A new Middle-Eastern dining concept called Jaan from the team behind Another Hand is set to open in one of Manchester’s food halls tucked away in plain sight. The restaurant, which is a firm favourite of the Michelin Guide, will be introducing a Persian bread kitchen with the flatbreads as the star of the dishes, which boast ever-changing seasonal toppings.
The pop-up kitchen will be located inside Exhibition, a dining spot inside a Grade II listed building which was previously the site of the Museum of Natural History, just off Peter Street. They’ll be taking up the unit previously run by Rigatoni’s at Exhibition food hall from May 8, joining food traders such as OSMA and Baratxuri.
The new dining concept will revolve around Another Hand’s much-loved flatbreads, which are a menu staple at their Deansgate Mews restaurant. The flatbreads will be accompanied by a selection of small plates and larger plates.
Since opening in 2022, sustainability has been a strong focus of the menu at Another Hand with produce is sourced from across the Northwest. The vast majority of their ingredients travel no more than 40 miles, whilst bread from Holy Grain and chocolate from Dormouse arrive from neighbours just metres away.
Whilst all efforts are made to ensure nothing goes to waste, Another Hand aims to solve this problem with the opening of Jaan, a bread kitchen that will act as an extension to the restaurant taking unused or unsold produce from one kitchen to another. For instance, a whole sirloin steak will be carved up to create both Another Hand’s aged ex dairy sirloin dish with the strip loin, whilst the meat trimmings will be turned into Jaan’s beef tartare featuring horseradish, pomegranate molasses and onion rings.
Also on the menu at Jaan will be a selection of small plates, all served with the house flatbreads, alongside the likes of pickled Shetland mussels, za’atar crème fraiche and lemon; whipped butterbean, charred onion chutney and sumac; smoked aubergine, macadamia and wood sorrel; and smashed cucumber and seaweed elderflower. Other small plates include black garlic cheese bread, whey butter and soft herbs; and ras el hanout spiced lamb, cucumber labne, cured egg yolk and chive.
Larger plates include slow cooked lamb shank, ancient grains, house pickles, lemon tahini labne, feta mint and house flatbreads; grilled octopus, ‘nduja, green tomato, rosemary, smoked peppers, blackened lime and puffed grains; fire roasted sea trout fatoush salad, fried bred radish and sumac; chermoula chicken broken rice, pickled tomatoes and crispy herbs; and scorched summer squash, burnt onion broth, pickled chilli and za’atar.
Chef patrons Max Yorke and Julian Pizer, commented: “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 Persian Bread Kitchen from Another Hand will open within Exhibition, St George’s House, 56 Peter St, M2 3NQ on May 8.