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Viewing entries 1 to 9 of 9.
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BBC Two England

Floyd on Britain and Ireland

The old kingdom of Northumbria is famous for its strong links with early Christianity, windswept beaches, lonely moorlands and the invention of the kipper.
Inspired by the majestic sight of Hadrian's Wall, modest and unassuming gastronaut Keith Floyd prepares a dish the Romans might have cooked some 2,000 years ago - a simple but tasty stew of pork, root vegetables, wine and herbs. After one mouthful it's possible to imagine the legionnaires huddled in their Armani togas under frosty skies dreaming of Rome. Video cameraman
RICHARD ELLIOTT
Dubbing mixer STUART GREIG Videotape editor MIKE FOREN
Producer DAVID PRITCHARD BBC South West
0 FEATURE: page 82
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BBC Two England

Floyd on Britain and Ireland

Keith Floyd enters the 'Dish of Ulster' cookery competition where he's up against some of Northern Ireland's finest cooks.
Later, after being taught the gentle art of making potato bread, and a longish visit to the country's oldest distillery he finds time to celebrate in one of the finest shrines to civilised drinking in the world - The Crown in Belfast. Cameraman RICHARD ELLIOTT Dubbing mixer STUART GREIG Videotape editor MIKE FOREN Producer DAVID PRITCHARD BBC South West
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BBC Two England

Floyd on Britain and Ireland

Shy and unassuming gastronaut Keith Floyd visits Loch Fyne , famous for its herrings, oysters and smoked salmon. Here, in a humble castle kitchen Floyd cooks a gigot of mutton with caper sauce for the local laird. This sheep, or 'wether' as it's known in Scotland, has spent the last four years of its life wandering the glens eating bog myrtle, heather and thyme and humming
Roamin'in the Gloamin ... Also in this fun-packed yet modest little programme
Floyd very nearly masters the gentle art of fly fishing. Cameraman RICHARD ELLIOTT Dubbing mixer STUART GREIG Videotape editor MIKE FOREN Producer DAVID PRITCHARD BBC South West
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BBC Two England

Floyd on Britain and Ireland

In this modest and inexpensive series award-winning gastronaut
Keith Floyd cooks a classic Welsh cawl for the stalwarts of Kidwelly's rugby team. Floyd also discovers the delights of laverbread and prepares a soup of cockles and mussels. Cameraman RICHARD ELLIOTT Lighting DAVE MANFORD
Videotape editor MIKE FOREN Producer DAVID PRITCHARD BBC South West
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BBC Two England

Floyd on Britain and Ireland

Keith Floyd has fallen in love with Ireland. The unhurried pace of life, the wit and charm along with the fine food, make this one of the finest venues on Europe's gastronomic hit list. He meets Myrtle Allen, who prepares a real Irish stew - as far removed from the ubiquitous microwaved mishmash as Floyd is from Albert Schweitzer. And our humble gastronaut discovers a fresh-tasting creamy soft cheese, produced on a tiny farm in the west of Ireland - Milleens.
Cameraman RICHARD ELLIOTT Lighting DAVE MANKORD
Videotape editor MIKE FOREN Producer DAVID PRITCHARD BBC South West
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BBC Two England

Floyd on Britain and Ireland

Modest and unassuming gastronaut Keith Floyd visits his native Somerset for a spot of lunch. He creates a dish that conjures up the smells of an English country lane in high summer: rabbit cooked in sparkling gooseberry wine. Also he checks on the quality of school dinners at his old alma mater - Wellington School. After several helpings of chocolate pudding he visits his old chum Gary Rhodes to cook Britain's signature dish, braised oxtail.
Cameraman RICHARD ELLIOTT Videotape editor MIKE FOREN Producer DAVID PRITCHARD BBC South West
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BBC Two England

Floyd on Britain and Ireland

Legend has it that when Queen Victoria travelled through the Black Country, she ordered the blinds shut on the Royal train so that the smoking chimneys would not offend her. Little did she know that beneath this industrial landscape lay the best faggots and peas and groaty dick in the land.
Keith Floyd takes a narrow boat through the canals of Dudley and prepares a dish made from beer, beetroot, beef and black pudding; the Black Country on a plate. Cameraman RICHARD ELLIOTT Videotape editor MIKE FOREN Producer DAVID PRITCHARD BBC South West
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BBC Two England

Floyd on Britain and Ireland

Shy and unassuming gastronaut Keith Floyd continues his culinary trek with a visit to East Anglia. As Noel Coward once said 'It's terribly, terribly flat.'
However there are wonderful shrimps to be had and superb ducks, as well as the classic Norfolk dumpling.
Videotape sound BRIAN CUSH Videotape editor MIKE FOREN Producer DAVID PRITCHARD BBC South West
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BBC Two England

Floyd on Britain and Ireland

The great Roman travel writer Orosius said 'Beyond Brittania there is Orkney, well-known for its fresh scallops and wonderful wild flowers.' In the final part of this humble series
Keith Floyd visits these beautiful islands where he cooks
Cullin Skink, a rich soup made with smoked haddock and samples 'bridescog', a lethal local brew.
Cameraman RICHARD ELLIOTT Videotape editor MIKE FOREN Producer DAVID PRITCHARD BBC South West
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