Roam restaurant under head chef Sean Blood will officially reveal itself at Sandridge Barton next month
Award-winning Devon winery Sandridge Barton was home to fine-dining restaurant Circa before it relocated to Totnes in 2024. Roam, which is currently open Thursday to Monday until its main launch on July 9, continues to hold the rustic charm of its predecessor thanks to the building’s pale timber walls, natural materials and abundance of natural light.
Head chef Sean Blood is a passionate advocate of provenance and seasonality. As such the menu will embrace farm-to-fork dining, using meat from the estate, the kitchen garden’s vegetables, and produce from nearby regenerative farms. All ingredients will be seasonal and ethically sourced.
Roam’s founder Ian Alexander comments: ‘We’re channeling the energy and creativity that’s reignited the UK dining scene in recent years, but bringing with us the perspective and lessons from decades spent in kitchens, dining rooms and around producers.‘
To introduce fresh voices and perspectives to Roam, plans are afoot to launch a series of guest chef residencies.
From July 9, Roam will open for lunch seven days a week from 12-4pm. Until the new booking system goes live bookings can be made at [email protected]. Friday and Saturday night services will follow later in the year.
