Soil Centric Food & Farming at Crocadon Farm
Farm to fork is the most exciting restaurant venture throughout Cornwall at the moment. With a deep adoration for the land, us Cornish are innately passionate about protecting it. With the rise of sustainable cooking, regenerative farming and low waste business, places like Crocadon are rising and, I believe I speak for most when I say, making the future very inspiring.
Based just off the A38 in St Mellion, Crocadon is a working farm producing everything it possibly can to service its restaurant. The brainchild of well celebrated chef Dan Cox, he came to the farm here some years ago and has been working tirelessly to ensure it grows and nurtures everything he needs to create his tasting menu. Spending just a few minutes listening to Dan and the team speak of their food, it’s incredibly clear how much they truly connect with what they are doing. Using unique and interesting ingredients, flavours and design throughout their service, it’s more an experience than anything else.
I had the pleasure of heading to Crocadon one evening, following a gently lit path into their converted barn which balances rugged charm and simplistic luxury. The restaurant offers a tasting menu on select evenings and Sunday lunch, obviously on a Sunday. A lot of exciting things to come, so do keep an eye on their socials to hear about new opening times and offerings.
One of the first things that took my eye – being the aesthete that I am – was the stunning pottery. Mentioning this to Dan was when I was initially bowled over by his passion and knowledge of his craft. Dan tells of how modern glazes and pottery often contain toxins, so he took to making his own. All the pottery now used on the farm is made by the team, beautifully irregular and incredibly charming. The pottery is glazed using natural dyes, another way to utilise anything produced here.
The food flowed out course by course, with a little introduction to each dish by the team. Explaining why and how each ingredient came about. Alongside the menu, there’s also a drinks list which is carefully selected to ensure each bottle has the credentials to match the morals of the farm. The food was exquisite, that is probably quite obvious from how visually appealing they are, flavours and textures I’ve never had before (crab custard, I’m talking about you!)
I am genuinely very excited to see what Crocadon and the team achieve going forward and more so for the future of sustainable eateries here in the County.