A Michelin guide restaurant in Manchester is branching out with a new project, and this time it’s all about bread.
The team behind Another Hand will be taking over one of the kitchens in food hall Exhibition, launching Jaan, which will specialise in Persian cooking.
The new bread kitchen will focus on Wildfarmed House Flatbreads, which will come with an array of seasonal toppings.
And a lot of the produce heading to the Jaan kitchen at Exhibition will be taken from what’s not used at Another Hand around the corner.
For example, a whole sirloin that’s used for Another Hand’s ex-dairy sirloin dish will provide meat trimmings that will be turned into Jaan’s beef tartare.
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The tail and trim from Another Hand’s seared trout will head to Jaan to be used in a fire-roasted sea trout fatoush salad.
And the two restaurants will share other bits of produce too, like a squash that will go into both a Winter Squash small plate at the main restaurant and a scorched summer squash dish at the food hall.
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Another Hand’s famous flatbreads will be the staple on the menu at Jaan, which is moving into the beautiful kitchen on Peter Street hot on the heels of the departure of Rigatoni’s.
Jaan is a new Persian bread kitchen from the team behind Another Hand restaurant in ManchesterJaan will specialise in flatbreads
Since it launched in 2022, the restaurant’s become known as one of Manchester’s best, even earning a place in the Michelin guide.
It’s famed for its sharing plates, as well as the team’s efforts to drive sustainable practices, sourcing produce from across the north west.
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Most ingredients used in the restaurant have travelled no more than 40 miles, and the bread comes from Holy Grain while the chocolate comes from Dormouse, both right next door.
Jaan will be moving in to the Exhibition food hall in Manchester
They hope that Jaan will help their sustainable credentials even more, allowing them to use up almost every scrap of produce.
Small plates will all be served with house flatbreads, and toppings will include smoked aubergine, whipper butterbean, black garlic cheese bread, ex-dairy beef tartare, and ras el hanout spiced lamb.
And larger plates will include slow-cooked lamb shank with ancient grains, grilled octopus and nduja, and chermoula chicken rice.
Chef patrons Max Yorke and Julian Pizer said: “We feel extremely privileged to be offered the opportunity to cook alongside Osma and Baratxuri at Exhibition Manchester.
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“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 will open within Exhibition on 8 May, joining Osma and Baratxuri on the venue’s restaurant floor.
Greggs confirms Festive Bakes return date as it unveils 2025 Christmas menu
Emily Sergeant
Greggs has unveiled its Christmas menu for 2025, and that means the Festive Bake is back again in all its glory.
The UK’s most-popular high street bakery chain has officially revealed its festive food and drink offering for the 2025 season, and there’s a few brand-new goodies joining the lineup this year, along with the return of some undeniable fan favourites.
And of course, nothing spells Christmas at Greggs quite like the Festive Bake, right?
The chain’s classic crumb-coated pastry filled with chicken, sage and onion stuffing, and sweetcure bacon in a creamy sage and cranberry sauce goes down an absolute treat each year, and is a serious fan-favourite, so it’s no surprise it’s made a comeback for 2025.
Thankfully for plant-based foodies, the Vegan Festive Bake has also made a comeback, but this year under a slightly different name – the Vegan Lattice (Festive Edition).
Greggs has unveiled its Christmas menu for 2025 / Credit: Greggs
Despite the new name, the flavours have stayed the same, as the Vegan Festive Lattice is puff pastry filled with savoury-flavour Quorn mycoprotein pieces, sage and onion stuffing balls, and vegan bacon, finished with a mouth-watering cranberry and red onion sauce.
Another returning Greggs festive favourite this year is the Christmas Lunch Baguette, which is a freshly-baked baguette ‘jam-packed full of festive flavours’, alongside last year’s newest addition, the Festive Flatbread – which is filled with sage and onion-style chicken, sweetcure bacon, mayo and cranberry and red onion relish.
When it comes to sweet treats, Greggs really does take some beating, as the lineup is full of tasty cakes, muffins, biscuits, and more.
Some of the stand-out newbies this year include the Gingerbread Muffin, and the Christmas Mini Caramel Shortbreads, while returning for more is the indulgent Chocolate & Hazelnut Flavour Doughnut, the Christmas tree and start-shaped biscuits, and of course, the classic Sweet Mince Pies.
The festive drinks lineup this year includes the popular Mint mochas and hot chocolates, and the Salted Caramel Latte.
Gingerbread returns for 2025 too, and you can get Gingerbread Lattes both hot and iced, as well as a Gingerbread Flat White.
All drinks are topped with whipped cream, and come with a range of festive sauces and toppings.
The 2025 Greggs Christmas menu will be available to tuck into across the UK from 6 November and will run right up until the new year.
Featured Image – Greggs
Eats
Mongrel – New taproom and pizzeria set to move into the former Street Urchin site
Daisy Jackson
A brand new taproom, coffee shop and pizzeria concept has announced plans to move into Ancoats.
Mongrel will come from the same team behind Crust, a much-raved-about pizza joint that operated off a Stockport industrial estate until earlier this year.
They’ve now confirmed they have their sights set on the city centre, specially the magnificent corner unit that was previously home to the beloved Street Urchin.
Street Urchin suddenly closed earlier this year after co-founder and head chef Kevin suffered a heart attack, leaving them ‘unable to continue as a business’.
Rachel Choudhary, Kevin’s partner and co-founder of the neighbourhood restaurant, wrote at the time that they were ‘heartbroken’ to close the business.
Street Urchin was quietly one of the top restaurants in Ancoats and operated in a market diner fashion, creatively cooking the best catch of the day for an ever-changing menu that honoured each season.
Thankfully, this key corner unit won’t be quiet for much longer, with another local operator now lined up to move in.
Inside Street Urchin before its closure – the site will now become a pizzeria called Mongrel. Credit: The Manc Group
Mongrel has so far shared that it’s set to be a ‘coffee shop, pizza place and taproom, all under one roof’.
Upon closing Crust in Stockport they confirmed this will be ‘a huge step up from the Crüst you know and love’.
They posted on Instagram: “Thanks to everyone who’s popped down over the last year. We’re eternally grateful for the support from our fantastic customers, and will look back on this period with huge gratitude.
“It’s with great sadness that we announce our departure from Stockport. We know this will come as a disappointment to our Crüst family – we haven’t made this decision lightly.
“We have been looking for a new premesis in Stockport for a while, however after multiple applications going nowhere, we have finally found a new home in Manchester City Center!
“Our new home will be a huge step up from the Crüst you know and love… We can’t to reveal what’s to come!
Mongrel is set to open its taproom and pizzeria on Great Ancoats Street, in the former Street Urchin site, in November.
Daisy Jackson -
25th April 2024 
