Vraic has appeared on a well respected list of the top 100 restaurants in the United Kingdom, with the Guernsey eatery given the fourth highest spot nationwide.
Despite not being in the UK, and having only opened last year, the Chouet based restaurant received a glowing recommendation from the Squaremeal guide.
Described as a “memory-making destination restaurant”, Vraic is “hands down, the best new opening on this list”, wrote the judges.
Head Chef Nathan Davies – praised for his “clean, confident, tasting menus” – said being included so highly in the ‘Top 100’ list means a lot for himself and his staff.
“We’re just thrilled to bits to be honest, and I think all of our staff that are from Guernsey are chuffed because Jersey’s not mentioned!”
Although the win is one that’s buoyed Mr Davies and his staff, there’s a clear drive to go even further.
Having already been mentioned in the Michelin Guide too, he is hungry for even more success.
“We’ve just got to keep our feet planted and make sure that, we don’t really get to our head and think ‘we’ve made it’, because we haven’t.
“We’re six months into the restaurant, you know, six months into a decade long project.”
The Squaremeal guide has had a tangible and direct impact on staff, he said, both those who joined prior to Mr Davies’ move to Guernsey, and those he’s found right here in the Bailiwick.
“It’s a good spirit lift after such an intense open, especially for the staff that haven’t experienced anything like this before, that’s pretty special.
“Like the guys and girls from Guernsey that have trusted us, left their jobs and come to work for us, and they now see what all that hard work is for, and all that determination, and that discipline that we instill, that all of a sudden makes sense.”
Mr Davies added that for those who joined his Guernsey venture, this year’s ‘Top 100’ listing has justified their decision to ply their trade in the Bailiwick.
“Number four is exceptionally high, and for those guys it’s almost like a sigh of relief.
“We’ve left good jobs to come to Guernsey, and the worry was that we wouldn’t be seen by the guides for a long time, and we wouldn’t be able to pick up momentum quite quickly, but things like this just kind of cement that it was the right decision for us all, and the work that we’re putting in has been seen.”
Mr Davies isn’t ready to rest on his laurels and admits that the team’s hard work needs to carry on if they’re going to continue to be a success.
“There is always the new kid on the block. There is always change and different trends that come in.
“We can’t think that we’re going to try and get on the list again next year, because, actually, it’s quite unrealistic. We’ve had a great year and number three on the list, as much as it would be an absolute joy, of course, we’d love it.
“We can’t impact anybody’s decision on that, so all we have to focus on, rather than points and prizes, is the actual guest experience.”
Being featured on the Michelin Guide, and on the ‘Uk’s Top 100 Restaurants’, is just the starting point for Vraic, with a Michelin Star and the restaurant’s long term future set as the primary goals.
“Ultimately, the (Michelin) star is a goal, it’s not the goal, the goal is is to create a great restaurant we want to build,” said Mr Davies. “A lovely restaurant that works, that’s good for the long term, not just picking up short term awards and then disappears.
“In a week’s time, we’ll find out whether we’ve done enough this last five/six months, to be awarded something, and that’s the next focus.
“After that, there’ll be something else that’ll be the next focus, and it’s an ever evolving and ever turning wheel.”