Dan Cox Departs Crocadon Farm for New Opportunities in Cornwall’s Countryside
Dan Cox, a prominent figure in the culinary world, is leaving Crocadon Farm after an impactful tenure. He took on the farm in 2017 and launched his innovative restaurant, Crocadon, in 2023. Under his leadership, the restaurant quickly gained recognition, earning a Green Michelin Star and subsequently a Michelin Star the following year.
Transitioning Focus in Cornwall’s Countryside
As the growing season concludes, Cox feels it is the right time to pursue new opportunities. His future plans involve exploring different projects and collaborations that will allow him to share the knowledge accumulated over his eight years in farming and cooking in Cornwall.
Continued Commitment to Sustainability
Crocadon Farm will continue operations under new management. The new stewardship will adhere to the same principles of sustainability, creativity, and respect for the land that Cox implemented. “Sharing this place with our guests has been such a privilege,” said Cox. He emphasized the joy of seeing people enjoy the food grown and prepared on the farm.
- Farm-to-table ethos: Cox focused on serving excellent food sourced directly from their land.
- Team dedication: He expressed gratitude towards his team, highlighting their commitment and creativity in building Crocadon.
- Bittersweet transition: While closing Crocadon is bittersweet, Cox is eager about future prospects.
A Legacy of Learning and Growth
Cox’s journey in the culinary field is noteworthy. He won the Roux Scholarship in 2008, which led to a significant experience at Can Fabes near Barcelona, where he embraced a garden-to-plate philosophy. He played a pivotal role in establishing Aulis and Our Farm at L’Enclume in Cumbria. Later, as executive chef at Fera at Claridge’s, he earned a Michelin star just three months after opening.
His time at Crocadon has made him a strong advocate for regenerative and organic farming. His focus has been on soil health, biodiversity, and creating a closed-loop system that links the kitchen directly to the farm. “Crocadon has always been about learning through doing,” he noted, emphasizing the importance of responsible practices that respect soil, animals, and people alike.
As Dan Cox embarks on a new chapter in Cornwall’s countryside, the culinary world watches with anticipation for his next ventures and contributions to sustainable food practices.
