Floyd quaffed his way through his TV programmes in the eighties and I have to say that his "Escalope de veau à la moutard" (or "Veal Hiroshima" as it became known in my kitchen) and "Poulet rôti à l'ail" (stuffed with a whopping 2lbs of garlic) - both from his Floyd on France series - are still regularly served up by yours truly, while his Thai Fish Cakes (from Floyd on Oz) have yet to be bettered at any restaurant I've been to.
The fact that he died hours after a massive lunch to celebrate him defeating bowel cancer only adds to his legend. The lunch, which apparently included champagne with a cherry soaked in apple eau de vie, a glass of Pouilly Vinzelles 2006 Burgundy, oysters with potted shrimp and toast, two glasses of Fils Cotes de Rhône 2007, red legged partridge with bread sauce and pear cider made into jelly, has now been added to the menu of the restaurant in question as “Floyd’s Last Supper”.
Floyd was also, it appears, a rugby zealot and regularly cooked for rugby players on his TV programmes. Here are a few examples: