A New dining experience on the isle of Guernsey

Opening summer 2025

Head Chef Nathan and the team prepare a multi-course tasting menu shaped by Guernsey’s unique produce, whilst maintaining a link to his Welsh upbringing with flecks of Welsh ingredients. Sustainability guides everything, from kitchen processes to the menu itself. “It has to be delicious and balanced,” says Nathan, “but it also has to reflect our values, working with nature, using local, well-grown ingredients, and wasting as little as possible.” Naturally given our beautiful location right next to the golden sands we will be using lots of local fish and shellfish cooked over the open fire at the heart of the kitchen.

Sample Menu

Please note this is a sample menu, reflective of seasonality. Dishes and ingredients may be updated, changed or removed.

Ethos

Born of Guernsey

Vraic drawn from the Guernésiais word for seaweed reflects our connection to place. We work closely with local seaweed foragers, farmers, and fishing boats you can spot from the door to craft a seasonal tasting menu that celebrates the best of Guernsey and the British Isles, from land, sea, and shore. The space is rooted in nature too, with natural materials, and a relaxed and comfortable environment centred around guests enjoyment, replacing dress codes or table cloths with a fun music playlist and a big bbq on full display. We also have a carefully selected wine list and bar menu offering some great classics and something new to try.

Team

Exec Chef

Nathan Davies

A renowned Welsh chef celebrated for his bold, nature-inspired approach to cooking. Drawing heavily on his rural upbringing and passion for foraging, open-fire cooking, and seasonal Welsh produce, Nathan crafts dishes that reflect the rugged beauty of his homeland.

Senior Sous Chef

Kuba

Kuba - just one name (like Madonna) trained in Poland before moving to London over a decade ago and then to Wales where he has been working with Nathan for the last 5 years and together they achieved massive success in a very short period of time. Being onboard with Vraic since day one, together they have created a food style and kitchen ethos that allows the kitchen to cook in a unique way.

Operations Manager

Hollie Davies

With many years of experience in the Best Hotels and Restaurants in Wales. Hollie oversees the daily running and logistics of Vraic and the team, helping with the direction of the restaurant and ensuring that the restaurant keeps progressing everyday. Working closely with Nathan (Hollie's Husband) on the finest details of the service and also ensuring the guest experience is seamless and relaxed.

WE ARE RECRUITING FOR

Restaurant manager / sommelier

We are now recruiting! First on the list is our front of house team, 4 day working week, working with a great team, very special location to live and work, if you need to relocate and are not from the island we can help with that too! We have lovely accommodation if required, good salary. A great package for both work and lifestyle, send us an email to info@vraic.gg come and be apart of something special!


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Hours

Lunch
Thursday – Saturday
13:00

Dinner
Wednesday – Saturday
19:30

Sunday – Tuesday
Closed

Bookings

Reservation