Ambition to bring foodies to Guernsey

The couple behind Guernsey's latest restaurant venture want to increase food tourism and are aiming for a Michelin star.

Nathan Davies earned a Michelin star for his restaurant SY23 in Aberystwyth and would like another for his new venture, Vraic, at Chouet.

But he says what is really important is that diners experience his enthusiasm for Guernsey's natural foods and says some ingredients will be foraged:

"This morning we were picking under ripe pine cones that will be a syrup as part of one of the desserts in five months time.

"We were also picking some elderflower that we will be experimenting with. It's just a wholesome thing, to be able to go out and pick ingredients to use."

His wife Hollie, who is Vraic's Operations Manager, says building Guernsey's reputation for food tourism is important:

"Hopefully we can get back on Michelin's radar - that's our aim, to get Guernsey on the map.

"Once there's one, hopefully we can get more, if it's people who have the 'Bib' and are Michelin recommended, it's an amazing thing to bring people to the area , to see how beautiful Guernsey is."

Builders are transforming the inside of the old Roc Salt and diners can expect an open kitchen, where Nathan and his team of chefs will cook over a two metre fire pit, again to impart flavour:

"We'll use different types of wood for different courses. Or not even wood, sometimes it may be hay, or charcoal." 

New for Guernsey is the concept of two sittings, one at lunchtime, one for dinner, where guests enjoy a set tasting menu.

Nathan says this concept is built around the availability of the best local ingredients from the Guernsey suppliers that he has been meeting:

"We've got people that are helping us define what Vraic is.

"Whether that's different types of seaweed that are harvested on the island and we're utilising, or different things that are grown.

"Those people come into the equation as well. Because they actually define what the restaurant is to become, and not just us."

Vraic is set to open in mid July 2025.

Hungry for more?  Listen to our podcast where Island FM's Euan Mahy meets Nathan Davies and his team as they work to get the restaurant ready...

• Foraging, Food and Cooking with Fire

  Foodies in Guernsey are getting excited about the prospect of a new restaurant opening later this summer. Chef Nathan Davies cooks with a real fire and forages for some of his ingredients. His approach to food and seasonal, wild ingredients won him