As the growing season comes to a close at Crocadon Farm, Chef Dan Cox has announced the closure of his Michelin-starred and Green Michelin-starred restaurant, Crocadon, as he turns his focus to new projects, collaborations and ways to share the knowledge he has gained from the past eight years of farming and cooking in Cornwall.
“Sharing this place with our guests has been such a privilege,” says Dan. “What has meant the most to me is seeing people enjoy what we’ve grown, raised and cooked ourselves. From the vegetables in our fields just metres from the table to our flock of sheep grazing – the aim has always been simple: to serve excellent food rooted in the land.”
Crocadon Farm was taken on by Cox in 2017, with the restaurant opening in 2023. Within weeks, it was recognised with a Green Michelin Star, and the following year it gained a Michelin Star, which it retained until its final service.
The restaurant quickly became known as one of the UK’s most sustainable and self-sufficient dining destinations, working exclusively with organic ingredients grown or reared on-site or sourced within a 30-mile radius.
“Over the past eight years we’ve worked hard to build something that benefits the land, our team, and the people who dine here. I’m especially grateful to the team, whose commitment, passion and creativity made Crocadon what it was ” Dan reflects. “As one season ends, another begins – and while it’s bittersweet to close Crocadon, I’m excited for what comes next: new ideas, collaborations and the chance to share everything we’ve learned.”
Before founding Crocadon, Cox won the Roux Scholarship in 2008, leading to a formative stage at Can Fabes near Barcelona, where he was inspired by its garden-to-plate ethos. He went on to help establish Aulis and Our Farm at L’Enclume in Cumbria, before becoming Executive Chef at Fera at Claridge’s, earning a Michelin star within three months of opening.
His work at Crocadon has made him a leading advocate for regenerative and organic farming, focusing on soil health, biodiversity, and closed-loop systems that connect the kitchen directly to the farm.
“Crocadon has always been about learning through doing,” he adds. “We’ve made mistakes, we’ve learned, and we’ve grown. The restaurant was one part of a bigger story – about what food can be when you care for the soil, the animals, and the people equally.”
While the restaurant chapter has come to an end, the farm will continue to thrive under new stewardship, working the same principles of sustainability, creativity, and respect for the land.
“Every season brings new opportunities to create, collaborate and explore the bountiful world of food and soil. Get in touch if you want to learn more”
