Floyd on Food

Episode 1

Sep 23, 1986

Keith Floyd is off to Cornwall to visit a field kitchen at HMS Raleigh, the new-entry training establishment for all ratings joining the Royal Navy.

Episode 2

Sep 30, 1986

Keith Floyd prepares chicken with peppers and cream for the crew of a French trawler in Newlyn, Cornwall, and rustles up pork Normande for the owner of a pig farm. The chef also meets the man in charge of the Cornish Smoked Fish Co in Chatlestown.

Episode 3

Oct 7, 1986

Chef Keith Floyd visits Enzo Mauro at his restaurant in Newbridge, Penzance, where he also talks to Nick Howells about salted pilchards. He then heads to Botallack Count House to cook rabbit, and spends time cooking shark steak in pinquant tomato sauce with Rick Stein at the Seafood Restaurant in Padstow.

Episode 4

Oct 14, 1986

Keith Floyd cooks boeuf en daube and pollacks in green pepper sauce at the home of Trish Norris in Newquay.

Episode 5

Oct 21, 1986

Chef Keith Floyd visits Ireland, where he samples pig's trotters, oysters and Guinness. At the Ballymaloe Cookery School near Cork, he is taught how to make carmageen pudding and cooks up boiled bacon in parsley sauce.

Episode 6

Oct 28, 1986

Traditional Jersey fare, including local potatoes, liver in cream sauce and conger eel and marigold soup.