Latest News

More than outside catering ! - 04/05/11
Delighted to announce that  I have launched a"Private dining Club "

The aim of the "Private Dinning Club" is to change the face of private and corporate entertaining with innovative ideas in food styling, presentation, taste, decoration, service and entertainment. 

I believe that there is more to offer than just cooking and serving within the private home, as many outside caterers do, so I have blended 25 years working within leading hotels and restaurants with over 11 years working within the TV and media industry.

Combine the two and you have great food with stories and after dinner banter, adding a point of difference to any dinner party or private social event. 

As you may see from my media profile I have had the privilege of cooking for world leaders, Royalty and major celebrities , I have also had the pleasure of cooking with many stars of film and screen on live TV shows such as Gloria Hunnifords "Open House" channel 5 ,"Coxon`s Royal Feast" BBC Worldwide, "Coxon`s Sporting Feast " 
to name but a few.
I have also written three cookbooks to date and created a globally unique multi award winning historic food range !
This new approach to Private dining aims to offer a relaxed professional and all round entertaining culinary experience in the privacy of your own home.
It also goes without saying that only the finest ingredients are ever used, sourcing the best and offering a point of difference.  

I am also able to offer the flexibility within my service , from the small intimate dinner to large corporate parties and themed events and  can arrange; marquees, flowers and decoration, advice on design, printing, invitations, lighting and entertainment.

For more information. please do not hesitate to call 01386 830299 or drop me an e-mail  
All you need to know about ther history of weddings ! - 27/04/11
Why do they call it a wedding breakfast when it can be served at all hours of the day?

A wedding breakfast

is a
dinner given to the bride, bridegroom and guests at the wedding reception that follows a wedding in the United Kingdom and some other English-speaking countries, including Australia and New Zealand. The wedding breakfast is not normally a morning meal, so its name can be puzzling. The name is claimed to have arisen from the fact that in pre-Reformation times the wedding service was a Mass and the bride and bridegroom would therefore have been fasting before the wedding; after the ceremony the priest would bless and distribute some wine, cakes, and sweetmeats, which were then handed round to the company.Since in the old Catholic custom no-one may take Mass unless they have fasted since daybreak, this was literally a “break- fast” for the bride and groom, though others in attendance would not necessarily take communion and therefore would not necessarily have been fasting.The plausibility of this account is weakened by the fact that the Oxford English Dictionary does not record any occurrences of the phrase before 1850. An alternative hypothesis for the origin of the term is that the wedding breakfast is the first meal of a couple\'s married life, just as breakfast is the first meal of the day.

The pressure
Of course for the happy couple there will be a huge amount of pressure on the day , not only do you have family, friends, neighbours and passers by ogling at your every move ( and all part of the fun I must add !)  but for  Kate and William there will literally be millions of eyes scrutinising every second ,movement and gesture.For example Crowds of 600,000 people filled the streets of London to catch a glimpse of Prince Charles and Lady Diana Spencer on their wedding day. They were married at St Paul\'s Cathedral before an invited congregation of 3,500 and an estimated global TV audience of 750 million - making it the most popular programme ever broadcast !No pressure then !! 

The Wedding Dress

When this type of pressure is on, then you need to look good and the dress is a hugly guarded and well protected secret  !.Traditionally, brides did not wear white wedding gowns. Through the 18th century, most brides just wore their Sunday best to their wedding. Red was a favorite during the Middle Ages in Europe. Other colours were worn for symbolic reasons: blue meant constancy and green meant youth. As years passed, white was worn as a symbol of purity. In biblical days, blue (not white) represented purity, and the bride and groom would wear a blue band around the bottom of their wedding attire (hence \"something blue\"). The Greeks are often associated with white for the wedding dress - they used white robes to symbolize youth, joy and purity whilst In korea  brides don bright hues of red and yellow to take their vows.If deciding wether to add a veil or not, then this may help ! 

