Capital Floyd

Keith explores Madrid’s vibrant food scene, from cured ham to seafood risotto, and recreates dishes like egg flamenco at iconic spots like Botín and Café de la Opera.

In Oslo, Keith dives into traditional preservation methods, cooking reindeer with crème de cassis and squid fricassee, all while enjoying views of Oslofjord and cultural landmarks.

Keith travels through Lapland’s snowy countryside, cooking for a log cabin party and preparing his ultimate New Year's Eve feast, plus dishes for unexpected guests at home.

Keith cooks scallops on Edinburgh Castle's battlements, prepares grouse, duck, and pheasant, and stuffs salmon with ginger and lime aboard the Royal Yacht Britannia.

Keith explores Prague’s culinary culture, cooking goulash, grilled carp, and liver balls, while joining a pig butchering celebration and sampling rich Czech flavors.

Keith wraps up his European tour in Vienna, sampling coffee and cakes, learning patisserie secrets, and cooking veal, lamb, and trout inspired by the city's vibrant markets.