The story
OTHER is a small-plates restaurant at 32 Cannon Street in Bedminster, Bristol, and Michelin gave it a Bib Gourmand in 2026 for good quality, good value cooking.
Chef Zak Hitchman trained at Ynyshir and Casamia 2.0 (now closed), yet he describes this place as casual. He cooks what he likes, and the menu changes often. A two-person kitchen team works from local suppliers. The name comes from the food itself, which fits no single cuisine and would be filed under "other".
The menu runs from snacks to bigger plates, sides and desserts, with dishes priced between £4.50 and £25. Recent examples include a char siu pork chop with crispy panko, and roasted aubergine with cornbread, ranch dressing and raspberry hot sauce. Daily fish specials sit alongside them. Vegetarians and vegans get their own menus, and the sourdough doughnuts are the dessert to order.
Bright orange walls and bare tables pushed together make for communal dining. Zak's partner Emma runs the front of house. The Good Food Guide 2026 praised the "relaxed vibe, wonderful staff and amazingly cooked food". Drinks include eight wines by the glass and beers from Bristol craft breweries.
Recognition
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Details
History
good quality, good value cooking
‘Very deserving of some proper recognition for what they are bringing to the locale,’ affirmed one reporter, citing Other’s ‘relaxed vibe, wonderful staff and amazingly cooked food’. Kitsch, colourful and extremely good value, this small-plates diner fits right into graffiti-splattered Bedminster with its bright orange walls and bare tables pushed together for communal dining. Chef Zak Hitchman trained at Ynyshir and Casamia 2.0 (now closed), but this is far from fine dining – and the better for it. He cooks what he likes and changes things up regularly (the name ‘Other’ reflects the hard-to-define menu). Snacks and sharing plates dominate the repertoire, with daily fish specials and a couple of larger options added to the mix – perhaps a char siu pork chop with crispy panko or roasted aubergine with cornbread, ranch dressing and raspberry hot sauce (vegetarians and vegans have their own menus). Hitchman’s technical skills are also given free rein when it comes to dessert (don’t miss his sourdough doughnuts). To drink, there are eight wines by the glass and assorted beers from Bristol craft breweries.
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