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Keith needs no introduction; his television programmes and books combining cookery and travel together with his special brand of humour and knowledge have made him essential viewing and reading.
Keith Floyd needs no introduction; his television programmes and books combining cookery and travel together with his special brand of humour and knowledge - have made him essential viewing and reading.
Born in Somerset in 1943, Keith has now written 23 books, most best sellers and presented 19 'Floyd' series.
After leaving Wellington school in Somerset, he became a journalist in Bristol, but after watching the film 'Zulu' he decided to join the army. He became a 2nd lieutenant in the 3rd Royal Tank Regiment then stationed in Germany.
It was in the army that he persuaded the officers mess cook to experiment with various kinds of recipes and produced for the officers mess table 'Gigot d'agneau Romarin' rather than just roast lamb and two veg, Floyd nights in the mess were something special. After leaving the Army, he then worked in London and France as a barman, dishwasher, vegetable peeler and many other kitchen duties.
By 1971, Keith Floyd owned three restaurants in Bristol, eventually he sold up, bought a boat called 'Flirty' and spent two years with friends cruising the Med'. In France, he exported wine to the UK and imported antiques to France before opening another restaurant near Avignon in France. In 1991, he bought Floyd’s Inn in Tuckenhay Devon, sold up in 1996 moved to Kinsale in Ireland - then in 1997 moved to Marbella in Spain and in 2000 moved to the south of France where he now resides.
A chance meeting in 1984 with a TV producer in his Bristol Bistro, lead to the opportunity to make his first television programme 'Floyd on Fish' (ten minutes) very shortly after the BBC telephoned and offered him his first seven part series 'Floyd on Fish'.
After 19 television series and 23 book publications, the rest, I suppose, is history.... Read more.