Vraic in Guernsey is Now Open
Chef Nathan Davies is delighted to announce that Vraic, his 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, including recognition in the Good Food Guide’s Top 20 Most Exciting Restaurants, highlight his relentless pursuit of creativity and excellence. 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, at 1pm for lunch and 7:30pm for 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 panoramic views of Guernsey’s Chouet Bay. Every element of the experience, including a carefully curated soundtrack that gradually builds in tempo through the evening, is crafted to complement the rhythm of the service and the menu.
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 exceptional local goods, while subtly weaving in inspiration from Nathan’s Welsh heritage. A signature example is the lightly grilled local lobster tail, paired with seaweed harvested from the same bay. The open-fire grill lends a smokiness to the lobster’s natural sweetness, enriched by a brown butter sauce made with Guernsey dairy, with the seaweed bringing a subtle umami note. This thoughtful approach extends to even the most familiar dishes. Strawberries and Cream is reimagined with house-cultured sour cream, fresh berries, elderflower oil, pickled elderflowers, and a crown of meringues – each element honouring the season.
The experience can be complemented by an optional wine pairing (£95) or guests can choose from a carefully curated, low-intervention wine list – available by the bottle (from £50) or by the glass (from £9). The cocktail offering includes refined takes on the classics alongside original creations such as the Seaweed Martini, made with locally harvested kelp. For non-alcoholic choices, island-brewed kombucha, Guernsey Seaweed teas, and botanical elixirs are all available.
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. Local heritage is woven throughout, quite literally, with traditional fishing baskets reimagined as service pieces. British deer hide leather adds warmth and texture, while granite signage, sourced from a nearby quarry, anchors the building in its landscape. A custom chandelier takes inspiration from Guernsey’s shoreline seaweed, with amber, blue and turquoise chards of glass that subtly shift in the light.
Speaking on the opening, Nathan Davies comments: “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.”
At Vraic, Nathan Davies has created more than just a restaurant, it’s a love letter to Guernsey, expressed in fire, flavour, craft and design. With multiple daily flights from London (just one hour away) and regular connections from France, this dining destination welcomes visitors to explore the Channel Islands.
