Famed chef, restaurateur, and food writer Mark Hix will host a one-night-only dinner at Brixton prison’s Clink restaurant in July.
Hix has joined the Clink charity as a culinary ambassador – helping to raise awareness of its life-changing work with people in prison.
The dinner, on Wednesday 16 July at 6pm, is the first a series of high-profile chef collaborations designed to raise both funds and awareness for The Clink.
Hix, celebrated for a bold yet unpretentious cooking style, oversaw top London restaurants including The Ivy, Scott’s, and Le Caprice and opened several much-loved establishments under his own name, including Hix Oyster & Chop House, Hix Soho, Hix Tramshed, and Hix Oyster & Fish House in Lyme Regis.
He is the author of more than a dozen cookbooks with a commitment to regional food traditions and sustainable sourcing that has made him a respected steward of British culinary heritage.
Hix will collaborate with Clink chef trainers and student participants to develop a bespoke, produce-led menu. Diners will not only experience his signature cooking style but also witness how hospitality can provide purpose, structure, and transformation within the prison system.
“With all that’s happening on the global stage, it’s easy to overlook the vital work charities like The Clink are doing right on our doorstep,” said Hix.
“For me, cooking has always been a lifeline – it breaks down barriers, it nourishes and nurtures us in so many different ways and can provide purpose and structure.
“As a disillusioned kid growing up in the South West, it was a cookery teacher at college who opened my eyes to the creativity of cooking.
“That experience changed my life. Hospitality has given me great opportunities, helped me forge life-affirming relationships, and given me creative fulfilment.
“I’m honoured to support The Clink and hope this dinner is just the beginning.”
The Clink charity runs innovative training programmes inside UK prisons, offering participants professional qualifications, real-world restaurant experience, and structured support to secure employment after release.
Its restaurants, including Brixton, are open to the public and staffed by students working towards hospitality careers as part of their rehabilitation.
Clink graduates are significantly less likely to reoffend, with many going on to successful roles in top kitchens, hotels, bakeries, and cafes.
“We’re enormously excited to welcome Mark to Brixton,” says Simon McKinnon-Brahams, restaurant manager trainer at The Clink.
“He’s one of the UK’s most respected chefs and shares our belief that food can be a powerful force for good. For our students, this will be an unforgettable learning opportunity.”
This is the first in a rolling series of chef-led dinners at The Clink Brixton, with further events planned through 2025 and 2026, featuring some of the UK’s most celebrated culinary talents.
Tickets from:https://www.tickettailor.com/events/theclinkcharity/1742743
