each plate of food is as rooted in nature as it can be, his aesthetically pared-back yet technically complex cooking style draws on elements of his classical training, whilst still reflecting the humble and rugged facade of Crocadon’s Cornish backyard.
Fermentation and smoking techniques as well as open-fire cooking play a prominent part alongside the use of raw ingredients. The farm will supply the kitchen with hundreds of varieties of vegetables, fruit and herbs throughout the year, with a focus on perennial crops (harvested once to return year after year).
Alongside pear, plum, walnut and cherry trees, the farm is home to two orchards producing several tonnes of apples which are utilised in the kitchen and bottled for juice.
Rare breed sheep and cattle are rotationally grazed around the farm, giving them access to the best pasture possible and resulting in exceptionally healthy and well-fed animals, which are then dry aged for extended periods on farm. Chickens are bred for both their meat and eggs.
A variety of heritage grains and legumes are grown and harvested as part of the wider rotation of the farm, meaning the restaurant is never in short supply of their own flour and grain. Some produce for the restaurant is sourced from local suppliers that share the ethos of the farm, such as mushrooms and seafood.
