The Hangover is Over - Let's Rock and Cook
My Dear Gastronauts,
I am sorry I have not updated the blog. The fact is, over the last couple of months I have been so busy in my attempts to open Floyd’s Brasserie at the Burasari, I've been absolutely thwarted by the charming inefficiency of my colleagues.
I have to apologise for the fact that Burusari have pronounced that Floyds Brasserie was open, and it is in fact not open. It will open in the month of February, or possibly March.
Today has been a better day - I have just bought a Jack Russell puppy, called Florence. Who is in no way related to Milverton Blackfoot. Sometime soon I shall be creating the first Floyd’s Cookery Theatre at Linthwaite; sometime later I shall be hosting the World Gourmet Summit in Singapore at the Grand Hyatt.
Recently, on Antony Worrall Thompson's Saturday cooks, I made a bit of a prick of myself by saying that the food police were a "bunch of spastics". In my words, common parlance in the pub absolutely does not denigrate or vilify disabled people. If I offended, I apologise. On the same programme, I apparently said that celebrity cooks are so up their own bottoms that they do not realise that food should be fun, not a station waiting for a train to arrive to take them to a destination to learn how to cook.
By the way, for my friends from Australia who visited Burasari, who were disappointed and my friends from Singapore who were equally disappointed, I will correct this.
Checkout my bandleader Bill - bill@billpadley.com. Who, by the way, won the Ivor Novello award.
Your comments and your complaints please, at any time, please leave here on my blog.
But listen to me. Food is life, life is food. If you don't like my approach you are welcome to go down to MacDonalds.
Bon Applebite
Floyd
p.s. I've just had an email from Milverton Blackfoot. He has been arrested under suspicion of money-laundering by the HSB. How can you arrest a man for laundering money, who has none?
to be continued...
I am sorry I have not updated the blog. The fact is, over the last couple of months I have been so busy in my attempts to open Floyd’s Brasserie at the Burasari, I've been absolutely thwarted by the charming inefficiency of my colleagues.
I have to apologise for the fact that Burusari have pronounced that Floyds Brasserie was open, and it is in fact not open. It will open in the month of February, or possibly March.
Today has been a better day - I have just bought a Jack Russell puppy, called Florence. Who is in no way related to Milverton Blackfoot. Sometime soon I shall be creating the first Floyd’s Cookery Theatre at Linthwaite; sometime later I shall be hosting the World Gourmet Summit in Singapore at the Grand Hyatt.
Recently, on Antony Worrall Thompson's Saturday cooks, I made a bit of a prick of myself by saying that the food police were a "bunch of spastics". In my words, common parlance in the pub absolutely does not denigrate or vilify disabled people. If I offended, I apologise. On the same programme, I apparently said that celebrity cooks are so up their own bottoms that they do not realise that food should be fun, not a station waiting for a train to arrive to take them to a destination to learn how to cook.
By the way, for my friends from Australia who visited Burasari, who were disappointed and my friends from Singapore who were equally disappointed, I will correct this.
Checkout my bandleader Bill - bill@billpadley.com. Who, by the way, won the Ivor Novello award.
Your comments and your complaints please, at any time, please leave here on my blog.
But listen to me. Food is life, life is food. If you don't like my approach you are welcome to go down to MacDonalds.
Bon Applebite
Floyd
p.s. I've just had an email from Milverton Blackfoot. He has been arrested under suspicion of money-laundering by the HSB. How can you arrest a man for laundering money, who has none?
to be continued...
posted by Floyd at 1:03 PM
130 Comments:
keith hi
any news if your uncorked tour will be on again in the near future?
brush
Good to see that you are alive and well.
My memories of you date back to the wonderful days of Floyd's in Bristol when three or four of us would regularly blow a week's subsistence on a meal at your restaurant. Once we had the great pleasure of dining downstairs and watching you create a Sole with seafood masterpiece poached in wine. That was 1970 (ish) and I have been a fan ever since. Respectfully John
Whats a blog! Why the hell cant I just e-mail keith???
Arrr it worked! Anyway!
Keith! I have been reading your comments regarding the Saturday Cooks Show, and I have to say you have nothing to appologise about! Ok spastics was not in the grand scheme of things the best word to use, PLONKERS would have been more apt!
I did watch that episode that you mentioned, and I have to say that I and my 3 year old daughter Molly were absolutley appalled in the way you were treated by the programe and its producers!
bearing n mind your legendary status the WHOLE show should have been dedicated to your goodself!
What was that Italian P.;.;'r doing with a tin of tuna, he should be sacked immediatley never to appear on TV again!
By the way that blond lady chef was uterly scrummy, I dont blame you for wanting to stand near her.
To sum up; Lifes to short,Dont suffer fools gladly & please please do not stop doing what you are doing.
