The story
OTHER is a casual neighbourhood restaurant on Cannon Street in Bedminster, Bristol. Its name reflects the food it serves: not one particular style or cuisine, but simply “other” — the food that chef Zak has always wanted to cook. The menu is small, locally sourced, and constantly changing, with dishes ranging from snacks to bigger plates, sides and desserts. Prices sit between £4.50 and £25, and guests can spend anywhere from £30 to £70 a head, depending on how much they choose to share.
The restaurant is owned and run by local couple Zak and Emma, who have been together for fourteen years. Zak’s background includes working in Michelin-starred restaurants, and his food previously earned him a Michelin star. At OTHER, he brings that same skill to a more relaxed setting. Emma, formerly a secondary school maths teacher, works front of house. The pair designed the interior to be bright and fun — warm and inviting, like an extension of their home.
The food is made by a small two-person chef team and changes often, so no two visits are exactly the same. One guest said “no dish is an afterthought”, a compliment the owners happily agree with. The menu is designed for sharing, and the restaurant encourages guests to sit at the communal table, chat with neighbours, and leave having had “a lovely evening full of smiles and tasty food and drink.” The doughnut and dessert combo is a particular favourite.
In 2026, OTHER was awarded a Michelin Bib Gourmand, recognising its good quality, good value cooking. It’s a fitting nod to Zak and Emma’s goal: serving thoughtful, accessible food that brings people together.
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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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