ROAM will be situated in the former Circa site and will embrace a farm-to-fork ethos, using hyper-seasonal and ethically sourced ingredients.
It is the latest venture from restaurateur Ian Alexander and will be led by head chef Sean Blood, whose CV includes time in the kitchens of restaurants including St John’s Tavern, Café Boheme, Soho House Berlin, and Soho House Shoreditch.
Blood’s menu will inspiration from the Basque region and will features meat sourced from the estate, vegetables from the kitchen garden, and produce from local no-dig growers and nearby regenerative farms.
The front-of-house will be led by general manager Miles Tuddenham, previously of Noble Rot, Planque, and Norman’s Café.
“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, who has opened and managed several restaurants, including Mas Cafe and 57 Jermyn Street and is co-owner of north London pub and dining room St John’s Tavern in Archway.
“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.”
Plans are also already under way to launch a guest chef residency program at the restaurant.
ROAM will open on 9 July.