Alan Coxon©"The Food Archaeologist ©(tm)"

Awarded “The Maitrise Escoffier  
Awarded the ACF “ Palmes Culinaire “ 

Awarded Disciple of Escoffier   

Member of the British Royal Academy of Culinary Arts, 

Member of British Guild of Food Writers, 

Member of the International Travel Writers Alliance 

Member of the World Gourmet Society

Author of 5 food and travel cookbooks ( 2 of which have been rated “Best Cookbooks of the world” ) 

Winner of the iTQi superior taste awards ( Brussels) 2 gold stars
Winner of the Midlands Business “Entrepreneur of the year award
Winner of the iTQi Superior Taste Award (Brussels) for his unique Ale-gar
Winner of the Anuga Taste Innovation award ( Germany )
Winner of the coveted Gold Award ,Excellence in food and drink Caterer and hotelkeeper Award (UK)
Winner of the Cater and Hotelkeeper 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 (UK)( 2010) Finalist for the “ Academy Culinaire Francaise” 
Development chef of the year award(UK)

Winner of 5 gold awards for Fat sculpture ( salon culinaire)

Member of the Organization Committee 2016 -2018 Chefs World Summit Monte Carlo   

Judge of the iTQi ( international Taste and Quality institute awards) (Brussels) 2010-2019

Judge of the international hotel awards (Hollywood USA ).
Judge of the “Tsingtao Legacy of Taste” “Best Chinese restaurant of the year ”.
Host of the “Tsingtao Legacy of Taste” awards 2014, 

Judge of the “Guild of British Food Writers” book awards

Judge of the International ecotrophilia awards Camden BRI 

Voted within the top 10 favorite BBC TV Chef presenters in a worldwide poll 

Mediator and speaker Chefs World Summit Monte Carlo 

Host and speaker at the iTQi awards Brussels 

Key Note Speaker at the Creative chefs summit Ukraine 

Speaker at TEDx Monte Carlo 

Speaker at the Food Producers awards Taiwan 

Speaker at the Belgrade food show Serbia


TV Am Breakfast Interview in Lithuania 2019 

Alan is a culinary consultant offering indepth knowledge and experience in product development as well as ofering food and beverage companies an introduction to the Retail markets and International chefs network. 

Alan also deliveres masterclasses for chefs around the world including countries such as Turkey, Monte Carlo, Lithuania , Latvia, Jamaica and India

Alan has worked in Michelin star restaurants in Monte Carlo and as head chef, opened the largest 4 star hotel in Europe, consisting of a 1098 rooms and leading an international culinary brigade of over 68 chefs.

A Judge and consultant of the “International Taste and Quality Institute (Brussels). 

Alan was invited to number 10 Downing street and the Prime Ministers office to assist in the Government’s international GREAT Britain campaign that helps to promote British food and tourism.

In his role of British Ambassador for food and drink Alan has cooked for Ambassadors,dignitaries, VIP`s and celebrities in countries such as India, Czech Republic, Bulgaria , Mexico, Slovenia, Jamaica, Paris France and Lithuania.

Alan delivered a formal luncheon in Mexico leading a culinary team delivering to more than 750 guests , whilst running the Hilton Hotels restaurnat with a week of British themed dishes.

Other activities within his Ambassador role includes training and working with local catering students, cooking for the Ambassadores and VIP guests, and attending to TV, radio and media journalist interviews.

Recently Alan created and delivered a menu and eveing for the 20th Anniversary of the British Chamber of Commerce in Lithuania .

Working with the culinary brigade from the 5 star Kempinski Hotel Vilnius to deliver a specatacular culinary evening. 


In 2017 Alan traveled to Jamaica to cook for a function of 250 people , delivered a private masterclass to local students and presented on Jamiacan breakfast TV.

Every year Alan creates canapes for the launch of the " 50 Best chefs of the World" in Monte Carlo in association of "Le Chef Magazine".

Alan has worked in Michelin star restaurants in Monte Carlo and as head chef, opened the largest 4 star hotel in Europe, consisting of a 1098 rooms leading an international culinary brigade of over 68 chefs. 

