Eagerly awaited by chefs across the southwest, Crocadon Farm restaurant in St Mellion opened its doors in 2023. The 120-acre property was acquired by ex-L'Enclume chef Dan Cox with aspirations of ‘celebrating the connection between food and agriculture’ and setting a new standard for seasonal farm-to-table cooking.
At the heart of the concept is Dan’s belief that soil wellness creates the best tasting produce, and self-sufficient sustainable farming is the future. Teaming up with Tim and Claire Williams, experts on permaculture and regenerative growing, they have successfully transformed the space both inside and out. The farm now has two orchards for fruit and veg, grazing space for cattle and sheep, a microbrewery and a kiln for handmade pottery. For the dining area the barn has been renovated into an intimate and modest setting with stunning views of the Tamar Valley.
The menu utilises a whole host of cooking techniques such as fermenting, smoking, cooking over open fire and crucially preservation, so there is plentiful food available during winter months. Combined with these methods Dan enjoys featuring raw ingredients, such as raw and cooked lion's mane mushrooms. Currently on offer Thursday through Saturday is an evening tasting menu at £95 a head, with a stripped back version available for £65. Expect to see the unexpected with items such as preserved courgettes and peppers drizzled with a rich miso sauce homemade from potato skins and beans and hand dived scallops with dragon tongue chilli and ute squash. Sweet items include aged bonfire parsnip, deeply roasted to caramelise the natural sweetness.
Drinks pairings can also be included with unique wines and non-alcoholic drinks, such as fig leaf tea and meadowsweet cordial. On Sundays a feasting menu takes over, which opens up into a barbeque once warmer weather arrives.