Floyd’s Food is a re-discovered gem that is being reprinted for a third time. Originally published in 1981, Floyd’s first book was heralded the beginning of an era in British cookery. This book launched Keith as one of the top chefs of the era and still has a massive influence for chefs worldwide.

“He was an individual, he was a maverick, he was mercurial, he was magical, he was special, he was rare.” Marco Pierre White

The book has a host of honest, simple and timeless recipes, food that Keith loved to cook. It is a goldmine of simple and effective classics – a must have for any Floyd fans and foodies alike.

“… whenever I have visited Bristol a meal at one of Keith’s resaurants is a pleasure to which I have always looked forward. Obviously his food is good or I wouldn’t be writing this, but above all there is always that one essential quality, you are made to feel that the meal you are having is Keith’s most important job that day. I can think of no higher praise. This book is bound to be good.” From the Foreward to Floyd’s Food, by Leonard Rossiter