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BBC Two England

Floyd on Spain

Catalonia. 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.
Director David Pritchard
Executive producer Robert Page A Lifetime production for BBCtv
0 TELETEXT SUBTITLES: page 888 0 BBC GOOD FOOD MAGAZINE: containing recipes from this series, £ 1.25, from newsagents. ● FOOD: page 13
BBC Two England

Floyd on Spain

A gastronomic tour of Spain.
The Balearic Islands. 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? Director David Pritchard
Executive producer Robert Page. A Lifetime production for BBC TV.
BBC Two England

Floyd on Spain

A gastronomic tour of Spain.
The Costa Blanca. 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. Director David Pritchard
Executive producer Robert Page A Lifetime production for BBCtv
● TELETEXT SUBTITLES: page 888 ● FOOD: page 14
BBC Two England

Floyd on Spain

A gastronomic tour of Spain. Andalucia. 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.
Director David Pritchard
Executive producer Robert Love A Lifetime production for BBCtv
0 TELETEXT SUBTITLES: page 888 * FOOD: page 15
BBC Two England

Floyd on Spain

Concluding the gastronomic tour of Spain.
La Mancha to Madrid. 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.
Director David Pritchard
Executive producer Robert Page A Lifetime production for BBCtv
0 TELETEXT SUBTITLES: page 888 ● FOOD: page 16
BBC Two England

Far Flung Floyd

The first of seven programmes following Keith Floyd on a gastronomic tour of the Far East. Vietnam. The oriental odyssey starts in Ho Chi Min City as Floyd cooks chicken and sweet potato curry on the Saigon River and sips cobra tonic while preparing a spicy stew for a Vietnamese army volley ball team. Director David Pritchard
A Lifetime Broadcast production for BBCtv
BBC Two England

Far Flung Floyd

Keith Floyd continues his gastronomic tour of the Far East. Bangkok. Navigating the busy waterways of the Floating Market, Floyd cooks a fish curry on a long-tailed boat. He samples a noodle stall, and in a seafood market sees the fish he chooses cooked on the spot. Director David Pritchard
A Lifetime production for BBCtv
SEE RECIPE page 12
BBC Two England

Far Flung Floyd

Keith Floyd continues on his gastronomic tour of the Far East. North Thailand. In the misty hills on the Burmese border,
Floyd conjures up a fresh papaya salad and cooks a jungle soup. He also travels by elephant and boat to a remote mountain village where he prepares a suckling pig to eat. Director David Pritchard
A Lifetime production for BBCtv
SEE RECIPE page 12
BBC Two England

Far Flung Floyd

Koh Samui , Thailand. On this paradise island, Keith Floyd cooks crabs on the beach, forages for herbs in a Muslim market and makes coconut curry. Director David Pritchard
A Lifetime production for BBCtv
SEERECH>Epagel2
BBC Two England

Far Flung Floyd

Keith Floyd continues on his gastronomic tour of the Far East. West Malaysia. In Malacca, ancient capital of the spice trade, Floyd tucks into "devil's chicken", an aromatic dish created by the Portuguese sailors 500 years ago.
He conjures up a noodle and prawn soup for a Malaysian family and creates chili crab in a spicy red sauce.
Director David Pritchard
A Lifetime production for BBCtv
KEITH FLOYD 'S KIND OF DAY: page 98
BBC Two England

Far Flung Floyd

East Malaysia. The sour, spicy ingredients of Malaysian dishes are at the heart of Keith Floyd 's tantalising tamarind chicken, hot beef rendang and exotic squid curry.
Director David Pritchard
A Lifetime production for BBCtv
SEE RECIPE page 14
BBC Two England

