Floyd on Britain & Ireland

The successor to the bestselling Floyd on France! Keith Floyd's latest gastronomic journey takes him all over the British Isles and Ireland to discover whether British cookery deserves the truly appalling reputation it has gained for itself. To his considerable relief, he finds that the picture is much brighter than he'd imagined. Packed into this book, which accompanies his most recent BBC2 series, are hundreds of recipes that reflect the excellence of British and Irish cooking at their best. Ranged beside the delicious and imaginative gourmet dishes that are being created by a new generation of young, British-born cooks in some of our superb country restaurants and hotels are the more traditional pies, roasts, stews and puddings that recapture the tastes and flavours of the past. All of them are a celebration of the rich produce of the land — tender, well-hung meat, fresh-caught fish, succulent vegetables and sweet fruits, and delicate, subtle cheeses. The sort of food, in fact, that Keith used to enjoy as a boy in the Somerset countryside.