One of Britain’s best-known chefs, Mark Hix MBE, is heading into HMP Brixton this July to launch his new role as a Culinary Ambassador for The Clink ChaRIty.
On July 16, he’ll be collaborating with Clink chef trainers and students to host a special one-off dinner inside The Clink Restaurant.
The evening will feature a bespoke, produce-led menu celebrating seasonal British ingredients - cooked and served by people in prison who are training for careers in hospitality.
about mark
Mark is a prominent English chef, food writer, and restaurateur, celebrated for championing traditional British cuisine and seasonality.
he has built a career on championing seasonal British produce, coastal simplicity, and a no-nonsense approach to great ingredients. But what truly sets him apart is his ability to blend fine-dining pedigree with a genuine passion for community, sustainability, and purpose.
In 2017, he was awarded an MBE for services to hospitality, recognising not only his contribution to British cuisine but also his impact on food education and sustainability.
In 2025, he took on a new role as culinary director for The Clink Charity which trains people in prison for careers in hospitality.
This is the first in a new series of chef-led events supporting The Clink’s incredible work in rehabilitation through food, skills, and opportunity. The programme offers hands-on training, real qualifications, and a second chance - with a proven record of reducing reoffending and setting graduates up for success in professional kitchens.
ABOUT THE CLINK
Founded in 2009, The Clink Charity is an organisation dedicated to reducing reoffending rates by providing prisoners with vocational training and support in the hospitality industry.
The charity's five-step programme - recruit, train, support, employ, and mentor - ensures that participants receive comprehensive support during their sentence and after release.
The Clink operates several restaurants open to the public, including locations at HMP Brixton in London and HMP Styal in Cheshire.
written by abi kinsella
