Chef Dan Cox Announces the Closure of Crocadon Restaurant
As the season ends at Crocadon Farm, Chef Dan Cox has announced the closure of his Michelin-starred and Green Michelin-starred restaurant to focus on new projects, collaborations, and sharing the knowledge gained from eight years of farming and cooking in Cornwall.
“Sharing this place has been a privilege,” says Dan. “Seeing people enjoy what we’ve grown and cooked ourselves has meant the most. Our aim was always simple — to serve excellent food rooted in the land.”
Opened in 2023, Crocadon quickly earned both Michelin and Green Stars, becoming known for its self-sufficiency and commitment to organic, local produce.
“I’m grateful to the team whose passion made Crocadon what it was,” Dan reflects. “It’s bittersweet to close, but exciting to begin new chapters and share what we’ve learned.”
The farm will continue under new stewardship, guided by the same values of sustainability, creativity, and respect for the land. “Every season brings new opportunities to create, collaborate and explore the world of food and soil.”
As the season ends at Crocadon Farm, Chef Dan Cox has announced the closure of his Michelin-starred and Green Michelin-starred restaurant to focus on new projects, collaborations, and sharing the knowledge gained from eight years of farming and cooking in Cornwall.
“Sharing this place has been a privilege,” says Dan. “Seeing people enjoy what we’ve grown and cooked ourselves has meant the most. Our aim was always simple — to serve excellent food rooted in the land.”
Opened in 2023, Crocadon quickly earned both Michelin and Green Stars, becoming known for its self-sufficiency and commitment to organic, local produce.
“I’m grateful to the team whose passion made Crocadon what it was,” Dan reflects. “It’s bittersweet to close, but exciting to begin new chapters and share what we’ve learned.”
The farm will continue under new stewardship, guided by the same values of sustainability, creativity, and respect for the land. “Every season brings new opportunities to create, collaborate and explore the world of food and soil.”
