Capital Floyd

Keith explores Spain's capital, a city where life revolves around food. From sampling cured ham to visiting Madrid's vast fish market, he cooks seafood risotto and saffron-coconut monkfish. He dines at Botín, famed for its roast pig and Hemingway's visits, and recreates dishes like egg flamenco. A cultural stop at Café de la Opera inspires more recipes, blending tradition with creativity.

Keith explores Oslo's rich history and culture, uncovering a cuisine shaped by traditional preservation methods like pickling and smoking. He cooks reindeer with crème de cassis and chanterelles, creates a seafood platter and squid fricassee, and soaks in Oslofjord views. From old paddle steamers to modern waterfronts, Keith blends culinary adventure with cultural discovery.

Keith Floyd brings Yuletide cheer in a festive special, sharing his ultimate 'Christmas à la Floyd.' He crafts delicious dishes, stress-free tips, and perfect accompaniments, from starters to drinks. With preparation and organization, Keith ensures a joyful, hassle-free feast for cooks and guests alike. Celebrate the season with Floyd's signature charm and culinary magic!

Join Keith Floyd as he travels through the snowy countryside of Lapland to a log cabin where he prepares mouth-watering food and delectable beverages for an informal party. We also see Keith in his home kitchen, where he whips up some delicious dishes for those inevitable unexpected guests.  And to round things off, there's Floyd's idea of the ultimate New Year's Eve feast.

Keith Floyd travels to Edinburgh, cooking scallops in two styles on the battlements of Edinburgh Castle before the one o'clock gun. He also prepares grouse with wild mushrooms, duck with black cherry sauce, and pheasant with apple and calvados sauce. The highlight is Keith cooking salmon stuffed with ginger, lime, and sultanas aboard the Royal Yacht Britannia.

Keith Floyd visits Prague, exploring its vibrant culinary and cultural heritage. He cooks Czech goulash with dumplings and grills carp caught in traditional lakes. Keith joins a celebration featuring a pig butchering, making dishes like liver and pork balls in onion gravy and cabbage stuffed with pork. The episode captures the rich flavors of this historic city.

Keith Floyd wraps up his European culinary tour in Vienna. He sips coffee and samples cakes with locals, then learns patisserie secrets before creating his own sweets. He also cooks veal with wild mushrooms, and visits a Danube valley drinking spot. Inspired by the city's markets, he prepares roast leg of lamb with glazed pears, stuffed pumpkin, and spaghetti with grilled trout in pumpkin sauce.