Inox Sheffield

Inox Sheffield Welcome to Inox Dine, a contemporary British restaurant, located in the heart of Sheffield
(56)

Inox is open during the week for lunch, coffee, snacks or cocktails and early evening dinners. We also take bookings for exclusive hire of the venue on evenings and weekends for celebrations and events, weddings, Christmas parties, corporate events, meetings and conferences. We offer a taste of elegance in a modern environment, with food made to perfection by our Head Chef Joe Berry, Master Chef of Great Britain, and his award winning team. Visit our website to book your table and find out more about private hire: http://inoxdine.co.uk/

Price Range: $

Sorry but how delicious does our new lounge menu look?! ... we can’t wait for you to try it when we’re back open again! ...
05/05/2020

Sorry but how delicious does our new lounge menu look?! ... we can’t wait for you to try it when we’re back open again! Our particular favourite is the INOX BREAKFAST MUFFIN 🀀🀀 oh wow, are you guys in for a treat!
#lounge #brunch #sheffieldbrunch #sheffieldlunch #sheffieldcafe #independantsheffield #loveitlocal #sheffieldfoodie #sheffieldvegan #sheffieldeats #breakfastsheffield

Easy peasy healthy protein pancakes  these ones were made at home by our manager @sophieknights. Check out our story for...
28/04/2020

Easy peasy healthy protein pancakes these ones were made at home by our manager @sophieknights. Check out our story for a 'how to guide'
.
Ingredients for 3 medium pancakes
1 banana
1 scoop oats
1 scoop protein powder
2 eggs
.
Method
Blend the ingredients using a food processor.
Pour in a third of a mixture into a frying pan and cook. Flip and cook the other side. Repeat until all the mixture is gone.
Serve with your choice of toppings. Pictured is crunchy peanut butter, strawberries and natural yoghurt.
.
Filling and tasty! Great fuel for any of those doing homeworkouts
#recipe #protein #healthyfood #tryathome #stayathome #selfcare #wellness #sheffieldevents #sheffieldissuper #uniofsheff #restaurant #weddingvenue #eventvenue #conferencing #coffeeshop #foodiesofinstagram

Start your week off the right way with a super healthy and super easy smoothie bowl!.For the smoothie bowl -.Chuck some ...
27/04/2020

Start your week off the right way with a super healthy and super easy smoothie bowl!
.
For the smoothie bowl -
.
Chuck some fresh fruit, frozen fruit, ice cubes and a little oat, coconut or almond milk in a blender.
.
You want the smoothie to be thick so we would recommend using banana for a creamy texture and use the milk sparingly. Any fruit you fancy can go into the smoothie bowl - we love banana, strawberry and raspberries.
.
Pour into a bowl and top with any of the following - chia seeds, granola, muesli, chopped fruit, nuts πŸ’š
.
Get creative with what you have in the house and enjoy a delicious smoothie bowl!
.

21/04/2020

We just wanted to send a message out to all of our lovely customers, colleagues and friends...We hope you are all doing well and managing to:

1: Stay safe
2:Fill your days with work or hobbies that you find pleasure in
3:Enjoying the little things in life, finding calm and peace
4: Enjoying trying some of our home recipes... don't forget to tag us in your pictures on social media! πŸ˜„

We look forward to welcoming you back to Inox soon!

Missing you all
The Inox Team x

#covid19 #missingcustomers #enjoyingthelittlethings #sheffieldfoodie #sheffieldisgreat #inoxhomecooking

20/04/2020

Chef Ben is at it again this time baking some delicious brioche bread!
Try it at home yourself and tag us in your pictures 🀩
.
Ingredients
250g plain flour
100g butter
2 tbsp caster sugar
7g fast action yeast
3 eggs
beaten yolk to glaze
.
Method
1.Tip the flour into a food processor fitted with a plastic kneading blade and add the butter. Process until the mixture looks like breadcrumbs. Stir in the caster sugar, a good pinch of salt and the yeast.
2.Add the eggs and mix to a soft dough, then knead in the machine for 2 mins. Butter a brioche mould or 2 pt loaf tin.
3.Sprinkle a layer of flour onto a work surface and tip the dough onto it. With floured hands, knead very briefly to form a ball, then drop the dough into the tin, smooth side up.
4.Cover with cling film and leave to rise until doubled in size, about 2 hrs in a warm place.
5.Heat oven to 200C/fan 180C/gas 6. Brush the top of the brioche with egg yolk, then sprinkle over crushed sugar and bake for 20-25 mins, until golden brown and the loaf sounds hollow when tapped. Tip out onto a wire rack and leave to cool.
.
NOTE -No food processor? Simply rub the butter into the flour by hand, stir in the sugar, salt and yeast, then add the eggs and mix to a soft dough. Cover and chill for 20 mins (this makes it easier to handle), then knead on a floured surface for 5 mins. Drop into the tin and carry on as recipe.
.
❀ enjoy

