Flamboyant cook Keith Floyd looks at the traditional fare of Britain and Ireland, starting in Northumbria where he cooks a pork stew.
Keith Floyd looks at the traditional fare of Britain and Ireland. In Belfast, Keith enters the 'taste of Ulster' competition and pays a visit to the Bushmills distillery.
Keith Floyd visits Argyll, where he tries salmon fishing to catch lunch for the man reputed to be the inspiration behind Ian Fleming's James Bond.
In Kidwelly, Keith cooks a classic cawl, a traditional Welsh stew, for the rugby team with the help of Ray Gravell before heading to Llandybie to make Glamorgan sausages.
Keith Floyd visits the West coast of Ireland where he tastes Milleens farmhouse cheese, and is shown how to make a real Irish Stew.
Keith Floyd looks at the traditional fare of Britain and Ireland. He visits his native Somerset, sampling a variety of local produce including cod caught on the mudflats.
In the West Midlands, Keith Floyd visits the Black Country where he prepares a dish made from beer, beetroot, beef and black pudding in a tiny narrowboat galley.
Keith Floyd explores the traditional fare of Norfolk, where he cooks a dish of duck with peas and samphire and learns how to make Norfolk dumplings.
Keith learns how to prepare the island's famous soups, farmhouse cheeses, seafood and beef and visits Stronsay for a Ceilidh knees-up and a lethal brew of Bridges Cog.
