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At Vraic, Nathan Davies Puts Guernsey’s Coast on the Plate
['Emily Zemler', 'Emily Zemler Is A Freelance Writer Based In London. She Regularly Contributes To The Los Angeles Times', 'Rolling Stone', 'Tripsavvy', '.Wp-Block-Co-Authors-Plus-Coauthors.Is-Layout-Flow', 'Class', 'Wp-Block-Co-Authors-Plus', 'Display Inline', '.Wp-Block-Co-Authors-Plus-Avatar', 'Where Img']
Observer
The small, self-governing island, located between England and France, is home to Vraic, a one-Michelin-starred restaurant helmed by Welsh chef Nathan Davies.
Currently, Guernsey’s seaweed is showcased at Vraic in a dish consisting of several types of foraged seaweed.
At Vraic, Davies has a similar philosophy, although it’s less rigid.
Although Vraic’s primary focus is showcasing Guernsey, Davies hasn’t forgotten his Welsh roots.
“That’s where Wales meets Guernsey,” Davies says.