Celebrity Chef Alan Coxon
Alan Coxon "The Food Archaeologist" 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 world cuisine. His dishes have the rare quality of being both stunning, yet easy
to recreate at home.
With a fun, approachable and interactive style, Alan is recognized 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.
With three cookbooks, a new historic food range, the creation of the globally unique 15th century Ale-Gar ,and a and Historic range of Crisps soon to be launched, along with numerous radio, magazine and live appearances also to his name, Alan has cemented his place among the culinary movers and shakers and cookery's broadcasting elite.
With hundreds of worldwide TV credits to his name, Alan Coxon is one of the most experienced presenters in the industry. Hear is a list of a few:
Two series of BBC2's 'Ever Wondered About Food' a fascinating insight into the historical and social science behind Britain's favorite dishes.
'Coxon's Sporting Feast' ( BBC Food/Worldwide /DSTV ) Alan worked with a few of the worlds sporting legends cooking with them in their own homes. Alan 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 Piennar , 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 Ndebel 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) A look at culture, global cuisine , lifestyles and property investment around the world , two pairs compete against one another to find which country is best all round as they go head to head!
UK Food Great Food Live and Great Food Bites , Alan worked on the daily live series for over 4 years, as regular guest presenter and guest chef.
Gloria Hunniford Open House ( Channel 5 ) Alan worked on this live afternoon chat show for over 4 years as regular weekly guest chef, a series that allowed Alan to meet and cook with major celebrities from around the globe, from Sir Cliff Richard, to Donny Osmond.
Coxon`s Kitchen College ( Carlton Food Network ) Two series that placed Alan firmly on the global map.
A total 244 shows filmed as live to time in front of an 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 positive viewer response and interest in Alan`s style and presentation.
The Mint (ITV1) Alan co-presented 9 shows of this new format game show , a live show that aired non-stop 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 Alan wrote,co-produ ced and presented, and which took Alan the length and breadth of
Portugal, revealing its wonderful culinary heritage and stunning environmental diversity.
Touring South Africa ( Carlton Food Network )was a unique food and travel log, covering the diversity of Southern Africa and its cuisine.
Touring North West America, From Oregon to Vancouver, Alan investigates 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 was a series co-presented with Lesley Waters, a regional TV show in which Alan stormed a general shopper then invited
himself to cook whatever they carried within their shopping basket back at their home.
Heavily involved across the media spectrum, Alan Coxon regularly does features and interviews on the radio. Alan had a regular weekly show as the food doctor for BBC Hereford and Worcester.
Alan is a Member of the International Writers Travel Alliance and Craft Guild of Writers. A seasoned author, Alan has three well regarded cookbooks, including the award-nominated 'Ready In Minutes', Singles,Seperated and Divorced cookbook and Three chefs in the Cape ( where he donated all the profits to the Red Cross children`s hospital in South
Africa).
Alan has comprehensive experience in all areas of the catering industry, including the world's top hotels and restaurants.
At the 5-star Loews Hotel, Monte Carlo, Alan worked 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. Alan also worked in the banqueting section regularly catering for 1000
guests, the Garde Manger sections where he learned the art of Fat sculpture, and one of his favorites the Provincial restaurant "Le Pistou" specializing in Mediterranean cuisine.
In the UK Alan worked in several restaurants around Derbyshire and Nottinghamshire, before a three year stint as Catering officer at County Hall also looking after the judges lodgings and visiting dignitaries.
Alan Opened his own restaurant "A Taste of Magic," working to Michelin standard, before selling up and opening Kevin Woodford/Robert and Susan Sangsters restaurant, "Woodfords" and "The Top Table" restaurants in the Isle of Man.
Alan served as Head chef for the opening of the largest 4 star hotel in Europe "Newport Bay Hotel
", Paris, leading a brigade of 63 international chefs catering for over 3000 people daily in the a la carte restaurants, room service division and
banqueting operations, overseeing the entire culinary operation for this 1098 room hotel.
Alan served as lecturer for Hull College Catering Department, developing and writing new NVQ structures. His passion and enthusiasm for cooking and food rapidly encouraged the younger generation to
pick up the culinary gauntlet as Alan trained several that went on to work with the likes of Marco Pierre White, Anton Edelman, and Anton Mossiman.
