Cox took on Crocadon Farm in 2017 and opened his forward-thinking restaurant Crocadon in 2023. It was quickly recognised by Michelin with the awarding of a Green Michelin Star. The following year it gained a Michelin Star, which the restaurant retained until its final service.
Cox says that as the growing season comes to a close at the farm it is time to move on. He will now turn his energy towards new projects and collaborations and ways to share the knowledge he has gained from the past eight years of farming and cooking in Cornwall.
The farm will continue under new stewardship, working the same principles of sustainability, creativity, and respect for the land.
“Sharing this place with our guests has been such a privilege,” says Cox. “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.”
“Over the past eight years we’ve worked hard to build something that benefits the land, our team, and the people who dine here. I’m especially grateful to the team, whose commitment, passion and creativity made Crocadon what it was,” he adds.
“As one season ends, another begins - and while it’s bittersweet to close Crocadon, I’m excited for what comes next: new ideas, collaborations and the chance to share everything we’ve learned.”
Before founding Crocadon, Cox won the Roux Scholarship in 2008, leading to a formative stage at Can Fabes near Barcelona, where he was inspired by its garden-to-plate ethos. He went on to help establish Aulis and Our Farm at L’Enclume in Cumbria, before becoming executive chef at Fera at Claridge’s, earning a Michelin star within three months of opening.
His work at Crocadon has made him a leading advocate for regenerative and organic farming, focusing on soil health, biodiversity, and closed-loop systems that connect the kitchen directly to the farm.
“Crocadon has always been about learning through doing,” Cox adds. “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.”