TEDx speaker Monte Carlo

Speaker at the Creative Chefs Summit Ukraine 

Speaker at the Taiwanese Food Producers awards Taiwan 

Speaker and moderator at the World Chefs Summit Monte Carlo

Speaker at the Belgrade Food Show Serbia 

Speaker at Food Matters London 

Presenter of the Midlands Business Awards 2013

Speaker at the iTQi Awards ceremonies (representing the International Chefs) Brussels
Judge and Guest Speaker of the Chinese Restaurant of the year awards London

Guest Speaker at the St Albans Food  Awards UK

Media TV shows

TV appearances.................Alan has presented over 1,250 TV shows to date, these are a  few ....
 "From Birmingham to Bombay" A series that he wrote, produced, presented and exec produced.

Screened on Food Network UK and a variety of networks around the globe.

The series looks at 5 of the most popular curries in the UK and traces them back to the original recipes and locations in and around 5 destinations in India.
His book that accompanies the series won the Best Food and travel cookbook award and has gone on to be shortlisted for the Gourmand World Book awards 2016.

The TV series and Book involves stunning food and travel photography, stimulating destinations, and wonderful recipes.


Two series of BBC2’s ‘Ever Wondered About Food’ , A ground breaking series that launched Saturday morning TV food shows. Ever Wondered a
veraged 1.3 million viewers and gave a fascinating insight into the historical and social science behind Britain’s favourite dishes. 

Coxon’ Sporting Feast’ (BBC Worldwide and DSTV)

In this 6 x 30 min series Alan worked with some of the world’s leading sporting legends cooking with them in their own homes.
Legends that include Golfer Gary Player, Runner Zola Budd, Rugby ace Francois Pienaar, 4 times world Champion Boxer Baby Jake, Cricketer Alan Donald and Football legend Jomo Somo (the series is being screened in over 80 countries around the world). 

‘Coxon’s Royal Feast’ (BBC Food / DSTV / Worldwide)

This unique series of 6 x 30 minute shows was  ground breaking in the fact that never before had Southern African Royalty and tribal leaders been exposed to cooking on TV or allowing a film crew to film behind the scenes in the Royal homes.
Royalty such as His Majesty King Goodwill Zwelethini leader of the Zulu nation , The Xhosa Kings and Queens ,Kings Letsie III of Lesotho and the Ndebele royalty to name but a few , allowed Alan into their lives and offering a culinary and cultural journey beyond belief

‘Head To Head’ (Sky, Channel 287) An interesting food and property concept that looked at culture, global cuisine , lifestyles and property investment around the world.

UK Food Great Food Live and Great Food Bites.(UK Food network). 
Alan was chef/co-presenter on the daily live series for over 4 years.

Gloria Hunniford Open House (Channel 5) Alan was resident chef/presenter on this live afternoon chat show for over 4 years where he met and cooked with major celebrities from around the globe, from Sir Cliff Richard, to Donny Osmond.

Coxon’ Kitchen College (Carlton Food Network) a total 244 shows filmed as live to time in front of a live audience.
A series that allowed Alan to express his deep found knowledge of food and ingredients, taking the viewer on an informative culinary journey.

A series of Coxon`s Christmas College also followed due to the global popularity of this long running series.

The Mint (ITV1) Alan co-presented 9 shows of this new format game show, a live show that aired nonstop for 4 hours, whilst there were no cooking sequences within the show it allowed Alan to venture into new style of TV show and an opportunity to show his diversity and dexterity in television presentation.

From Portugal with Love (Carlton Food Network )  a series that Alan wrote, co-produced and presented, and which took him the length and breadth of Portugal , revealing its wonderful culinary heritage and stunning environmental diversity.

Touring South Africa (Carlton Food Network) a food and travel log, covering the diversity of Southern Africa and its cuisine.

Land of Plenty, Touring North West America, From Oregon to Vancouver, A series that investigated the diversity and influences of regional cuisine, from the foods of the Native American Indians to the dizzy heights of the Space needle restaurant in Seattle.

Surprise Chefs (ITV Meridian) 2 x 12 shows co-presenting with Lesley Waters. 

Other guest appearances include Kill it Cook it Eat it, Britain’s Favourite dishes, Aunties Bloomers, Alright on the night etc... Etc...   
Alan has writen Five cookbooks to date and include the award-nominated ‘Ready in Minutes’.

The Singles, Seperated and Divorced cookbook

Three chefs in the Cape.

And two books entitled From Birmingham to Bombay,the latter winning the Best British Food and travel cookbook award and being nominated in the Gourmand World Book awards 2016


Headed the culinary Brigade of Canadian chefs and cooked for the “Right Some Good” event Canada and a brigade of Turkish chefs in Istanbul for two restaurants at the Istanbul  Restaurant Week

Ambassador for food representing British gastronomy in India, Mexico, Czech republic and Bulgaria

Live Culinary Demonstrations: Around the world to both peers in the hospitality industry and to the general public, including locations such as India , Mexico , South Africa,

Turkey, Bulgaria, USA, Canada and across Great Britain.

