vraic
CLIENT: NATHAN DAVIES RESTAURANT: VRAIC
MICHELIN EXCELLENCE COMES TO GUERNSEY
Nathan Davies is a chef who has been on our radar for many years. After serving as head chef at the world-renowned Ynyshir in Wales, Nathan went on to further prominence with the launch of SY23 in Aberystwyth, which gained a Michelin star within its first year of opening and was later named Michelin Opening of the Year. He also won Series 16 of Great British Menu, cementing his reputation as one of the UK’s most exciting chefs.
Nathan and his wife Hollie were introduced to Greens via Tom Kerridge, before inviting us to be part of the team tasked with delivering his latest and most ambitious project, Vraic. Located on Guernsey’s north coast in the Channel Islands, Vraic takes its name from the Guernésiais word for seaweed, a nod to both its coastal setting and the foraging-led ethos that underpins the restaurant.
The site itself is a former beach café overlooking Ladies Bay and Chouet Bay, chosen for its dramatic sea views and its role as a true destination. The kitchen needed to support an ambitious, fire-led tasting menu while remaining robust, practical and highly visible to guests. The brief called for fine yet durable materials, presented within an open-kitchen format that allows diners to fully engage with the theatre and intensity of live fire cooking, while supporting the precision and flow required for a 10–12 course tasting menu.
The open kitchen was designed to contrast yet complement the dining room, which was created by Adam and Marta of Tibbatts Abel, Birmingham, with whom we have successfully collaborated on a number of previous projects. Close coordination between all parties was essential to ensure that the kitchen functioned seamlessly within the overall design, while meeting the demanding operational requirements of a restaurant aspiring to compete at the very highest level.
Successfully handed over in summer 2025, Vraic has quickly established itself as the standout dining destination on the island. The kitchen continues to perform exactly as intended, supporting a service built around local produce, live fire and meticulous technique, while attracting the attention of some of the world’s most respected critics and guidebooks.
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