4/10/4

Seasonally-driven lunches, revised weekly and based on a keenly-priced format - (starters £4, main courses £10 and desserts £4) - our evening menus have been described by critics as “sensational value,

 
PRIVATE
DINING

Celebrate a special occasion or business meeting with elegant, simple menus, created by visionary chef, Chris McGowan. Catch-up with friends, or host associates in initimate dining rooms seating between 8-40. Show-stopping fare and impeccable service come as standard.

 

"A hive of endeavour, it is no wonder that Wine&Brine has a huge and very vocal fan base. Every town should have a restaurant of this standard "
Waitrose Good Food Guide editor Elizabeth Carter

A UNIQUE APPROACH

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.

Michelin-star trained Chris gifts skills honed from 20 years of training with acclaimed chefs like Richard Corrigan

Chris' ox tongue’n cheek pie should be a N.I. heirloom
Oliver Peyton
Great British Menu judge and Irish restaurateur
The best black pudding I’ve ever tasted
Tom Kerridge
Guest Great British Menu judge & Michelin starred chef
That tongue’n cheek pie was completely, utterly fabulous.
Matthew Fort
Great British Menu judge and award-winning food & drink writer

Participate in a Masterclass with Chris McGowan and experience the elements and skills required to produce food which looks and tastes amazing. Each class will end with participants sitting down for lunch in full view of the open kitchen.

2018 Masterclasses ARE available to book via telephone ONLY (028 9261 0500) from Wednesday 15th November at 9am. Must be paid in full at time of booking. Places limited to x2 per person. Price is £80 to include masterclass, apron and lunch.

  • 27th Jan 2018 - SPICE
  • 24th Feb 2018 - PIES
  • 31st March 2018 - FISH
  • 28th April 2018 - BAKING
  • 26th May 2018 - CURING & BRINING
  • 30th June 2018 - BBQ
  • 28th July - STEAK
  • 25th Aug 2018 - VEGETARIAN
  • 29th Sept 2018 - PERFECT ROAST
  • 27th Oct 2018 - GAME
  • 24th Nov 2018 - XMAS
  • CHRIS MCGOWAN


    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.










    FROM FACEBOOK


    Chris features in the Great British Menu - starting again this month!
    Watch this space -
    rooftop garden for salads and herbs in progress.
    Did you know that natural lean meats like turkey chicken & pork benefit from brining?
    Brining acts like an electrostatic glue,
    preventing moisture from escaping the meat.
    Fermented food sound odd?
    Yoghurt, Pickles, cheese, salami, Beer and wine are formed by fermentation!
    All the artwork in the restaurant is by a local artist, Jonathan Aitken, and is available to buy.
    ARE YOU PASSIONATE ABOUT FOOD?
    WE'RE HIRING...

    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 info@wineandbrine.co.uk

    Get in touch if you have any queries.
    We're here to help!

    59 Main St,
    Moira, Co. Armagh,
    BT67 0LQ

    T. +44 (0)28 9261 0500
    E1. info@wineandbrine.co.uk
    E2. reservations@wineandbrine.co.uk

    Monday: Closed

    Tuesday: Closed

    Wednesday - Saturday: Lunch 12:00 - 14:30

    Wednesday - Thursday: Dinner 18:00 - 21:30

    Friday - Saturday: 18:00 - 22:00

    Sunday: 12:00 - 18:00