Vraic

New dining experience on the island of Guernsey - opening summer 2025 connected to the ingredients that surround it and cooked simply over fire.

Award-winning chef Nathan Davies is excited to announce the launch of Vraic, a new restaurant opening this July on Guernsey’s North Shore. Named after the Guernésiais word for seaweed, Vraic will champion the island’s rich and bountiful produce, with a particular focus on exceptional fish, shellfish and the diverse array of seaweed species found along its rugged coastline.

The 25-cover restaurant will offer a tasting menu for both lunch and dinner. Embodying Nathan’s primal ethos, the menu will champion the finest local and British produce, with ingredients picked, foraged, and sourced from Guernsey and its surrounding regions. At the heart of the open kitchen will be a Basque-inspired, custom-built, fire-driven grill, designed primarily to cook whole fish and meat on the bone, perfectly sized for sharing.

Each dish will reflect Nathan’s commitment to exploring and celebrating the island’s flavours and traditions, while also drawing on his Welsh roots, like the succulent fire-seared scallop, accompanied by hand picked seaweed from the island’s shores and charred lightly over the open flame. While the fire will imbue a subtle smokiness that enhances the natural sweetness of the scallop, a burnt butter finish will combine a nutty warmth with the salty complexity of the seaweed’s flavour.