The wearing of a Veil

Mystique and romance has surrounded the veil for more than one thousand years. Ancient Greeks and Romans thought the veil protected the bride from evil spirits. Brides have worn veils ever since and then thought to have been used to hide the bride from abductors, just as the similar dress of her bridesmaids was meant to do.But a more romantic interpretation evolved later which believed that concealment (as the bride\'s face beneath a veil) rendered what was hidden more valuable. Another early interpretation of the veil was that it symbolized youth and virginity.

 Ancient  Factoid : The \"something blue\" in a bridal ensemble symbolizes purity, fidelity, and love.

   The floral bouquet

The wedding bouquet formed part of the wreaths and garlands worn by both the bride and groom. It was considered a symbol of happiness For Ancient Greeks and Romans, the bouquet was a pungent mix of garlic and herbs or grains. The garlic was supposed to ward off evil spirits and the herbs or grains were to insure a fruitful union. Celtic bouquets included ivy, thistle and heather, If a bride carried sage (the herb of wisdom) she became wise; if she carried dill (the herb of lust) she became lusty. Flower girls carried sheaves of wheat, a symbol of growth, fertility, and renewal. Later, flowers replaced herbs and took on meanings all their own. Orange blossoms, for example, mean happiness and fertility. Ivy means fidelity; lilies mean purity.However in ancient Poland, whichever choice of flower worn , it was believed that by sprinkling sugar on the bride\'s bouquet kept her temper sweet Once you have arrived safely and the marriage ceremony has begun there will be the much awaited exchange of the rings !

The wedding Ring.

In ancient times, when life was much harder and oftentimes shorter, husbands practiced a superstitious ritual to ensure their wives\' spirits wouldn\'t leave too soon. The husband would wrap the bride\'s ankles and wrists with ropes of grass believing this would keep her spirit within her. Over the years, as religious beliefs evolved,  the meaning (and material) of the bonds evolved as well. Today, brides thankfully don\'t bind their wrists and ankles, only their ring fingers, and grooms have adopted the practice as well. The grass gave way first to leather, then stone, then metal, and finally to gold. The wedding ring has traditionally been worn on the third finger of the left hand because it was believed that a vein in this finger ran directly to the heart and hence gold as a precious metal was always used. The third finger of the left hand has become the customary wedding-ring finger for all English-speaking cultures. 

 Factoid ! Diamonds set in gold or silver became popular as betrothal rings among wealthy Venetians toward the end of the fifteenth century

Giving Away The Bride

The father who \"gives away\" his daughter at her wedding ceremony is following an ancient tradition that has evolved over hundreds, if not thousands, of years. The custom dates back to the time when a daughter was considered property, and the groom had to pay a price to her family before he could be permitted to marry his intended.In old times, female children were deemed to be the property of their fathers. When it came time for the daughter to marry and her father approved of the arrangement, he was actually transferring ownership of his daughter to the groom. Today, the act of giving the bride away is symbolic of her parents\' blessing of the marriage to the chosen groom.Once you have been given away and the rings have been exchanged then it is time to seal the deal with a kiss !

The Kiss

The first kiss a bride and groom share at the close of the ceremony has carried special significance through the centuries.
Many cultures believed that the couple exchanged spirits with their breath and part of their souls were exchanged as well.Kissing could however be influenced through the feeding rituals and animal instincts where the male would give food to the female from mouth to mouth.Once the kiss has been complete, and smiles adorn the congregation and wedding party, you then step out into the bright light of day to be rained upon by well wishes pelting grains !

Throwing Rice

One of the oldest wedding traditions, the custom of throwing rice, originated with the ancient Hindus and Chinese. In these cultures, rice is the symbol of  prosperity and fertility. Tossing it after the ceremony was believed to bestow fertility upon the bride and groom. Eating rice and other grains was thought to guarantee health, wealth and happiness for the newlyweds.  Factoide : If it rains more than rice on your wedding day then fear not for rain on your wedding day is actually considered good luck, according to Hindu tradition!  Once you have managed it past the rice and photographers ,you then find that some clever sole has tied old shoes to the back of your car, and if anyone was in doubt, they have also  sprayed “Just Married “across the rear windscreen ! 

