Keith Floyd: The King of Bon Viveurs
Combining raffish charm and contagious enthusiasm on screen Floyd never seemed to be one drink away from doing something outrageous!
“Cooking is an art and patience a virtue… Careful shopping, fresh ingredients and an unhurried approach are nearly all you need. There is one more thing – love. Love for food and love for those you invite to your table. With a combination of these things you can be an artist – not perhaps in the representational style of a Dutch master, but rather more like Gauguin, the naïve, or Van Gogh, the impressionist. Plates or pictures of sunshine taste of happiness and love.” From his 1989 book: A Feast of Floyd
Keith Floyd died hours after lunch to celebrate cancer all-clear (14th September 2009)
Floyd, in his trademark bow tie, and Mrs Martin had gone to Hix Oyster and Fish House in Lyme Regis run by fellow celebrity chef Mark Hix. The £120 lunch was to be his last meal.
Lunch included Champagne with a cherry soaked in apple eau de vie, £11.50, a glass of Pouilly Vinzelles 2006 Burgundy, £49 a bottle, Oysters with potted shrimp and toast, £12.70, two glasses Fils Cotes de Rhône 2007, £21.50 a bottle, Red Legged partridge with bread sauce, £21.50, pear cider made into jelly, £6.50. The lunch included a number of cigarettes.
The lunch went on the menu yesterday as “Floyd’s Last Supper”.
Taken from The Telegraph
Watch the great man in action! –