10 AUGUST Week 3 - Bubbles - Bubbles are fascinating with their beautiful rainbow colours and shapes. During this workshop investigate and create mesmerizing examples of chemistry and geometry. Make your own bubbles to understand their colour and structure, engineer bubble structures, bubble snakes and...
Dog Life Drawing - A place for you to draw your favourite furry friends! 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...
17 July / Week 4 - the Weather - Create your own rain, snow and a tornado in this workshop all about the weather. PLEASE NOTE – CHILDREN WILL BE SUPERVISED AT ALL TIMES DURING THE WORKSHOPS ALTHOUGH PARENTS OR CARERS ARE REQUIRED TO REMAIN...
Thornbridge and BoozeHound's monthly beer and food pairing club are back! This month featuring delicious small dishes from Pelizco. Fours dishes, four beers and Thornbridge's expert guidance to talk you through the flavour combinations.
Children aged between 7 and 10 can join this hands-on LEGO Education Workshop to build and code a LEGO Robot using LEGO Bricks, Motors, and Sensors from the LEGO Education WeDo 2.0 Set! They’ll be investigating how we can use robots to help us explore...
24 AUGUST Week 4 - Insects - Make and create insects during this insect workshops that explains how insects have evolved to have fantastic features to survive every habitat on earth! PLEASE NOTE – CHILDREN WILL BE SUPERVISED AT ALL TIMES DURING THE WORKSHOPS ALTHOUGH...
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 seasonal flowers perfect to brighten your home. Make a mini bouquet, a wreath or a set of small...
This will include making two portions of colourful dough per family (one child and an adult). Add an extra child when buying tickets (Max two children per adult) Aprons and all ingredients will be provided. Come and join Viki from Twiddle – Love of Food...
31 AUG Week 5 - Under the ocean - Investigate life under our oceans creating your very own aquarium in a jar to take home (does not contain real animals) PLEASE NOTE – CHILDREN WILL BE SUPERVISED AT ALL TIMES DURING THE WORKSHOPS ALTHOUGH PARENTS...
Dog Life Drawing - A place for you to draw your favourite furry friends! 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...
This 90 minute workshop will teach you how to make your own closed terrarium. You will create your own and take it home with you with the knowledge on how to care for your new miniature jungle. Location: Cutlery Works POP! bar Please bring either...
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