Floyd on Italy

— What is Italian food?
Well it's not deep-pan pizza filled with chicken tikka pieces nor is it lasagne served with coleslaw, as the exuberant Keith Floyd demonstrates in his new seven-part series - or "gastronomic grand tour" as he prefers to call it.
In this first programme,
Liguria and Piedmont, he sets up his famous portable stove in a market square. Using regional produce he cooks red mullet in pesto sauce, then it's on to
Piedmont where he prepares bollito - a gargantuan meat stew - and goes truffle hunting with a local farmer.
Producer Michael Treen
Executive producer Robert Page
A Lifetime Broadcast production for BBCtv
Behind the scenes with Floyd and recipes SEE PAGES 24 and 38
BBC Two England

Floyd on Italy

Emilia Romagna and Venice In Parma, Keith Floyd fills ravioli with spinach and ricotta, and uncovers the secrets of the city's two culinary achievements, cheese and ham. Later in Venice, he cooks a casserole, rich with squid, monkfish, eel and scampi. Producer Michael Treen
Executive producer Robert Page
A Lifetime Broadcast production for BBCtv
KEITH FLOYD page 18
BBC Two England

Floyd on Italy

Tuscany. In the hilltop town of Castellina in Chianti,
Keith Floyd cooks pigeon in red wine. In Sienna he cooks a tangy, garlicky osso bucco, and at a Tuscan castle he roasts wild boar over a log fire in the kitchen's ancient hearth.
Producer Michael Treen
Executive producer Robert Page
A Lifetime Broadcast production for BBCtv
KEITH FLOYD page 20
BBC Two England

Floyd on Italy

Umbria. On the shores of Lake
Trasimeno, Keith Floyd has an alfresco breakfast of grilled perch before taking the train to Perugia. He searches for wild mushrooms and sets up his stove in the local vineyard to create a dish of beef and mushrooms in Rubesco wine.
Producer Michael Treen
Executive producer Robert Page A Lifetime production for BBCtv
RADIO TIMES READER OFFER: get the essential guide to Italian food and drink: page 20
KEITH FLOYD page
BBC Two England

Floyd on Italy

Puglia. Reaching the heel of Italy, Keith Floyd finds a stunning coastline. Inspired by the idea of "land meets sea", he creates dishes combining both vegetables and fish. Producer Michael Treen
Executive producer Robert Page
A Lifetime Broadcast production for BBCtv
RADIO TIMES READER OFFER: fordetailsofour exclusive offer to Puglia see page
Stereo Subtitled
KEITH FLOYD page 20
BBC Two England

Floyd on Italy

Calabria. Keith Floyd takes a steam train into the mountains of Italy's most impenetrable region and finds a remote farmhouse kitchen to prepare knuckle of pork in a goulash of beans, carrots and mountain ham. He also roasts half a pig, and concocts a rich minestrone soup of spaghetti and greens. Producer Michael Treen
Executive producer Robert Page
A Lifetime Broadcast production for BBCtv
KEITH FLOYD page 20
BBC Two England

Floyd on Italy

Sicily. Keith Floyd arrives on Sicily and heads straight for
Marsala where he samples the famous fortified wine, before trying his hand at making a Sicilian pizza. His journey ends during a festival at Maretemo, a nearby island, where he cooks fresh garden peas - Sicilian style. Last in the series. Producer Michael Treen
Executive producer Robert Page
A Lifetime Broadcast production for BBCtv
KEITH FLOYD page 18
BBC Two England

A Feast of Floyd

Keith Floyd chooses eight of his favourite programmes from ten years of "gastronautical" travel.
Provence. This episode from Floyd on France visits sun-drenched Provence, where he indulges his passion for
French cooking. The feast of dishes includes fish soup, chicken in garlic and goats' cheese with mint and, to celebrate Bastille Day, a barbecue - bass in brandy, quail, local sausages and lamb kebabs.
Producer David Pritchard
BBC Two England

A Feast of Floyd

Keith Floyd chooses his favourite programmes from ten years of "gastronautical" travel.
Somerset Levels. This episode from the Floyd on Fish series finds the travelling cook in Somerset where he grew up. He sets off in search of a plump pike in the Levels and then goes to the river Exe to find sal mon to make a feast with ginger and raisins.
Producer David Pritchard Stereo Subtitied.8393






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