Soil first. Flavour follows.
Dan Cox grew up in London, trained at Westminster Kingsway, and cut his teeth in the kitchens of Mayfair before winning the Roux Scholarship in 2008 — a moment that changed everything.
A stage at Can Fabes near Barcelona ignited a lifelong obsession with produce grown from the ground up. Under Simon Rogan he helped build a farm from scratch in Cumbria and led the kitchen at Fera at Claridge's, earning a Michelin star in just three months.
In 2017, Dan turned farmer, taking on 120 acres in Cornwall. Over five years he worked to tirelessly understand and improve the soil, established a diverse and thriving market garden, reared a mixed rare breed flock, built a microbrewery, and set up an on-site pottery that glazed every piece of tableware with ash from the kitchen's own bones.
Crocadon restaurant opened in 2023 and became one of Britain's most celebrated and sustainable dining destinations — holding both a Michelin Star and a Michelin Green Star. After closing Crocadon in late 2025, Dan now channels eight years of radical farm knowledge into a new era of collaboration and consultancy.
"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."
Michelin stars, a working organic farm, and twenty years on the cutting edge of British gastronomy. Dan is now available to advise, collaborate, and educate across a focused range of disciplines.
Dan is available for consultancy engagements, educational partnerships, and creative collaborations. Every enquiry is read personally.