The flamboyant chef and gastronome wooed audiences with his skewed bow tie; a glass of red in one hand and wooden spoon in the other. He was the first to take viewers on a visual gastronomic journey around the globe with programs such as Floyd on Fish, Floyd’s Fiesta and Fjord Fiesta.
In tribute to one of the world’s favourite celebrity chefs, LifeStyle FOOD will air back to back episodes of Keith Floyd on Saturday 19th September from 1pm to 5pm.
We also have some of Keith's great recipes available on lifestylefood.com.au. if you would like to cook a Floyd-inspired meal to celebrate this great chef.
Keith's recipes include:
Canard aux Pois et au Champagne
Grilled Fish with Anchovy Aioli
Thai Duck Red Curry
News of his death sparked tributes from fans and other high-profile chefs, we have included a few of these comments below ...
Heston Blumenthal -
"I think Keith Floyd created a new genre of television, something really quite unique. No one made TV food programmes quite like him. He had a wealth of knowledge but there was a no-nonsense approach to it all, borne out of years of being in the business and doing it for the love of food and wine."
Rick Stein -
"I never lost that awe of him. He was the first devil-may-care cook on TV who made cooking something the boys could do too. He cooked like a dream and loved food and wine with a passion."
Marco Pierre White -
"The thing which is very sad is a little piece of Britain today died which will never be replaced. He was a beautiful man ... But his very special talent was he could articulate himself and deliver inspiration with words. He spoke in a way that everybody could understand."
Anthony Worall Thompson –
"An incredible man who lived life to the full and an inspiration to me and to so many others … I think all of us modern TV chefs owe a living to him. He kind of spawned us all."
Jamie Oliver -
“Keith was not just one of the best, he was THE best television chef. An incredible man who lived life to the full and an inspiration to me and to so many others."
Nigel Slater -
"Keith Floyd was responsible for helping to break down many of the barriers of cooking. His freeform, somewhat casual style at the stove made cooking look easy, and encouraged people to have a go. His programmes were a joy to watch."
Jay Rayner in the Guardian -
“He was as steeped in Elizabeth David and Larousse Gastronomique as he was in brandy, understood instinctively French provincial cooking and was hungry to communicate what it meant, how it worked and how unfrightening it could be, to a corseted British public.”