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Lags have gone from serving time to serving tables - after opening a boozer behind bars.

A pub restaurant - The Lock Inn - has opened its doors at HMP Liverpool, training inmates in hospitality skills like cooking, serving and running a busy kitchen. The initiative, launched last year by pub giant Marston’s aims to give prisoners a shot at a clean slate and steady job once they are released.

It has been such a success that two more prisons are getting involved. HMP Stoke Heath in Shropshire and women's prison HMP Styal, in Cheshire, are set to each open their own versions of The Lock Inn.

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Prisoners can sign up to 13-week chef training bootcamps inside mock pub kitchens, counting towards a hospitality qualification. Graduates are guaranteed job interviews at Marston’s pubs upon release, with help from partners to keep them on the straight and narrow.

Todd Lockley, lead development manager at Marston’s, said: "The first 12 months of The Lock Inn have been transformative, not only for the individuals involved, but for our business and our culture.

"Expanding into two more prisons, including our first female facility, is a huge step forward and we’re proud to be offering more people the chance to gain skills, confidence, and a fresh start in their lives.”

Since the scheme began at HMP Liverpool, 25 inmates have completed the course, with 11 landing permanent jobs at Marston’s, the chain behind over 1,300 pubs across the UK. Two former prisoners have already earned promotions.

A prison source at HMP Liverpool said: "The pub gives these lads the chance to stop mucking about and start thinking about a future, instead of just counting days.”

The Lock Inn, which does not serve booze, was this month praised in an inspection report into the overcrowded category B prison in Walton, Liverpool.

But not everyone is toasting the idea. Ted Bear, 59, landlord of the Engine Inn, in Kenilworth, Warks, warned: "Throwing convicted criminals into pubs packed with cash, booze and kitchen knives is asking for trouble.

"They’ve been off the drink inside, now you’re putting them back near it. And in a working kitchen, you can’t lock the knives away. It's a massive gamble."

Elliot Horner, 27, owner of the Lune Brew Co and The Beer Hall in Lancaster, Lancs, cautioned: "I’m fully behind giving people a second chance and hospitality can teach teamwork, customer service, and resilience. But I also know just how stressful pub work can be.

"While many could thrive, some might struggle under that pressure, and that could create tough situations. I’m all for rehabilitation and proper job training, but I’m not sure a pub is the ideal environment for everyone. Mixing alcohol with rehabilitation carries risks."

Marston’s is aiming to boost the number of ex-offenders it places in jobs by 25 per cent over the next year -with at least 40 more inmates expected to complete its prison-based training scheme.

The company added: "We’re proud to offer this training programme, and appreciate the skills and talent prison leavers can bring to the hospitality industry, especially with our support.”

The Ministry of Justice was approached for comment.