Roam restaurant opens at Sandridge Barton vineyard

Roam, a new farm-to-fork restaurant, has opened at the Sandridge Barton vineyard in the Dart Valley, Devon, offering a seasonal, small plates menu rooted in local produce.

The new restaurant, led by hospitality entrepreneur Ian Alexander, serves ingredient-driven dishes alongside wines from the vineyard’s cellar and a curated selection of craft beers and international bottles. 

It is currently open for lunch, with plans to introduce dinner service on Fridays and Saturdays later in the summer.

The kitchen is run by head chef Sean Blood, formerly executive chef at St John’s Tavern. 

Blood’s menus take inspiration from European bistros and Basque tavernas, and emphasise sustainability and the use of estate-grown and locally sourced ingredients. 

Evans Family Foods, Wing of St Mawes, the Husbandry School, Sharpham, Westcombe and Hylsten Bakery are some of the restaurant’s suppliers. 

Sample dishes include Taleggio flatbread; cod’s roe with pickled cucumber and dill; and beef fillet with anchoiade and garden leaves. 

Larger plates feature dry-aged tuna au poivre with leeks, coal-roasted chanterelles with confit egg yolk, and saffron madalfi with lemon and parmesan. Desserts include caramelised brioche with vanilla ice cream.

General manager Miles Tuddenham, formerly of Noble Rot and Planque, oversees front-of-house operations.

The restaurant’s interior combines “rustic” textures with “contemporary” details, while an outdoor terrace offers vineyard views. A guest chef residency programme is planned for later in the year.

Alexander, whose portfolio includes Mas Cafe, 57 Jermyn Street and St John’s Tavern in north London, described Roam as “a place with purpose, flavour, and warmth”. 

He added: “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.”