Cook up a treat with this slightly indulgent Creamy Prawn Linguine. We love adding some chilli flakes for an extra kick ...
15/04/2020

Cook up a treat with this slightly indulgent Creamy Prawn Linguine. We love adding some chilli flakes for an extra kick of flavour. Load up on spinach to get your greens πŸ’ͺπŸ’š A quick, easy and very tasty recipe, tried and tested by two of our managers 😍

Ingredients

450g linguine
450g prawns, peeled and deveined
Salt
Freshly ground black pepper
4 tbsp butter
3 cloves of crushed garlic
Β½ tsp crushed chilli flakes
600g cherry tomatoes, halved
60ml white wine (optional)
240ml double cream
Juice of 1 lemon
150g baby spinach
50g grated Parmesan, plus a little more for garnish

Method

1. In a large pot of salted boiling water, cook linguine according to the package directions until al dente. Drain, reserving 120ml pasta water, and return to pot.
2. In a large pan over medium heat, heat oil. Add prawns and season with salt and pepper. Cook until prawns turn pink and cooked through, 4 minutes. Remove from pan and put to one side on a plate.
3. Add butter to pan then add garlic and chilli flakes and cook until fragrant, 1 minute. Add tomatoes to pan and cook until beginning to soften, 3 minutes. Season with salt and pepper. Add wine and cook until mostly reduced, 5 minutes.
4. Add double cream, lemon juice, and Parmesan. Let simmer until sauce is thickened, 5 minutes. Add pasta, prawns, and spinach and toss to coat.
5. Serve with a fresh grating of Parmesan if you have any extra!

Enjoy!
Some might say it's best served with an ice cold glass of wine πŸ₯‚

#inox #sheffieldissuper #sheffieldevents #recipe #selfcare #isolationrecipes #stayathome #tryathome #yummy #foodiesofinstagram #finedining #weddings #weddingvenue #conferencing #events #hospitality

Impress your lockdown buddies with this yummy focaccia recipe!.Get creative with household leftovers and dream up your o...
09/04/2020

Impress your lockdown buddies with this yummy focaccia recipe!
.
Get creative with household leftovers and dream up your own toppings 😍 some of our favourites are parmesan and rosemary and basil and cherry tomatoes!

Ingredients

1.5kg strong white bread flour
6 tsp salt
30g Yeast
Olive oil
1.2L cold water
Olive oil, for drizzling
Fine sea salt

Method

Place the flour, salt, yeast, olive oil and 1L of the water into a large bowl. Gently stir with your hand or a wooden spoon to form a dough then knead the dough in the bowl for five minutes, gradually adding the remaining water.

Stretch the dough by hand in the bowl, tuck the sides into the center, turn the bowl 80 degrees and repeat the process for about five minutes.

Tip the dough onto an oiled work surface and continue kneading for five more minutes. Return the dough to the bowl, cover and leave to rise until doubled in size.

Line two large baking sheets with baking paper. Tip the dough out of the bowl and divide into two portions. Flatten each portion onto a baking sheet, pushing to the corners, then leave to prove for one hour.

Preheat the oven to 220C. Drizzle the loaves with oil, sprinkle with fine sea salt then bake in the oven for 20 minutes. When cooked, drizzle with a little more olive oil and serve hot or warm.

Why not enjoy a slice with some cooked chicken and side salad? Just delicious

Anyone fancy a friday night curry? We sure do 😍Check out this delicious recipe from our lovely head chefs Grandad!Why no...
03/04/2020

Anyone fancy a friday night curry? We sure do 😍

Check out this delicious recipe from our lovely head chefs Grandad!
Why not use this time to dig out some family recipes and get your hands on all the wonderful local produce still on offer.

