Keith Floyd. RIP.

I was planning to write something about Keith Floyd today, having watched the at-times touching, at-times uncomfortable Keith Meets Keith last night on Channel 4. I was planning to say something pithy about his undoubted the enthusiasm he instilled in a generation of chefs and keen amateurs who have arguably made British cuisine something to be proud of. Maybe something about his views on modern celebrity chefs (he poured scorn on both words on last night's show) who have made big bucks for themselves without inspiring anyone to leave the TV alone and get cooking themselves. Perhaps even draw a parallel between the very different approaches of Floyd introducing the UK to the hearty delights of French cuisine and Julia Child doing something similar the US (currently being enjoyed in the cinema in the shape of Julie and Julia).

The news this morning, though, that Keith Floyd had passed away means I'm not going to do any of that. I think, instead, I will devote what remains of my lunchbreak to watching the man himself as I was to remember him not as the faded form we saw last night.

This is my current favourite, but I'm looking forward to digging out some more.

Farewell Sir Keith.

Comments

[Mark]

Sad news indeed - I have all of this mans cookbooks and he taught us all what matters is good ingredients simply cooked. If it goes wrong it really doesnt matter. Like a lot of gastronauts I'll be raising a glass to bid him farewell later ...

[Krista]

It's funny...anytime Julie & Julia comes up, you guys (people of the U.K.) are like, "Who's Julia Childs?" And when everyone's been talking abotu Keith Floyd, I'm like, "Um, Rolling Stone? Pink Floyd? No...no that's right." Regardless, may he rest in peace. Sounds like a beautiful guy.

[Ben Bush]

Hey Krista. You're right: I was only dimly aware of Julia. Although having read the J&J book (not yet seen the film) I know a lot more now. I'm not sure whether the parallel really holds up: in my mind Floyd was less about technique and more about entertainment and enthusiasm and convincing people that there was something beautiful (and nothing at all to be ashamed of) in cooking and eating great food. Having said that a lot of people seem to swear by his cookbooks. I don't have any but I'll be keeping an eye out for them from now on...