Amazelab – Light Up Monsters
Cutlery Works 73 - 101 Neepsend Lane, Sheffield, United KingdomAmazelab workshops for the home education community covering a variety of STEAM topics. Aimed at 5–11-year-olds.
£5.00
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Amazelab workshops for the home education community covering a variety of STEAM topics. Aimed at 5–11-year-olds.
Make your home “Instagrammable” with a funky macramé plant hanger or dreamcatcher or wallhanger! What is macramé? Macramé is a form of textile produced using knotting techniques. The primary knots of macramé are the square and forms of “hitching”: various combinations of half hitches! Join...
Amazelab workshops for the home education community covering a variety of STEAM topics. Aimed at 5–11-year-olds.
Come and join us at Cutlery Works to create your own Terrazzo piece. What is Terrazzo? The word terrazzo comes from “terra,” which is Latin for ground. This antiquity-inspired material gives an artisanal feel to home interiors. Terrazzo is a composite material made with marble,...
Join us for a fun, summer craft evening! During this workshop, Holly will lead you step-by-step through the process of painting your very own plant pot, which you can take home, pop a plant in and display. This workshop will be fun and relaxed and...
Think about how we would power a sustainable city and create some fabulous wind turbines!
Amazelab workshops for the home education community covering a variety of STEAM topics. Aimed at 5–11-year-olds.
Amazelab workshops for the home education community covering a variety of STEAM topics. Aimed at 5–11-year-olds.
Amazelab workshops for the home education community covering a variety of STEAM topics. Aimed at 5–11-year-olds.
We are teaming up with the folks over at Abbeydale Brewery and our very own Konjö to bring you a night of authentic Eastern Asian inspired cooking and expertly brewed beers from Abbeydale. The beer experts at Abbeydale Brewery will guide you through the courses, pairing...
Due to popular demand (and selected by the amazing young people of South Yorkshire!) our all about the weather workshop returns to Cutlery Works this Summer. Have fun learning the science behind snow, rain and tornadoes plus create your very own weather during this fun,...
Due to popular demand (and selected by the amazing young people of South Yorkshire!) our robot hands workshop returns to Cutlery Works this Summer. Design and investigate how to create a working robot hand to take home!
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