 Previous culinary Experience............  

Executive chef of Baxter’s
 of Speyside,(3 years) I opened and implemented a variety of Culinary shows in a new purpose built culinary theatre.

I also took over the full catering operations within the visitor centre, re-designed the food service operations, tripling the turnover within the year. Responsible for all catering staff and all catering operations for visiting dignitaries and the 100,000 visitors per annum.

I opened a fine dining concept within the operation, implementing a variety of entertaining culinary food events and activities.

Chef Lecturer, Hull College Catering Department
. (3 years)

I worked within the educational and training arena for 3 years as Chef Lecturer, delivering C&G 706 1 & 2 before developing and writing the new NVQ structures.

My  passion and enthusiasm of cooking, food and unparalleled knowledge rapidly encouraged the younger generation to pick up the culinary gauntlet, as I trained several that went on to work with the likes of Marco Pierre White, Anton Edelman at the Savoy, and Anton Mossiman.

Head Chef (Paris, France).

Leading the opening team and running the largest 4 star hotel in Europe  "The Newport Bay Hotel ", Paris, leading an International culinary brigade of 63 chefs, catering for over 3000 people daily in the a la carte restaurants, room service division and banqueting operations, overseeing the entire culinary operation and ordering for this 1098 room hotel.

Chef Proprietor
 "A Taste of Magic restaurant "(Michelin standard)

Isle of Man working to Michelin standard, before selling and opening Kevin Woodford/Robert and Susan Sangster’s restaurant, "Woodfords" and "The Top Table restaurants ( Michelin standard)

In the UK I worked in several restaurants around Derbyshire including the chef at “Stables restaurant”, a small organic family run operation and the Royal Hotel Nottinghamshire working in production.

Assistant Catering officer
 (3 years) at County Hall Matlock, Derbyshire looking after the judge’s lodgings and visiting dignitaries,    
 Loews Hotel, Monte Carlo,

( 4 years) 5 star multi operation ,working within the 5 restaurants at this luxury hotel, including the 1 Michelin star "Foie Gras",restaurant, regularly catering for the likes of Monaco`s Royalty, Princess Grace Kelly and Prince Rainier, Princess Antoinette, Frank Sinatra, Sammy Davis jr to name but a few.

I  also worked within the banqueting section, regularly catering for 1000 guests, the Garde Manger sections where I learned the art of Fat sculpture, as well as one of the most influential, the Provincial restaurant "Le Pistou" specialising in Mediterranean cuisine.  Fresh local/regional cuisine and influences.   
Education Certificates obtained   University of Huddersfield, Cert Ed
City and Guild General Catering Qualification 706/1
City and Guilds 706/2
RIPHH Health certificate.
ULCI Pastry Basic ULCI Pastry Advanced
Certificates obtained at Hull catering College
TDLB 31 Trainer
TDLB 32 Train the Trainer 
TDLB 33 Assessor
Certificates obtained at Cheltenham College of Further Education
City and Guilds 720 Teacher Training Certificate
BIIAB National certificate for Personal Licence Holders 


Jonathon Allen (British Ambassador to Bulgaria)


Alan is a real professional with great experience, he is knowledgeable and friendly. Under trying circumstances he managed to incorporate a great sense of humour in his culinary demonstrations and drew upon an impressive range of facts and information to entertain his audience. Alan also prepared two excellent lunches at the Embassy for food critics and lifestyle journalists leaving them all truly impressed, with all of them wishing to interview him for their titles. He also delivered a lunch for food producers, distributers and high profile guests that left everyone totally impressed. Alan was a pleasure to work with and I would certainly work with him again”. 

David Lelliott OBE (British Deputy High Commissioner India).

“Alan Coxon made a major contribution to the success of the GREAT Britain campaign with his wealth of knowledge of global cuisine .I was impressed by his willingness to work and assist me on projects and events above and beyond his requirements after a very busy few days cooking some very impressive lunches and delivering incredibly entertaining cookery demonstrations, as well as his extensive travel, helping to boost the UK brand and impressing the organisers of the event. I very much hope that I will have the opportunity to work with Alan again in India or elsewhere in the world”.

