Nathan Davies

Nathan Davies is one of the UK’s most exciting fire-led chefs, known for bold, instinctive cooking over wood and charcoal. His food draws on foraging, fishing and exceptional coastal produce, combining Michelin-level precision with a raw connection to flame, nature and place.

Years in industry
15+ Years
occupation
Chef Patron
Location
Guernsey
Restaurant
Vraic

More About Nathan

Lisa Goodwin-Allen began her journey at Northcote aged just 20,

Nathan Davies is exactly the kind of chef we love to watch at work - instinctive, bold and completely at home around fire.

His cooking has always had a strong connection to the landscape around him. In Wales, that meant wild produce, smoke, fishing, foraging and the elemental energy that helped define his Michelin-starred work at SY23. Now in Guernsey, at Vraic, Nathan’s food has taken on a new sense of place, shaped by the island’s coastline, seafood and seaweed.

There is a rawness to Nathan’s cooking, but also real control. Flame, charcoal and smoke are not there for show — they are part of the flavour, part of the process, and part of how he brings character out of every ingredient. That is what makes his approach feel so close to Kasai. Nathan cooks with fire in its truest sense: direct, precise and full of life.