![]() We’re taking an ingredient and cooking it simply to maximise the flavour.’ The team has been working towards zero waste for years and are nearing the finish line – with three new composters meaning all food waste is recycled. It is the driving force and we’re not tampering with it. ‘The produce we’ve got gives us inspiration. ‘It’s a case of growing the perfect carrot rather than cooking it perfectly,’ says Simon. As with all of Simon Rogan’s restaurants, most ingredients for the menu come from Simon’s own farm in the Cartmel Valley, alongside contributions from local Lake District artisan suppliers. Sister restaurant of the much-acclaimed L’Enclume, Rogan & Co gained its first Michelin star in 2018 under the leadership of head chef Tom Barnes. It’s very evident that the challenge of creating exciting dishes from whatever happens to be locally available on the day is one they relish. Seasonal produce sourced from local farms figure throughout, alongside sustainable fish, organically reared meat and game. It feels Italian in its respect for ingredients shining through dishes that appear simple but deliver massively on flavour. The food is similarly clear, clean and unfussy, unpretentious but intriguing and totally delicious. Original flagstones, a wood-burning stove, dried flower garlands festooned across lime-washed walls and a ‘hanging garden’ of indoor evergreens deliver a light airy ambience that is also warm and inviting. The ethos is modern European rustic chic, reflected in the design of the two main dining rooms. ![]() Head chef Dan Fletcher too brings a world of experience acquired in Michelin-starred restaurants here and abroad. Located in sensitively restored listed buildings in the heart of this historic market town, the farm to table restaurant is the brainchild of Ben and Vanessa Crofton, whose pedigree includes Babington House, Soho Farmhouse and Le Manoir aux Quat’ Saisons. The latest very welcome newcomer, joining Number 1 Bruton and The Garden Café at The Newt, is 28 Market Place in Somerton. Given its wealth of wonderful local produce, South Somerset has been surprisingly lacking in inspiring places to eat, stylish restaurants serving interesting, perfectly cooked food to tempt you away from the fireside on a frosty evening. St Mellion, Saltash PL12 6RL crocadon.farm And the wine list will focus solely on natural, organic and biodynamic wines from Europe – with plans to add some more West Country varieties in the future. On Sundays, meanwhile, a sharing-style slap-up roast will be served. Evening guests will have a choice of two tasting menus, featuring dishes like Gigantis beans and saddleback pork loin, brown crab and lemongrass, and whey caramel with yoghurt and caramelised apple. Fermenting and smoking will play a big part, with an open fire and a focus on raw ingredients. Dishes will be rooted in nature and have a pared-back feel, while at the same time drawing on complex cooking techniques from Cox’s classical training. Naturally, the menu will change regularly in accordance with what’s being harvested on the farm that week. A true farm-to-table experience, Crocadon’s dishes will be made using the regenerative, organic ingredients Cox has spent years cultivating. Opening now is Crocadon, a restaurant housed within a barn on the farm, designed to celebrate the connection between food and agriculture. Five years later, his vision is coming to life. ![]() Back in 2017, London-born chef-grower Dan Cox took on a farm in St Mellion, Southeast Cornwall, with dreams of turning it into a self-sufficient, hyper-seasonal restaurant.
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