Food, TravelFlorence LAugust 04, 2025ROAMFood, Farm to Table, South Devon, UK

THE FLAVOUR OF PLACE || ROAM Connects Provenance with Purpose in the Dart Valley

Food, TravelFlorence LAugust 04, 2025ROAMFood, Farm to Table, South Devon, UK

In the heart of South Devon’s Dart Valley, a new restaurant is reshaping the idea of what it means to eat locally.

ROAM, the just-opened dining room at Sandridge Barton vineyard, is a culinary destination, a living expression of land, rhythm, and season.

Led by chef Sean Blood and hospitality veteran Ian Alexander, ROAM embraces a farm-to-fork ethos that feels neither performative nor precious. Here, provenance is a daily practice. The estate’s own livestock and kitchen garden are joined by produce from nearby no-dig growers, hand-raised meats from Evans Family Foods, and just-caught seafood from Wing of St Mawes. Even the bread, delivered fresh from Hylsten Bakery, feels like an intentional part of the menu’s local cadence.

*The menu at ROAM reflects Sean Blood’s philosophy: seasonal, thoughtful, and beautifully pared-back.*

*Dry-aged tuna au poivre with leeks and olives in a rich, peppery sauce, where comfort meets depth.*

The space itself mirrors the menu’s philosophy: understated, rustic, and quietly refined. Sunlight filters through a series of timber beams and stone walls, softening the contrast between rural heritage and contemporary comfort. It’s the kind of place where you instinctively slow down, perhaps with a glass of Sandridge Barton’s crisp Madeleine Angevine in hand, before easing into a series of small plates designed to invite conversation.

*Natural light and vineyard views invite guests to slow down and savour.*

Chef Sean’s cooking is ingredient-first and firmly rooted in place. Think thick-cut sourdough topped with grated tomatoes and charred mackerel. Or whipped cod’s roe garnished with dill and pickled cucumber, each bite briny and bright. Larger plates like dry-aged tuna au poivre sit in rich sauces that speak of time and care, balanced by raw elegance and restraint.

*Charred mackerel on tomato-slicked toast captures ROAM’s ingredient-led ethos in one flavourful bite.*

*Refreshing dips perfect for sharing over handcrafted bread.*

*Crisp roasted potatoes served with saffron aioli: rustic simplicity done right.*

There is nothing overly ornamental here, and that’s precisely the point. Whether it’s the comforting smear of smoked salt butter served with warm bread or the final spoonful of caramelized brioche and vanilla ice cream, the experience is guided by clarity, honesty, and a kind of quiet abundance.

The team’s hospitality is equally thoughtful. General Manager Miles Tuddenham brings a background shaped by London institutions like Noble Rot and Norman’s Café, translating that cosmopolitan ease into a slower, more grounded rhythm at ROAM. His wine suggestions are considered without being showy; his presence is warm without being intrusive.

*A table shared, wines poured, and seasonal dishes set against warm stone walls.*

There are plans to introduce a guest chef residency programme and expand to evening service on weekends, but for now, lunch at ROAM feels like an insider secret. It’s a place where terroir isn’t just in the wine—it’s in the herbs on the plate, the way the sun falls across the table, and the stories shared between courses.

At its core, ROAM is more than a restaurant. It’s a love letter to Devon, composed not with grand declarations, but with texture, balance, and intention.