Roam

Squeeze along the lanes south of Totnes to the eastern slopes of the Dart Valley and you’ll find Roam tucked into a converted barn on the Sandridge Barton estate – the new name for pioneering vineyard Sharpham Wines. The setting is idyllic; the ethos, modern. Head chef Sean Blood, ex-St. John’s Tavern, brings a bold, bistro-rooted style shaped by the Basque country and underpinned by sustainable sourcing. Dishes such as beef fillet with anchoïade and Brixham squid with charred broccoli and almond salsa turn a midweek lunch into a memorable event. Out front, sommelier Miles Tuddenham (ex-Noble Rot) brings charm and impressive depth of knowledge for his years. Naturally, the wine list champions Sandridge Barton’s own – try triple-cooked fingerling potatoes and a glass of the Classic Cuvée.

Words by Rod Mackenzie, photography by David Watts.

This article was taken from the October 2025 issue of Food and Travel. To subscribe today, click here.