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NOW OPEN: ROAM, a new farm-to-fork restaurant at the award-winning vineyard Sandridge Barton

ROAM, the new restaurant at award-winning vineyard Sandridge Barton in the heart of the Dart Valley, has officially opened its doors.

The restaurant embraces a farm-to-fork ethos, offering a seasonal, ingredient-driven menu rooted in provenance and simplicity. Its relaxed, rustic setting sets the tone for their regularly changing small plates menu, thoughtfully paired with wines from the Sandridge Barton cellar, craft beers and a considered selection of international bottles.

The new opening marks the latest venture from local hospitality expert Ian Alexander, whose extensive portfolio includes Mas Cafe, 57 Jermyn Street, and St John’s Tavern – an institutional North London pub and dining room. The kitchen is led by ex-St. John’s Tavern Executive Chef Sean Blood, whose approach is grounded in seasonality, sustainability, and a deep connection to place. His menus are inspired by European bistros and Basque tavernas, showcasing the best Devon has to offer, including their estate-reared meats, kitchen-garden vegetables, and produce from nearby no-dig growers. At the front of house, General Manager Miles Tuddenham – formerly of Noble Rot, Planque, and Norman’s Café – brings warm, welcoming hospitality that reflects the rhythm of the Dart Valley.

The seasonal menus change regularly but reflect bold and ingredient-first cooking. Highlights include smaller plates such as Taleggio Flatbread; Cod’s Roe, Pickled Cucumber and Dill; Beef Fillet, Anchoiade and Garden Leaves. Larger plates include Dry-aged Tuna au Poivre and Leeks; Coal-roasted Chanterelles and Confit Egg Yolk; and Saffron Madalfi, Lemon and Parmesan. To finish, a sweet, comforting yet light Caramelised Brioche and Vanilla Ice Cream. The drinks list features a wide selection from Sandridge Barton’s cellar alongside Luscombe soft drinks, craft beers from Bays Brewery, and a forthcoming range of international wines.

With provenance and seasonality paramount in his cooking, Sean’s approach consistently minimises waste by celebrating each component in its whole form. He collaborates closely with local suppliers to showcase the best produce; key partnerships include Evans Family Foods for meat, Wing of St Mawes for fresh fish, The Husbandry School for vibrant vegetables, Sharpham for cheeses, Westcombe for charcuterie, and Hylsten Bakery for daily freshly baked bread.

The dining space blends rustic textures with clean, contemporary touches. Original features such as pale timber, weathered planks and generous natural light create a calm, inviting space that feels both grounded and elegant. Outside a sun-drenched terrace opens onto the rolling hills of the vineyard, offering guests the chance to dine al fresco while taking in the beauty of the Dart Valley landscape.

ROAM is currently open for lunch daily, with plans to introduce dinner service on Fridays and Saturdays later in the summer. A guest chef residency programme is also in the works, set to bring a rotating line-up of young talent and new perspectives into the kitchen

Founder Ian Alexander says it best: “We’re bringing the energy and creativity that’s reignited the UK dining scene to Sandridge Barton, combining decades of experience with a genuine respect for place and produce. ROAM is a restaurant built for now – a place with purpose, flavour, and warmth. And yes, really good food.”

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