Open Fire Dining Club: Tartuffe x Another Hand

Following the sell-out success of our first Open Fire Dining Club event at Torr Vale Mill in June, on Thursday 14 August we’re returning to the stunning former cotton mill on the banks of the River Goyt with our resident chefs Tartuffe and a new guest; the excellent Another Hand.

Founded by chefs Julian Pizer and Max Yorke, their small-but-perfectly-formed, 24-seat spot off the bustle of Deansgate has gained the attention of Michelin, featuring in the guide every year since 2022.

Theirs is exceptional cooking, with produce and technique demanding equal billing, and will compliment the expert bistro cooking of Tarfuffe, all transplanted to the medium of live fire beneath the sprawling skies of the Peak District - yet barely half an hour from the city.

The co-curated menu - heavy on both locality and seasonality - will be complimented by drinks including world-renowned Provencal rosé Whispering Angel as a welcome glass, G de Galoupet, from Château Galoupet during the six course dinner and Minuty Prestige from the Saint-Tropez peninsula to round off the evening.

Highlights

• Ticket includes a curated menu by Tartuffe and Another Hand with three wines:
  
  
  • Welcome glass of Whispering Angel 2024
  • Welcome snack
  • Six course dinner
  • Glass of G de Galoupet 2024 with dinner
    
  • Glass of Minuty Prestige 2024 to finish
    
    
• Doors open 6pm, food served 7pm, ends at 10pm
  
  
• If travelling by train – New Mills Central is just 200 yards away from our location (Torr Vale Mill) with the trains every 30 minutes until 11.30pm
  
  
• Please note that we cannot cater for any dietary requirements given the nature of the event except vegetarian, please email hello@manchestersfinest.com should you require this option.
  
  
• FAQ's can be found here

The co-curated menu

• Carlingford Oyster,Plattfield Radish Mignonette, Buttermillk
• Courgette Roulade, Grilled Courgette, Fresh Honeycomb, Smoked Yoghurt, Hazelnut & Olive Dressing
• Hassleback Potato, Vin Jaune, Smoked Eel, Crab Apple, N25 Caviar
• Stout Glazed BBQ Lamb Belly, Pickled Morecambe Bay Cockles, Samphire, Grilled Mustard Leaves
• Grilled Cumbrian Half Chicken to Share, Orzo braised in Preserved Lemon & BBQ Corn, Spring Greens with Salted Ricotta and Calendula Vinegar
• Bilberry and Currant Bread ’n’ Butter Pudding, Baron Bigod
• Fig Leaf Custard, Wild Maribel Plums Grilled and Raw, Cob Nut and Corn Flake Crunch

Join us for another night under the stars, with crackling embers, long tables, great food and full glasses...