Michelin Star Chef Shuts Down 120-Acre Farm Restaurant After Three Years Amid Admitted Mistakes
Renowned Michelin-star Chef Dan Cox has officially closed his Crocadon restaurant, situated on a 120-acre farm in St Mellion, Cornwall. After three years of operation, Cox acknowledged, “we’ve made mistakes” regarding the establishment’s journey.
Closure After Three Years
Crocadon restaurant, which gained fame for its sustainable practices, shut its doors permanently after a short-lived but impactful tenure. The news was shared by Cox via an email to his patrons, citing a shift in focus towards other projects.
Chef’s Journey and Achievements
Dan Cox, who earned the prestigious Roux Scholarship in 2008 at just 26, initially took over Crocadon Farm in 2007. Following a successful career as an executive chef at Simon Rogan’s Fera at Claridge’s, he launched the restaurant six years later.
Under his leadership, Crocadon earned recognition as one of the UK’s most sustainable dining venues. It was awarded a green sustainability star in the Michelin Guide 2023, followed by a Michelin Star the next year.
Sustainable Practices
- Ingredients sourced from the farm or within a 30-mile radius.
- Exceptional five-star rating from patrons.
- Menu lauded for fresh, locally sourced dishes.
Recent diners praised it as, “one of the best tasting menus I have eaten.” Cox expressed immense gratitude for his team, whose dedication transformed Crocadon into a beloved culinary haven.
Future Plans and Reflections
Despite the restaurant’s closure, Crocadon Farm will continue its operations. The chef conveyed that while closing the restaurant was bittersweet, it opens doors to new opportunities and collaborations.
“Over the last eight years, we’ve worked hard to build something that benefits the land, our team, and the customers,” Cox reflected. He emphasized the importance of experience, stating, “We’ve made mistakes, we’ve learned and we’ve grown.”
Inspiration and Vision
Cox’s culinary philosophy was influenced by his experience at Can Fabes, a three-Michelin-star establishment in Barcelona, where he embraced a garden-to-plate approach. This ethos shaped Crocadon’s operations, which aimed to integrate sustainability into every aspect of farming and food production.
The narrative of Crocadon Restaurant intertwines with a broader message about the potential of food when handled with care and consideration for the land, animals, and people involved in the process. As Chef Dan Cox embarks on new endeavors, the legacy of Crocadon serves as a reminder of the journey towards sustainability in the culinary world.