INGREDIENTS

Olive oil
1 onion
4 chicken breasts
Tin of chopped tomatoes
Tin of coconut milk
1 dessert apple
Two handfuls of raisins
Mango chutney (to taste)
Natural yoghurt (500ml)
Single cream (500ml)
1 dessert spoon of medium and mild curry powder
Garam masala (1tsp)
Saffron (1tsp)
Turmeric (1 heaped tsp)
Dried ginger (1 heaped tsp)

METHOD

1. Place the spices – curry powder, garam masala, turmeric, ginger and saffron into a bowl and add a touch or hot water to blend into a paste
2. Cut chicken into pieces and marinade in spices for 2 hours
3. Dice and fry the onion in nice drizzle of olive oil
4. Add marinated chicken and cook until brown all over
5. Add remaining ingredients and cook for 1 – 1 Β½ hours (until thick)
6. Serve with basmati rice and paswari naan

Enjoy and happy friday all x

Photos from Inox Sheffield's post
02/04/2020

Photos from Inox Sheffield's post

Photos from Inox Sheffield's post
02/04/2020

Photos from Inox Sheffield's post

Fancy serving up some spice?Try our Vegan Thai Green Curry 😍Send us your pics of the finished dish for a bit of fun 😊Ing...
31/03/2020

Fancy serving up some spice?

Try our Vegan Thai Green Curry 😍

Send us your pics of the finished dish for a bit of fun 😊

Ingredients:

200g baby potatoes, halved

100g green beans, trimmed and halved

1 tbsp oil

1 garlic clove, finely sliced

1 tbsp Thai green curry paste (check the label to make sure it’s vegan!) 400g can light coconut milk

80g sugar snap peas

Lime, zest

150g cherry tomatoes, halved

100g firm tofu, chopped into small cubes

Small bunch of coriander, chopped

200g jasmine rice, cooked following pack instructions

Method:

Cook the potatoes in boiling water for 8 mins. Add the green beans and cook for a further 3 mins, then drain.

Heat the oil in a wok or pan, fry the garlic for 1 min, add the curry paste and cook for 1 min, or until it starts to darken a little and smell fragrant. Stir in the coconut milk and bring to a simmer, drop in the lime zest and gently bubble for 5 mins to thicken the sauce a little.

Add the potatoes and beans followed by the sugar snap peas and cook for 1 min before stirring in the cherry tomatoes and tofu.

Cut the lime in half and squeeze the juice into the pan, then stir in the coriander and serve over the rice.

Simple, healthy and delicious πŸ₯³

Happy Monday!.Serving up your daily dose of delicious 😍Dig out the mixing bowl and wooden spoon and get creating chocola...
30/03/2020

Happy Monday!
.
Serving up your daily dose of delicious 😍

Dig out the mixing bowl and wooden spoon and get creating chocolatey treats in the kitchen...

Nutella Chocolate Brownie

Ingredients:

400g dark chocolate
200g unsalted butter (softened)
500g caster sugar
8 large eggs (beaten)
120g plain flour
120g cocoa powder
1 jar of nutella

Method:

1. Pre heat your oven to 180 degrees
2. Melt the chocolate in a bowl over boiling water, ensure to keep stirring so that it doesn’t burn. Put to one side to allow to cool slightly.
3. In a separate bowl, beat the butter and sugar together until pale and fluffy.
4. Gradually beat the eggs into the butter mixture until fully incorporated.
5. Add in the cooled chocolate and mix.
6. Sieve in the flour and cocoa powder and fold until there are no lumps.
7. Line a rectangular cake tin with grease proof paper.
8. Pour half of the mixture into the cake tin and then spoon in the Nutella and spread it evenly on top of the brownie mix. Add the rest of the brownie mix and spread it so it’s smooth.
9. Bake the brownie for approximately 25 minutes
10. Leave to cool or eat warm!
.
VEGAN? Check out our Vegan Chocolate Brownie recipe πŸ’š

Ingredients:

Ground or milled flaxseeds 3 tbsp, (see notes below)
Dark vegan chocolate 1000g
Vegan butter 500g
Plain flour 750g, sifted
Cocoa powder 250g, sifted
Baking powder 5 tsp
Caster sugar 1000g
Almond milk 750ml
Method:

1. Heat the oven to 180C/fan 160C/gas 4. Line a 23cm x 23cm square brownie tin with baking paper. Mix the ground flaxseeds with 6 tbsp of cold water in a bowl, set aside to thicken.
2. Melt the chocolate and butter together in a microwave or a bowl set over (but not touching) a pan of simmering water. Cool slightly to room temperature.
3. Combine the flour, cocoa powder, baking powder and a pinch of salt in a separate bowl.
4. Whisk the caster sugar into the chocolate mixture until smooth and fully combined. Add the flaxseed mixture, vanilla extract and almond milk, and stir to combine. Fold in the dry ingredients until just combined.
5. Pour the batter into the prepared baking tin and smooth the top. Bake for 25 minutes.
6. Cool completely, cut and serve 😊

