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.
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.
Masterclasses take place on the last Saturday of each month.
Cost £60 per person includes apron and lunch.
Masterclass gift vouchers are available to buy - call 028 9261 0500 or pop into the restaurant
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.
Wine & Brine can’t deliver great food without great produce. Doffing our cap in respect, it’s only fair that we shine a light on the companies and individuals who help our innovative kitchen team reach and maintain the very high standards of cuisine that makes its way to your plate.
Among the suppliers who help us create delicious and innovative dishes is Kettyle Irish Foods. Set in the lush Fermanagh countryside, Kettyle provides Wine & Brine’s jaw-dropping cuts of beef including succulent ribeyes and fillet on the bone, as well as the exquisite - and whopping - tomahawk steak for two, which has customers taking to social media to sing its praises. Kettyle Irish Foods specialises in superior meats and meat maturation processes, like dry ageing, which locks in flavour and ensures the most tender results.
It’s not surprising Kettyle’s dry aged beef is among the most popular dishes interpreted by Wine & Brine, alongside recipes devised from its Lough Erne lamb, Fermanagh free range poultry and bacon and rose veal. The master butchery range of specified cuts is prepared by founder Maurice Kettyle and his team of skilled and qualified butchers who have created a brand synonymous with award-winning quality. It services the best fine dining eateries across Ireland, the UK and Europe and in 2011 was selected to cater for Queen Elizabeth’s banquet on her first Irish state visit.
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