Best Regards
Simon
Dear Keith
I must say, you possible biggest fan has to be my 10 months yr old son Theodore. Whenever you are on TV or I put your videos on he will sit for hours, enchanted by your culinary delights and tales of countries afar.l
P.S
Any trips planned or considered to Buckinghamshire would be Immensley welcomed.
Regards
Nathan
Hello Mr. Floyd.
Who is one to contact if one wishes to make a photographic portrait of you? You?
I suppose you have someone to deal with that, but I am not a journalist, and make photos for their own sake and for other reasons.
I can send some samples of previous work I have done, if you wish to consider it.
Thanks!
Ah, my dear Floyd.... I console myself here in the dreary clime of Upstate New York with the viewing of programmes (I did spell that right for you didn't I?) filched off the air when LifeTime had you on. (Good Lord, that was 20-some years ago and recorded on Beta tape to boot, argh.)
I've not seen you bashing about in India, although I did catch a quick glimpse of some ostrich omelette for 500 that you did in Africa.
No Floyd in the gold ole US of A makes life even drearier.
Only bright spot is Tony Bourdain and I wish to hell that you and he would team up because you could take all those other "celebrity chef-wonks" and send em off to flip burgers at Mickey D's...if they could handle the intensity.
Barring any of the above it would be smashing if the gits at BBC would publish your series on DVD. Damn I'd be all over those!!!!! I'd even go sell em on the street corner and become your greatest evangelist. [grin]
Dear Floyd,
Just thought I'd send you a message, as I am a huge fan, and am delighted to have found this blog! I agree with another comment - why can't we get your old BBC series on DVD? I am searching frantically for "Italy", on any media, but to no avail - its a shocking oversight on their part. Also, I have recently re watched Floyd on France, which is excellent, BUT, you missed out the Loire, where I now live, having become thoroughly jaded with the UK. So, why don't you come up to the Loire, and make a wonderful program about our food and wine, and borrow my lovely XKR to drive around in, and look very cool?! You just have to let me know if its a goer and we will sort it all out!
PS. we hold an English Tea Party for our French community the first Sunday of June, and any help with the catering would be greatly appreciated!!!!!
Dear Floyd,
As a huge fan of yours, I am delighted to have found your blog! I have just very much enjoyed re-watching Floyd on France, but would echo other comments - why don't the BBC release your old series on DVD? This is a shocking and unforgiveable oversight on their part. (I am searching for Floyd on Italy, on any media, but to no avail.)
Anyway, in your series on France, you neglected us in the Loire Valley (my home for over 2 years now), and I think it is about time you put it right! We have fantastic architecture to keep Pritchard happy, great wines, lovely food, and I would be happy to chauffeur you around in my lovely XKR - what more could you ask for? Come and make a superb programme with us!!!
Also, we hold an English Afternoon Tea Party the first Sunday in June, for our local French community, and any culinary assistance would be greatfully received!!!!
Fancy it? Let me know!
Love and Kisses, Helen
Sorry you have two versions of the same message, because I thought it had deleted it the first time! I don't understand this blog thing - why can't I just e-mail you?
Hey Keith,
I saw you on that Saturday morning show, you were great, the only problem was the other numpties on there. I am sorry if they were friends of yours but I'd rather it had just been you.
Anyway, your choice of words was maybe a little indescreat but hey, these things happen. Everyone knows you did not mean to offend. There are allways people who will complain like that puffin nonsense years ago. It's all nonsense and people know it.
Anyway, I thought I'd send you my support and wanted to say that there is a real need to either publish your every one of your series on DVD or better still, start up a TV station 'FloydTV' where its just back to back Floyd.
I'd love that.
Take care.
Slough (I am not a town)
Hi Keith
Just read you blog, it's great and I agree with all your views. Your a legend!!!
Best Wishes
Mike
Hi Keith,
Big fan of yours. As you probably know sufferers of Cerebral palsy are still referred to as Spastics in Oz and the associated charity is called the Spastics Society.
http://www.thespasticcentre.com.au/
So obviously you were using the Aussie vernacular!
Not to worry at least you didn't profess support for Tony Blair storm in a teacup.
Anyway since returning back to Belfast from Oz last year have been enjoying re-runs of lots of your classics on Sky Travel, UK TV Food etc. Floyd on Spain brilliant!
After watching Floyd on Britain and Ireland thought you should have told your mate Rick Stein to get his own ideas.
Rick Stein’s Food Heroes, 2002
Floyd on Britain and Ireland, 1988
(The original food heroes)
14 years later Stein catches up even though you featured him in one of the programmes.
Time for another slurp Clive...
All the continued best
Steve
ooo
hi Keith - will your cookery theatre at linthwaites be an annual event? hope you are now well and back to 100%?
I'm just going to be an fan in awe sat at the back saying "Is that really Keith Floyd?".
If so, I'd then say something embarrassing like "I watch all of your programs!" - which really means you're the single most inspiring man on TV.
