In this series loveable chef Keith Floyd goes in search of the true flavour of Spain. Floyd celebrates the food and drink of regional Spain in restaurants and bars, mountain tops , and the length and breadth of this rich and diverse country.
Keith visits the “Santiago de Compostela”, St James of the Star Field, which is a beautiful cathedral and cooks up a Galicia signature dish which has been eaten by the monks for hundreds of years, in a 15th-century monastery kitchen. He visits the vineyards, joins the street festival and cooks for the president of Galicia.
Keith wanders around the local market, visits various tapas bars and joins a private gentleman’s club as they all work together in cooking classic Spanish dishes. He takes a journey on a pleasure boat and cooks up a tuna dish and ventures out into the countryside.
Keith takes a look at the Romanesque architecture, ventures down to a massive wine cellar and discovers various restaurants and kitchens.
Keith starts off in a restaurant and then onto a train journey through the beautiful landscape, and sits down to a traditional Majorcan breakfast. He punts through the salt marshes and cooks a classic Majorcan dish off a mountainous road.
Keith visits various restaurants including “The Magic Roundabout” which caters specifically for the British. He visits the fruit & veg market in Benidorm, has lunch at the local vineyard and then joins a street festival where they make giant paellas and share amongst the crowds.
This is the birthplace of Pablo Picasso and the home of flamenco dance. After checking out some of the sites, Keith ventures to a hilltop overlooking the city and ocean, cooks a traditional Andalucia dish, and then takes a bike ride out to a small ancient village.
Keith cooks for a member of the Spanish aristocracy, the Marquis of Grinon and his dog! He cooks up a classic dish of Toledo on a beautiful estate. He takes a look at Arab architecture, discovers some of the history of Toledo, cooks a salt codfish stew in the corner of a manic kitchen and looks at the diet of a successful Spaniard on a normal working day.