Just gonna leave this one here...🀀🀀 We hope everyone is keeping well at home! These doughnuts are certainly a treat, we ...
26/03/2020

Just gonna leave this one here...🀀🀀

We hope everyone is keeping well at home! These doughnuts are certainly a treat, we recommend them in moderation πŸ™Š

*if you don't own a deep fryer you can do this in a deep pan with hot oil. BE CAREFUL hot oil can be dangerous*

Ingredients

250g Bread Flour
6g Fresh Yeast
55ml Milk and 55ml Water combined and warmed tepid (approx 34 degrees)
1 Beaten Egg
60g Butter
30g Caster Sugar

Method

Combine egg, warm milk and water, sugar and yeast and activate.

Stir in melted butter.

Add wet mix to bread flour and knead for 6 mins until you have a smooth dough

Leave to prove for 1 hour.

Generously flour a work surface and roll out dough about 3-5cm deep.

Using a floured ring cutter cut out doughnuts, lift onto a baking tray lined with paper and prove for a further 20 mins.

Deep-fry in clean oil at 160 degrees for 5 mins on each side. BE CAREFUL

Lift and drain.

Coat in caster sugar whilst still hot

ENJOY ❀

Anyone else comfort eating?! πŸ™‹β€β™€οΈ We are all doing our bit to keep ourselves healthy physically and mentally so why not ...
25/03/2020

Anyone else comfort eating?! πŸ™‹β€β™€οΈ We are all doing our bit to keep ourselves healthy physically and mentally so why not enjoy some delicious cookies as part of your #stayathome time 😍

Recipe makes 12 Cookies

Ingredients

150g Plain Flour
1/2 tspn Baking powder
1/2 tspn Salt
85g Unsalted Butter Melted
107g Muscavado
60g Caster
1/2 Egg Beaten
1/2 Yolk Beaten
150g Dark Chocolate Chips

Method

Sift Flour, Baking Powder and Salt together

Mix Melted Butter with Sugars to Flour Mix

Then add Eggs

Then Eggs

Then Chocolate Chips

Rest in Fridge for 30 mins

Roll into Golf Ball sized lumps

Place on baking sheet

Cook at 190 degrees for 10 mins

#tryathome #baking #cookies #chocolate #comfortfood #easyrecipes #stayathome #supportlocal #sheffield #sheffieldevents #sheffieldissuper #uniofsheff #weddings #conferencing #parties #finedining #restaurant #coffeeshop

Struggling to get your daily intake of H2o? Fancy a healthy alternative to fruit cordial for the kids?At Inox we love to...
24/03/2020

Struggling to get your daily intake of H2o?
Fancy a healthy alternative to fruit cordial for the kids?

At Inox we love to keep ourselves refreshed with a cool glass of fruity water. Staying hydrated can help you stay focussed, stay positive and stay well...

Our top combos -

Lemon & Orange Slices
Raspberry & Mint
Cucumber, Lime & Mint

πŸ‹πŸŠπŸˆ

Send us some of your favourite fruity combo ideas 😍

#inox #tryathome #dailyrecipes #funideas #sticktogether #stayathome #eventvenue #sheffieldissuper #uniofsheff #restaurant #supportlocal #seeyousoon #weddings #conferencing #finedining

It's your daily dose of Inox treats! Why not keep yourself occupied with some baking? Check out our recipe for Hot Cross...
23/03/2020

It's your daily dose of Inox treats!
Why not keep yourself occupied with some baking? Check out our recipe for Hot Cross Buns...

