Nathan Davies

Coleg Ceredigion gave Nathan Davies the base of the craft: the technical foundation that later became his working language in the kitchen. From there, the progression moved through professional roles that helped define his reputation and pace. At The Hardwick in Abergavenny, he worked as chef. He then took on the role of Head Chef at Ynshir, a step that marked both advancement and a stronger claim on the kitchen’s direction.

In 2019, he joined SY23 in Aberystwyth, adding another stop to a career shaped by movement, accumulation, and a steadily more distinct identity. Today, Nathan is chef of Vraic.

In Guernsey, Nathan Davies now leads the kitchen as Executive Chef, with the menu language formed by the influences that have followed him through his career. Welsh roots and Japanese influence sit alongside live-fire cooking, while Guernsey produce anchors the food to the island. The combination points to heat, restraint, and precision, with the ingredients kept legible rather than overwritten. That balance of place and method matters at Vraic.

The kitchen functions as a meeting point for experience earned elsewhere, the island’s produce, and an approach that draws force from flame and control from influence. The cooking is neither fixed nor scattered; it holds those references together without losing its shape.

Nathan's honors include MICHELIN Guide Great Britain & Ireland — One Michelin Star (2022) and MICHELIN Guide — Opening of the Year (2022).