@vraicrestaurant
I’ve been lucky enough to follow Nathan Davies journey for over a decade.

We first met during his time at Ynyshir, and even back then it was obvious he had something special. Since then I’ve watched him take the leap to open SY23 in Aberystwyth before embarking on his latest chapter with Vraic on Guernsey.

What struck me most wasn’t just the technical precision or the creativity on the plate, but the confidence. Every course felt purposeful, refined and unmistakably the work of a chef who knows exactly where he’s heading.

Vraic already feels like a restaurant operating at an exceptionally high level, balancing beautiful produce with restrained, intelligent cooking that never loses sight of flavour. It’s ambitious without being showy, polished without feeling overworked. And of course fire and smoke take centre stage.

Nathan has never been someone to stand still, and seeing how much he has evolved over the years has been hugely rewarding. Watching chefs grow from promising young talent into fully realised leaders of their own kitchens is one of the real pleasures of travelling for food.

I have a feeling this is only the beginning. If Vraic continues on its current trajectory, I certainly wouldn’t be surprised to see it become a two Michelin star restaurant in the future.

Congratulations to Nathan and the whole team. Guernsey has something very special.
.
Michelin - ⭐️
National Restaurant Awards - 45 (2026)
Square Meal Top 100 - 4 Best New Opening
.
#Vraic #Guernsey #MichelinGuide #FineDining #Achefabroad Less