Our Story

Led by local hospitality expert 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, St. JOHN and Norman’s Cafe - 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.

“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. 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.”

— Founder, Ian Alexander

Meet The Team

  • Director / Co-Founder

    Ian has dedicated over 30 years to the hospitality industry, gaining a wealth of experience. He began his career in London, where he opened and managed several well-respected restaurants, including Mas Cafe and 57 Jermyn Street. Additionally, he is the co-owner of St John’s Tavern in Archway, a North London pub and dining room that has become an institution in the area.

    In 2010, Ian founded Cru Events, a company specialising in providing food and drink for events, parties, and major festivals across the UK and internationally. Its impressive portfolio includes renowned events such as Glastonbury, Silverstone, the Isle of Wight Festival, and Burning Man.

    Ian splits his time between London and Devon, highlighting his deep connection to the South West. He owns The Live and Let Live in Landscove, Devon, and is currently working on a second pub project in the South Hams. ROAM represents a new chapter in his career - a restaurant that combines his decades of experience with a renewed emphasis on land, seasonality, and environment.

  • General Manager / Co-Founder

    Miles brings extensive experience in both hospitality and the arts to his new role as General Manager at ROAM. His career has evolved through some of London’s most esteemed kitchens and dining establishments, allowing him to develop a hospitality approach grounded in a deep respect for food, wine, and attentive service.

    His foundational training at Noble Rot in Bloomsbury instilled in him a refined appreciation for wine and its significance within the dining experience. Miles further honed this knowledge during a brief tenure as a sommelier at Planque in Haggerston, where he collaborated with a progressive cellar and an exceptional team of peers and mentors.

    His leadership skills were developed during his time as General Manager at the acclaimed Norman’s Cafe in Tufnell Park, where he helped shape the identity and operations of a venue that has become a beloved fixture in the London dining scene. Additionally, he has held various front-of-house roles at St John Marylebone, Caravel on the Regent’s Canal, and St John’s Tavern in Archway. Each of these experiences has contributed new dimensions to his understanding of modern British dining, highlighting the importance of atmosphere, rhythm, and character in service.

  • Head Chef

    Sean joins ROAM with a diverse culinary background, having worked in kitchens across North America and Europe before settling in London. His experience includes notable establishments such as St John’s Tavern, Café Boheme, Soho House Berlin, and Soho House Shoreditch, as well as private dining at Nomura International and Spring Studios.

    A passionate advocate for food provenance and seasonality, Sean's cooking reflects the ROAM ethos, which is rooted in European bistro and taverna culture, drawing inspiration from the Basque regions. Beyond his work in the kitchen, Sean has a deep love for food. He grows much of his own produce at home, cultivating a miniature farm that exemplifies his connection to the land, which has been shaped in part by his Advanced Diploma in Environmental and Land-Based Studies from City & Islington College. Additionally, he enjoys experimenting with fermenting, preserving, and cooking over an open flame.