Dan Cox closes Michelin-starred Crocadon Restaurant

Chef Dan Cox has announced the closure of his Michelin-starred and Green-starred restaurant Crocadon.

The move marks the end of one chapter at Crocadon Farm in St Mellion in Cornwall, and the beginning of another one for Dan, a leading voice in sustainable and regenerative gastronomy.

“It has been such a privilege to share this place with our guests,” said Dan.

“What has meant the most to me is seeing people enjoy what we’ve grown, raised and cooked ourselves. From the vegetables in our fields just metres from the table to our flock of sheep grazing – the aim has always been simple: to serve excellent food rooted in the land.”

A pioneering vision of farm-to-table dining

Dan took on Crocadon Farm in 2017, transforming it into a model of self-sufficiency. The restaurant opened in early 2023 and quickly made its mark, earning a Michelin green star within weeks, followed by a Michelin star the next year. It retained both accolades until its final service this autumn.

Crocadon was celebrated as one of the UK’s most sustainable dining destinations. Every dish told the story of the land: ingredients were grown or reared on the farm or sourced within a 30-mile radius. Its menu reflected an uncompromising commitment to soil health, biodiversity and closed-loop systems - values that became synonymous with Dan’s approach to cooking and farming.

“Over the past eight years we’ve worked hard to build something that benefits the land, our team, and the people who dine here,” Dan reflected.

“I’m especially grateful to the team, whose commitment, passion and creativity made Crocadon what it was. As one season ends, another begins - and while it’s bittersweet

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to close Crocadon, I’m excited for what comes next: new ideas, collaborations and the chance to share everything we’ve learned.”

Dan Cox on Crocadon farm

A career rooted in craftsmanship and sustainability

Before establishing Crocadon, Dan won the Roux Scholarship in 2008 - a pivotal moment that led to a formative stage at Can Fabes near Barcelona. Inspired by its garden-to-plate ethos, he later helped establish Aulis and Our Farm at L’Enclume in Cumbria under Simon Rogan, before becoming executive chef at Fera at Claridge’s, where he earned a Michelin star within three months of opening.

His work at Crocadon positioned him at the forefront of the UK’s farm-to-fork movement, championing regenerative agriculture and sustainable practices that balance gastronomy with ecological stewardship.

“Crocadon has always been about learning through doing,” he said.

“We’ve made mistakes, we’ve learned, and we’ve grown. The restaurant was one part of a bigger story - about what food can be when you care for the soil, the animals, and the people equally.”

What’s next for Dan Cox and Crocadon Farm?

While the restaurant has now closed, Crocadon Farm will continue under new stewardship, following the same principles that defined its success: sustainability, creativity, and respect for the land.

Dan plans to channel his experience into new collaborations and educational projects that further explore the relationship between food, farming and the environment.

“Every season brings new opportunities to create, collaborate and explore the bountiful world of food and soil,” he said.

“Get in touch if you want to learn more.”

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