- Awarded «The Maitrise Escoffier»
- Awarded the ACF «Palmes Culinaire»
- Awarded A «Disciple of Escoffier»
- Member of the international Chefs World Summit Committee Monte Carlo.
- Speaker and Moderator CWS Monte Carlo
- Winner of the iTQi «Superior Taste Award» (Brussels)
- Winner of 2 Golden Stars «iTQi Award» (Brussels)
- Winner of the Anuga Taste Innovation Award (Germany)
- Winner of the coveted «Winner of Winners» Gold Excellence in food and drink Award (UK)
- Winner of the MBA «Entrepreneur of the year» Award
- Winner of the Innovative Product of the Year Award (UK)
- Winner of the «Best potato recipe of the world» (Peru)
- Winner of the «Midlands Innovation of the Year» Award (uk)
- Finalist of the ACF «Development chef of the year Award» (UK)
- Finalist for Midlands Exporter of the year 2011 & 2012
- Winner of 5 International gold awards for Fat sculpture
- Judge for the iTQi Food Awards (Brussels) 2010 - 2018
- Judge of the «Tsingtao Legacy of Taste»«Best Chinese Restaurant of the Year Awards» 2010 & 2011, host 2014 and judge 2015
- Judge of the «British Guild of Food Writers Book Awards» 2012
- Dragon for the British Ecotrophilia Awards 2014 and 2015
Culinary consultant and influencer. Alan provides consulting services and support for foods and drinks producers from all over the world, to help them enter and develop in the international retail market, achieve larger brand and product recognition.
Food and travel writer, author of 6 cookbooks, two of them were named the best culinary books in the world.
Alan used to be a Chef in many restaurants with Michelin stars. As a Chef, he opened the largest 4-star hotel in Europe Newport bay Hotel (Paris) and managed the kitchen team of over 68 chefs, serving daily more than 3000 guests.
Chef was invited by the British Government to help support British food and tourism.
Alan is an ambassador representing British gastronomy in India, Mexico, Czech Republic, Bulgaria ect. He travelled all over the world, preparing food for VIP persons and celebrities.
Passion for food, enthusiasm for cooking and invaluable knowledge inspired a new generation of chefs to adopt his experience.
Alan organizes culinary presentations to promote food and its history in an interesting and interactive way.
Due to his extensive knowledge of international cuisine, Alan Coxon made a huge contribution to development and promotion of the British gastro culture.
Alan actively supports seasonal regional products, healthy and uncomplicated dishes for everybody. Given that modern pace of life is getting busier, Alan gathered recipes in a book «Ready in minutes», that can be easily cooked in 30 minutes.
Initiator of «Ale-Gar» vinegar – «the most unusual product created in our century».
Lately, Alan has been managing 14 chefs, including Michelin-awarded ones, and looking for recipes to promote marketing company in social networks.
«I am proud to have retuned a culinary ingredient from the past to the British gastronomy»
Alan Coxon – world-famous chef, Food Archaeologist, British gastronomy ambassador to India, Mexica, Czech Republic and Bulgaria. Creator of «Ale-Gar» vinegar — «the most unusual ingredient of the century». Author of the book «Ready in minutes». In addition, Alan carried out a global study of different products and determined their impact on taste receptors and behavioural patterns of men and women. This will be his topic at Creative Chefs Summit 2018, but before that, Alan has answered our questions and shared what inspires him for cooking, the contents of his new book, his view on the meaning of “chef” and how he invented a unique vinegar «Ale-Gar».
— What inspires you for cooking?
There is so much that excites and inspires me and this can range from a simple plate shape or a design to that of new locations and sights. The time of year and seasonal produce is of course a basic and natural element of stimulation and a trip around the French market will offer up as much inspiration as you can cope with, likewise couple this with the weather and temperature then you have inspirational overload! However, I often find smells trigger inspiration, evoke memories and bombard the thought processers.
— What rules do you take in the kitchen?
For me the kitchen has to have strict guidelines and rules to be observed: high levels of hygiene are a prerequisite, organisation, timing, planning and efficiency, team work and enthusiasm are essential and once all of these are in place then creativity, and enjoyment are my general rules of thumb implementing a professional stimulating working environment.
— What cuisine are you an adherent of?
I was bought up in French classic and Mediterranean cuisine, however having been fortunate to travel far and wide over the years, I have developed a globally influenced and diverse repertoire.
— How can you describe the meaning of «Who is the chef»?
A chef for me is one that works within the hospitality industry, leading a brigade (large or small) responsible for a culinary operation or has a professional related role within the food industry. The head / exec chef would also have a significant amount of experience within a professional hospitality capacity.
By comparison, a cook can be anyone who enjoys cooking but does not have the operational skills, knowledge or responsibilities that a chef has. I have met many good cooks that can often cook better than chefs, however a cook cannot run a commercial kitchen or achieve the same consistent standards for volumes or under pressure, lead a brigade or have the stamina that a chef often has to have.
— What is the name of the book you are going to publish in 2018 and what is it about?
I am currently working on a suitable title so unable to announce it at this moment in time (sorry). The book however is about health and diet but with a difference! Having worked with 5 Ayurveda Dr`s and 7 Ayurveda chefs I have developed a method via a simple Q and A for tailoring a self-healing through food cookbook.
Ancient Indian Ayurveda has been practiced for centuries and it teaches that 99% of illness is caused by our diets, and by fuelling our bodies with the wrong type of fuel. On this basis I have looked at what fuels we place into our individual engines in order to prevent breakdown!
This book has the potential of saving vast amount of costs via medicines or medical intervention as well as relief of symptoms simply and easily through our natural diets.
— What is the concept of your work with other chefs for creating 26 recipes for new marketing company in social network?
I have recently created a filming project for and on behalf of Attilus caviar and invited 14 chef friends to cook on camera using this caviar.
Having presented more than 1,250 TV cookery shows to date I used my experience to produce and direct other chefs for this filming project. Knowing the filming processes as well as having the ability to understand how a chef thinks, the food and methodology helps a great deal in these situations.
The chefs cooked two dishes each and are just two to three mins duration, allowing me to capture their personalities and characters as well as offering the viewer a fresh style and approach to cooking on TV whilst delivering a stunning recipe and end dish. These short shows are also great for the caviar company as they offer great PR and marketing opportunities as well as brand association with leading chefs.
The shows are being released over time via my Facebook and Twitter links as well as at www.alancoxon.com
— What’s the difference between your British Balsamic and any other vinegar?
I created a globally unique ingredient that was based around an Ale that was once consumed by Queen Elizabeth 1st in the 15th century.
The ale was safer than water back then and was also known as a light beer being around 1% alcohol gravity. This product has similarities in terms of its potential usage to that of an Italian balsamic vinegar, and it is also dark deep and rich in colour, however, this is where the similarities end, for Ale Gar has a very different taste profile with a chocolate malt, mild acidity, hints of natural sweetness from honey being present in the brewing process, and offering up a natural umami. It works so well at bringing out the meaty flavours of beef and beef casseroles whilst at the same time being a wonderful accompaniment in some cheese and oily fish dishes.
The word Ale Gar was an actual word used back in the 15th century, and I was able to copyright it owing to the fact that it had not been used for more than 300 years.
This product has won 6 Gold international awards for innovation and quality and I am proud to have retuned a culinary ingredient from the past and that of British gastronomy and to introduce a new ingredient flavour profile for kitchens of today and for chefs of the future.