Rihoy & Son was the building contractor for the fitout of Vraic, a brand new 24-cover high end restaurant. Led by Executive Chef Nathan Davies, Vraic brings a refined new dining experience to Guernsey, combining culinary innovation with a carefully crafted interior that reflects the island’s natural beauty.

Named after the Guernésiais word for seaweed, Vraic’s conceptual design by Tibbatts Abel called for an interior of considerable complexity and detail, all within a relatively small footprint. The full programme from initial fitout to furniture installation was delivered in just three months, with the restaurant opening two weeks later.

Robin Le Page, Rihoy & Son Construction Director, commented:

“Vraic was an exciting and challenging project with which to be involved. There is a lot of complexity and detail in what is a relatively small space, all of which needed to be completed in a short programme. It is always much more rewarding for us as a contractor to solve problems, help develop ideas and overcome challenges than a more usual run of the mill job. Which Vraic most certainly is not.”

Everyone involved from Rihoy & Son is proud of the end result and the opportunity to support such a distinctive addition to Guernsey’s hospitality scene.