LONDON Good Time George: Jazz with George Melly (R)
SOUTH WEST Floyd on Fish Keith Floyd on fishy trends
SOUTH The Howard Inheritance: A portrait of a dukedom (R)
WEST Day Out: Garry Paine in The Vale of ewsey (R)
MIDLANDS One Man 's Forest: Norman Hicklin on the Wrye Forest (R)
EAST The Arab Invasion: The new lords of horse racing (R)
NORTH WEST A Gambol on Steam: A gathering of steam traction engines
NORTH Gardeners' Direct Line: This week's topic - rockeries
NORTH EAST Big Day at Beck Hole: A top match in the Quoits
SCOTLAND A Moment in Time: The Scottish contribution to Photography (R)
NORTHERN IRELAND As I Roved Out: folk music with Boys of the
WALES Italians: The Mayor of Montemilone (R)
Most of the fish landed in the south west is exported to discerning customers in France and Spain. Sadly, the British ignore the fishy treats that surround their shores.
But coming to the rescue is intrepid cook Keith Floyd , who feels passionately about the many overlooked varieties of seafood.
In tonight's programme, the first in a series of seven, he explores the culinary delights of hake, squid and monkfish. Photography MALCOLM BALDWIN Film editor PHIL WILKINSON Producer DAVID PRITCHARD
0 INFO: page 93
After tasting the first scallops of the season in Bridport,
Keith Floyd was inspired to suggest that this Dorset market town should form a festival in celebration of this delicious seafood. Further in his campaign to persuade us to be more adventurous in our eating habits, he cooks the humble but tasty sprat as well as the noble sea-bass. Film editor DAVID SHARP
Producer DAVID PRITCHARD
Brittany and Cornwall have many things in common. Their cultures have been intertwined for thousands of years. Alas, the Cornish appetite for fish has not developed in the same way as the Bretons. They, it seems, enjoy everything scooped out of the sea that divides these two ancient kingdoms.
Keith Floyd travels to the lovely town of St Malo to discover 'la difference'. Film editor DAVID SHARP
Producer david PRITCHARD
Newlyn in Cornwall is renowned for inspiring artists. Its fishmarket inspired cook and bon viveur Keith Floyd to make a rich, but inexpensive bouillabaisse. He also pays a respectful visit to the Duchy of Cornwall oyster farm on the Helford River where he ponders the mystery of this curious, but expensive, shellfish. Photography
MALCOLM BALDWIN. CLIVE NORTH Film editor PHIL WILKINSON Producer DAVID PRITCHARD
Posing to perfection, the incorrigible Keith Floyd takes to the Somerset levels in search of lunch.
Happily, expert help is at hand and he discovers the freshwater delights of pike and salmon.
Photography CUVE NORTH Film editor PETER SNOW
Producer DAVID PRITCHARD
Tonight's programme examines some interesting fishy trends. Today it's practically impossible to buy a fresh Cornish pilchard and yet this fish used to be the mainstay of the fishing industry in the south west; now it comes to us in neat little tins all the way from
Japan. And continuing with an oriental theme the Japanese eat far more fish than we do, and the inscrutable Keith Floyd discovers the joys of sashimi, a delicate and healthy way of serving raw fish. Photography
CUVE NORTH. MALCOLM BALDWIN Film editor DAVID SHARP
Producer DAVID PRITCHARD
You have probably gathered by now that this modest little series has not been purely about cooking, it's more of an insight into the way the British neglect the fishy delights that surround their shores. In tonight's programme, the last in the current series, Keith Floyd discovers the joys of freshly gathered cockles and dedicates his own fish soup to the fishermen of the west country.
Photography CLIVE NORTH Film editors
DAVID SHARP. PETER SNOW Producer DAVID PRITCHARD
Book: Floyd on Fish, hardback, £7.50, paperback, fa 95 available from booksellers
About this project
This site contains the BBC listings information which the BBC printed
in Radio Times between 1923 and 2009. You can search the site for BBC
programmes, people, dates and Radio Times editions.
We hope it helps you find information about that long forgotten BBC
programme, research a particular person or browse your own involvement
with the BBC.
There are more than 5 million programme listings in Genome. This is a
historical record of the planned output and the BBC services of any
given time. It should be viewed in this context and with the
understanding that it reflects the attitudes and standards of its time
- not those of today.
Genome is a digitised version of the Radio Times from 1923 to 2009 and
is made available for internal research purposes only. You will need to
obtain the relevant third party permissions for any use, including use in
programmes, online etc.
This internal version of Genome, which includes all the magazine covers,
images and articles as well as the programme listings from the Radio
Times, is different to the version of BBC Genome that is available
externally/to the public. It is only available inside the BBC network.