 Shoes Tied on the Car Bumper

Brides\' shoes once were considered to be symbols of authority and possession. They used to be taken from her when she was led to the wedding place, and given to the groom by her father, effecting the transfer of his authority to her husband and as a sign that the husband now had possession of her (and she couldn\'t run away). The new husband then tapped her on the head to show his new role as her master.It is obvious why this doesn\'t continue, but it helps to explain why we tie shoes to the back of the get-away car. Incidentally, the ever-popular horn honking has its beginnings in the days when brides traveled in open carriages. They were an easy target for evil spirits, so defenders would use bells and firecrackers to scare them away.Once the celebrations are over then the next step is to ensure you are sober and strong enough to carry your beloved over the threshold !

 Carrying The Bride Over The Threshold

Generations ago it was considered lady-like for the new bride to be, or to appear to be, hesitant to \"give herself\" to her new husband, whether or not she truly was. At the threshold to the bridal chamber, the husband would often have to carry the bride over to encourage her to go in. An older meaning is that during the days of \"Marriage by Capture,\" the bride was certainly not going to go peacefully into the bridegroom\'s abode; thus, she was dragged or carried across the threshold. 

Factoid: Now the above info could be a problem if you live in Denmark, for brides and grooms traditionally cross-dressed to confuse evil spirits. Yes sure, now I`ve heard it all !!


In ancient times, the Teutonic people began the practice of the honeymoon. Teutonic weddings were only held under the full moon. After the wedding, the bride and groom would drink honey wine for one full moon cycle (thirty days). This \"moon\" (i.e., \"month\") became known as the \"honey moon.\" While the name survived, the purpose of the honeymoon changed. After the wedding, newlyweds would leave their family and friends to go and do what newlyweds are supposed to do. Today that purpose survives, only now a vacation is incorporated, usually to a romantic get-away locale. Today The Most Secluded & Romantic Honeymoon Destinations are Tahiti & Fiji with the top Romantic Caribbean Islands being  Antigua, St John, St Lucia, Belize  Factoid : Now if you think that all of the above has cost a pretty penny then how about this?.

One of the world`s most expensive weddings ever was the marriage of Sheik Rashid Bin Saeed Al Maktoum\'s son to Princess Salama in Dubai in May 1981. The price tag a mere $44 million
             Wedding Recipes with Royal Connections ........I have chosen these recipes out of many, as whilst they are classics ,they are still achievable for the home cook !
Judging the iTQi awards 2011 - 13/04/11
I am delighted to say that it was a great pleasure to be a part of the international judging panel of the iTQi awards 2011 held in Brussels .

The panel of judges consisted of 60 Leading culinary luminaries from across Europe, including several French Mailleur Ouvrier de France , Presidents from leading culinary institutes such as the Academy of culinary Arts, Association Culinaire Francaise, Euro toques, culinary Olympic teams from Portugal, Spain, and Greece, Master chefs from Italy to name but a few.
This year there were three British chefs representing the UK panel including Top TV Celebrity chef Phil Vickery, The brilliant Executive head chef of Alison Price catering, Richard Cubbin, along myself. 
Between us we tasted around 400 food products from around the world in a strictly controlled environment.
Each product tested was scrutinised to the endth degree, with the chefs seated in exam formation and with a "no conferring policy".
The blind tasting process allows for a complete independent method of judging, with no influences form packaging or producers.
I can honestly say that it is one of the most interesting and rigorous processes of  judging that I have had the pleasure of being involved with, although at this present moment in time , a swift retreat to the Gym is needed ! .
The awards announcement will take place in April.
Cooking a Worcestershire Rarebit on u-tube - 26/03/11
Cooking a Worcestershire Rarebit on u-tube 
A step by step guide to a perfect tasting snack, brunch or lunch !
BBC1 TV Show 6th April 7.30 pm ! - 21/03/11
I am delighted to announce that Alan will be appearing on a new BBC 1 show "The Boat that Guy Built" on Wednesday 6th April 2011 at 7.30 pm.

