Vraic, Chef Nathan Davies’ new 24-cover restaurant overlooking Chouet Bay in Guernsey, is now officially open.
Named after the Guernésiais word for seaweed, Vraic champions the island’s rich and bountiful produce, with a particular focus on local fish, shellfish and the diverse seaweeds that flourish along its rugged coastline.
Nathan, the visionary behind SY23 in Aberystwyth, which earned a Michelin star and was crowned ‘Opening of the year’ in the 2022 Michelin Guide, brings his passion for fire-led cooking and foraging to this new venture. His achievements at SY23, include recognition in the Good food guide’s Top 20 Most exciting restaurants.
At Vraic, Nathan is joined by his wife and Operations Manager, Hollie Davies, former SY23 colleagues, including Senior Sous Chef Kuba Biskup, and new local team members from Guernsey.
At the heart of the open kitchen is a Basque-inspired grill, where Nathan and his team craft a seasonal 10–12 course tasting menu (from £145). The menu is served in single sittings for lunch or dinner. Guests are invited to enjoy pre-or post-dinner drinks either on the front terrace complete with fire pits and sheepskin rugs, or upstairs, where they can take in views of Guernsey’s Chouet Bay.
Nathan, his wife Hollie, and their family relocated to Guernsey to create a dining experience connected to the island’s landscape. From utilising local producers, such as Surf & Turf, suppliers of premium shellfish and fish, to vegetables sourced from The Soil, Guernsey’s regenerative farm, the menu celebrates local goods, while subtly weaving in inspiration from Nathan’s Welsh heritage.
Vraic’s interiors reflect the restaurant’s connection to nature, creating a space that feels intrinsically part of its coastal setting. Charred timber cladding lines the walls, while a bespoke wooden floor traces the organic growth pattern of a tree.
Nathan said: “These first months in Guernsey have confirmed everything we hoped for when making the move. The island’s generosity has blown us away, meeting all the incredible local producers and cooking with their ingredients has been a true privilege. There’s a real pride here in what’s grown and harvested locally, and that’s exactly what we want to celebrate at Vraic. It’s taken a lot of work to get here, and we’ve faced a few challenges along the way, but we’re now open, back in the game, and can’t wait to share what we’ve created.”
Main image credit: Yoxman.
