Manchester’s ultimate dining and leisure destination, The Great Northern Warehouse, has announced the launch of a new, locally sourced restaurant on Deansgate Mews, Another Hand.
The duo behind 3 Hands Deli, Julian Pizer, former Executive Chef at Cottonopolis and Edinburgh Castle and Danny Foggo from Holy Grain are joining forces with Max Yorke, formerly of Edinburgh Castle and Hispi to create Another Hand.
Born out of years of kitchen conversations and dreams of opening their own place, the intimate 24 cover independent restaurant will focus on the process of low-intervention and locally sourced produce – offering everything from bistro brunch to lunch and dinner.
Featuring an open kitchen with Japanese grill, the restaurant’s evolving evening menu will offer small plate dining – perfect for sharing and exploring new tastes with friends.
The menu hero’s vegetables and fermented foods, in addition to sustainability selected fish and meat to compliment the flavours – will all be supplied daily by local businesses, Cinderwood Market Garden, Organic North, Littlewoods Butcher and Butcher’s Quarter.
“Dishes will be served as natural as possible. We’ve sought out the best possible producers and high-quality suppliers to minimise waste within the kitchen and ensure our dishes are sustainable, organic and tasty. The vegetables used within our dishes are based on what’s being picked out the ground that day, and we’re combining this with the likes of sustainably line caught fish, organic meats and fermented foods. Our menu is constantly changing. As different ingredients run their course, we evolve into a new dish, so guests will be able to try a variety of different tastes each time they visit.” – Julian Pizer from Another Hand
The brunch menu which changes weekly will offer a European style of bistro brunch’ing in the city from 08:30 – 15:00 daily. And yes the famous toasted sandwiches from 3 Hands Deli will still be on offer to sit in or takeaway at Another Hand from 10:00 – 15:00 daily!
Food will be combined with natural wine, craft beer, seasonal cocktails and coffee sourced from other local, independent businesses.
The restaurant features crushed burnt orange furnishings, exposed brick and teal anecdotes – creating the perfect relaxed neighbourhood space for all occasions.
Julian Pizer added: Whilst our menu is primarily vegetarian focused, Another Hand, promises a dining experience for everyone. We want to showcase the beauty of locally foraged plant-based ingredients and appeal to vegetarian and non-vegetarian eaters alike. We’re hoping to take our guests on a culinary journey each time they visit, whether it’s brunch, lunch or dinner and showcase the best of British ingredients.”
“Another Hand brings a completely new dining experience to Great Northern Warehouse. We’re really excited to see what the culinary trio has in store.” – Mark Schofield, Centre Director of Great Northern
Another Hand at Great Northern Warehouse will open from Thursday 3 March serving brunch only from 08:30 – 15:00 daily until Sunday 6 March. Bookings for evening tables will launch end of February and can be booked here https://anotherhandmcr.com for bookings from Thursday 10 March onwards.
