Latest News

An honour to be amongst the UK`s 50 leading chefs in a new cookbook - 13/07/17
Entitled "Signature dishes". The book features the likes of Albert Roux ,Marcus Wareing, Pierre Koffman, Anton Mossiman, Brian Turner, John Williams, Chris Galvin, to name but a few.There are some fantastic recipes in this quality hard back and we are also supporting charities across the board in the process ( not sure where they obtained the picture of me in that pose though ??!!).  
For more information visit https://charitablebookings.org/signature-dish/about
Product and Brand Awarness - 13/07/17
If you are a food producer needing assistance in getting your brand or product exposed and to market then please do not hesitate to call or drop Alan a line. With 37 years’ experience within the food and media arenas and with contacts around the globe, very few people could match his extensive knowledge and skills.  Alan can also assist with product development 
Brand and taste panels 
Marketing and labelling
Product presentations at trade and consumer shows
Introductions to buyers, retailers, wholesalers and distributers.
e-mail info@alancoxon.com for further details 
International Taste and Quality Institute of Brussels ( iTQi) - 13/07/17
Alan was delighted to deliver a speech at the Theatre du Parc in Brussels to more than 500 food producers and winners of the 2017 iTQi awards.
Alan delivered a stage performance of the judging process incorporating the olerific and gustatory senses for the iTQi awards. 
Alan who is also a judge and consultant represented 65 International michelin stared judges and representatives consisting of every leading food and culinary body across Europe
TEDx Monte Carlo - 13/07/17
TED x Monte Carlo
Alan`s speech looks at the "sexology of Taste" the different taste profiles that exists between that of male and female pallets and questions the need to deliver ready made meals for different sexes and taste profiles .
"50 Tastes of Grey"
https://www.youtube.com/watch?v=pGsvIkP6fkE
Gourmand Book Awards 2016 - 23/02/16
Delighted to announce that my latest food and travel cookbook "From Birmingham to Bombay" won the British food and travel cookbook category and has now been shortlisted for the final "World Gourmand Book Award" 2016.
 
Fish 4 Yu New series filmed in China - 23/02/16
Fish 4 Yu is a series of 12 short 5 min shows that was written, presented, produced and directed by myself.

The 12 shows were shot in Hong Kong, Sanya ,Beijing and Shanghai and features 12 mostly Michelin stared chefs.

The series gives us a brief tour of the diverse locations, wonderful scenery, architechture and stunning recipes using fish . I hope you find a few minutes to enjoy these short culinary journey`s  to cut/paste below.

The Great wall of China WTown https://www.youtube.com/watch?v=pGngofDMHSM 

Nuo Hotel Beijing https://www.youtube.com/watch?v=CTn-r1Jlqm0

Lang Kwai Fong Hotel Hong Kong 
https://www.youtube.com/watch?v=QhVzyvmXz3c

Grand Kempinski Hotel Shanghai
https://www.youtube.com/watch?v=TGHL2eYKb6g

Ritz Carlton Hotel Hong Kong
 https://www.youtube.com/watch?v=hWBxh5l5moE 

Langham Court Place Hong Kong
 https://www.youtube.com/watch?v=mbF0Mv3ITWk

Sunrise hotel Beijing https://www.youtube.com/watch?v=QhVzyvmXz3c

Kempinski Grand Sanya 
https://www.youtube.com/watch?v=tdsQREp5c8A

Ovolo Hotel South Side Hong Kong https://www.youtube.com/watch?v=VIQnYh3EgGo

ON Restaurant Hong Kong
https://www.youtube.com/watch?v=yeo4NajxfEg  

Park Yard Hotel Shanghai
 https://www.youtube.com/watch?v=_B10p4omny0

Park Hyatt Ningbo 
https://www.youtube.com/watch?v=Si5x5jXkjfk 

Hope you enjoy 
Pitch to Richard Branson - 15/04/15
I just wanted to let you know that I have pitched my Ale Gar (British Balsamic) to Richard Branson who is looking for new innovative ideas /products that he will help and support. 
My Ale Gar is a globally unique multi award winning product that was lost from our British culinary repertoire some 350 years ago.  

If you could please vote for my pitch it would be greatly appreciated   http://www.virginmediabusiness.co.uk/pitch-to-rich/grow/coxons-kitchen-ltd/   

If you are able to tweet or pass this on to friends and colleagues in any way it would also be greatly appreciated. 

Many thanks for your support Culinary regards
 Alan x  

to obtain Ale Gar please visit www.foodbyalancoxon.com

Show 3 looking at Rogan Josh, Taj Mahal and Agra - 14/04/15
Show 3 : On my quest to find the best Rogan Josh, the TV series From‪#‎Birmingham‬ to ‪#‎Bombay‬ takes us to Agra and home of the Taj Mahal where we meet up with chef Narendra Sharma
We also meet up with legendary Chef Sanjeev Kapoor and I cook a scarlet curry on a grassy mound overlooking the Taj Mahal itself.
The mound was someone`s private garden but a perfect setting to do an impromptu cooking sequence. 
As we were not allowed to cook within the grounds of the Taj itself, as soon as I saw the location, it just had to be done!. 
Needless to say an army of helpers came to the rescue finding a table, a bbq, ingredients, fuel etc etc.. within an hour were up and running!. Hope you enjoy. 
https://www.youtube.com/watch?v=07YjPrsoJPA
My TV Series From Birmingham to Bombay now available on U-Tube - 07/04/15
The complete series consisting of 5 x 13 mi shows visiting 6 stunning locations across India is now available to watch.
For more information please visit  http://parsleypr.blogspot.co.uk/
NEW food and travel cookbook now available - 30/03/15
http://booksbyalancoxon.com/…/pt-2-punjab-amritsar-goa-bo…/…This second book in the culinary travelogue series focusses on the Goa and Bombay.
Presented in a slightly different format to the first book, this has allowed us to include the first book in the series as a bonus. So, this part of the ‘From Birmingham to Bombay’ culinary travelogue series focusses on the Punjab and Amritsar, Goa and Bombay.
World-renowned chef, writer and TV presenter, Alan Coxon, takes us behind the scenes with stories and delicious recipes from these different areas of India.
Alan visits the Golden Temple and sees how 40,000 chapattis are produced every day by volunteers. He goes behind the tandoori and looks at herbs and spices, such as cardamom, mustard and ginger are used extensively throughout the region. He experiences Goa, renowned for sun, sand and sea some 765km away from Bombay and it’s complete contrasts.
Recipes from the book include Paneer Tikka Kalimirch, Kandhari Barwaan Khumb, Green Fish Curry, Tandoori Murgh and Chooza Makhni, Vindaloo, Goa Fish Curry, Lamb Kolhapuri and Macchi Tawa Fry.
The book also contains many interesting insights and facts about Indian foods, the regions spices and a brief glossary of Indian ingredients.
Sanjeev Kapoor has kindly written the foreword to each of the books in the series. Known throughout the world and being one of India’s best known and respected celebrity chefs, this is a great endorsement for Alan’s knowledge and recipe authenticity.
If you enjoy the foods of India, travel, curries and especially tandoori and vindaloo then this is a book that won’t disappoint.
http://booksbyalancoxon.com/…/pt-2-punjab-amritsar-goa-bo…/…www.booksbyalancoxon.com


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