1 Michelin Star Chefs: Dan Cox, Chef Owner at Crocadon
DAN COX is chef OWNER at ONE Michelin-starred CROCADON
Within the idyllic landscape of St Mellion, Southeast Cornwall, this remarkable restaurant is not just a culinary gem but also a shining Michelin Green Star in the world of sustainable dining.
Situated on a sprawling organic farm, this restaurant stands as a testament to the unwavering dedication of Chef Owner Dan Cox and his team.
At the heart of Crocadon's culinary philosophy lies the soil-centric farm itself, serving as an abundant source of inspiration with a restaurant at its heart.
The restaurant was awarded one Michelin star at the Michelin Guide for UK and Ireland 2024.
Chef-owner Dan Cox realised that to cook the best, he needed to first grow the best, so he dedicated five years establishing the 120 acre farm, on which this beautifully restored barn is set.
Here, the concept of 'field to fork' is fully realised. The farm operates on regenerative principles and supplies much of the produce, supplemented by like-minded local suppliers. The cuisine reflects assurance and creativity, showcasing dishes that boast original and pure flavours.
"Crocadon is first and foremost an organic
farm” commented Dan Cox. “The focus is on building a full-circle system to feed into our restaurant, brewery and shop. Our intention is to go beyond zero waste, with all organic matter being returned to the farm or used in some way to feed our produce in the coming seasons."
Crocadon's menu continuously evolves, reflecting Chef Cox's adaptive cooking style, which draws inspiration from the weekly harvest. Embracing a philosophy of nature-driven cuisine, his dishes are the perfect balance of intricate technicality and unpretentious rustic charm reminiscent of the Cornish landscape.
Fermentation, smoking techniques, and open-fire cooking play pivotal roles in Crocadon's culinary repertoire, harmonising with the farm's diverse produce. From an abundance of vegetables, fruits, and herbs to rare breed sheep, cattle, and heritage grains, the farm's farm-to-table ethos ensures the freshest and most ethically sourced ingredients.
Accolades
HARDEN'S GUIDE
Michelin Guide UK
Local suppliers, who share the farm's sustainability ethos, provide mushrooms and seafood, enriching the restaurant's offerings. Moreover, the farm's thriving orchards supply apples for culinary use and juicing purposes alike.
The restaurant offer different menu options: Dinner on the farm (£105), Taste of the farm (£75) and Sunday lunch, feasting menu (£50).
Other Michelin Star Chefs
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