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Cutlery Works has gone down in Sheffield as one of the best redevelopment stories in a good while. It took a decrepit former cutlery factory in an up-and-coming area, and redesigned it into what it is today; a popular food hall in the Kelham Island area of Sheffield.
Throughout Cutlery Works’ development, every stage has been very exciting for everyone. From purchasing the building, clearing out the debris, inviting the vendors and fitting them in, then opening and operating, we’ve all had a ball.
If you’re ever in the area, or even planning to come down especially, have a quick look around and see how an old cutlery works has been turned into a modern destination for people of all walks of life, also called Cutlery Works.
Acquiring the building was the first big part of Cutlery Works’ development (obviously!) after actually planning to go ahead with it.
The site was scouted out as large enough to hold a certain amount of vendors and customers. It also had a pretty amazing history (hence the cool name), and was in an area people could easily get to.
People were pretty excited when it was announced as well. The development was mentioned in many local publications, which you can read below:
Cleaning out the building was the second big undertaking. Removing the debris, cleaning up (and even removing the car!) made the building ready to accommodate some fine cuisine.
The cables were run, systems installed, disabled access added, and everyone prepared for the vendors to move in.
After much anticipation and waiting, we finally had our official opening day on the 8th Nov 2018. We had a good few soft launches before to test everything worked, which only got us more excited for everyone to see it all.
In summary, we housed 14 vendors, created about 100 jobs, incorporated everything into The Milestone Group App, and served thousands of happy customers in the first couple of days.
Acquiring the building was the first big part of Cutlery Works' development (obviously!) after actually planning to go ahead with it. The site was scouted out as large enough to hold a certain amount of vendors and customers. It also had a pretty amazing history (hence the cool name), and was in an area people could easily get to. People were pretty excited when it was announced as well. The development was mentioned in many local publications, which you can read below:
Cleaning out the building was the second big undertaking. Removing the debris, cleaning up (and even removing the car!) made the building ready to accommodate some fine cuisine. The cables were run, systems installed, disabled access added, and everyone prepared for the vendors to move in.
After much anticipation and waiting, we finally had our official opening day on the 8th Nov 2018. We had a good few soft launches before to test everything worked, which only got us more excited for everyone to see it all. In summary, we housed 14 vendors, created about 100 jobs, incorporated everything into The Milestone Group App, and served thousands of happy customers in the first couple of days.
Throughout 2019, we were happy to welcome new vendors into the mix! Making Cutlery Works more diverse seemed impossible, but somehow we did it. We got Konjö, a new fusion concept from the creators of the highly-acclaimed Jorö Restaurant in Sheffield. We also got Base Pizza Co., serving (guess what), pizza! Proper stonebaked pizza finally added to Cutlery Works after many requests to do so. Finally, we got Jar Bar, our little slice of Balkan cuisine on the lower floor. Now anyone looking for a hummus fix is sorted.
Buffalo Chicken Thigh / Slaw / Potato Rosti & American Cheese. Served on a Brioche Bun with Waffle Fries.
Nashville Hot Thigh / Ranch / American Cheese / Lettuce / Pickles / Smoked Mayo. Served on a Brioche Bun with Waffle Fries.
Our Cow Molly ice cream, sandwiched between thick-set chocolate chunk cookies.
Our house dark chocolate, made with 70% Ecuadorian chocolate.
Foundry will be a Carbon Neutral company by the end of 2021. We have just this week established our carbon footprint following a project that we have been working on for the past few months in conjunction with the University of Sheffield who provided a paid intern to help us.
We are now looking at the best ways of offsetting our emissions, which is likely to be a combination of funding some carbon reducing activities locally and in one of the coffee producing countries that we buy out beans from. We’re off to Manchester Coffee Festival (https://www.cupnorth.co.uk/talks-2021) at the beginning of November to talk about how we went about this work and we’re hoping to inspire other small businesses to do the same.
We’re about to enter our third year as a ‘Real Living Wage’ employer. https://www.livingwage.org.uk/what-real-living-wage The real living wage is calculated every year as the minimum hourly rate that a person needs to live properly. Although being aligned with this scheme costs the business more, it also allows us to recruit and retain the best people.
Delicious, fresh fruit infusions. Choose from peach, passionfruit, strawberry or mixed fruit & add all your favourite bubbles!
Oolong tea, your choice of honey, lychee, peach or sakura - add your choice of cheese foam, jelly or pearls!
BoozeHound are passionate about the finest craft beer our country has to offer.
We rotate often, and only use independent breweries
who always deliver an exceptional pint.
with black bean & chilli
in sourly sauce
Prawn katsu, grilled eel, flying fish caviar, spring onions, QP mayo, kabayaki sauce
Salmon tempura coated in our teriyaki sauce, served on rice, with spring onions & lemon
For us, this is the best way to enjoy our coffee. Our hand brewed filter coffee really brings out the complexity & depth of flavour of our beans.
Served on locally baked sourdough, with lime, coriander & pumpkin seeds
Beef patty, smoked streaky bacon, fried egg, cheese, ketchup & hash browns.
Double fried chicken thigh stack with jalapeños and cheese sauce, slaw, hot sauce & fries
Napoli tomato sauce, mozzarella, spicy nduja sausage, pepperoni, red onions, chilli flakes, oregano
Cream & mozzarella, thinly sliced garlic, portobello & wild mushrooms, truffle oil
Chicken tikka with lettuce, tomato & red onion, mango chutney & mint yoghurt, all rolled up in our garlic naan
Chickpea curry cooked in a rich tomato gravy, onion, ajwain, garlic, ginger & spices. Served with a piece of naan, rice & garnished with coriander & a mint yoghurt dip
Confit lamb shoulder in house spice rub, pea mole, salsa verde, roasted feta, pickled radish, coriander, lime, on 3 corn tortillas
Achiote marinated battered halloumi, served on a bed of Mexican rice. House pickles, vegetables, avocado, sour cream & salsa
Korean style crispy fried bone-in chicken thighs, in a sweet & spicy sauce with sesame seeds, spring onion & coriander
Moss valley pork neck cooked on the fire, roasted plum sauce, puffed pork rind
Braised pork, chipotle hummus, pickled cabbage, hot sauce, garlic sauce, onion, olives, kebab shop pickle, V-cut potato wedges
Crispy-fried coconut shrimp with kimchi, sesame, salad, chilli, spring onion & gochugaru mayo on a ciabatta roll. Served with V-cut wedges
Traditional spicy & sour soup, with coconut milk, lemongrass, tomatoes, mushrooms, onion & galangal
Fresh vegetables in an aromatic, thick & creamy curry with green beans, peppers, sweet basil & lime leaves
