Cooking has always been a major part of Natty’s life long before prison. He trained professionally, studied at culinary school, and worked in some of London’s top restaurants, including Michelin-starred kitchens. Just before his sentence, he reached the finals of Young Chef of the Year.

Natty said: “[Cooking] wasn’t something I discovered inside it was something I was already deeply invested in. What prison did was give me time to reflect and refocus on my goals, and reminded me how much I still had to achieve in this industry.”

The Clink Charity

Upon being incarcerated, Natty explained The Clink Charity offered the most professional and consistent kitchen setup available.

Speaking about what first made him get involved with The Clink Charity, he said: “I saw it as a chance to stay sharp, keep my discipline and work in an environment that felt close to the real world. It wasn’t about relying on anyone I just wanted to make sure I was in the best position to hit the ground running once I got out.”

Founded in 2015, The Clink Restaurant and Bakery at HMP Brixton has trained hundreds of individuals in custody, equipping them with professional qualifications and real-world experience in fine dining.

Commenting on the importance of The Clink Charity, Natty added: “Although I was already an experienced chef, The Clink helped me refine skills I hadn’t used in a while. It brought me back to basics in a good way especially with pastry, which I hadn’t focused on in some time. It also helped me develop as a leader managing a team with mixed abilities and keeping a kitchen running smoothly under pressure taught me a lot.

“The Clink helped me stay connected to the industry during a difficult period. Having access to a professional kitchen environment allowed me to keep my standards up, stay disciplined, and maintain focus. That structure made a difference.”

Situated in the historic former governor’s house at Brixton Prison, the restaurant has become a symbol of transformation, serving seasonal à la carte menus and celebrated Afternoon Tea and Sunday Roasts – all prepared and served by prisoners in training.

When asked about what advice he would give to prisoners considering getting involved with The Clink Charity, he replied: “If you’re serious about moving forward and taking your future into your own hands, The Clink is worth considering. It’s not easy and it’s not handed to you, you have to show up, stay disciplined, and be willing to put the work in. But if you do, it can be a good stepping stone.”

Culinary achievements since leaving prison

Since leaving prison, Natty has gone on to great achievements in the culinary world. He explained: “Since my release, I’ve built my brand Natty Can Cook, sold out multiple supper clubs, and collaborated with major companies like Spotify, Apple, Amazon Fresh, and TikTok.

“I completed a seven-month residency at The Greyhound in Peckham, serving over 12,000 covers, and have now moved onto an Afro-Caribbean fusion residency at OMI Lounge in London. I was named Conde Nast Travellers One to Watch, featured on national TV, and I’m preparing to open my own restaurant.”

Natty added that his ‘biggest achievement’ to date was showing people it’s possible to turn things around and still reach a high level in this industry.

Challenges of recruitment

Like many in the hospitality industry, one of The Clink Charity’s biggest issues at the moment is hiring training chefs to work with the prisoners in the kitchens. It is hoped that Natty’s inspiring story will help encourage chefs to give up their time to help train the next generation of chefs in prison.

When asked why should chefs across the industry give up their time to help train chefs in prisons, he noted: “Because talent can come from anywhere. There are people inside who are serious about changing their lives and just need the right tools and guidance. Experienced chefs can play a huge role in shaping that next step. It’s not about lowering standards it’s about giving people the chance to meet them.”

Natty praised The Clink Charity as they have him the opportunity to speak publicly, to be seen and to share his journey. He added that the exposure helped open doors in the wider industry and build connections he might not have had otherwise.

He said: “The industry is struggling to find reliable, committed chefs and there’s a huge untapped pool of talent inside prisons. With proper training and support, people leaving prison can bring strong work ethic, discipline, and loyalty to the kitchen. It’s not about charity it’s about building a workforce that’s motivated to succeed.”

Natty’s favourite dish

Natty was asked about what was his favourite dish to cook and why. Natty commented: “One of my signature dishes is a ballotine of jerk chicken filled with jerk mousse, served with a yam terrine, scotch bonnet gel, toasted hard dough bread, pickled plantain, and a curry sauce split with coriander oil.

“It’s a dish that brings together fine dining precision and bold Caribbean flavour. Every element has intention, and it reflects both my technical training and my heritage.”

To follow Natty’s journey from now on, visit: www.instagram.com/nattycancook_/