Chef Dan Cox has officially shuttered Crocadon, a Michelin-star restaurant located on a 120-acre farm in St Mellion, Cornwall. The restaurant had operated for three years, with Cox acknowledging that “we’ve made mistakes” during its tenure.
Closure Announcement
In an email to his subscribers, Cox announced the restaurant’s closure, expressing his intention to pursue new projects. He had previously won the esteemed Roux Scholarship in 2008 and took over Crocadon Farm in 2007.
Achievements at Crocadon
- Crocadon launched in 2013, focusing on sustainability.
- In 2023, it received a green sustainability star from the Michelin Guide.
- The following year, Crocadon was awarded a Michelin Star.
The restaurant was celebrated for its commitment to serving organic ingredients sourced from its land or within a 30-mile radius. Its five-star rating was a testament to the quality of its offerings, with visitors praising its fresh, locally sourced tasting menus.
The Chef’s Journey
Cox’s culinary journey included working at the three-Michelin-starred Can Fabes near Barcelona, where he embraced a garden-to-plate philosophy. He also spent seven years under the mentorship of Simon Rogan, contributing to the development of Aulis and Our Farm at L’Enclume in Cumbria.
Future of Crocadon Farm
Despite the restaurant’s closure, Crocadon Farm will continue to operate. Cox emphasized that the farm has always aimed to learn through its practices. He reflected on the journey, stating, “We’ve made mistakes, we’ve learned and we’ve grown.”
Crocadon Farm was envisioned as a “soil-centric farm with a restaurant at its heart,” promoting a collaborative approach to food and agriculture.
Industry Context
This closure follows a trend of financial difficulties faced by high-profile restaurants. Recently, Sesta, a Michelin-recommended restaurant in London, announced it would not reopen in the New Year.
Cox expressed mixed emotions about the closure, stating, “As one season ends, another begins — while it’s bittersweet to close Crocadon, I’m excited for what comes next.”
