Introducing ROAM restaurant

ROAM opens its doors on July 9th!

This summer, we’re opening a new chapter at Sandridge Barton. On July 9th, we welcome you to ROAM—a new restaurant nestled in the heart of the Dart Valley, on the site formerly home to Circa.

Led by local hospitality veteran Ian Alexander, ROAM is built on a simple idea: food that feels honest, thoughtful, and full of purpose. Our menus follow the rhythm of the seasons, with ingredients grown, raised, and foraged close to home. Expect meat from the estate, vegetables from our kitchen garden, and produce from nearby no-dig growers and regenerative farms.

In the kitchen, Head Chef Sean Blood brings a bold, bistro-style approach rooted in European and Basque traditions. His cooking is guided by provenance and seasonality, with menus that evolve regularly to reflect what’s best right now.

Out front, Miles Tuddenham—formerly of Noble Rot, Planque, and Norman’s Café—leads the team. His vision is to create a space that feels grounded and generous, shaped by the pace of the countryside and the flow of the Dart.

The restaurant itself keeps things simple: pale timber, weathered textures, and plenty of natural light. We’re also working on a guest chef residency program to bring fresh voices into the kitchen throughout the year.

As Ian puts it:
“We’re drawing on years spent in kitchens, dining rooms, and around producers—but this is about now. ROAM is a place with flavour, with warmth, and with a sense of belonging. No gimmicks. Just really good food.”

ROAM opens for lunch seven days a week (12–4pm) from July 9th, with Friday and Saturday evenings to follow later in the year.