Another Hand announces new Persian concept launching in Exhibition

They'll be joining Osma and Baratxuri at the upscale food hall...

By Ben Arnold | 24 April 2024

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A new project from the team behind Another Hand is moving into the Exhibition food hall.

Taking up the spot vacated by Rigatoni’s – and more recently by chef Paulo Bianchi’s temporary Japanese pop-up Etana – Jaan by Another Hand is inspired by the flavours of the Middle East and will open on 8 May.

It will make a centrepiece of Another Hand’s hugely popular Wildfarmed house flatbreads, a permanent fixture on the menu of the Deansgate Mews’ restaurant.

Jaan by Another Hand

Jaan will be serving up a selection of small plates and larger sharing plates, with the small plates being served with a flatbread.

Chef Patrons Max Yorke and Julian Pizer said: “We feel extremely privileged to be offered the opportunity to cook alongside Osma and Baratxuri at Exhibition Manchester. Over the last few years our small 24 cover restaurant has generated a large waitlist and we are excited to showcase our new concept to a wider audience.

“Most importantly, as we make more steps to improve our environmental standards, our food waste systems showed an obvious area in which we could develop. By opening a second kitchen in such a fast paced venue we can take unused produce from Another Hand and even further reduce, and hopefully eradicate, our wastage.”

Jaan by Another Hand

Among the smaller plates will be pickled Shetland mussels with za’atar creme fraiche and lemon, whipped butterbean with charred onion chutney and sumac, black garlic cheese bread with whey butter and soft herb, ex-dairy beef tartare, horseradish, pomegranate molasses and onion rings and Ras el Hanout spiced lamb with cucumber labneh and cured egg yolk.

Of the larger plates, there will be the likes of slow-cooked lamb shank with ancient grains, pickles and flatbreads grilled octopus with nduja and green tomato, fire roasted sea trout and fatoush salad, chermoula chicken with broken rice and scorched summer squash.

Also a centrepiece of the new project will be Another Hand’s dedication to sourcing local produce, with the majority of ingredients on the menu travelling no more than 40 miles.

Jaan by Another Hand

“We’re as passionate about our eco-friendly commitments as we are about offering culinary excellence. As we make more steps to improve our environmental standards, our food waste systems showed an obvious area in which we could develop,” Julian added.

“Whilst we use every element of produce that comes into the venue, discarding of the bare minimum, we’re a 24 cover restaurant and sometimes space or time limitations, quieter weeks and what our diners choose to order can take this out of our control. 

“By opening a second kitchen in such a fast paced venue we can take unused produce from Another Hand and even further reduce, and hopefully eradicate, our wastage.” 

Jaan by Another Hand joins the other Exhibition traders Osma, serving Nordic-inspired dishes, and the Basque kitchen Baratxuri.

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