Alan can be seen showing the lads how to create a Victoria sponge ! fun and games ahoy for the lads !!!
Alan`s Global internet voice radio show goes from strength to Strength - 21/03/11
Alan`s Global internet voice radio show goes from strength to strength!
Every Wednesday between 6.00 pm and 7.00 pm (GMT) TV Chef/ presenter, Author, Food Archaeologist and Broadcaster takes to the global airways for a one hour Foodie internet chat show.Alan has the freedom of  content, so food topics can range from Breast Milk Ice cream to  employment opportunities within the hospitality sector.

Alan says “my  aim is to create a food chat show that is  fresh, topical, fun, informative, and diverse, keeping up with the latest global activities and trends within the world of food, with a dash of historical facts and info to feed the mind as much as the palate.As food presentation is on the whole considered a visual medium, I want to create a show that allows the stimulation of other senses and create a platform for food and drink companies, cook book authors, chefs, restaurateurs, hoteliers, in fact anything and everyone related to the world of food and hospitality looking to obtain global coverage. I hope that my show may help to expose businesses on a global scale, maybe attract new customers, distributors, retailers, or help increase web sales, as I always say, every little helps, especially in these economically challenging times”.

Alan usually has two guests per week, allowing around 7 – 12 minutes of chat per guest, as well as his regular weekly contributor and co-presenter Chrissie Walker (Mostly Food Journal) .Chrissie has a weekly restaurant review slot on the show, proving very informative and extremely popular, and between the two  of them enjoy good food and great banter.The relaxed format allows for free flowing conversation, accessible to all, around the world.The station is now attracting over 570.000 listeners and growing month on month to listen please link here 

Here are a selection of countries and regions currently listening each week.... 

Athens, Attica, Greece;Birmingham, UK,Corpus Christi, TX; Glossop, Derbyshire, UK;London, UK ; New York, NY ;Niagara Falls, Canada;North Miami Beach, FL;Oxford, Oxfordshire, UK, Four Pillars Hotel;Park Forest, IL; Phoenix, AZ; Pretoria, Gauteng, South Africa; Redding, CA;Rochester, NY; Sacramento, CA; San Francisco, CA, Black Oak Computers, Inc.; Somerton, Somerset, UK;Sterling Heights, MI; Tacoma, WA; Tel Aviv, Israel; Wetumpka, AL;Widnes Halton, UK;  Albany, GA;Essex, UK; Chicago, IL; Chinor, Oxfordshire, UK;Colquitt, GA;Crown Point,IN; Crowthorne, Berkshire, UK; Dallas, TX;East Alton, IL; Fullerton, CA; Furneux Pelham, Surrey, UK; Gary, IN; Jacksonville, FL;  London, UK ;Manchester, UK; Milton Jetbesm YJl  Perth, Western Australia, Australia; Norwich Cheshire, UK;Orange Home UK, Wells, Somerset, UK; Port Richey, FL; Port Saint Lucie, FL; Preston, Lancashire, UK; Saint Petersburg, FL;Sterling Heights, MI;Strawberry Hill Windsor And Maidenhead, UK;Surbiton, Surry, UK;Tarrytown, NY;  Widnes Halton, UK; Winter Park, FL;Woodstock, MD For more information about Alan , please log onto
www.alancoxon.comTo contact Alan by phone , please call 01386 830299To e-mail
Alan Cooks at two leading restaurants in the Turkish capital of Istanbul for Restaurant week - 17/03/11
 Alan Cooks at two leading restaurants in the Turkish capital of Istanbul for Restaurant week.

