A Bury St Edmunds based pub company and brewer is set to expand its prison leaver employment programme.

Greene King will launch two new training kitchens as part of its Releasing Potential prison leaver employment programme - one in HMP Onley and another at HMP Perth.

The programme was started in May 2019 to support prison leavers find employment within the company following their release.

So far, 260 people have been hired through the programme, and the company now aims to hire a total of 400 by the end of 2025. 

The new schemes build two previous prison kitchen programmes at HMP Thameside and HMP Grampian.

The kitchens allow up to 60 prisoners each year to develop new skills in hospitality and each site emulates a Greene King kitchen.

Nick Mackenzie, CEO of Greene King, said: “The opening of our two new training kitchens in HMP Onley and HMP Perth is a really important part of our continued commitment to offering opportunities to everybody, regardless of their background. 

“The new kitchens are a vital next step in our Releasing Potential programme that is helping to provide prison leavers with the employment and skills they need to build long-term careers in hospitality and successfully rehabilitate."

Lord Timpson, minister for prisons, probation and reducing reoffending, said: “Greene King are recruiting in a way that changes lives and can be good for business too.

"Releasing Potential is the perfect name: many people who leave prison have the potential to become great colleagues. They can be hard working, reliable and committed to doing a great job.  

“We know what a difference an opportunity makes to people and their families too. It helps people pay the rent, repair relationships and build self-esteem.” 

Terry, a kitchen team leader and Releasing Potential participant, said: “While I was in custody, I was very uncertain as to what the future may hold.

"I heard about Greene King and opportunities for prison leavers from a member of the kitchen team.

"I needed to commit to something in relation to work and I’ve always enjoyed cooking so I decided to take part in the programme.

"I’d never held down a job for longer than three months before so was very nervous about the role. But now I’ve been here for more than five years."