Another Hand: Sustainable Dining in Manchester

Sustainability is at the heart of Another Hand’s philosophy, shaping both the menu and daily operations. The restaurant sources produce from across the Northwest, ensuring that most ingredients travel no more than 40 miles to reach the kitchen. To reduce their carbon footprint, Another Hand also partners with local artisans such as Holy Grain for bread and Dormouse Chocolates, both located just metres away. 

Sustainable Practices at Another Hand 

1. Locally Sourced Ingredients  

Most ingredients come from within a 40-mile radius, ensuring freshness and reducing food miles. Holy Grain and Dormouse Chocolates are key local partners. 

2. Foraging and On-Site Herb Cultivation 

Ingredients are locally foraged during the summer, and fresh herbs are picked from the Mews. 

3. Minimising Food Waste through Jaan  

Jaan at Exhibition repurposes surplus ingredients from Another Hand to include in their own dishes, ensuring minimal waste.  

4. Utilising Spare Ingredients 

Ingredients are maximised across both locations. For example, the sirloin’s strip loin is used at Another Hand, while the trimmings become beef tartar at Jaan, or a whole squash is used in both Another Hand’s Winter Squash small plate and Jaan’s Scorched Summer Squash. 

Why Sustainability Matters 

Beyond its environmental benefits, sustainability makes financial sense for Another Hand. By reducing waste and maximising ingredient use across two locations, the business lowers costs while maintaining high-quality dishes. In a challenging economic climate, where many individuals face food insecurity, it is important to avoid unnecessary waste. The team at Another Hand believes that restaurants have a responsibility to find sustainable solutions rather than discarding perfectly good food. 

Local Sustainability Champions 

Another Hand is part of a broader movement in Manchester that prioritises sustainability in the hospitality industry. The restaurant draws inspiration from other pioneers in the city, such as Where the Light Gets In, which operates a seasonally driven menu based on the freshest available ingredients. Higher Ground is another standout, offering a farm-to-table experience that reinforces the importance of sustainable sourcing. 

Additionally, Another Hand collaborates with ethical and eco-conscious suppliers, including Holy Grain, Dormouse Chocolates, Crafty Cheeseman, Littlewoods, Swaledale, and Cinder Wood. These partnerships help create a more sustainable food ecosystem in Greater Manchester, benefiting both local businesses and the environment. 

For those seeking a dining experience that blends sustainability with innovation, Another Hand provides a thoughtful and responsible approach to food, proving that delicious meals can also be environmentally friendly. 

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