Dear Keith,
I am so glad I found your website. I am a mom of three living in the good old midwestern US. You could say culture is not thriving here but watching you feels like a trip to Paris! I got hooked when the Travel Channel here aired your "Floyd On..." series. I taped everything I could but the Travel Channel stopped showing the series. I am very upset, I miss it!
My husband and I love watching you cook and learned a great deal. Everytime he creates a new meal he asks me if I think you would be proud!
I guess we must comfort ourselves with the shows we have on tape until someone wises up and brings you to primetime! Gretchen
I am happy to have found this blog. Can anyone tell me if Floyd is on in the United Sates? My son and I used to love watching Floyd in France and Floyd in Spain and he loved the episode with John Williams, the guitarist, in Spain. I sure wish they were available on DVD.
Thanks,
Michelle
I am a newcomer to the tours. Next time I'm in Thailand I will definitely stop by the restaurant. Please - maybe a wine tour of the new world? :-)
Hi Keith
Was great to meet you in Stockport the other night. But also did not expect to meet you there.
I totally agree with you about chefs being up themselves. Often you see more of them that you do of the food they are cooking.
Good luck with the new Restaurant.
Chris.
Hi Keith,
I hope you are keeping well?
I saw Floyd around the Med this morning. Any plans for a new series?
I will always remember the time you flew over the Angel Falls in a hand-glider, that was television gold mate, you must have had balls of steel and a belly full of local hooch to have pulled that one off.
Take care mate.
Drew Peacock
Hi there Keith
Just watching 'Floyd around the Med' prompted me to put cursor to comment box and say '..hello and keep up the good work'.
I've been following your career for years and love the human touch you give to food shows. That you openly enjoy your wine is a winner, too.
Keep it up!
Vicky xx
Greetings Floyd,
My mum and I follow all the various cooking shows on Travel and Living.
All the chefs all got their own individual plus points.
While watching, I get a sense of what will taste good.
From what I can see and hear,I think your style and food is by far, my favourite.
You are so gutsy & entertaining.
I love how you are such an adventurer and that you can cook practically anywhere and I really do appreciate it that you make a point to share your wide knowledge of local practices and customs. I appreciate that you are so respectful of the locals and their culture.
KuDoS to You Floyd!!
Love from Dianna in Singapore
hello keith,
hope your ok, i think your great, and tv chefs are crap, anthony worrol tit end is a short arsed erchin.
i live in windermere and would love to come and see you but am scarred it will be full of rich pompus old farts.
anyhow take care.
there has to be something said for wine drinking. x tracy . x
Hurray, at last a way of contacting you!
A fan of your cooking, books, TV programmes for many years.
I would like to know why "Floyd around the Med" is as rare and expensive as hens teeth?
Having got all your other cook books, I’m desperate for this one to finish off my collection.
If anyone else (apart from the grandmaster Mr. Floyd) is reading this, and knows anywhere to purchase the book, please comment me.
Thanks,
HelloKitty
Dear Keith,
I am from Northern Italy and I've just started to see your old programs showing by "Rai Sat Gambero Rosso" a cooking channel in the Sky platform here in Italy. I think they are made around middle '80's and they are absolutely BRILLANT !! Well, YOU are absolutely BRILLANT !! It's a big pleasure to watch them, 30 funny minutes !
Great.....and....CIN-CIN !!
Mr Floyd, you were, and are, my inspiration for getting into food - a splash and a dash ! That's what its all about. I'll echo what others are saying about DVDs - I was astounded I couldn't get any anywhere!
Hope to see you soon on tour or at one of your cookery theatres..
Best wishes, and keep it up!
Hello Keith
I am a great admirer of your approach to food and travel.
I throw you a challenge!
I have a house in the marvellous Catalan area of France ( Floyd on France is on my bookshelf) Nr Perpignan Our local village Ille sur Tet houses the school of Catalan Cookery
Come and cook a rabbit dish for us on our 4 ring bottle gaz stove, and in return we will teach you the art of african village cooking,and introduce you to the Catalan culture.
Martin
Hi Keith,
I've also been catching the great re-runs of Floyd in the Med/Spain etc and it has once more galvanised me into getting my bum out of the wheelchair and back into the kitchen where it belongs. Lamb shanks simmering nicely in fresh mint, rosemary, garlic and a hefty Shiraz as I type.
Just wanted to say a HUGE thank you for all the inspirations you have given me over the years, all the "other" chefs can go stuff a pepper :)
Keith - respect dude :) Just wish I could make it to the Theatre but sadly it is not to be.
Best Regards
David Harris
www.g8ina.enta.net
ps - anytime you're in Shropshire, I'd love to cook you some beans on toast !
Mr. Floyd...firstly, I'm so glad that
you're well...I was worried last year
based upon what I read. Now, as an
American (not the ugly variety): will
ye no' come back again? You are carried on our Travel Channel, but as
you may know, the Food Network is the
place to be here...I am confident they would want you...New England,
the Deep South, Pacific Northwest,
and, of course, the wine region of
California...it would be a winner!
hi keith,just wondering when you will be updating your website?
