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Exeter-based Circa has moved its operation to Sandridge Barton, the home of Sharpham Wine.

Named as the catering partner for the new visitor centre and winery earlier this year, Circa is now open five days a week, Friday evenings, and for the restaurant’s celebrated Sunday roasts over the colder months. 

Open Thursday to Monday, from 10am-4pm, the on-site restaurant offers a relaxed atmosphere, both inside and on the south-facing sun terraces, using only the best local and seasonal produce. 

On Friday evenings, Circa at Sandridge Barton will be open from 6pm-9pm offering a three course set menu priced at £35, and a tasting menu for £45, with an optional wine flight for £25.

Sunday lunches will be priced at £25 for two courses and showcase native, South Devon beef from the estate. 

Open until the end of December, from 2023 onwards, the restaurant will be open from March through to December. Booking is advised and can be made at sandridgebarton.com/restaurant.

With both Sandridge Barton and Circa having a strong focus on sustainability, it’s the perfect partnership. The Circa team work closely with small, local, ethical producers, and with the estate’s farmer Phil Tully, to showcase the top-class South Devon beef and other rare-breed livestock. This is alongside foraging for ingredients on the wider estate.

Rob Weeks, owner of Circa said:

“The main reason we decided to come here was the fact the estate is set in its own 450 acres. We’re all keen for the new restaurant to showcase the quality of the produce grown and reared here.

“It’s an absolutely perfect fit because we love being hyper-local and sustainable in everything we do. Sandridge Barton is located right in the heart of one of the most productive and fertile places in Britain. Moreover, we share the same ethos as the people who’ve been making the famous Sharpham Wine for many years.”

The local area, in the heart of the Dart Valley, is full of world-class produce. With Brixham Fish Market less than five miles away, and the River Dart bordering part of the estate, Circa will offer the freshest fish and seafood available.

The entire menu is a celebration of what South Devon has to offer. It will change from season to season, offering visitors many opportunities to experience new dishes and produce, encouraging them to return time and time again.

Duncan Schwab, CEO and head winemaker at Sandridge Barton, said:

“We are delighted to have Rob, and the Circa team, managing and developing our restaurant offering at Sandridge Barton. In the past, when we were positioned on the Sharpham Estate, we had around 20,000 people a year visit us and we expect a similar number of visitors each year at the new site. With the investment in the tanks, barrels and other vital pieces of winemaking equipment we are anticipating an excellent showcase of wines over the next few years, among the very best produced here in England, which will accompany the delicious food served by Circa.”