The Clink Charity has welcomed Daniel Galmiche, chef, writer and regular BBC Saturday Kitchen guest, as Group Sustainability Ambassador.
The Michelin-starred chef will support the work of the charity in reducing reoffending rates and provide prisoners in training with educational workshops to expand their hospitality knowledge and experience further.
Galmiche is a long-standing supporter of charity, having held his first training session at The Clink Restaurant at HMP Styal in Cheshire in April to create a celebratory lunch to mark a hugely successful first year for the restaurant.
The chef has since returned to The Clink Restaurant at HMP Brixton in London for a fundraising dinner in partnership with The Institute of Directors, and more recently a Chaîne des Rôtisseurs dinner held at HMP Styal in October.
The new role will see Galmiche delivering improvement in the standards and the skills of the chefs in training, ensuring the maintenance of The Clink’s well documented success in reducing re-offending rates.
Galmiche is well-invested in fresh tasting foods and cooking methods, embracing his role as a sustainability ambassador to the Norwegian Seafood Council. He helps develop recipes and product knowledge whilst introducing beautiful sustainable fish into the retail sector.
He is passionate about using ingredients from local and sustainable sources, and has expressed a keen interest in The Clink Gardens, The Clink’s horticulture programme currently in operation at HMP Send, Surrey.
With four prisoner training restaurants currently in operation across Her Majesty’s Prison Estate, alongside The Clink Gardens and Clink Events, the charity is on track to achieve its target of 20 prisoner training projects in operation by the end of 2020.
All four restaurants and Clink Events boast a three-star Food Made Good rating from the Sustainable Restaurant Association.