Meeting Floyd at his recent Cookery Theatre was a fantastic experience.
Sampling the delights of Floyd's fine Mediterranean cooking..
Entertained by Floyd recalling stories from his rich and well travelled life...
All within the tranquil surroundings of Windermere and the Lakeland fells.
A truly magical occasion, photos of which can be viewed at www.mouatt.com
THANK YOU FLOYD
Dear, Dear Floydie,
Having been a fan of yours for some 20 years now, I am horrified at the reality that none of your series are within my grasp.
None of my channels show you and no videos for sale (especially the old ones like Floyd on Great Britain and Ireland).
I do have Floyd on France but, it is starting to disintegrate.
I contacted good old Stan but, I guess his hands are tied with regard to the BBC.
Will we go to our graves with no hope of seeing those classics?
I know life goes on but, we are talking about shows of great historical significance!
WE MUST HAVE!
Get back on the telly asap, I am sick of Ramsey's f'ing and blinding now. At first it was funny but not any more. Come on Floyd show these pretenders how it should be done. If Stein's can do it so can you.
Hi Keith,
Well, I have to say, I really enjoyed your shows, even if it meant waking up at in the early hours in the morning to watch the second telecast. Your shows are always interesting, and you do have a special way of presenting it.
Anyway,
Best Wishes and Keep it going.
Shani
Hey Keith,
I hope you remeber me, I was the chef who worked with you at the whitehaven maritime festival,
i'd just like to say it was a greast pleasure to work with you and the reviews from the festival where massive,
they loved you,
hope to be able to work with you again,
kind regards,
Nick..
Mr Floyd thank you very much for handfeeding me sausages at The Crown last week. I have not washed my chops since. I was handfed some polenta by that Gordon Rancid once but he smelled funny so I bit him. Do you have any good recipes for old bones? I have some vintage ones in the garden you might be interested in. I think a drool jus might be just the ticket. Good to see you've got yourself a dog by the way - get in practice with that and you'll be able to have a proper one one day. Best wishes.
Hi Keith,
Just a quick message to thank you. Saw you on Saturday cooks in Paris yesterday, and cooked the recipe you demonstrated it was great.
It was great to see you back on TV.
Thanks
Mike
Hi Keith
Have watched and read everything over the years and I'm thinking about attending one of your cooking theatre's (probably Dec)
Can you tell me whether this is purely a demonstration or whether we get the opportunity to do some cooking as well?
All the very best
Darrin
I'm an American living in Abu Dhabi and was lucky enough to catch one of your shows while traveling in Indonesia! My sister and I watched two episodes from your series in the Mediterranean and spent the whole time drooling over the food and thirsting for some good wine - All the while laughing and hooting! Best damned cooking show I've ever seen... best show of any sort I've ever seen. Now if only we could get DVD's of your shows???
Will definitely go to your Bangkok restaurant next time I'm visiting and, during my many travels, will surf the food and travel stations searching for one of your shows.
Thanks for the great entertainment and terrific food!
Karen
My dear fellow,
Nevermind opening restaurants or appearing on TV, sit yourself down at your computer with a glass of something and get writing some more memoirs before you forget them!
Not many people can say that they have lived as richly as you,so share a few more experiences with us.
Chop, chop!!
Hector. :0)
its great to see your still around you in my mind started all these would be chef on the television ive been watching some of your old stuff its wonderful ive just got married and my wife ask me what i wanted as a wedding present. I said i would like you to get keith floyd round and to cook me dinner im still waiting keep up the great work your an inspuration kinds regards
Hi Keith,
Just a quick note to say how much I enjoyed the show at Abergavenny last weekend. It was a real thrill to meet you after all these years reading your books and watching every program you have made.
Long may it continue !
Jonathan.
Really loved the programme of you cooking with "ostriches".Where can i get a hold of the video?
hey Keith,
I'm doing a variation of the salmon dish we did at Whitehaven,
I've got 8 live demos to do at Wallington Hall in the north east this weekend, I think the salmon cooked in filo pastry with sultanas, coriander, cumin and orange will go down a treat,
watch this space!!
kind regards,
Nick....
Be all that as it may, let me say this. At a very low point in my life in the 80's, your books, and TV shows, gave me the confidence to cook. It was for sustenance, and for pleasure,
All my cooking since then is based on that.
We shall probably never meet, so I shall not be be able to thank you, but thanks. You helped.
Mr. Floyd, please come back to your blog!
Hi keith, i am one of the younger generation and absolutely love watching your show on sky travel. You are the man, it has to be said ^^
I thought you were dead. Glad to see you aren't. We don't get any of your shows any more in Canada; my family and I were big, big fans. I often tried to match you glass for glass, but usually passed out in the attempt. I wish we could see some more Floyd here in western Canada.