Alan returned to the Industry as Executive Chef of Baxter's of Speyside, where he opened and implemented a variety of culinary shows in a new purpose
built culinary theater. He also took over the full catering operations within the visitor center, re-
designing the food service operations and tripling the turnover within the year. Alan also opened the fine dining operation within the operation mplementing
a variety of entertaining culinary events.
Awards and Recognition
- Winner of 5 International gold Medals for Fat Carving
- Winner of the Catering and Hospitality Innovation award of the year 2008
- Winner of the Midlands Business Innovation Award 2009
- Gold Award for Catering and Hospitality "Winner of Winners" 2008
- Finalist for the HEFF diamond award 2009
- Finalist for Development Chef of the year 2009
- Winner of the world's best potato recipe of the year
- Finalist for the Midlands business person of the year award 2010
- Finalist for the Midlands exporter of the year award 2010
- Member of the Academy of Culinary Arts
Association Culinaire Francaise - Member of the Craft Guild of Chefs
- Holder of the Palmes Culinaire
- Master chef of Great Britain
- Member of the HCIMA
- Member of the Craft Guild of Food Writers
- Member of the Guild of Fine Foods
- Member of the Heart of England Fine foods
- Member of the Foods from Britain
- Alan is made an honorary Colonel of the state of Kentucky
Alan has performed at numerous corporate and private events including 'A taste of Normandy' at the French Embassy. He has done live Demonstrations and shows including Gourmet Food Festival Cape Town,
Birmingham NEC BBC Food Festival, Hampton Court Food Festival, Grampian Food Festival Aberdeen, as well as numerous others around the globe.
Alan has cooked for 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.
Alan is freelance and is available for TV presentation work , hotel and restaurant consultancy, product development work, food and travel features,
interviews, and endorsement opportunities.
Check out Alan Coxon's website for more tips and information at alancoxon.com Make sure you mention HungryGrape.com if you reach out to one of the most exciting celebrity chefs on the planet!
LAMB STIR FRY
650g Fillet of Lamb
2 Tsp Cornflour
2 Egg Whites
3 Tsp Soy Sauce
3 Tblsp Groundnut Oil
3 Garlic Cloves (crushed)
1 x 2" Fresh Root of Ginger (finely diced or grated)
2 Tblsp Oyster Sauce
3 Tblsp Ancient Greek Vinaigre
1 Tsp Demerara Sugar
2 Carrots (finely sliced and cut thinly into batons)
250g Beansprouts
6 Spring Onions
1 Tsp Fresh Ground Pepper
2 Tblsp Almond Slithers (slightly toasted)
1) Trim the lamb of any excess fat and slice thinly into round discs.
2) Mix cornflour, egg white, soy sauce and pepper to taste, mixing well and until smooth.
3) Add the lamb to the egg and cornflour mixture and mixx well.
4) Heat a wok, or a large frying pan, then add the oil and heat followed by the garlic and ginger. Cook for 20-30 seconds
5) Add the lamb and stir fry for approximately 3 minutes over fierce heat, tossing the ingredients regularly.
6) Add the oyster sauce, Ancient Greek Vinaigre and sugar and cook for approximately 2 minutes.
7) Add the carrot and spring onion and cook for a further 2 minutes.
8) Finally add the beansprouts and cook for 30 seconds to warm through.
9) Adjust seasoning and serve immediately with sweet and sour rice.
Dessert Special - MELTING CHOCOLATE PUDDING
125g Unsalted Butter
125g Dark Chocolate
60g Castor Sugar
3 Small Fresh Free-range Eggs
3 Egg Yolks
100g Plain Sieved Flour
1 Tblsp Dark Cocoa Powder
1) Melt butter and chocolate together over a bain marie (double boiler).
2) Whisk together the sugar and eggs and egg yolks until light and pale.
3) Pour the melted butter and chocolate over the egg mix and then fold in the sieved flour with a metal spoon.
4) Lightly but thoroughly butter 4 oven proof individual moulds (Dariole moulds preferably) and dust lightly with the extra cocoa powder.
5) Fill with the chocolate pudding mixture and place onto a ovenproof tray and bake in a pre-heated oven at 400 degress F for approximately 8 minutes.
6) When the outside is crisp to the touch, carefully turn out of the moulds and onto the serving plates. The center should still be soft and lusciously saucy (as Alan would say, "just like me!")
7) Serve with thick cream, creme fraiche or vanilla ice cream.
