This 60 minute workshop will teach you about the ancient art of Kokedama and how to create your own hanging moss ball. You will leave with your very own moss ball creation and the knowledge on how to look after it. Please bring either your...
We will make our very own fizzing fireworks, fireworks in a jar and fireworks and bonfire salt art to take home! Suitable for 5-11 year olds.
WHAT TO EXPECT: Join me for a fun festive workshop learning the art of brush lettering. Using brush pens we will explore techniques of mark making all the way through to joining letters & festive words. You will finish your session painting your own hand...
BUY TICKETS HERE Ryan Taylor is an award-winning Sheffield, UK based improviser, composer and producer with a special interest in music for the moving image and interdisciplinary collaboration. Having recently graduated from Leeds College of Music with a BA in Jazz and an MA in...
BUY TICKETS HERE Ryan Taylor is an award-winning Sheffield, UK based improviser, composer and producer with a special interest in music for the moving image and interdisciplinary collaboration. Having recently graduated from Leeds College of Music with a BA in Jazz and an MA in...
Learn to knit with Sincerely Louise. This class is for absolute beginners, and you'll learn the basics of knitting by knitting your own phone cosy. You'll also get a signed copy of Louise's learn-to-knit book, 'First Time Knits', to take home with you. The phone cosy is project 1 from...
Welcome back everyone! We know, Winter is almost here. Short days, long nights and that classic Sheffield wind and rain for the foreseeable future. For the past month we've been mulling over how we can cheer everybody up, early last week it hit us. How...
BUY TICKETS HERE Manon McCoy (she/her) is a Sheffield-based composer and harpist. Her work explores themes that arise from her own lived experiences such as body, gender, and phenomenological perceptions of time and space. She is particularly interested in the creation of spaces both musical...
BUY TICKETS HERE Manon McCoy (she/her) is a Sheffield-based composer and harpist. Her work explores themes that arise from her own lived experiences such as body, gender, and phenomenological perceptions of time and space. She is particularly interested in the creation of spaces both musical...
Join me for a fun, festive and joyful workshop learning the art of Macrame wreath making. Using macrame cords, knots, festive supplies and a wooden base, we will weave together a beautiful and festive macrame Christmas wreath. You will finish your session by taking home...
Learn how to roll sushi with one of Edo's sushi chefs at Cutlery Works. By the end you'll be confident in how to roll, have some fresh sushi made by yourselves for lunch/dinner and also take some home with you. Have the opportunity to ask...
Learn how to roll sushi with one of Edo's sushi chefs at Cutlery Works. By the end you'll be confident in how to roll, have some fresh sushi made by yourselves for lunch/dinner and also take some home with you. Have the opportunity to ask...
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
