standex FSE’s Development Chef, Darren Massey, has been invaluable in providing our students with one-to-one product training, helping us to realise the full potential of the combi ovens.”
For further information:
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