Acclaimed Welsh chef Nathan Davies is to open a new restaurant on Guernsey this summer, 18 months after leaving highly rated SY23 in Aberystwyth.
Vraic – a local seaweed in Guernsey French – will have an open kitchen centred on a Basque-inspired grill cooking whole fish and joints of meat on the bone, while much of the produce will be foraged nearby, including seaweed.
A former head chef at Ynyshir, Nathan won widespread praise for his cooking at the short-lived SY23, which was twice listed on the Harden’s 100 list of the UK’s best restaurants.
He said: “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. I’m thrilled to be joined by some of the team from SY23, and I can’t wait to share this new chapter with everyone.”
Vraic will open on Guernsey’s North Shore in July, with tasting menus at both lunch and dinner.
