The entrance to the Clink Restaurant, Cardiff |
From the moment we walked in the door, the welcome was warm and friendly. My coat was taken and we were kindly escorted to our table, which was only one of about ten. Which along with the modern and luxurious decor, was part of what added to the great atmosphere. Making our choices from the set menu was no easy task as everything sounded enticing. But our waiter was on hand to make recommendations or to explain the key ingredients of the dish.
My starter of asparagus |
Each course arrived in a timely fashion, and resembled something from the MasterChef kitchen. But the aesthetic appeal also matched the taste of the dishes, which were so full of flavour! I had the asparagus to start which was crisp, fresh and flavoursome, followed by crab cakes which were really light, with a hint of chilli for spice.
Chicken wrapped in parma ham and potato rosti |
For the main course I enjoyed a hearty portion of chicken wrapped in parma ham with potato. Then for dessert I had the rich and velvety smooth chocolate ganache, with chilli jelly. Which I had never tried before, but the flavour combination was exquisite. We then completed the meal with teas and coffees, accompanied by handmade truffle chocolates.
Chocolate ganache, chilli jelly and meringue |
The fine dining experience that we received at the Clink Restaurant was incredible. But so is the work that the charity behind the concept does to train prisoners in the field of food catering, in order to provide them with new opportunities upon completing their prison sentences. 87.5% of prisoners who take part in the scheme do not go on to reoffend again, which is testament to this 'dining experience that delivers change'.
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