Plate of Origin Dish: Braised beef short rib, textures of onions, horseradish creme fraiche, smoked carrot purée, fermented carrot salad and foraged greens.
Hero Products: (1) Local Manawatu Angus Beef – short rib and (2) foraged greens from Wellington.
Brew Union is a family friendly microbrewery, bar and eatery in the heart of Palmerston North. Alongside fresh house brewed beers we have a changing selection of beers and ciders from independent breweries and cider houses across the country. Our award winning chef Grant Kitchen and the team prepare seasonal menus. Our food offering is a broad range of, where ever possible, fresh, local and sustainable products, in small or sharing plates and mains. Our pizzas are hand stretched to order and baked in a wood fired pizza oven with a crispy slightly smokey crust and a chewy bite and are topped with a sparing selection of quality ingredients.
CHEF | Grant Kitchen
Award winning Chef Grant Kitchen hails from Feilding in the Manawatu. As an apprentice at the Parkroyal Hotel in Wellington he quickly developed a reputation as a ‘hospitality all – rounder’ with designations to the Sultan of Brunei, Prime Ministers and other VIPs. Grant has worked with the NZ Defence Force, Accor Hotels and Tertiary Training Establishments, judged at Culinary Events around NZ and is a member of the NZ Chefs Association. His philosophy is – ‘my food is about perfection-flavour, appearance and texture’, his motto is – savour, service and simplicity. Grant heads the kitchen team at Brew Union where provenance and local produce is key to its success as well as their local brew.
Logan Brown’s opened in December Friday the 13th in 1996 and decades later it is way different but still the same! We have evolved with dining trends, service styles, taken opportunities with new product and techie innovations and of course will continue to do so. What has never changed is the sharing with our guests our true passion for our craft, our community and our country. We want everyone to be as proud as we are about New Zealand’s environment, the land and seas bounty, and the amazing people who harvest or produce from it.
CHEF | Shaun Clouston
Executive Chef and Partner of Wellingtons’ Logan Brown Restaurant since 2006 and of Grill Meats Beer since 2014. Also executive Chef of Bellamy’s by Logan Brown, located in the New Zealand Parliament buildings. Shaun’s philosophy on food and cooking is to serve the taste and flavours of New Zealand using the best local and seasonal ingredients. Paramount to all of this is the use of ethical and environmentally friendly producers and suppliers. He want’s everyone to be as proud as he is about New Zealand’s environment, the land and seas bounty, and the amazing people who harvest or produce from it. It can be summed up in one line.
Nestled between lush farmland and the sparkling harbour, Wellington is a foodie’s dream, with an abundance of fresh produce from within the region. With a burgeoning laneway culture, led by the delicious Hannahs Laneway, artisan sodas, fresh coffee, mind-bending craft beer and boutique nut butters are produced in inner-city factories tucked between historic buildings and street art. Said to have more eateries per capita than New York City, Wellington’s restaurants are famously innovative, collaborative and delicious. Combined with a booming suburban dining scene, the culinary capital has something to satisfy all appetites. Just short drive or train ride from the city, you’ll find the world-leading Wairarapa wine region, home to more than 50 vineyards.
Time your trip to Wellington to coincide with the country’s biggest and most exciting food festival Visa Wellington On a Plate. Over two weeks in August, the festival surprises, tempts, educates and amazes with help from over 100 restaurants. You’ll experience an awe-inspiring range of events, a battle of the burgers, a city-wide cocktail contest, culinary masterclasses, pop-up eateries and of course, innovative and delicious cuisine from Wellington’s top restaurants and cafes.