Greetings to you Sir from cold & dark Finland!
Your TV-shows have delighted myself and my family for a number of years - the recipies are great, and the shows are always both entertaining & informative. I do highly respect also the fact that you chose to present to your viewers the culinary delights from all over the world, whilst also highlighting the different corners of the world well.
These 'new wave' TV-chefs just haven't got the charm & wit that is evident in your shows - there's simply no comparison.
Here's my most humble 'Thank You' for being such an inspiration (I do a bit of amateur cooking myself) and for all the good times we've spent watching your series on the telly.
Respectfully,
Mika Jansson
Vantaa, Finland
God's balls--can't believe your still alive.
I have been watching cooking programs for 25 years and you are the real deal.
Charming, yet somehow aloof, you are a brilliant presenter--and chef. Humour and spontaneity is what i remember.
What i enjoyed most was an implied anarchy on your part--as if a great calamity were impending and you were detemined to meet it with aplomb.
This, a philosophy of sorts, seemed to bleed beyond the small screen and the vagaries of television production to an implied philosophy of life itself.
Living in Australia I have not seen your work for quite some time;however, this does not diminish my affection.
Good luck.
Greetings from Finland! I have a question from your tv-shows. There was a quest who play a guitar I don't remember what you where cooking. one thing was sure, quest like's the suffer and the place was some high altitude, or in the mountains.I'd like the know what was the song your quest played in guitar. It happend maybe in Italy? Maybe somewhere eals. (sorry my bad english). Greatings from Finland. Me and my father, we like cook your diners in weekends, and allshow we respect the way you are cocing. (cheffing)
Dear chef floyd,
We're so excited to find your blog here. Since about two years ago, my husband and I started to wait for your hour on travel-and living channel.Gosh we love you and the program so much! However, we seldom see you on TV recently. So we traced to this blog and we're happy to know that you're still healthy and giving lucky people wonderful new experience of tasting. Please take good care of yourself for allof your fans like us. And we really hope someday we can meet you and go to your magical restaurant!
As a physician, send you our best regards,
Happy and Healthy
Sharon, from Taiwan
Floyd I am in CRISIS last week I was up at a very early time (9am here in the central part of the Americas) and found out about your absolutley marvelous show, Floyds Fjord Fiesta, which was superb and I let everyone I know about and we would all sit around after dinner and watch the show from the day that I had recorded. This week your show was gone, replaced by Capitol Floyd, and it was just as great. Now the Travel Channel the bastards are taking you away! I am pissed about all of this and hope some time in the future to see you gracing the tube on some Television program. All the other tv cooks I can barely stand. You are a diamond in the rough. Cheers!
Robert
Dear Keith,
Glad to hear your alive and kicking [oops - cooking.]
Thoroughly enjoyed `Floyds india' proggie and book [still working through]
Thank you for your work and your help to me.
Godbless
Paul
NHS
Liverpool uk
hi Floyd this is my new website
www.galerie-mcgrulier.com
a lot of love and give me some news
Dear Keith great to find your blog, although last entry Feb 2007 so is it still up and running? as a blind person passionate about food though dodgy in the kitchen I wonder - ahem - any tips on great dishes to have a go at without the benefit (or otherwise) of eyesight?!Thinking about it, maybe we should have a blind cookery challenge, what do you reckon All best wishes from Richard in Farnham and guide-dog simpson ?
Get well soon, Keith!
Sorry to hear you've been admitted to hospital. I do hope that it is just exhaustion as is being reported in the press, and that you recover swiftly. Your TV shows have been an inspiration to my own cooking and in particular my love of trying cuisine from other cultures and regions of the world.
All the best & get well soon Keith.
Mike
HI Floyd I am in Courchevel and just learn the bad news by Hugh I am not sure that you are going to read this message but we never know I want you to be sure that I am looking forward to see you in Avignon as soon as possible take care of you a lot of love Christine
Floyd it's Chritine again I forgot to tell you that Johanna kiss you too and expect very quickly a nice dinner with you as last time love again
Get well Soon. Love and Best Wishes XXX
Get Well Soon. Love and Best Wishes. XXX
Get well soon, Keith. Best wishes.
Please get well soon Keith :( xxxxxxxxxxxx
Get Well Soon Keith!!!!!!!!! xxxxxx
Hi Keith
Thanks for 20 plus years of addictive viewing. Please Please Please hassle the BBC (Bloated Broadcasting Co) to release all of your TV shows onto DVD.
Keep on cooking!!!
What the heck is all this 'get well soon' mullarky?
Is mister Floyd still thriving and striving or not?
hi keith,
I have an old battered copy of Floyd on France and have cooked just about every recipe in the book.I have even contemplated opening a bistro solely looking the recipes! Just wanted to say thanks for all the good food.
