British television cooking show host, Keith Floyd, 25 years ago.

In his book, Shooting the Cook, David Pritchard says, “Floyd made it OK for blokes in pubs to have conversations about chili and coriander, and what's more, he cut down the fences that surrounded this relatively safe field of TV cookery shows, letting in what was to build up into a stampede of new, strange and sometimes dangerous animals.”

The gonzo aspect to Keith Floyd's cooking – the flailing wine glass, the imprecision, the laughs and the sense that whether something ended up being sautéed or flambéed was in the lap of the gods – opened up TV cookery.

Pritchard compares Floyd variously to Dean Martin, Richard Burton, Peter O'Toole and Richard Harris – which is one way of hinting that his drinking might not have been quite under control.