Alan Coxon "The Food Archaeologist (tm)"has established a reputation as one of the world’s favourite TV chefs and presenters, with exceptional culinary talent and an unparalleled knowledge for the earliest origins of ingredients.
With a fun, approachable and interactive style, 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.
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.
With three cookbooks, a multi award winning historic food range,(the creation of the globally unique 15th century Ale-Gar),along with numerous radio,magazine and live appearances to his name, Alan has cemented his place among cookery’s broadcasting elite.
Alan the creator and Innovator
Alan has comprehensive experience in all areas of the hospitality and catering industry, including the world’s top hotels, restaurants and training arenas.
Brief Overview of Culinary Activity MD of Coxon`s Kitchen Ltd(12 years) self employed .
Chef, TV presenter, author and food archaeologist has developed and implemented a variety of catering/food led operations including his own unique multi award winning Mediaeval 15th century Old English “Ale-Gar”, Roman and Ancient Greek Vinaigres as well as the development of extension food ranges.
Alan`s role is very diverse and incorporates the development of products, and all that it entailes getting a product to market as well as UK and global sales for export markets.
In addition to this Alan also writes for a variety of local and national magazines, appears on radio broadcasts and TV shows as well as perform live cookery demonstrations around the world .
Alan`s media role in addition to presenting also involves the development of TV ideas for food related TV shows, culinary consultancy development and training work for hotels and restaurants in a variety of countries as well as personalised private and corporate dinning services .
(please see media profile below).
Previous Work 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).
opening and running the largest 4 star hotel in Europe "TheNewportBay 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 "
Isle of Man working to Michelin standard, before selling and opening Kevin Woodford/Robert and Susan Sangsters restaurant, "Woodfords" and "The Top Table restaurants.
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 Nottinghamshireworking in production. Assistant Catering officer ( 3 years) at County Hall Matlock,Derbyshire looking after the judges lodgings and visiting dignitaries, as well as an involvement with the school meals department for Derbyshire County. Assisting the implementation and standardisation of menus, recipes and costings as well
Loews Hotel, Monte Carlo,
( 4 years) 5 star multi operation ,working within the 5 restaurants at this luxury hotel, including the 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.
Media
TV appearances
With hundreds of TV credits to his name, a culinary career as a chef in leading hotels and restaurants around the world ,creator of a multi award winning historic food range , coupled with a passion for ingredient originations , Alan Coxon is one of the most experienced and skilled presenters in the industry!.
Here is a list of a few
Two series of BBC2’s ‘Ever Wondered About Food’ averaged 1.3 million viewers and gave a fascinating insight into the historical and social science behind Britain’s favourite dishes.
Coxon’s Sporting Feast’ ( BBC Food/Worldwide /DSTV )
I worked with a few of the worlds sporting legends cooking with them in their own homes. I looked at what made these sporting legends tick, and how food played an all important part to their physical fitness and success. Legends 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 30 minute shows was ground breaking in the fact that never before had Southern African Royalty and rulers 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 ToHead’ (Sky, Channel 287) working with Toyah Wilcox, Richard Orford and Paul Bloxham, to look at culture, global cuisine , lifestyles and property investment around the world .
UK Food Great Food Live and Great Food Bites , presented by Jeni Barnett. I worked on the daily live series for over 4 years, as regular guest presenter and guest chef.
Gloria Hunniford Open House ( Channel 5 ) I worked on this live afternoon chat show for over 4 years as regular weekly guest chef I met and cooked with major celebrities from around the globe, from Sir Cliff Richard, to Donny Osmond.
Coxon`s Kitchen College ( Carlton Food Network ) A total 244 shows filmed as live to time in front of an audience . A series that allowed me to express my 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 positive viewer response..
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 presentation grounds and an opportunity to show his diversity and dexterity in television presentation.
From Portugal with Love (Carlton Food Network ) a series that I wrote, co-produced and presented, which took me 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, investigating 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 series co-presented with Lesley Waters , a regional TV show where we stormed a general shopper then invited myself to cook whatever they carried within their shopping basket back at their home.
Other guest appearances include Kill it Cook it Eat it ,Britain’s Favourite dishes, Aunties Bloomers, Alright on the night etc.. etc..
Radio , Magazines and Cookbooks.
I had a regular weekly show as the food doctor for BBC Hereford and Worcester and have been involved with several Radio awareness Campaigns including UK wide Potato awareness and Divine Fair Trade Chocolate. I write a monthly feature for a variety of magazines and web based food sites . I have also been featured in numerous newspapers throughout the world.
