Keith Floyd visits the field kitchen at HMS Raleigh in Cornwall, where he cooks Portugese Man of War. He also cooks fish and chips in Chagford and tries a dish of red mullet.
Keith Floyd visits a traditional pig farm in Devon, where he cooks Pork Normande. He also cooks up a tasty meal for the crew of a French trawler at Newlyn.
Keith Floyd visits Enzo Mauro at his restaurant in Newbridge, Penzance. He also visits Rick Stein in Padstow, where they cook shark steak in piquant tomato sauce.
Keith Floyd's gastronomic tour of the South West continues with the pleasures of rare cheeses, home-made bread and traditional roast beef.
Keith Floyd's gastronomic tour takes him to Ireland, where he eats pig trotters, shops in Cork market, learns how to make carrageen pudding and cooks on a fishing boat.
Intrepid gastronaut Keith Floyd discovers the delights of traditional Jersey fare. On the menu are Jersey potatoes and liver in cream sauce, and conger eel and marigold soup.
Keith Floyd cooks a fish soup during a trawler race in Plymouth, teaches Chikako how to cook paella and travels to Weymouth where he prepares crab and cockles.