Ingredients

1 tbsp. of dried yeast, active
3 tsp sugar
350g of strong white flour
100g of strong wholemeal flour
1/2 tsp salt
51g of caster sugar
75g of sultanas
75g of dried apricots, chopped
75g of mixed peel
2 eggs, beaten
4 tbsp. of flour, white but unbleached
129ml of water, warm
2 tsp mixed spice
125ml of milk, warm
50g of butter, melted

Method

1 To begin, combine the dried yeast and sugar in a bowl, then whisk in the warm water. Cover the bowl with cling film and leave in a warm place for approximately 10-15 minutes, until frothy

2 Sieve the flour into a large mixing bowl, then mix in salt, sugar, spice and fruits

3 Create a well in the middle of the ingredients and use your hands to mix in the frothy yeast mixture. Add the milk, butter and egg, then mix well to form a sticky dough

4 Scatter a little flour over a work surface and place the dough on top. Knead with your hands for 5 minutes or so, until smooth

5 Grease a bowl with a little oil and add the ball of dough. Top the bowl with cling film and allow to prove in a warm place for 1 hour, or until doubled in size

6 Lightly dust a work surface with flour and turn out the dough. Knead gently, then roll into a long sausage-shape. Split into 12 even pieces, using scales for accuracy. Roll each piece of dough into a ball

7 Arrange the balls on a lined baking tray, spacing out so they are close but not touching. Set aside to until doubled in size for 45 minutes in a warm place

8 Meanwhile, make the piping paste and preheat the oven to 220Β°C/gas mark 6

9 For the paste, simply mix together the water, flour and sugar until smooth. Add to a piping bag with a thin, plain nozzle

10 To make the egg wash, beat together the milk and egg yolk

11 When the buns have finished proving, use a blunt knife to make a cross-shaped indentation on each one. Use a pastry brush to coat with egg wash, then pipe the crosses into the indentations

12 Bake the buns for 20 minutes, until nicely golden and sound hollow when tapped

Enjoy and stay safe all. Much love the Inox Team x

We thought today called for a throwback to our Big Uni Bake event in February. Here are some of our amazing student and ...
19/03/2020

We thought today called for a throwback to our Big Uni Bake event in February. Here are some of our amazing student and staff entries! How delicious do these look? We hope you can enjoy your time at home, hopefully baking yummy treats for those around you! University of Sheffield Sophie ResidenceLife

Inox Sheffield's cover photo
19/03/2020

Inox Sheffield's cover photo

This decision hasn't been taken lightly ad we apologise to anyone for any inconvenience caused. We hope everyone stays s...
18/03/2020

This decision hasn't been taken lightly ad we apologise to anyone for any inconvenience caused. We hope everyone stays safe and assure you that our team are here for any support you need. Keep a look out on our Facebook for any updates. We want to assure any of our guests that we will get in touch with you all regarding your events so please do not worry. These are unsettling times for everyone and we aim to do whatever we can to help.
Dining enquiries: [email protected]
Conference and Events: [email protected]
Weddings and Celebrations: [email protected]

13/03/2020

We do ask all of our lovely customers to call ahead if they need to cancel or rebook any appointments please. We are open for business as usual but understand some customers may choose to rebook at another time. So we just ask if people could kindly call or email to let us know if they can’t make it πŸ™‚ thank you

Address

INOX, LEVEL 5, STUDENT'S UNION BUILDING, DURHAM ROAD, SHEFFIELD, S10 2TG
Sheffield
S10 2TG

Opening Hours

Monday 08:30 - 18:30
Tuesday 08:30 - 18:30
Wednesday 08:30 - 18:30
Thursday 08:30 - 18:30
Friday 08:30 - 18:30

Telephone

01142226043

Services

  • Catering
  • Groups
  • Kids
  • Reserve
  • Takeout
  • Waiter
  • Walkins

Specialties

  • Breakfast
  • Coffee
  • Dinner
  • Drinks
  • Lunch

Alerts

Be the first to know and let us send you an email when Inox Sheffield posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Inox Sheffield:

Videos

Our Story

Inox is open during the week for lunch, coffee, snacks or cocktails and early evening dinners. We also take bookings for exclusive hire of the venue on evenings and weekends for celebrations and events, weddings, Christmas parties, corporate events, meetings and conferences. We offer a taste of elegance in a modern environment, with food made to perfection by our Head Chef Joe Berry, Master Chef of Great Britain, patisserie award winning Sous Chef Ben Slater along with the award winning team. Visit our website to book your table and find out more about private hire: http://inoxdine.co.uk/

Nearby cinemas


Other Sheffield cinemas

Show All

Comments

BOOK NOW for this delicious themed week!
No info on here or your website about the August closure... Would have saved me an unnecessary trip... :/
Well done Ben Slater so proud of you!!!!!!!! 😍😍😍😍
Is tonight's even student only?
Hi guys we love your wedding venue that makes wedding couples big day perfect. Just wondering if you're happy to help out some wedding venue choice related questions via La Bride - WeddingOpedia. If okay please kindly PM your Email to get in touch further :)