ALAN COXON

                                       

                                INTRODUCTIOn

 

 

It gives me great pleasure to be able to share the wonderful surroundings and great setting for this new cookery course in the Vendee.

Add some wonderful local food, some great people and we have all the right ingredients and recipes for some culinary fun.

In this first cookery course I would like to bring a mixture of fresh seasonal flavours to the table, influences from around many parts of the world and of course a real taste of the past, as we cook outdoors in wood fired oven and recapture true flavours and influences of a bygone era.

No matter what your culinary skill set may be, from the absolute novice willing to have a go, or a true aficionado of the kitchen, our journey and enjoyment of food will be about sharing, learning and above all having a memorable time as we prepare, cook and feast upon a variety of recipes and dishes .

The region has a great deal to offer and as we will be based a stone’s throw away from some of the finest salt available we head to “Ile de Re” for a visit to the ancient salt marshes and see how they produce and harvest Fleur du sel.

Whilst there we take advantage of the local and much renowned Oyster beds, loved throughout the region (and France) and time allowing we take a peek at one of the most expensive spices in the world and the Saffron fields!.

Needless to say we are in France so we will have to force ourselves to enjoy a delicious lunch and a taste of local delights cooked for us by one of the islands top chefs.

Back at base and inspired by the fresh local seasonal ingredients, we cook and prepare a few ancient recipes of which are seldom found on restaurant menu`s with influences dating back to the 15th century such as baked mussels covered in pine twigs in the wood fired oven and served with….Prefou !  a bread cooked with fresh herbs and garlic butter.

At the same time our culinary repertoire adds an Asian influenceas we prepare and cook recipes that have influences dating back to when France had sovereignty in Madras and Pondicherry in India!, so expect exotic marinades with warming spices and succulent roast meats .  

Desserts will also come in to play as well as some delicious local cheeses and of course a glass (or two) of wine!.

I look forward to seeing you soon and spending some time together in the kitchen

 

 

BIOGRAPHY

 

 

 

 

Alan Coxon : Wears a variety of food and media related hats.

To date Alan has appeared on more than 1,250 TV food and travel shows including BBC2, Channel 5, UK Food network to name just a few.

Alan is a multi-award winning Executive Chef,  TV Presenter, Food Archaeologist, Author, British Ambassador for Food & Drink, Culinary Consultant, Host, Broadcaster ,Speaker and an International Judge.

In 2016 Alan was invited to speak at TEDx Monte Carlo : Exploring the topic of “Food Archaeology and “The Sexology of Taste”.

Alan was a moderator and speaker at the first “World Chefs Summit” Monte Carlo, as well as responsible for the delivery, creation and implementation of canapés for the “Best 100 Chef`s of the World” launch event.

In 2014 Alan was invited by the Prime Minister’s office and Number 10 Downing Street to become the British Ambassador for “food and drink” and to help promote British gastronomy around the world, creating events and cooking for Ambassadors and dignitaries around the world , delivering talks, interviews, demonstrations, training chefs and students in the process.

To date in his role, Alan has created a gastronomic dinner for 700 world leading authors and dignitaries in Mexico, a function for 2000 in Nigeria, as well as host many private lunches and dinners for Ambassadors and dignitaries in countries such as Bulgaria, Jamaica, Mexico and India.

Alan has written 5 cookbooks to date (two of these attaining  “Best Cookbook of the World” in Australia, and shortlisted for the “Gourmand World Book Awards” including “Ready in Minutes” and “From Birmingham to Bombay”.

Alan writes monthly feature columns for 3 Food and travel lifestyle magazines (Chaat magazine (UK), Vale and Cotswold magazine (UK), Living magazine (France).

With his interest in Food Archaeology, Alan researched and created a globally unique multi award winning historic food range achieving 6 International gold and superior taste awards.

Alan has also won 6 International gold awards at Salon Culinaires for his fat sculptures.

Alan`s culinary life has incorporated some of the world’s top hotels, restaurants and training arena`s ranging from Michelin star restaurants in Monte Carlo , opening and running the largest hotel in Europe, Paris, responsible for a culinary brigade of over 68 International chefs , and responsible a food and beverage turnover of more than £1 million per month, Alan was also the Executive chef of Baxters of Speyside, to his own small 45 seat restaurant in the Isle of Man, to name just a few.  

His filming work as presenter, director and producer includes TV food and travel shows around the world,  ranging from “Coxon`s Kitchen College”, “From Birmingham to Bombay”, “Coxons Royal feast”, “Gloria Hunnifords Open House” and “Ever Wondered About Food” a few titles, by way of example, and now with 18 years working in the TV arena he has presented more than 1,250 TV shows screened in over 80 countries around the world , accumulating him being voted in the top 10  “favourite chefs of the world” BBC poll.

Alan is also very active with live shows, hosting as well as delivering cookery demonstrations and has performed in countries such as India, South Africa, Czech Republic, Slovenia, Bulgaria, Turkey , Serbia, Mexico, USA and the UK to both his peers and general public.

In addition to this, Alan consults and judges for the “iTQi” (International Taste and Quality Institute of Brussels) evaluating all aspects of specific sensory qualities, gustatory and olfactive values and is also dragon for the European Ecotraphilia awards (UK).

He was awarded the prestigious Palmes Culinaire and the Maitrisse Escoffier by his peers and is a member of the “British Royal Academy of culinary Arts”, member and judge of the “British Guild of Food Writers”, member of “International Writers Travel Alliance”.

 

DATES AND PRICES

 

Dates 14 - 18 Sep

 

£1199 (participants) ensuite

£1999 (2 participants sharing) ensuite

£599 (non-participants)

£1099 (participant) shared bathroom

£1799 (2 participants) shared bathroom

£599 (small single) shared bathroom

 

INCLUSIVE OF ALL FOOD, DRINKS,TRANSFERS AND EXCURSIONS.