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Coxon, the UK's leading food archaeologist and celebrity
chef was born in Derbyshire before moving to France
at the aged twelve.
was this exposure to the French culinary influences
that inspired Alan to become a chef.
At the age of fifteen, Alan returned to the UK to complete
his schooling and found work in several hotels and restaurants
during holidays and weekends. He then went on to catering
college to complete a formal two-year course.
completion, France and the Mediterranean foods pulled
Alan back to work as a Commis and Demi Chef de Partie
at the famous Loews Hotel, Monte Carlo. As the only
British chef in an international brigade, Alan progressed
readily through the culinary ranks, obtaining extensive
experience in the multitude of outlets including the
Michelin starred Foie Gras restaurant, the Provincial
Restaurant Le Pistou and the function suites
at Le Follie Rousse.
returning to the UK, Alan worked in several operations
obtaining maximum experience. Eventually, opening up
his own restaurant A Taste of Magic in the Isle
of Man. As
Chef proprietor, he specialised in local seasonal produce
and the menus focused on using fresh, quality ingredients.
Alan provided after dinner magical entertainment to
create one of the first and only themed restaurants
in the UK
several years of successful trading, Alan decided it
was time to expand and became Head Chef of the Top Table
restaurant owned by Robert and Susan Sangster. The restaurant
received confirmation of a Michelin star, but was sold
by the Sangster's prior to the printing of the new guidebook.
was once again lured back to France, this time in the
leading position of Head Chef of the Newport Bay Hotel
in Paris, the largest four star hotel in Europe with
1098 rooms. Alan lead an international brigade of over
fifty chefs, and was responsible for overseeing two
à la carte restaurants, one fine dining
restaurant, all room service, three large function suites
and an outdoor dining terrace as well as all food purchasing
over 3,000 residents, and a continuous stream of non-residents
to cater for, Alan was also responsible for catering
for the tastes and requirements of many celebrities
such as Michael Jackson, Cher, Sir Bob Geldof, Eddie
Murphy, to name just a few.
eventually returned back to the UK this time in the
role of Catering Lecturer, spending three years writing
and developing City and Guilds NVQ packages, and training
young people entering the catering industry.
three years, Alan returned to the industry as Executive
Chef for a leading Scottish food manufacturer and it
was here that he was instrumental in the development
and creation of a culinary food theatre for culinary
demonstrations and the overseeing of the catering operations,
the gastronomic restaurant and catering for visiting
dignitaries such as HRH Prince of Wales and former prime
minister, John Major.
delivering shows, Alan was spotted by producer and director,
Kirsty Walk, who invited Alan to co-present a pilot
cookery show. The pilot tape, together with other material
was sent on to Action Time, a production company, who
were actively involved with TV cookery shows. Within
the month, Alan was offered a TV series, Surprise
Chefs, co-presenting with Lesley Waters. He then
went on to do over two hundred and fifty of his own
shows entitled, Coxon's Kitchen College, filmed
to time, and in front of a live audience.
was invited to guest present a cookery section on the
first ever Gloria Hunniford's Open House programme live
for Channel 5 where he remained a regular contributor
to the show for over four years. Alan is presently a
guest co-presenter with Jeni Barnett, on BBC UK Good
Food Live and is now approaching his second year with
other TV work includes the successful series Ever
Wondered About Food on BBC2, which attracted over
1.3 million viewers per programme and indulged Alan's
passion for the history and social science of food.
programmes success gave rise to a second series, aired
addition to Alan's UK filming, he has also proved hugely
successful in South Africa, where several series have
been shot, including the unique series of Coxon's
Royal Feast, a creation that led Alan into the homes
and private lives of Southern African Royalty. Alan's
other work has included several food and travel series
includingTasting South Africa, A Land of Plenty
from the USA and From Portugal with Love.
has also featured on many other shows, making guest
appearances including, ITV's Naughtiest Blunders, Flash
in the Pan, Picture This, Dennis Nordens Laughter Files,
Lifestyle Matters, Food Network Daily, Games Room and
Super Chefs, to name but a few.
has been interviewed and written about in such publications
as BBC Good Food Magazine, the Daily Mirror, Conde Nast
Traveller, Daily Telegraph, the Times, Family Circle,
House and Home, House Beautiful, Restaurant and Hotelkeeper
and various magazines and newspapers around the world,
where many of his shows have been screened.
is an author of three books, the latest is Ready
in Minutes published by Struik, preceded by the
Singles Cookbook and Three Chefs in the Cape.
all want to eat healthy, fresh foods and
today we are keener than ever to focus on
diet, balance, vitamins, GM-free and organic
foods, to name but a few. In addition to
all this, the demands of a hectic business
and social life can result in less time
being spent in the kitchen trying to attain
this in mind, Alan Coxon has put together
in Minutes, a collection of healthy,
nutritious and mouthwatering recipes geared
around the cooking time that we may or may
not have - from no-cooking recipes such
as Prawn and Mango Salad with Spiced Ginger
Dressing, to 30 minute dishes, including
Poached Fillet of Beef with Pumpkin-Mustard
Cream Sauce. Alan also shares his passion
for food, and has included fascinating insights,
facts and history about various ingredients.
is very much committed to the furthering of food understanding
through its origins, including the influences of Roman,
Egyptian and Ancient Greek cuisines, and also in encouraging
young people towards the profession and also ebncouraging
home cooks as well. This includes a variety of initiatives
such as visiting schools in association with his membership
of the Academy of Culinary Arts, to shows and demonstrations
across the country.
is also pro-active in promoting regional seasonal foods,
healthy and achievable dishes for all to understand
and embrace. He is passionate about the hospitality
industry to which he has committed his working life,
and enjoys sharing his love of food and his knowledge
for all to enjoy.
you would like to order a copy of Ready
in Minutes you can order it from Amazon <click
are some of Alan Coxon's recipes published on
to select recipe)
Figs with Parma Ham
Koftas with Mint Yoghurt