The Clink at HMP High Down, a 92-seat restaurant which provides a real working environment for prisoners, has been given the three star rating after impressing in areas of sourcing, environment and society.
The restaurant sources more than three quarters of its vegetables from within the prison walls and all food waste is composted. In addition, rainwater is harvested, efficient dishwashers are used and the staff are trained in sustainability.
The Clink chief executive Chris Moore said: “The SRA has provided us with great support and positivity throughout our journey to become as environmentally responsive as possible and their recognition of our focus on sustainability, from the food we prepare to the behind-the-scenes operations, is something we are incredibly grateful for.”
Conor McGlone