Dining at Wine & Brine is an incredible sensory experience. This is the place to enjoy an intimate dinner, family get-together or business meeting, within a bright, open-kitchen restaurant, or in one of three elegantly comfortable private dining rooms. It’s where the spirits are imbibed with a growing list of specially selected fine wines and where your palate will be challenged to enjoy some of the most contemporary trends in dining. Bringing to today’s table age-old processes like brining and fermenting, only the most succulent and tender of meat cuts and freshest produce make it to the menu.
Wine & Brine’s cuisine is sourced by healthy local herds and poultry allowed to graze in rich pastures and greens and fruits plucked from verdant soils, artistically transformed into sumptuous yet simple fare. From the kitchen to the cocktail glass are transferred entree-enriching purees and syrups, infused with flavour-layering, freshly grown botanicals – and new ones every weekend. To his new gastronomic hub, Michelin-star trained Chris gifts skills honed from 20 years of training with acclaimed chefs like Richard Corrigan, Pierre Koffmann and Gary Rhodes.
The alignment of great produce and a showstopper chef with Michelin-star training has ushered in a new era in dining in Northern Ireland.
Wine & Brine in Moira is positioned at a crossroads of some of the best produce available in Northern Ireland which is fast emerging as a culinary hub of greatness.
At its epicentre is three-time Great British Menu contender, chef Chris McGowan, who has been running the restaurant with his wife Davina to wide-acclaim.
Show-casing the best of produce served in a contemporary way, featuring the pickling, brining and fermenting of food, McGowan returned to Northern Ireland in 2015 after honing a razor sharp and natural culinary talent in London.
Training with some of the finest chefs for 20 years, among them celebrated chef Richard Corrigan, he spent eight years at the Michelin-starred Lindsay House before Corrigan moved to Mayfair, where McGowan spent nearly five more years.
Prior to that, he was sous chef for Pierre Koffmann at La Tante Claire and worked with celebrity chefs, Gary Rhodes.
Returning home now a field-leading gourmand, Chris brings ingenuity and a wholly unique eating experience to a local audience.
We are always seeking enthusiastic and dedicated staff with a passion for this industry.
We have positions both in the kitchen and front of house. If you would like the opportunity to join our team, please forward your CV to firstname.lastname@example.org
Monday- Wednesday: Closed
Thursday- Saturday: Lunch 12:00 - 14:30
Thursday - Saturday: Dinner 17:30 - 21:30
Sunday: 12:00 - 18:00