I remember being inspired early in my life by one flamboyant TV chef- who later became the face of Continental sauces and the abiding link that I have to fruity bow ties. He was a Brit, but he didn't need to spatter his style with the F word and shock tactics to gather in a loyal following. What he used instead was enthusiasm and (from what I remember) a vibrant and user friendly approach to food.
The was man Keith Floyd, and his legacy for me is abundant memories of a happy bunch of teenage girls playing at replicating his food (and style) in a messy kitchen...
He was the first TV chef that I ever remember performing brilliant culinary feats in exotic outdoor locations; on beaches, by the edge of bustling markets, perched on cliff tops and striding along piers somewhere in the Asia pacific region. He always had a glass of wine and without fail sounded like he was enjoying it.
My early memories of food as fun, art and fancy are filled with snippets of Floyd. The cooking landscape is somewhat blander without his flourishes. R.I.P.
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