About Me

. Experienced International Chef . Multi award winner
. TV chef/presenter . TV producer and director
. Food & travel writer . Author of 6 cookbooks . Food Archaeologist
.Culinary Innovator .speaker / Host .International iTQi judge
.Culinary consultant . Teacher, Trainer, Motivator

Presenting

Experience

Specialist Areas

Employment History & Experience

Culinary consultant (17 years) self employed .
British Food Ambassador and promotional Chef for the British Embassies around the world, working with British Chamber and UK Trade and Industry, promoting British gastronomy with the development of menu`s and creative presentation launches and gastronomic event.
In November 2105 Alan delivered the inaugural lunch for 800 VIP `s from around the world in Mexico, developing creative British/Mexican themed menu`s and working with Mexican chefs.
In addition to the lunch he also delivered two dinners for the British Ambassador and dignitaries working with local students.
Press and media interviews were also an important aspect of his role.
Other roles have included….
Alan has also worked for over 17 years within TV food and travel shows and developed his own productions in marketing DVD`s for corporate food producers including Picotta cherries Spain , Snow Crabs in Nova Scotia Canada , and recently seafood in China working with 5 Michelin star chefs in 4 regions of China and Hong Kong .
In addition to this he has written, produced, presented, and Exec produced several new TV series for Food Network (UK) entitled “From Birmingham to Bombay” investigating 5 of the of the most well-known curries in 5 regions of India as well as a new 12 x 5 min series incorporating 12 Michelin star chefs in Hong Kong, and China.
Cookery Demonstrations : Performed live cookery demonstrations and events around the world including India, South Africa, Czech Republic, Slovenia, Bulgaria, Turkey , Mexico and the UK.



Previous Chef Roles............
Executive chef of Baxter’s of Speyside, (3 years).
Alan opened and implemented a variety of Culinary shows in a new purpose built culinary theatre as we’ll as took over the full catering operations within the visitor centre, re-designed the food service operations and tripling the turnover within the year.
Alan was Responsible for all catering staff, both on and off site catering operations for visiting dignitaries, as well as responsible for the catering for over 100,000 visitors per annum.
In addition to this Alan also opened the fine dining concept within the operation, implementing a variety of entertaining culinary food events and activities.
Chef Lecturer, Hull College Catering Department. (3 years) Alan 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.
Alan`s passion and enthusiasm of cooking, food and unparalleled knowledge rapidly encouraged the younger generation to pick up the culinary gauntlet, training several that went on to work with the likes of Marco Pierre White, Anton Edelman at the Savoy, and Anton Mossiman.
Head Chef , Paris : Responsible for the opening and running of 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 "in the 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 Isle of Man .

In the UK Alan worked in several restaurants around Derbyshire including the “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, looking after the judges lodgings and visiting dignitaries, as well as an involvement with the school meals department for Derbyshire County.

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.


TV and Media Work
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.

‘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.

‘Head To Head’ (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..

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.. and more recently regular guest appearences on the Alan Titchmarsh show ITV.

The 5 cookbooks, include the award-nominated ‘Ready In Minutes’. Singles, Separated and Divorced cookbook and Three chefs in the Cape 2 cookbooks entitled “From Birmingham to Bombay” focusing on North Punjab as well as gastronomy from Goa and Mumbai.
A 6th cookbook on “individual health and diet” will be launched in 2016

Experience & Qualifications

General Experience

Culinary consultant (17 years) self employed .
British Food Ambassador and promotional Chef for the British Embassies around the world, working with British Chamber and UK Trade and Industry, promoting British gastronomy with the development of menu`s and creative presentation launches and gastronomic event.
In November 2105 Alan delivered the inaugural lunch for 800 VIP `s from around the world in Mexico, developing creative British/Mexican themed menu`s and working with Mexican chefs.
In addition to the lunch he also delivered two dinners for the British Ambassador and dignitaries working with local students.
Press and media interviews were also an important aspect of his role.
Other roles have included….
Alan has also worked for over 17 years within TV food and travel shows and developed his own productions in marketing DVD`s for corporate food producers including Picotta cherries Spain , Snow Crabs in Nova Scotia Canada , and recently seafood in China working with 5 Michelin star chefs in 4 regions of China and Hong Kong .
In addition to this he has written, produced, presented, and Exec produced several new TV series for Food Network (UK) entitled “From Birmingham to Bombay” investigating 5 of the of the most well-known curries in 5 regions of India as well as a new 12 x 5 min series incorporating 12 Michelin star chefs in Hong Kong, and China.
Cookery Demonstrations : Performed live cookery demonstrations and events around the world including India, South Africa, Czech Republic, Slovenia, Bulgaria, Turkey , Mexico and the UK.



Previous Chef Roles............
Executive chef of Baxter’s of Speyside, (3 years).
Alan opened and implemented a variety of Culinary shows in a new purpose built culinary theatre as we’ll as took over the full catering operations within the visitor centre, re-designed the food service operations and tripling the turnover within the year.
Alan was Responsible for all catering staff, both on and off site catering operations for visiting dignitaries, as well as responsible for the catering for over 100,000 visitors per annum.
In addition to this Alan also opened the fine dining concept within the operation, implementing a variety of entertaining culinary food events and activities.
Chef Lecturer, Hull College Catering Department. (3 years) Alan 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.
Alan`s passion and enthusiasm of cooking, food and unparalleled knowledge rapidly encouraged the younger generation to pick up the culinary gauntlet, training several that went on to work with the likes of Marco Pierre White, Anton Edelman at the Savoy, and Anton Mossiman.
Head Chef , Paris : Responsible for the opening and running of 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 "in the 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 Isle of Man .

In the UK Alan worked in several restaurants around Derbyshire including the “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, looking after the judges lodgings and visiting dignitaries, as well as an involvement with the school meals department for Derbyshire County.

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.


TV and Media Work
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.

‘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.

‘Head To Head’ (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..

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.. and more recently regular guest appearences on the Alan Titchmarsh show ITV.

The 5 cookbooks, include the award-nominated ‘Ready In Minutes’. Singles, Separated and Divorced cookbook and Three chefs in the Cape 2 cookbooks entitled “From Birmingham to Bombay” focusing on North Punjab as well as gastronomy from Goa and Mumbai.
A 6th cookbook on “individual health and diet” will be launched in 2016

Qualifications & Training

Cert Ed in Education at the University of Huddersfield.
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 Hull catering College
TDLB 31 Trainer
TDLB 32 Train the Trainer
TDLB 33 Assessor
Certificates obtained at Chesterfield College of Further Education
City and Guilds 720 Teacher Training Certificate
.