Aha Mr Floyd,
Sky TV repeats do not do you justice!
Now I have found your weblog/page I shall be a happy camper.
The family can't wait for me to try out some fresh recipes.
Keith, PS Being disabled and someone who could easily be offended by the 'spastics' comment on your recent Saturday Cooks show, I'm not at all offended because if everyone jumped up and down (not that I can!) everytime someone made one a faux pas like this we'd never get on in life. I'm sure you had your fair share of angry non disabled people complaining.
So Mr Floyd, no politically incorrect terminology ever again......That would mean you would never speak! Maybe just no saying that word hey?
Keith,
I have been watching the highly entertaining far flung floyd. But you are so insensitive to the locals (example when you were in northern Thailand in the hills and a large spread was put on by you) and you put your dirty fingers in all the food. You poke at all the food. I would not dare touch your food with a barge poll. It might look good but I bet it tastes like poo! The way you drowned a curry with TUMERIC capped it all. You are an equivalent to a loud mouthed Yankee.
How is the drink problem?
The devil himself
I dont know why every and really, I mean it, every show silently promotes drinking of alcohol.
I mean a glass of wine from time to time is OK, but that the host has to openly demonstrate on every show that he cant make it without a regular intake of alcohol is scary.
I think Mr. Floyd should go to a clinic to get rid of his alcohol addiction. Its no good example for the viewers to see him constantly drunk on screen.
Keith,
Just finished reading "Out of the Frying Pan" for the third time. An excellent read.
When are you going to grace us with more tales of your interesting life ?
Cheers.
Hi! You are right, food is life and life is far too short. Who gives a fuck about political correctness ;-) I say screw 'em.
Love your style, keep doing what you are doing. Best of luck!
Keith, hello!
I've only just discovered you fully, having happened upon 2 episodes of 'Floyd on Italy' earlier today.
It was a complete inspiration. Your clothing, your mannerisms, your food... it was brilliant to watch.
I long to travel, to experience cultures, to taste their food and in that 1 hour this afternoon you fed that desire within me further more.
Best of luck for whatever your future holds and take damn good care of yourself.
Scott, 23, Aberdeen
Looking forward to seeing more of your cooking/antics/books/videos.
I hope you are well. Cam
Floyd,
Any videos of your series available in US? On Food? On France? or anything after?
Hi keith. will you be coming to Asia or Australia this year?
Have a safe and enjoyable weekend.
Cameron
Oi, Keith. Glad to see you are aging as gracelessly as I. Can't recall how many decades ago I first stumbled upon you (I think it were "Floyd on Fish" on a PBS rebroadcast), but I used to have every episode of every one of your cookery shows on VHS taped off the tele. Sigh...Now comes the digital age and I finally find you on DVD. Said DVDs do not play upon my provincial USA-centric player (although they play fine on my Macintosh). So I am gallantly ripping them to QuickTime movies before returning for refund. Never had the pleasure of dining at one of your establishments as I only venture out of Latin America for North and West Africa, Portugual, Spain and Sud de France.
Keith I was bought up with you on tv and miss your cooking where ever you were. What ever happend to your camera man that started of with you back in the good old days the one that keept wondering away all the time looking at other thing. Hope you are keeping well and all the best.
SG.
Can we find old Food a la floyd episodes
Keith,our kid and I are trying to decide upon our favourite moment/series.
The beautiful scene in the pizzeria kichen must rank highly,with the fag smoking dough-slingers looking on,full of machismo,only to be joined by their theatrically contemptuous compadre.
The quail,at the Ducal residence was marvellously unconventional.Like yourself.
It's so difficult to pick out the best though,when one is faced with such overall quality.
For me,at least, it has to be India.Land of mystery,spice,and exotica.
You dealt with the cuisine with stylish aplomb.
It's interesting to note that from the pantheon of tv chefs,I have never known of a professional chef to denigrate your reputation.Uniquely,I believe,you are lauded.
Keep on keepin' on Captain.
Your friends in the North.
Greetings from Finland, Oulu!
Still going strong mr Floyd or are the parties already over..?
Hoping all the best to Your life, and also hoping to see you in public!!! Great great moments for many people You have given....I salute you!!
from wintery Finland
Hannu Vähäkangas
Sokos Hotel Arina
Restaurant Fransmanni
Oulu
Finland
hannu.vahakangas@mail.suomi.net
Ha! I missed Saturday Morning cooks or whatever..the important thing is knowing what you inferred by the comments. Alas the pc police have all but destroyed free speech in Blighty; but at least we still have KFC, Burger King and now Subway, so we wont starve! (sic). I have heard, however, that if you know the right people, you can still buy proper meat and fish not from a supermarket, and that if you cook it in your own home, you can still make real food and use things like cream and eggs!
