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Michelin-starred chef Nathan Davies has opened Vraic, a new 24-cover restaurant overlooking Chouet Bay in Guernsey, bringing his signature fire-led cooking to the Channel Islands.
Named after the Guernésiais word for seaweed, the restaurant focuses on local fish, shellfish and seaweeds native to Guernsey’s coastline.
Davies, who previously ran SY23 in Aberystwyth, was inspired by the island’s producers and landscape.
Davies is joined at Vraic by his wife and operations manager Hollie Davies, as well as former SY23 team members and new local recruits.
The kitchen is centred around a Basque-style open grill, with a seasonal 10–12 course tasting menu priced from £145.
Lunch and dinner are served in single sittings, at 1pm and 7:30pm respectively.
Dishes include grilled local lobster paired with seaweed and brown butter sauce made using Guernsey dairy.
Desserts feature seasonal elements such as strawberries, house-cultured sour cream and pickled elderflower.
The restaurant also offers a £95 wine pairing, a low-intervention wine list, and cocktails including a seaweed martini made with locally harvested kelp.
Non-alcoholic options include island-brewed kombucha and Guernsey seaweed teas.
The design of the space echoes its coastal setting, with charred timber interiors, local granite signage and furnishings inspired by traditional fishing gear. A custom chandelier features seaweed-like glass pieces in ocean tones.
Davies said: “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.”
