Table Talk: Another Hand, Chef and Founder Max Yorke
Gaining popularity and recognition for championing foraged ingredients and natural wines, Another Hand has become one of Manchester’s most successful dining spots on Deansgate Mews at the Great Northern. Four years on from its launch, Chef and Founder Max Yorke reflects on how the venue has managed to stand the test of time in the city’s ever evolving food and drink scene.
Looking back over the last four years, what have been the defining moments?
Reaching four years feels both surreal and deeply gratifying. When we opened, we were a tiny team with a clear vision to create food and cook with integrity.
A highlight is of course being embraced by the local community from regulars who’ve been with us since day one to industry friends who’ve supported our growth and often come see us for our Tuesday industry night.
We have also expanded our team and it's been great watching people develop careers with us. Running a restaurant is truly a team effort, everyone has a part to play and it’s the hard work, commitment and passion of my team that has meant we have continued to do what we do for the last four years.
Manchester’s food and drink scene is ever evolving, with many restaurants recently closing. What has been your secret to staying relevant in such a competitive market?
Manchester’s dining landscape moves fast. Restaurants open and close at an alarming pace. Our secret has been staying focused on the fundamentals - seasonality and provenance guide everything we do.
A small, adaptable menu allows us to react quickly to what’s inspiring us and what our suppliers are showcasing.
Being guest-driven, not trend-driven is one of the most important factors of hospitality. Our guests have a good time when they come to dine with us.
We have also committed to staying humble and committed to evolve thoughtfully. Relevance isn’t about chasing the next big thing, it's about cooking with care and intention whilst maintaining consistency.
What do you think sets Manchester apart as a foodie destination?
Manchester is a city with grit, warmth, and creativity baked into its DNA. A few things that make it stand out for me. There is a sense of community over competition. Chefs, owners and producers genuinely support each other. When one place succeeds, it lifts the whole scene.
There’s a willingness to experiment. Manchester diners are pretty laid back, they're happy to try new techniques, flavours and formats.
There’s also a diverse culinary identity. From humble pasta down at The Sparrows to elevated fine dining at Skof, street food and wine bars all have a place in Manchester.
Manchester doesn’t pretend to be anywhere else as a city, it stays true to itself and that makes it exciting.
As we move into spring, what can guests expect from your new menu?
Spring is always a season of renewal for us. As the weather shifts, our cooking naturally becomes brighter, greener and more delicate.
Guests can expect fresh shoots, herbs and early greens taking centre stage plus cleaner broths and lighter fermentations. Also, those benchmark veggies that mark the springtime for so many chefs; asparagus, purple sprouting broccoli, wild garlic, maybe some early strawberries if the season is kind.
With four successful years under your belt, what’s next for Another Hand?
The next chapter is about deepening, not rushing. We want to keep refining what we do with better food, better service and better experiences.
Long-term, we are expanding our footprint in a way that feels organic to who we are. We’re focused on honouring what got us here; thoughtful cooking, genuine hospitality and our love for Manchester and the North West.
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