My three cookbooks, include the award-nominated ‘Ready In Minutes’. My Singles,Seperated and Divorced cookbook and Three chefs inthe Cape ( where we donated all the profits to the Red Cross children`s hospital in South Africa ) .
NEW cookbook currently under development title to be announced soon..... launch date aimed for February 2012
Awards, Accolades and professional associations
iTQi Superior Taste Award for “Ale-Gar” ( Brussels May 2010 ) Winner of 5 International gold Medals for Fat Carving. Winner Hotelkeeper and Caterer “Innovation award of the year” 2008 Winner Midlands Business “Innovation Award” 2009 Winner Hotelkeeper and Caterer “Gold Winner of Winners" Award Finalist for the HEFF diamond award 2009 Finalist Craft Guild of Chefs “ Development Chef of the year” 2009 Winner “World’s Best Potato Recipe” of the year 2008/9 . Finalist Midlands business person of the year award 2010 Finalist Midlands exporter of the year award 2011 Judge of the iTQi (International Taste and Quality Institute) Brussels 2010 and 2011. (Judging food products from around the world), alongside 59 Leading Michelin star chefs from across Europe). Guest Speaker at the iTQi Awards ceremonies 2010 & 2011 ( representing the International Chefs) Judgeand Guest Speakerof the Chinese Restaurant of the year award 2010 & 2011 Guest Speaker at the St Albans Food awards
Professional memberships
Member of the Academy of Culinary Arts Member of the Association Culinaire Francaise Member of the Craft Guild of Chefs Holder of the Maitrise Escoffier Award Holder of the Palmes Culinaire Master chef of Great Britain Member of the HCIMA Member of the Craft Guild of Food Writers Judge of the iTQi Awards 2010 Member of the international panel of iTQi judges 2011 Judge of the "Legacy of Taste Awards "Best Chinese restaurant of the year 2010 and 2011 . 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
Education Certificates obtained at the Isle of Man Catering College..
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 Cheltenham College of Further Education
City and Guilds 720 Teacher Training Certificate
University of Huddersfield,
Cert Ed in Education
BIIAB National certificate for Personel Licence Holders
Endorsements :
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 wheneever necessary. he doesn't appear to feel pressure which is a great bonus as a demontrating 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 ) : "Its 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 profesional taster, one of the selected Chefs of our iTQi jury. We have always appreciated its expertise in evaluating the food products submitted. His jugement and comments are highly valued by our clients from aroud 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.
Other activities: 2011
February 2011 : Developed and implemented menus for the 5 star, St Augustine Hotel Prague, working with the culinary brigade for the Trade and Industry and British Chamber of commerce Gala Dinner.
March 2011:Developed and implemented menu`s and recipes for two restaurants in Istanbul, Turkey,working alongside and leading the culinary brigades during the Istanbul "restaurant week"20011.
April 2011:Guest appearence on BBC1 "The Boat that Guy Built" April 6th, 7.30 pm. Showing the lads how to cook a Victorian Sponge!
Dec 2011:Delivered culinary demonstrations to head and executive hotel and restaurant chefs in Antalia Turkey as well as "hands on" workshops for sous chefs.
In the past Alan has also had the pleasure of cooking for the likes of...
HRH Prince Charles, former Prime Minister John Major, Michael Jackson, Frank Sinatra, Grace Kelly and a host of royalty, dignitaries and celebrities all over the world.
Promotional activities include :
Demonstrations for the Potato Council touring England Scotland and Wales After dinner Speaker and presenter of the St Albans Food awards gala dinner . Fair Trade Chocolate National Radio campaign, National Radio launch of Lurpack individual butter Portions. Presenting "A taste of Normandy at the French Embassy" with 2 Michelin star French chefs .
Live Demonstrations and shows include Gourmet Food Festival Cape Town , Birmingham NEC BBC Food Festival, Hampton Court Food festival, Grampian Food Festival Aberdeen. Other..........
Co-corporate and private events including ......
Developing British Menu`s and working with chefs at the 5 star St Augustine hotel Prague .
Cookery demonstrations to 40 Turkish Chefs in Istanbul. . Presenting "A taste of Normandy at the French Embassy" with 2 Michelin star French chefs .
Live Demonstrations and shows include Gourmet Food Festival Cape Town South Africa, Birmingham NEC, BBC FoodFestival, Hampton Court Food festival, Grampian Food Festival Aberdeen,and shows around the UK .