To celebrate the Istanbul restaurant week, TV Chef Alan Coxon was invited to travel to the exotic city to work in two leading Turkish restaurants. 
Armed with a set of knives and a translator, Alan set to the task of re-creating some mouth-watering dishes for the local jet set.

Alan says : "Istanbul is a city like no other, a melting pot of history, romanticism, war and glamour.
The Ottoman empire was once a major dominating force, and controled the spice route across the whole of Europe and Asia!.

The Sultan, with his mystical Harem of women, and a royal palace kitchen that once cooked for up to 10.000 people a day, add to the intrigue!
With over 400 chefs to look after desserts alone and a further 500 for savoury, chefs would spend their whole careers refining recipes such as pilaffs and milk puddings, and as a result of this imperial cuisine, the general population had both an expectation and appreciation for excellent fresh food.

Turkey is one of the very few places on earth that is relatively self sustaining, blessed with a climate and a country that straddles Europe and Asia offering a climate that allows everything from Tea cultivation in the cool North to hot pepper and melon planting in the hot south ( and believe me I have tasted some pretty damn hot peppers whilst their, so if visiting please be warned of the little pickled yellow ones! they can blister your mouth before you can say ouch !!).
Possibly why one of their other culinary creations is Yoghurt ! with which they make a cool and refreshing drink out of !.   

Alan`s menu was equally as exotic and circumnavigated a variety of countries ,offering the Turkish dinner a taste with a difference. Consisting of a mix of Old English, (using a recipe dating back to the 15th century), a little French, Spanish, and Oriental added to the occasion.  

Alan said " that working with Turkish chefs had its challenges for both parties, not only with communication, but also styles of work and practices, but at the end of the day, it is this type of integration between two very different nationalities that is so wonderful.

There were plenty of exchanges of ideas and I hope that I made a lasting impression in one way or another, both in and out of the kitchen

More details about Alan`s trip to Turkey will be added to this site over the next few days, alternatively should you wish for further details , please do not hesitate to drop him a line.
National Pie Week 7th - 13 th March - 28/02/11
To celebrate “National Pie” week, TV Chef, presenter and food Archaeologist Alan Coxon has released his recipe for “Best Potato recipe of the World“.
Alan won the global chefs competition in Peru, where hundreds of chefs from 56 countries battled it out for the winning title. 

Alan`s recipe will be released in a new book “Las Mejores Recetas de Papa del Mundo” at this year’s Paris book fair. 

Alan`s winning recipe was influenced from two historic recipes that he had researched,one consisting of a Lancastrian “Kat Pie” dating back to the 17th century, where minced lamb pasties were sold and eaten on market days. 
Alan`s love with the history of food and ingredients highlights the importance of our past culinary heritage as well as proves that it has a place in today`s modern kitchen. 

Before scrolling down to the recipe, here is a little historical information on the origination of the humble Pie !.

The first pies were called "coffins" or "coffyns" (the word actually meant a basket or box), they were savoury meat pies often with dried fruits added, with the crusts or pastry being tall, straight-sided with sealed-on base and lids.
Open-crust pastry (not tops or lids) were known as "traps." These pies held assorted meats and sauce components and were baked more like a modern casserole with no pan (the crust itself was the pan, its pastry tough and inedible).These crust were often made several inches thick to withstand many hours of baking. 

A small pie was known as a tartlet and a tart was a large, shallow open pie (this is still the definition in England).
Since pastry was a staple ingredient in medieval menus, pastry making was taken for granted by the majority of early cookbooks.

Historians have recorded that the roots of pie can loosely be traced back to the ancient Egyptians during the Neolithic Period or New Stone Age  around 9500 BC.
The bakers to the pharaohs incorporated nuts, honey, and fruits in bread dough, a primitive form of pastry.
Drawings of this can be found etched on the tomb walls of Ramses II, located in the Valley of the Kings and dates back to around 1304 BC.

The tradition of galettes was carried on by the Greeks. Historians believe that the Greeks actually originated pie pastry.
The pies during this period were made by a flour-water paste wrapped around meat,this served to cook the meat and seal in the juices.

