Profile



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



TEDx Speaker Monte Carlo

International Culinary Consultant assisting International food brands. 

Speaker at the iTQi Awards (Brussels) 2017

Speaker and Moderator of the "World Chefs Summit" (Monte Carlo) 2016 and 2017




*A world-renowned chef and TV presenter with over 1,250 TV shows and global appearances to date.

*Author of 6 cookbooks to date.

*A "Food archaeologist". 

*Culinary consultant assisting food producers with brand and product awarness.

*An international judge. 

*The creator of a unique multi award winning food range. 

*A food and travel writer for three national ,regional and international magazines .

*A TV producer and director of a variety of TV shows and promotional shoots.

*A British Ambassador cooking around the world for leading VIP`s and Celebrities.

*A host for cookery demonstrations and Award ceremonies. 

*A culinary consultant with over 30 years experience.

*A Multi award winner.




Alan is recognised as a leader in his field and a highly-respected player by both the world of TV media and by his peers in the food industry.



Appointed a "Disciple of Escoffier" in October 2017.



A speaker and moderator of the World Chefs Summit Monte Carlo


In May 2017 Alan was included in a new cookbook entitled "Signature Dishes" incorporating 50 of the top chefs of the UK. 

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.



Alan has cooked for dignitaries in countries such as India Czech Republic and Bulgaria.



In 2016 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.

 

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.



In 2016 Alan created and delivered canapes for the launch of the worlds Best 50 chefs Monte Carlo.



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. 




Awards, Accolades and professional associations  


Awarded The Maitrise Escoffier Award.
Awarded  the Palmes Culinary.

Awarded a Disciple of Escoffier.



Winner of the Midlands Business Awards “Entrepreneur of the year” (2012) 

Winner of the iTQi Superior Taste Award (Brussels) for Ale-gar (2011) 

Winner of the Anuga Taste Innovation award ( Germany )(2010)
Winner of the coveted Gold Award ,Excellence in food and drink Caterer and hotelkeeper Award (UK)(2009)
Winner of the Cater and Hotelkeeper Innovative product of the year award (UK) (2008)
Winner of the “Best Potato recipe of the world” (Peru) (2009)
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 the iTQi  superior taste awards ( Brussels) 2 gold stars Winner of 5 gold awards for Fat sculpture ( salon culinare 

British Ambassador for food drink and tourism 

Member of the Royal Academy of Culinary Arts
Member of the Association Culinaire Francaise
Member of the Craft Guild of Chefs
Master chef of Great Britain
Member of the HCIMA
Member of the British Craft Guild of Food Writers
Judge of the iTQi Awards Brussels 2010,11,12,13 14,15 and 2016
Member of the international panel of iTQi judges 2011
Judge of the "Legacy of Taste Awards "Best Chinese restaurant of the year 2010 and 2011and host for 2013.
Member of International Writers Travel Alliance and Craft Guild of writers
Honorary Colonel of the state of Kentucky
Ambassador for Worcester food group 2011
Ambassador of the Stratford upon Avon Food Festival 2011

Judge of the British Guild of food writer`s book of the year award. 

   
Guest Speaker 
at Food Matters 2014 London 

Presenter of the Midlands Business Awards 2013

Guest Speaker at the iTQi Awards ceremonies 2010, 2011 and 2014 (representing the International Chefs)
Judge and Guest Speaker of the Chinese Restaurant of the year award 2010 , 2011and 2013
Guest Speaker at the St Albans Food  Awards 



  

Media

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 
 

      Endorsements:



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.  

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.