In this workshop you will learn how to make paper flowers using recycled paper, card and wire. You will be shown how to create a range of spring flowers perfect to brighten your home. Make a present for mothers day or make a beautiful spring...
Make your own seed bomb During this workshop you’ll be making your own seed bombs and growing your own plants! Aimed at all children prior to starting school £10 per adult and child
There will be two beautiful dog models for you to draw and cuddle. Liah will be running the class and giving out tips and techniques for you to try. All drawing materials will be provided including charcoal, pencils, pens and paper but feel free to...
Did you know you can use your empty Tetra-Pak cartons to print with? Learn how to make stunning prints using everyday items from your kitchen. In this 2 hour workshop we will make prints using the same process that Rembrandt would have used when making...
Start to learn all about reuse, reduce, recycle at a young age as we make recycled monsters! Aimed at all children prior to starting school £10 per adult and child
Carefully curated 10 course dinner showcasing the best ingredients early spring has to offer. About this event Tickets can be purchased here: https://www.eventbrite.co.uk/e/early-spring-showcase-dinner-tickets-268237163577 Welcome to Flying Dog’s spring showcase pop up dinner. The Dinner will be hosted at the Cutlery Works Sheffield, in the...
Are you able to transport an egg down a zip line? Build a holder to transport your egg safely along the line! All workshops suitable for 5-11 year olds Please bring either your e-ticket or your printed ticket. Please arrive at least 5 minutes before...
Come and join Viki from Twiddle – Love of Food at her new pasta workshop series at Cutlery Works! Pasta Fun I. at Cutlery Works – Let’s make some pasta! Children aged 4 – 11 years will be suitable for this class, with parent supervision....
Create colourful daffodil windmills to take home whilst learning all about sustainable ways of producing energy. Aimed 5-11 year olds
Suitable for children aged 8 years and older. In this two hour workshop we will have fun experimenting with mono-print. We will explore colour and shape using this traditional print technique. A full demonstration will be given and one-to-one help as required through the workshop....
Create your very own jumping bunny to learn all about elasticity and forces! Aimed 5-11 year olds
Your child will be challenged with building and coding a LEGO robot using the brand new LEGO Education SPIKE Essential Robot Set! Making use of motors and sensors together with simple icon-based coding to bring their creation to life. Working together in pairs, they'll be...
BBQ Glazed Thigh / Ranch / Lettuce / Crispy Onions / Hash Brown / Shoestring Onions / Waffle Fries.
Spicy Mayo / Nashville Spice / Slaw / Pickles Loaded on Waffle Fries.
Coconut rice with 2 sticks of chicken satay, 2 signature drumsticks, Acar, Sambal squid, and poppadum to finish
Coconut rice served with signature fried chicken, pickled veg, anchovies, peanuts, egg, and Malaysian sambal chilli sauce.
with black bean & chilli
in sourly sauce
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
Napoli Tomato Sauce, Mozzarella or Mozzarisella (Vg), Portobello & Wild Mushrooms, Oregano & Extra Virgin Olive Oil.
Mozzarella or Mozzarisella (Vg), Portobello & Wild Mushrooms, Parsley & Extra Virgin Olive Oil.
Napoli Tomato Sauce, Mozzarella, Red Onions, Pepperoni, Nduja, Fresh Oregano, Crushed Chillies & Extra Virgin Olive Oil.
Choose from: Garlic Butter (V), Vegan Garlic Butter (Vg), Balsamic & Olive Oil (Vg), Basil Pesto (V & Nut Free) or Biscoff Dip (Vg)
Smoked bacon, tomato relish, poached egg, served with paprika hollandaise, topped with pea shoots and mixed seeds
(Vegetarian) Wild Mushrooms on a bed of crispy potato hash, buttered spinach, poached egg, with an avocado-coriander hollandaise sauce
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.
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
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
