Farm-to-fork restaurant coming to Sandridge Barton

On 9 July, Dart Valley winery Sandridge Barton will open the doors to its new restaurant, Roam. 

Situated in the former Circa site, Roam is the latest venture by local hospitality expert Ian Alexander. The restaurant will embrace a farm-to-fork ethos, using hyper-seasonal and ethically sourced ingredients. 

Dining at Roam

Guests can enjoy meat sourced from the estate, veg from the kitchen garden and produce from local no-dig growers and nearby regenerative farms. The kitchen will be led by head chef Sean Blood, a passionate advocate for provenance and seasonality. 

Blood's food reflects Roam's ethos, rooted in European bistro and taverna culture. Inspired by the Basque regions, his menus will evolve regularly, showcasing a bold yet thoughtful approach to flavour and technique. 

Front-of-house will be headed up by general manager Miles Tuddenham, previously of Noble Rot, Planque and Norman's Café. 

The space retains the rustic charm of its former life, featuring pale timber, weathered planks and an abundance of natural light. Plans are already in motion to launch a guest chef residency programme, which will bring fresh voices and perspectives to the kitchen. 

"We're channelling 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," says Alexander. 

"Roam is our next chapter, rooted in experience but built for now. Strip away the trends and tropes, and Roam is simply a place that feels right; a place with purpose, with flavour, with warmth. And, yes, with really good food."

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