A forerunner for TV chefs everywhere, Keith Floyd originally pursued a career in journalism. However, after seeing the film Zulu, his planned changed and he a stint in the army. The next step on his checkered career path was an entry into catering where he worked as a dishwasher, vegetable peeler and barman.

Keith developed a taste for fine food and wine, and in the early seventies he took over three Bristol restaurants. When this venture met financial problems, Keith sold his eponymous chain and moved to France, then London to continue trying his hand at being a restaurateur.

Keith published his first book, Floyd's Food as the beginning of his career in show business. He began as a radio chef on Radio West then moved on to television. Since then his programmes have taken him around the world cooking local dishes and entertaining people. Sadly Keith passed away on the 15th September 2009 of a heart attack aged 65 after a brave battle with bowl cancer and a final meal of oysters, shrimp and partridge, with champagne. Jamie Oliver in tribute said - "he was not just one of the best, he was the best television chef"

Websites
www.floydonline.com
www.linthwaite.com

Books
Out of the Frying Pan: Scenes from My Life, HarperCollins Publishers Ltd, 2001
Flash Floyd: 150 Quick and Easy Recipes, Cassell Illustrated, 2002
Floyd's India, HarperCollins Illustrated, 2003
Floyd's Great Curries, Cassell Illustrated, 2004
100 Great Curries, Cassell Illustrated, 2004
Floyd's China, HarperCollins Publishers Ltd, 2005
Floyd's Thai Food, HarperCollins, 2006
A Splash and a Dash: Cooking with Keith Floyd, Cassell Illustrated, 2006