Our People - want change
Liberty Kitchen was an eye opener. It took me on a journey of new tastes, flavours and experiences as well as learning how to be a team member but this is different because we are creating something that was being produced and going out to a market
DG
At the heart of Liberty Kitchen are ‘the men’ - Pentonville prisoners chosen because not only do they love food, cooking and may want to work in catering, take on a Liberty Kitchen stall or set up their own enterprise because they want to change! Each team includes men from different London backgrounds enabling them to contribute to the design and flavour of the Ball no Chain range.
Day to day management of Liberty Kitchen is led by the Founder-Director, Janet Boston, who works closely with the Liberty Kitchen Chef and others to deliver a 12 week training programme with up to 8 men in the staff canteen. Under this supervision each of the men learns the different street food recipes, develops a range of culinary skills, recipes and enterprise ideas. Street food stalls are run by a small team including, ex prisoners, our Pentonville street food associates.
By the time COVID 19 struck, Liberty Kitchen had worked with over 50 men inside the prison. Fifteen of those known to have been released had gone on to work with Liberty Kitchen Some for just a few weeks as they get back on their feet, some for a few months as they consider different options, some for longer as they decide whether they want to do their own street food, something else, or stick with Liberty Kitchen. Nineteen other ex-prisoners have been employed for events or as drivers and increasingly Liberty Kitchen is being approached by men looking for experience as they try to navigate changes to their lives. Going forward Liberty Kitchen is hoping that men who have been transferred to Cat-D open prisons may secure day release to join the outside team; not a pipe dream as two men came from Hollesley Bay to help serve canapés at the annual Longford Trust Lecture.
Strategic direction and extensive pro bono advice/support is provided by a Board chaired by former Lord Chancellor, Charlie Falconer, QC, PC that meets approximately 6 times a year. Its patrons Gina Moffat of Blooming Scent Café and Iqbal Wahhab, OBE both have a long term commitment to helping ex prisoners. 2-3% of Iqbal’s employees have been inside while Gina who now has two cafes has first hand experience of how hard it is to set up a business after serving a sentence. This lived in knowledge is supplemented by input from those working with Liberty Kitchen and others who have managed change.
Day to day management of Liberty Kitchen is led by the Founder-Director, Janet Boston, who works closely with the Liberty Kitchen Chef and others to deliver a 12 week training programme with up to 8 men in the staff canteen. Under this supervision each of the men learns the different street food recipes, develops a range of culinary skills, recipes and enterprise ideas. Street food stalls are run by a small team including, ex prisoners, our Pentonville street food associates.
By the time COVID 19 struck, Liberty Kitchen had worked with over 50 men inside the prison. Fifteen of those known to have been released had gone on to work with Liberty Kitchen Some for just a few weeks as they get back on their feet, some for a few months as they consider different options, some for longer as they decide whether they want to do their own street food, something else, or stick with Liberty Kitchen. Nineteen other ex-prisoners have been employed for events or as drivers and increasingly Liberty Kitchen is being approached by men looking for experience as they try to navigate changes to their lives. Going forward Liberty Kitchen is hoping that men who have been transferred to Cat-D open prisons may secure day release to join the outside team; not a pipe dream as two men came from Hollesley Bay to help serve canapés at the annual Longford Trust Lecture.
Strategic direction and extensive pro bono advice/support is provided by a Board chaired by former Lord Chancellor, Charlie Falconer, QC, PC that meets approximately 6 times a year. Its patrons Gina Moffat of Blooming Scent Café and Iqbal Wahhab, OBE both have a long term commitment to helping ex prisoners. 2-3% of Iqbal’s employees have been inside while Gina who now has two cafes has first hand experience of how hard it is to set up a business after serving a sentence. This lived in knowledge is supplemented by input from those working with Liberty Kitchen and others who have managed change.