Animated pies or pyes were the most popular banquet entertainment. The nursery rhyme "Sing a Song of Sixpence . . . four and twenty blackbirds baked in a pie," refers to such a pie.
According to the rhyme, "When the pie was opened, the birds began to sing. Wasn't that a dainty dish to set before the King." In all likelihood, those birds not only sang, but flew briskly out at the assembled guests.
Rabbits, frogs, turtles, other small animals, and even small people (dwarfs) were also set into pies, either alone or with birds, to be released when the crust was cut.
The dwarf would emerge and walk down the length of the table, reciting poetry, sketching the guests, or doing tricks.

In the 15th century at the coronation of eight-year old English King Henry VI (1422-1461) , a partridge pie, called "Partryche and Peacock enhackyll," was served. This dish consisted of a cooked peacock mounted in its skin, placed on top of a large pie.
Other birds like partridges, swans, and herons were frequently placed on top of pies for ornament and as a means of identifying the contents.
In 1626 , Jeffrey Hudson the famous 17th century dwarf, was served up in a cold pie as a child.
England's King Charles I and 15-year old Queen Henrietta Maria passed through Rutland and were being entertained at a banquet being given in their honour by the Duke and Duchess of Buckingham.

At the dinner, an enormous crust-covered pie was brought before the royal couple. Before the Queen could cut into the pie, the crust began to rise and from the pie a tiny man, only 18 inches tall named Jeffrey Hudson emerged.
Hudson, seven years old the smallest human being that anyone had ever seen, was dressed in a suit of miniature armour, climbed out of the gilded pastry pie and stood shyly on the table in front of the Queen and bowed low.

Hudson was later dubbed Lord Minimus.Hudson would remain with the queen for the next 18 years, serving as the Queen's Dwarf, where he became a trusted companion and court favourite.
During the reign of Queen Victoria , whenever Emperor William I of Germany visited, his favourite pie was served. It contained a whole turkey stuffed with a chicken, the chicken stuffed with a pheasant, the pheasant stuffed with a woodcock.

Here is my winning pie recipe that should be a little easier to prepare and digest ! 

Lamb, Stilton & Potato Pie ( Alan Coxon copyright  )

by Alan Coxon  (Alan coxon copyright )


  • 450g Short crust Pastry ( I use half fat to flour and a 50- 50 equal split of Butter to Lard )( alternatively readymade jus roll puff pastry works well )
  • 450g Long Clauston`s Blue Stilton cheese, chopped
  • beaten egg, for egg wash

For the potatoes:

  • 700ml full cream milk
  • 100ml double cream
  • 1/2 tsp ground nutmeg
  • 3 garlic cloves, crushed
  • 1 1/2 kg waxy potatoes, peeled , washed and thinly sliced (do not rinse/wash after slicing)

For the lamb :

  • 30g unsalted butter
  • 1 small onion, finely diced
  • 2 garlic clove, crushed
  • 450g minced lamb or mutton
  • 1 tbsp fresh Rosemary, finely chopped
  • 1 tbsp flour
  • 1 tbsp tomato purée
  • 150 ml beef or lamb stock
  • 50 ml Alan Coxon`s  Mediaeval Old English “Ale-Gar
  • 2 tbsp mint leaves, chopped
  • 1 tbsp red currant jelly


1.       Prepare the potatoes by peeling and rinsing .Using a Mandolin slice the potatoes thinly and place into a bowl ( do not rinse or wash after slicing ,as the natural starches within the potato slices will thicken the milk and cream ! )2.        3.     Place the milk, cream, nutmeg and garlic into a heavy-based saucepan. Bring to the simmer.

3. Add the sliced potatoes, making sure that they are just covered with the milk and cream.

4. Bring the milk /cream and potatoes to the simmer. Cover and cook for around 12 minutes until just soft soft/cooked  but holding shape and remove from heat and cool completely

 To make the lamb filling,
1 Melt the butter in a large heavy-based pan. Add the onion, cover and fry gently until softened, around 4 minutes.

