Food Behind Bars has won the Fortnum & Mason Impact Award, recognising our work alongside prisons across England and Wales to improve food, health and rehabilitation.

Developed alongside prison catering teams, our new national recipe pack contains more than 100 tested, costed and nutritionally analysed recipes designed specifically for prison kitchens.

Food Behind Bars has launched its largest project to date at HMP Spring Hill, bringing together food education, sustainable growing and practical skills to create a blueprint for healthier prison food systems.

Television chef and broadcaster Big Zuu visited HMP Bristol to host a hands-on cooking session with people in prison and learn more about the work of Food Behind Bars.

The publication of the new Food in Prisons Policy Framework is a significant milestone for prison food. Discover the key changes and what they mean for prisons across England and Wales.

When I found myself arriving at the entrance of Sulkava, an open prison in eastern Finland, I was sure we must have come to the wrong place. In front of me stretched miles of open water, with small red cabins dotting the side of the lake, conjuring images of a charming Nordic holiday camp.

I felt I was visiting Sweden at a turning point. Many staff told me that when they joined the service only 5 years ago, they were closing prisons down as they couldn’t fill them. Now, the opposite is true. Every prison I went to was a building site - cells were being doubled up, new units were being built and they were running out of space.

Here I am sitting with a group of prisoners in one of the residential units of this high security prison, which is home to around 250 men. They’ve made me a huge chocolate cake - brought out on a silver platter, sliced up and shared amongst the prisoners, officers and myself.