Hello!
In the seventies and eighties, cooking shows on British television seemed to be taking a breather from the culinary antics of the highly successful, but erratic Fanny Cradock (whom I can just remember). This particular genre of programme seemed to be finding its feet again with the likes of Delia Smith and BBC Good Food popping onto our screens. I can remember that as a young lad, I found these shows and the like a little boring-they weren’t quite spicy enough (in every sense of the word). Fortunately, one man changed that irrevocably-none other than Keith Flloyd. This was an exciting time for me culinary-wise. I had taken a part-time job in a large college kitchen to save up for a motorbike. I witnessed all the wonderful creations that the chefs created like Beef Wellington and Baked Alaska. Then I would go home and watch Keith Floyd whiz all over the world-showing me cuisines I'd never heard of in his own never-to-be-repeated style.
Born on 28 December 1943, Keith Floyd grew up in a council house in Somerset in what he described as 'a very happy rural childhood'. At age 16, Keith had to leave private school due to lack of money. He was apparently very good at rugby and this sport does occasionally pop up in his TV programs (I actually seem to remember him playing rugby in one episode). In 1963 Floyd joined the British Army and was commissioned as a second lieutenant in the Royal Tank Regiment. His love of food was apparent at this stage as he apparently constantly urged the mess cook to produce gourmet dinners. Floyd's army stint only lasted 3 years and he then worked in various menial hospitality roles (including potato peeler).
However, by 1971, Floyd had seemingly turned his fortunes around and had acquired 3 restaurants in Bristol, Clifton, and Redland. Unfortunately, the restaurants were dogged by financial issues, and Floyd sold up and moved to the South of France. There he opened another restaurant, which sadly also had financial issues, forcing him to move back to the UK. Floyd successfully appeared on the radio as a celebrity chef and was offered his own BBC TV series, namely Floyd on Fish in 1984.
Floyd' was often seen wearing a bowtie and holding a glass of wine in one hand while he delivered exceptional dishes from around the world for the often unsure hosts who were allowing him to cook at their premises. He was fond of a 'quick slurp' and was not very kind to the poor cameramen who attempted to film him-probably a mark of his perfection. This was often cringe-worthy and you did feel sorry for whomever had to film him. I can imagine him having had a lot of bust-ups with the late great David Pritchard, his director on most of the Floyd Series, which includes 'Food', 'France', 'Britain, and Ireland'.
Married four times, sadly Floyd's lifestyle of heavy drinking and smoking caught up with him and he suffered a mild stroke in 2002. His health continued to deteriorate and he was diagnosed with malnutrition in 2006. Floyd eventually died of a heart attack on 14th September 2009 and his humanist funeral occurred in Bristol on 30th September.
Conclusion
There are fortunately plenty of Floyd-related things to be found including many cookbooks (two dozen, I believe), two biographies, and 15 TV series. I'm not sure Keith Floyd's like will ever be seen again, particularly in the kind of 'let's not upset or offend anyone' culture that has developed in our society today. Floyd was a maverick, a trendsetter, and a culinary genius in my opinion. He instinctively knew flavours and the marriage of herbs and spices. I don’t remember him measuring out that much. The dishes he produces always looked fantastic. Floyd certainly influenced me and the way I cook. He must also have influenced so many of the TV chefs we see today who followed in his massive footprints. For these reasons, I will always be one of his "Gastronauts'", and he is one of my greatest food heroes.
Thanks for reading and perhaps raise a glass and have a quick slurp in Keith Floyd's honour!
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