Taking place on 28 September at the five-star St David’s Hotel in Cardiff Bay, the four-course menu will be created by executive chef Martyn Watkins, who will be supported by Clink chef Sebastian Vanoni and 10 other Clink graduates on the night.
As well as being greeted with a glass of Champagne, there will also be a selection of wines, donated by wholesaler Booker, and a menu comprising of all British and locally-sourced ingredients where possible.
Funds from the event will support the charity’s work in reducing the reoffending rates of ex-offenders through hospitality training, education and work-based experience, and will add to the £30,000 that The Clink Charity Ball raised in January and its £10,000 prize fund for winning the Centre for Social Justice Award in March.
Commenting on the event, chief executive of The Clink Charity, Chris Moore said: “In 2017 we have worked hard to establish new and engaging ways to raise funds for the charity and offer additional hands-on experiences for our trainees and graduates to learn from.
“We are extremely grateful for the ongoing support of the public, our suppliers and business supporters and we’re delighted to be able to celebrate our work and achievements with the people of Wales at this special evening of fine food and fundraising.”
Martyn Watkins, executive chef at The St David’s Hotel, added: “I was thrilled when Chris and the team asked if I would take part and create a menu for The Clink’s Cardiff fundraiser. The variety of projects run by the charity each year is astounding and it’ll be a real pleasure to work alongside the graduates on the evening to see what they can bring to the table.”
To purchase tickets at £75 per person or £700 for a table of 10, email cardiff@theclinkrestaurant.com.