Ok so I may die young, but we are here for a good time, not a long time. God bless you King Floyd:good food is a blessing you have bestowed upon the real people with sense who listen. Marky
Hi Keith
We do hope you resume back to good health. I absolutely take delight in watching you on television. I'm a good friend of Richard Wolfingdon and am using my girlfriends google account, my name is Peter. Can you contact me I have something that might be of interest to you in the form of a business proposition. Take care
Keith we miss you
Hi Keith,
My husband and I (sorry to expose your age) have been fans of you and your cooking shows since we were kids. We grew up watching Floyd on Food on SBS in Australia and we are big fans.
When we saw that you had opened a restaurant in Phuket, we were so pleased. Thailand is our most favourite holiday destination and we always stay at the Holiday Inn across the road.
We are both chefs in previous lives - while we have moved onto other areas, food is one of our absolute loves. (Both eating out and cooking at home)
My husband and I visited Floyd's Busari in June or July 2007 and we loved it. With exception of the pate which, if you wish to contact us to discuss, everything was wonderful. My then boyfriend raved about the eggs burgundy.
We are now on our honeymoon and decided to visit your restaurant again and to say we are disappointed by its demise would be an understatement.
As always the Thais are wonderful with their service but there was no Danny to be seen and it shows.
The 400B prawn cocktail was offensive in price and quality. 5 prawns drowned in cocktail sauce in a glass big enough to swim in???
The eggs burgundy was also disappointing. My husband reports that the burgundy was missing from the sauce (more of a gravy this time), the eggs were overcooked and the bacon batons had been replaced by your shop variety "bacon bits". The croutons also were not traditionally prepared as they were last time and had been deep fried in oil rather than prepared in butter.
Overall, the entrees were disappointing.
We understand that times are a little tougher this time but when we go out and pay a premium price, we expect premium quality. We don't mind paying a premium price, we just want value for money and if we have a great meal with great service, we are extremely pleased.
My husband had the tournedos rossini and unfortunately the rare beef had moved to medium prior to its arrival at our table and the foie gras had been burnt and was slightly tough.
My phuket lobster had improved since last time with less cheese it was not as rich and I enjoyed it although it was a little tough perhaps from little too long under the salamander.
We would love to try Floyds again but unless some changes are made to bring it back to the standard to which you set it up, we would be loathed to do so.
Please bring it back to the standard that it was when it opened and we would love to come back. (We also noted that you had a British Manager when it first opened, perhaps if Danny is not going to be cooking, this is what is required in your absence)
I would appreciate your feedback as I certainly do not mean to offend - we are fellow foodies and we want to visit Floyds again next time we visit Phuket.
Lots of good food and wine,
Melanie & Craig Rumball
Hello Keith,
Good to see you are in your usual grsat form.
Your blog is wonderful.
Keep it coming!
Best
Ghazi
Keith, it's Andymack! after all these years, how the f----k are you'se? loads to tell, let's catch up, you could email me at the address below cheers Andy.
4/9/09
From just a distant fan of your pioneering TV shows and your wonderful approach to life which will serve you so well in your current battle. Get well soon or we're all doomed.
Kieth, I worked for you about 13 years ago in Totnes Devon, I don"t expect you remember me but i used to make you breakfast everyday, 2 soft poached eggs on well done toast, it was when you were writing Floyd on Italy, I made you a plate of fresh fruit for lunch, you said it gave you the energy to write. I'm very sorry to hear about you bad health, I hope its more press rubbish.
thanks for everything you did for me.
Tony Quick
Keith, i was a chef for 12 years in the UK, hence i found your book hilarious, i also lived for a while at Burnham -on -sea so know Bristol and surrounds pretty well.
Living now in Australia (but not working as a chef) i miss the dear old Blighty some what but the lifestyle here is too easy as im sure you know !!
I just popped on your web site to see what 'the old cad' was up to.
Good luck old boy.
Simon ex pat and ex chef living down under !!
ps - your book has been an inspiration as like you i think life is all about having as much fun as you can (between bouts of hard work of course) !
Hello Kieth, I was so sorry to hear about your ill health, I worked for you about 15 years ago at Floyds Inn Totnes, It was when you were writing Floyd on Italy, I cooked your breakfast every day, 2 soft poached eggs on well done toast, I owe a lot to you and the things I learnt have helped me so much in what i do now.
many thanks Tony Quick
Well, Keith, you lived it, and you loved it... I applaud your approach to life. Your take-it-while-you-got-it passion for all things cooking and travel related.
I'll miss you, my good man. I hope they have good heavy frying pans in heaven.
Hi Keith saw your program wiyh Kieth Allen last night it was great.
So sorry to see and hear that your health is not to good all the best mate hope everthing woeks out ok for you, you are a true legand.
All the best Stewart
Coolhan2, Keith died yesterday. A real shame.
RIP Keith
You will be sorely missed but I'm sure heaven will be a much better place once you are directing it and start showing them up there just how cooking should be done
Rest in peace Keith. You will be missed. We're opening a bottle for you tonight!
