Floyd on Spain Season 1
The eccentric but highly acclaimed British Chef Keith Floyd goes in search of the true flavour of Spain. Floyd celebrates the food and drink of regional Spain in restaurants and bars, mountain tops and the length and breadth of this rich and diverse country.
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Floyd on Spain
1992The eccentric but highly acclaimed British Chef Keith Floyd goes in search of the true flavour of Spain. Floyd celebrates the food and drink of regional Spain in restaurants and bars, mountain tops and the length and breadth of this rich and diverse country.
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Floyd on Spain Season 1 Full Episode Guide
In the footsteps of Don Quixote , Keith Floyd tilts his culinary skills at La Mancha grape-pickers and a local marquis. His odyssey ends in Madrid where he cooks a dish for his Sancho Panza - Raphael the bus driver.
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Refreshed with iced soup and sangria, Keith Floyd is serenaded by guitarist John Williams. His quest for the real Andalucia takes him into the cool mountains of the Sierra Nevada where he cooks rabbit, ham and wild mushrooms.
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In Benidorm at festival time, Keith Floyd enjoys a heady brew of orange juice, champagne and Cointreau, before heading into the hills to track down the true taste of the Costa Blanca - gypsy stew, roast suckling pig and paella.
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In search of essential Majorcan cooking, Keith Floyd travels into the heart of the islands, where he cooks fritos, enjoys a massive mid-morning breakfast and asks when is a soup not a soup?
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Beginning high in the Pyrenees with a camping burner and a local dish of broad beans and bacon, Keith Floyd goes on to sample the culinary delights of Barcelona and brave the heat of a coal-burning kitchen in a 150-year-old restaurant.
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Floyd makes dinner for an all-male cooking club in San Sebastian, goes on a crawl around the tapas bars of the city, and samples the wines of Rioja.
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The pilgrimage starts in the north-west of the country, in the 16th-century kitchen of the monks of Osera, where Floyd makes a dish of hake, peppers and potatoes. Then he joins the crowds at a roundup of wild horses, and ends by cooking a regional speciality of mussels and clams.
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