Alan Coxon's own web page ....
Alan is launching a new product at Chatsworth: read on!
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Always a favourite in the demo tent at Chatsworth, Alan Coxon “The Food Archaeologist” has established a reputation as one of the world’s favourite TV chefs and presenters with exceptional knowledge of the earliest origins of ingredients. He has recently completed a new 5 part TV series to be launched on Food Network and TV Screens around the world this autumn entitled “From Birmingham to Bombay” a series that Alan wrote, presented and produced.“From Birmingham to Bombay” sees Alan travelling to 10 destinations in two continents, cooking 5 of the UK`s favourite curries, delving into their true historical origination and aiming to establish if the English versions are any different from their Indian counterparts, not forgetting the all-important spice blends used within them .
In addition to this Alan has recently returned from producing and presenting a short documentary about Snow Crabs in Nova Scotia, incorporating the Louisbourg Fortress and its culinary history.
Having spent 10 years in the creation, research and development of what is now a multi award winning historic range of ingredients (including the globally unique 15th century Mediaeval Old English Ale-Gar) , Alan is now supplying to 14 countries around the world.
Alan himself won the MBA “Entrepreneur of the Year 2012”.
This year Alan has also been in demand Internationally as “chef consultant” working in restaurants in locations such as Turkey, Canada and Tenerife as well as being a regular judge of the “International Taste and Quality Institute” panel in Brussels.
He also writes monthly “Food and Travel “ features for 6 regional , national and international magazines and is also writing his fourth cookbook.
As Chatsworth Country Fair is a special place for Alan, (Derbyshire being his place of Birth) and he once lived in nearby Matlock, he has specifically aimed to launch his new product at this event, in the form of a “cold pressed extra virgin Macadamia nut oil ”.
The Oil has far greater health benefits than any oil in the market including Olive oil, and is lower in Cholesterol and higher in vitamin E: it can also be heated to up to 250 degrees without smoking or changing the molecular structure , so it is perfect for both cooking and for salad dressings. The product will be presented in Alan`s own design bottle.
For more information please do not hesitate to visit his website www.alancoxon.com
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Creator, writer, producer and Executive producer of “From Birmingham to Bombay”
Winner of the Midlands Business “Entrepreneur of the year award 2012”
Awarded “The Maitrise Escoffier award 2010”
Awarded the ACF “ Palmes Culinaire “
Winner of the iTQi Superior Taste Award (Brussels)2010
Winner of the Anuga Taste Innovation award 2009 ( Germany )
Winner of the coveted Gold Award ,Excellence in food and drink Caterer and hotelkeeper Award (UK)
Winner of the Cater and Hotelkeeper Innovative product of the year award (UK)
Winner of the “Best Potato recipe of the world” (Peru)
Winner of the Midlands Innovation award of the year 2009 (UK)
Finalist for the “ Academy Culinaire Francaise” Development chef of the year (UK)
Member of the Academy of Culinary Arts
Member of Guild of Food Writers
Member of the Culinary Association
Master chef of Great Britain
Winner of 5 gold awards for Fat sculpture
Voted within the top 10 favourite BBC TV Chef presenters in a worldwide poll
Member of the International Travel Writers Alliance
Worcestershire and Stratford upon Avon food Ambassador 2011
Judge of the iTQi (Iinternational Taste and Quality institute awards) (Brussels) 2010 & 2011 and 2012
Judge of the International Hotel Awards (USA )
Judge of the “Tsingtao Legacy of Taste” “Best Chinese restaurant of the year 2010 & 2011 awards ”
Judge of the “Guild of food writers” book awards 2012
http://www.alegar.co.uk/
http://twitter.com/#!/alancoxon
And Alan has sent us a recipe too, which can be found here
Finally ... Alan is not known for being stuck for an answer, but we do wonder who asked him what at Chatsworth last year:
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A full list of the exhibitors in the Fine Food Village can be found here