Heard the news today that Keith had passed away. You will be greatly missed Keith - as a brilliant cook and an entertainer. We're still not sure if your recipe that calls for 1kg of garlic stuffed inside and outside of a chicken was a misprint or not, but we tried it and it was delicious - even if nobody else came near us for days!
RIP
RIP Keith, have a glass on us
Really sad news. Keith Floyd was an absolute legend.
spastic barsteward upped and died!
we shared Somerset born and bred, Wellington and those wonderful programs of the 80s
so F****** sad!
Just heard the sad news. Having met my gastronomic idol, Keith at Jean Christophe Novelli's place last year, my thoughts are now with his family and friends at this very difficult time.
May you find final happiness and rest in peace in that Michelin 5* restaurant!
Kit & Family
Hello Keith,
Devastatingly bad news to hear of your passing. You inspired me to learn to cook and it's a hobby I still enjoy, with glass in hand!
You may be gone, but you will never be forgotten,
I was never fortunate enough to meet you but I want to publicy thank you for all you did for food and cooking. All TV cheffery after yours is a pale imitation.
Thanks and R.I.P.,
SMY
Keith -you have left us for another world - they are the lucky ones. Just saw your picture last night - weird to think that you were going even as I saw your photo... You will be missed a lot, even though you could be a bit annoying at times, you made food, and cooking such fun, not to mention a glass or few... I have your books - just looked at floyd on fish a couple of days ago for inspiration... lets rock and cook
So very, very sad to hear of Keiths passing. He was one of the true great chefs of our time and will be very sadly missed by all of his fans. Not only has he amused us with his wit and charm he has been an inspiration to all budding chefs worldwide and will be grately missed. All the team at My Local Job Search
Thanks for years of fun and entertainment ... in the kitchen, naturally!
Goodbye you wonderful man - you gave me faith in the future of british food when i had none :)
You will be sorely missed very much Keith in my household;you taught me how to cook.
My thoughts are with your family especially Poppy and Patrick.
At least the long hard struggle called life is over,may you rest in peace and God bless.
Rest in peace, Keith - you are an absolute star, and I will miss you very much.
Vicky xx
RIP Keith. You will be sorely missed mate. xx
Damn. Rest well, Keith.
This is such sad news, another of the true characters has left us and all too soon - 65 is no age at all.
Genius is a word too readily abused these days, whether in regard of the over-paid football hoofer or talentless pop star, but you truly were all that. Rest in peace Keith.
Slacker
Rest In Peace Fella
You were a legend and inspired many. Your memory will on for many years to come.
I love you Keith, God bless
You were a legend and an inspiration to many. Your legacy will live on for many years to come.
I love you Keith, God bless
Vote for Floyd
click other and enter his name as a suitable tribute
http://www.therestaurantshow.co.uk/page.cfm/Action=Form/FormID=3/t=m
I raise my glass to you, Keith. You will be sadly missed.
I discovered you when I was living in Kyoto, Japan, watching you on a whopping great TV in a little tatami room. I had never avidly followed a cookery programme before, and loved the way you combined cooking with travel and conviviality. You really took cookery programmes out of the dark ages and made it all fun!
Fieth was a great man. Mark Hix is now serving a "Kieths last supper" in the LymeRegis restaurant.Have some F**king respect I say.
:'(
Always your big fun from Hungary.
"CHEERS"...
milendee
I loved cooking programmes as a little un & used to sit on my mums knee watching Floyd. I thought he was so funny :)
Forever R.I.P Keith Floyd, Thank you for showing us your culinary skills. Cooking became a lot of fun.
Sincerely, Ken Baldock
I will miss you....a lot...
To Keiths family
Keith was an inspiration to many, My husband is a chef and didnt entertain any of the 'tv chef's' except Keith, and so he was introduced to me. He was a breath of fresh air right to the end. We will miss him. Our thoughs are with you and we opened a good bottle of red in his honour.
Jules and Mark Cartwright
Northants
Its at times like Christmas that Keith is going to be missed most in our house. I raise a glass in your memory Old Bean, and celebrate the wonderful times you have given us over the years. Thank you for your inspiration and friendship via the idiot box in the corner of the room. Cheers!
nice tribute the greats cook in TV www.keithfloydrecipes.com
Hoping to pop round to Floyd’s Brasserie at the Burasari this christmas rather than have a meal at any of my usual Christmas restaurants. Here's hoping I can still get a booking.
Keith has been named one of Britain's most inspirational chefs in this article...and quite rightly too!!
http://www.evines.co.uk/feature-articles/britains-most-inspirational-celebrity-chefs
Even after the passing of so many years me and my partner Louise are still watching Keiths programs. And enjoying them with a Slurp.
Cheers Mr Floyd
https://www.youtube.com/watch?v=Q56r1t-FNb8
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