2. Add the garlic and fry gently for 2 minutes without browning.

3. Increase the heat and add the minced lamb. Cook for around 10 mins until lightly brown/ caramelised  all over and no liquid remains in the pan
4 Retaining the meat over high heat add the “Ale gar” and stir quickly.( the Ale-gar will bubble and de-glaze the pan from its meat juices , the Ale-gar will then be absorbed by the meat and impart the flavour).

4. Add the rosemary and flour and stir thoroughly, cooking for a further 3-4 minutes.

5. Add the tomato puree, the stock, mint and the redcurrant jelly. Cook for 4-5 minutes then turn off the heat. Allow to cool fully.

                For the Pie
6. Preheat the oven to 180°C/gas 4.

7. Roll out the pastry . Use the pastry to line  lightly buttered pie tins, reserving some of the pastry to make a lid.

8.Place a layer of the cooled potato mixture on to the base of the pastry , until it reaches quarter way up the pastry case. Press down lightly to level off.

9. Layer the lamb mixture over the potato and level it off then  Layer the remaining potato on top and press the mixture down gently but firmly.

11. Sprinkle over the Stilton cheese.

12. Moisten the sides of the pastry lid with egg wash and place on top of the pie .

13. Join the lid and the pastry sides together, cutting off any excess and crimp the sides . Brush the lid with a little egg wash and make a small insertion in the top of the pastry lid .

14. Place the pies in the oven and bake it for approx 25  minutes ( depending on size, height and thickness ) . Lower the oven temperature to 170°C/gas 3 and bake for a further 20 minutes until golden brown.

15. Remove from the oven and serve.
Awarded  “The Maitrise Escoffier award 2010”Winner of the iTQi Superior Taste Award (Brussels)2010
Winner of the Anuga Taste Innovation award 2009 ( Germany )
Winner of the coveted Gold Award ,Excellence in food and drink Award (UK)
Winner of the Innovative product of the year award (UK)

Winner of the best potato recipe of the world (Peru)
Winner of the Midlands Innovation award of the year 2009 (UK)
Finalist for Britain`s Development chef of the year (UK)
Finalist for Midlands Business person of the year award 2010 (UK)
finalist for exporter of the year award 2011Member of the Academy of culinary arts, Member of  Guild of Food Writers, Member of the Association culinaire, Master chef of Great Britain, Winner of 5 gold awards for Fat sculpture ,Voted within the top 10 favourite BBC TV Chef presenters in a worldwide poll .Member of the International Travel Writers Alliance, Worcestershire Ambassador, Kentucky Colonel .Judge of the iTQi ( international Taste and Quality institute awards) (Brussels) 2010, Judge of the international hotel awards (USA )2009 .Judge of the “Legacy of Taste” “Best Chinese restaurant of the year 2010 award”.     
A Voice for Worcestershire - 25/02/11
A 'Voice' for Worcestershire  Destination Worcestershire, and English Tourism Partnership is pleased to announce its sponsorship of 'Cooking with Coxon' on Internet Voices Radio

 Simon Tipple, Destination Worcestershire Manager stated, "Worcestershire is a stunning county with a strong food & drink offer.  The county is known all over the world for Worcestershire Sauce, Malvern Water, and many other great products,it is also home of Alan Coxon, a superb ambassador for the region.

Local food and drink produce is a highlight for visitors in Worcestershire with the mineral-rich flood plains of the rivers Severn, Avon and Teme making Worcestershire the 'Fruit Bowl' of England! 

This unique location makes it perfect for growing luscious apples, plums, asparagus, pears, strawberries, raspberries and scores of other types of fruit and vegetables.
You can imagine the delights on offer including jams, chutneys, beers, ciders and award winning English wines as well as a great selection of farmhouse cheeses, poultry ,organic meats and of course Alan`s own multi award winning and unique historic food range.

