New fire-led restaurant coming to Guernsey

Award-winning chef Nathan Davies has announced plans to launch Vraic – a new restaurant set to open on Guernsey’s North Shore in July.

Named after the Guernésiais word for seaweed, Vraic will champion the island’s bountiful produce, focusing on fish, shellfish and the range of seaweed species found along its coastline.

Davies is the visionary behind SY23 in Aberystwyth, which earned a Michelin star and was crowned ‘Opening of the Year’ in the 2022 Michelin Guide. He was also the former head chef at Ynyshir in Wales, bringing his passion for fire-led cooking and foraging to this new venture. 

Dining at Vraic

The 25-cover restaurant will offer a tasting menu for both lunch and dinner. At the heart of the open kitchen will be a Basque-inspired, custom-built, fire-driven grill, primarily designed to cook whole fish and meat on the bone, perfectly sized for sharing. Among the menu highlights sit the fire-seared scallops with hand-picked seaweed from the island’s shores, lightly charred over the open flame.

Davies says of the upcoming launch: “It was always going to take something very special for me and my family to leave Wales, but this new project is exactly that. Vraic represents a new opportunity to create something exciting on the island of Guernsey, a truly unique and beautiful part of the world. This restaurant will be a progression of our journey, building on the principles we established at SY23 – utilising the abundance of ingredients on our doorstep and cooking with fire at the heart of everything we do."

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