There is a sign near the entrance of the Clink gourmet restaurant in Sutton that tells diners to maintain a high state of alert.

Fortunately, the words are not a warning of the surprises to be found in the excellent braised lobster or the tempura broccoli spears.

They are a stark reminder that the Clink, for all its mood lighting and extravagant interior decor, is housed within the walls of High Down Prison.

Last week the Sutton Guardian was escorted past ringed razor wire as the exclusive eaterie was launched as a community charity initiative.

All the profits are now being reinvested by Eco-Actif Services, a social enterprise in Carshalton, into helping prisoners find jobs on their release.

It means more inmates will be able to follow the path of Francis Martinez, the genial maitre d’, who served five years at the jail until 2007.

After gaining NVQ level three catering qualifications while inside, he found work at a Box Hill hotel before being hired by the Clink three months ago.

He says: “Now I get to go home at night, which is a big difference from last time I was here. The amazing thing about the restaurant is that it gives prisoners the chance to break the cycle of reoffending.

“Sometimes it feels like I’m working for the Samaritans because you have to listen to everyone’s problems, but the level of service the lads give is very good and no different from that you might expect to find in a hotel.”

The Clink, serving up to 1,000 meals a day with locally sourced ingredients, was funded by £370,000 in charitable donations and serves as the staff canteen.

Each day warders can choose between a la carte menu options, such as poached pollack fillet with clams, for £4.50, or cheese souffle omelette, for £3.50.

But, just as importantly, the restaurant has also been developed by High Down catering manager Al Crisci, formerly a chef at the Mirabelle in Mayfair, to host community groups and alter perceptions of prisoners.

Mr Crisci, awarded an MBE for services to the catering industry in June, says: “We get all sorts of employers coming in – hairdressers, builders, lorry drivers – and the restaurant really helps to break down the barriers.

“The image a lot of people have of prisoners is that they are all vicious but most of my staff – with the right guidance and training – could walk into any kitchen.”

“They may even be better than a lot of restaurant staff because we have a zero tolerance policy here: one mistake and they lose their job.

“It is particularly rewarding for them on days like today; seeing people’s faces when they have produced the food gives them a real sense of self-worth.”

The Clink interior features computer controlled lighting, etched glass panels and sleek furniture, handcrafted by prisoners from designs by the Ishoka design consultancy firm in Epsom.

The fine dining concept has been realised so successfully that only the plastic cutlery and absence of wine betray the medium-security setting.

Michelle O’Driscoll, head of security at High Down, says: “Before, we used to have to go to a local cafe for lunch and I’d be constantly checking to see that I had my keys with me. Now I do the same thing here, because I keep forgetting I’m still in the prison.”

The Clink is not open to the public but does take bookings from organisations or individuals committed to helping ex-offenders return to the community. For booking enquiries call 020 7147 6524.

Launch menu

• Vegetable hors d’oeuvre Tempura broccoli spears with cheese salsa Cauliflower tartlet with chilli oil Asparagus mouse Red onion tortilla with red pepper sauce Risotto croquette with curry mayo • Fish course Braised lobster and baby leeks • Main course Slow cooked beef, with red wine, button onions and watercress potatoes • Vegetarian option Goat’s cheese and balsamic tart with beetroot • Desserts Selection of desserts coffee