Sterling Foodservice Design has completed the design and overseen the fit-out of the fourth branch of prisoner training restaurant, The Clink.
Located at HMP Styal, the first female institution to develop a Clink facility, the new outlet is in a de-consecrated 100 year old chapel.
The Clink is a charity which establishes a commercial kitchen and restaurant either within a prison or separately, whereby selected inmates are professionally trained to cook for or serve the customers with the goal of acquiring educational qualifications.
FCSI member Andrew Powis and his wife Elaine, both MDs of Sterling, were appointed along with their team to design fine dining catering facilities and a non-alcoholic bar at this new site. The chapel required a large amount of planning to ensure the open plan kitchen and associated services within a limited floor space, including a mezzanine floor with staff facilities, could be accommodated without harming the historic decorative features and mindful of all current legislation.
C & C Catering Equipment was tasked with the supply of the fabricated stainless steel tables, sinks and pass counter to Sterling’s specification and also co-ordinating the majority of equipment deliveries and installation.
The open plan kitchen is a signature feature of The Clink’s concept which Sterling further developed into a state-of-the-art facility. All equipment needed to reflect a modern traditional kitchen operation from goods inward, storage, preparation, cooking and dishwashing so that the inmates would be fully prepared for when they gain employment.
Several suppliers have already generously supported the previous Clink projects but Andrew and Elaine Powis approached many who were unaware of the charity’s work and were more than willing to provide their equipment at cost or free of charge. The total equipment kindly provided was in excess of £100,000.00. All contributions will be recognised by being named on a “thank you” board in the restaurant’s entrance lobby as well as on its website.
The equipment includes a Musso ice cream maker, two Sammic sous vide and vacuum packing machines, barista style coffee machine, an Eau de Vie still and sparkling water filter which can be bottled, all of which make The Clink self sufficient.
Sterling specified a Leigh Tec Systems ventilated ceiling in order to provide an unobstructed view across the heated granite/ambient pass to the focal point of the Nayati one piece top cooking suite which incorporates an oven, pasta cookers, fryers, induction tops and gas hobs. This ceiling accommodates a Fireworks fire suppression system which utilises small unobtrusive nozzles in keeping with the concept.
One of the most important elements was the installation of the drainage channels and roll-grids made by Ado-Metal which are anti skid, anti splash and can be rolled up to be put in the dishwasher for sanitisation.
Other suppliers comprised: Adande Refrigeration, Chiller Box, Classeq, Environmental Products and Services, Espresso Service, First Choice Catering Spares, Gram, Hobart, Jestic, Linda Lewis Kitchens, Marco Beverage Systems, Mechline Developments, Meiko UK, Mission Integrated Systems, Monika (UK), P&L Systems, RH Hall, Shelfspan, Unox and Williams Refrigeration.
A training programme involving the suppliers was organised by Sterling in conjunction with the general manager of training and openings which resulted in certificates being issued to the trainees. The restaurant will open to the public on 30 April.