You can sample so much of this produce in local pubs, restaurants, tea rooms as well farm shops and delicatessen's making a stay in Worcestershire that something special. Alan Coxon knows all too well that this is a beautiful part of the world with rolling countryside, meandering rivers and enchanted forests ensuring you will never be disappointed with a visit to Worcestershire. 
A walk up The Malvern Hills promises not to disappoint with exceptional views across the Severn Valley and much further a field. 

The inspirational Malvern Hills has helped to create C.S Lewis's world of Narnia with the gas lamps that feature in the Lion the Witch and the Wardrobe still in place today.  J.R.R Tolkien used to explore the Clent, Lickey and Malvern Hills which would later inspire scenes in his books – could Worcestershire be the original 'Shire' featured in his books. 

 Worcestershire is steeped in history from the Civil War to Royal extravagant parties in manor houses, home to Sir Edward Elgar and the UK's premier steam railway. 

Historic towers are dotted throughout the Vale of Evesham making the home of British asparagus a magical place to visit.

Worcestershire is also home to Britain's finest Baroque Church with Antonio Bellucci ceilings, Gadfield Elm Chapel, the oldest Mormom chapel in the world as well as Croome Park and Court (National Trust) which is 'Capability' Brown's first complete landscape design.  For further information on the beautiful county of Worcestershire, including where to visit and stay see:

 For information on Worcestershire's food & drink see:
TV Chef and food Archaeologist Alan Coxon flies the flag for British producers in Prague ! - 17/02/11

TV Chef and food Archaeologist Alan Coxon flies the flag for British producers in Prague !

Last week an exhibition of British food producers was held in  the capitol city of the Czech Republic, raising awareness and export opportunities for  UK companies .

The 2 day exhibition, in association with the British Chamber of Commerce and the UK Trade and Industry climaxed with a gala dinner created and presented by Chef  Alan Coxon.Alan, created a 6 course dinner incorporating products and ingredients from all the companies  that had participated at the exhibition, helping to raise even greater awareness and usage of the products within a restaurant environment.

Alan worked with the chefs at the 5 star Rocco Forte “St Augustine hotel” to produce an eclectic array of dishes, representing the diversity of British food producers .

97 guest attended the event including a variety of food buyers from Eastern Europe, guests from the British Embassy as well as  media from the Czech Republic.

Alan said “This type of event highlights what can be achieved when there is a willingness to make an effort, work together, and think outside the box. During these globally challenging times we need to show greater strength and team work to move us forward into global exports and to create greater opportunities.

 I felt it so important for potential food buyers to sample our British fare in a relaxed and convivial restaurant setting, to sample our food in the manner to which it should be enjoyed and to present British food, not as individual divided companies, but as one .
Whilst tasting ingredients at a Fair or exhibition is important, there is however no better way of sampling than in a controlled environment where we can really look after  all aspects of a guests sensory experience.It was my first time working in the Czech Republic and only the Executive chef Richard Fuchs, from the St Augustine hotel could speak English, and, as I could speak no Czech, it is a prime example of what can be achieved through the expression and passion of food and cooking “.

Alan`s menu managed to incorporate 29 different British food producers, with influences from Japan and his “Yutaka tempura battered wild caught loligo squid”, to his  “Indian Punjabi Eblex lamb cutlets” served with Chambers caramelised onion chutney and Sarveshwar Basmati sweet and sour rice.

 Modern British also got a look in with his “English Rarebit with Geetas famous mango chutney” as well as Alan`s 15th century recipe for Eblex British shin of beef marinated in his own Old English “Ale Gar”.
Within the duet of desserts Alan even managed to create and incorporate the drink "Irn Bru" turning it into cracknel !  All the dishes were married perfectly with a stunning selection of wines, that no doubt also helped to stimulate greater understanding and relationship building with buyers. 

For more information about the St Augustine Hotel please see