Elaine Bancroft (TV Producer):"Alan is a charming and professional television chef/presenter who is extremely popular with both the production team and the viewers. He's very knowledgeable, but wears this knowledge lightly, loves to educate, and his food is always wonderful!" 
Service Category: Presenter
Year first hired: 2008 (hired more than once)
Top Qualities: Expert, High Integrity, Creative" (Sept 19, 2011)

Nicky Barr (Event Organiser):"Alan has a marvellous stage presence and has the ability to capture the attention of the audience throughout his demonstrations. He is also supremely easy to work with and mucks in whenever necessary. He doesn't appear to feel pressure which is a great bonus as a demonstrating chef in a packed theatre. 
I very much hope that we will be working together again very soon."
(Sept 19, 2011)

Yvonne Akrill (TV Director): "It’s always a pleasure to work with Alan and I've worked with him on numerous occasions on both Good Food Life and on Overseas Property TV. 
His extensive knowledge and in-depth research shines through in all he does. He obviously loves his subject and this is exemplified in all his culinary creations which really do "delight the palate". 
I would thoroughly recommend him as he is presentable, knowledgeable and adaptable to all types of presentations."
(Sept 19, 2011).

Christian De Bauw (Director of the International Taste and Quality Institute, Brussels):

"Alan is a real professional taster, one of the selected Chefs of our iTQi jury. 
We have always appreciated its expertise in evaluating the food products submitted. His judgement and comments are highly valued by our clients from around the world. Moreover, he is a fantastic guy to work with."

Michael Connock (TV Producer). As a producer of TV food programmes I have worked with Alan many times over the last 12 years. As a presenter he is professional, adept at reading autocue, with a relaxed and likeable on screen presence. His encyclopaedic knowledge of food history is a producer's dream with the extra layers of editorial content it can add to a show. As a chef Alan's recipes are accessible and delicious (the Boiled Beef in Ale and Treacle he cooked on one of my shows is still a favourite) and he can cook any recipe to time be it 4 or 5, 6 or 7 minutes.
I hope we work together again soon.  

Sandra Kundrote Executive Director (British Chamber of Commerce Lithuania)

It was such a great pleasure to have Alan over to Lithuania. His master pieces at the dinner were absolutely fabulous. He added a lot to our event. It was an absolute pleasure to meet Alan and know him as a fabulous professional!!So thank you so much and hope to see him again sometimes in the future again.  

Eric de Spoelberch ( Managing Director iTQi Brussels) 

Alan Coxon was kind enough to help us on various occasions as speaker or master of ceremony for large events in various geographies … and we hope he will continue doing so in the future. He has this fabulous ability to connect with the audience; when he steps on the stage after the previous speaker and starts talking, we usually hear the noise level in the audience going down as audience attention goes up. Somehow, he manages this rare combination of interesting, in-depth, content and of engaging, powerful, delivery. His considerable professional experience on the stage has also helped us improve the implementation of complex award ceremonies. We have a retrospectively funny anecdote about a large conference abroad: one of our employee, who was to deliver a speech and introduce Alan as the keynote speaker, never made it to the event; she could not warn Alan about this last minute issue. On the spot, Alan managed to do both his presentation and that of our employee…and charm the audience.”  

Felicitations Alan you certainly well deserved this amazing recognition. 
I have always been a great admirer of your cooking and always enjoyed watching your honest talented remarkable long journey.
So please Finally after so many years of many silent achievements and most of them very discrete useful contributions in and outside our trade . 
You are a complete chef and great example to our industry.
Would love to see more of you on main strem  tv . 
Best regards as always 
A bientot 
Jeanchristophe x

Customers   Thanks so much for the most incredible Christmas feast!!!   We really can't believe the standard that you achieved single handed in our kitchen.....the food was absolutely delicious from start to finish and so beautifully presented. You must have been completely shattered after such a marathon, we really don't know how you managed to smile and entertain us with your charming stories throughout  the many hours spent on your feet, whilst juggling everything in the kitchen ,what a true pro!!!   It really was a great treat and such a pleasure to have you in our home!   Many thanks for such a memorable meal!  Kindest Regards Paula and Max McNeill   

Stats: Alan`s websites currently attract over 700,000 + visitors per annum and growing!   Alan has over 12,000 followers on Twitter and Facebook + 3,000 on linked-in and over 73,000 readers on trip advisor .His monthly food and travel articles are currently read by over 250,000 readers.