At Another Hand, the team uses the best stuff that they can find from around the North West to bring you a down to earth dining experience. Here, enjoy tasty sharing plates, lots of veggies, and ingredients that are responsibly farmed and sourced – all whipped up right in front of you in Another Hand’s open kitchen. The brains behind this operation come from Max Yorke, who used to work at Edinburgh Castle and Hispi, and Julian Pizer from 3hands Deli, along with Danny Foggo, the genius behind Holy Grain Sourdough and 3hands Deli. They've teamed up here to give you the best spot along Deansgate Mews – a cool restaurant and bar that seats 24.
Another Hand keeps it real with daytime dishes that hit the spot. Try out Martin Gott's Halloumi – it's got that perfect combo of fermented honey, lavosh crackers, and pickled walnuts. Feeling a bit more hearty? The fried potato with labneh, gordal olives, and soft herbs has you covered.
Dig into the winter squash with smoked peppers, hazelnut, and toasted barley broth for a heartwarming dish, or enjoy the goodness of lamb belly porchetta with buckwheat pangrattato, kohlrabi, and ranch dressing. If you're into seafood, the whole roasted sea bream with brown butter, yuzu, kombu, and smoked chilli is a winner. In the evening, Another Hand has dishes of North Coast cod loin, squid bolognese with green tomato, orange wine, squid ink, lemon and rosemary, and another of rainbow chard with elderflower, soft herb crumb and laganory.
Save room for dessert – the basque burnt cheesecake with pears and La Cosa honey or the pavlova with summer berries, goat curd, preserved plum, and mint are the perfect sweet endings.