Mourners gather to say goodbye
The life of television chef Keith Floyd has been marked at his humanist funeral service which has been held in Bristol.
Mourners included his partner Celia Martin, biographer James Steen and stand-up comic Jim Davidson, who knew Floyd for 25 years.
TV producer David Pritchard, who discovered Floyd at his Bristol restaurant, said: "Before he arrived, most cooking programmes were sensible."
Floyd died of a heart attack at the age of 65 in Dorset earlier this month.
He was also suffering from bowel cancer, which was diagnosed in June.
Mr Pritchard, who admitted he fell out with Floyd for 16 years before a reconciliation, said: "This is a sad day for me."
Keith Floyd was known for his exuberant style of TV cookery
Davidson, who flew in from Dubai to attend the service, said: "He was such a positive man in a very difficult world. He was the first of a kind.
"It didn't matter what he cooked, he would just swig that glass of wine and we all loved him."
Floyd's fellow celebrity chefs Marco Pierre White and Jean-Christophe Novelli were unable to attend due to work commitments.
Floyd's biographer James Steen said that Novelli was "devastated" that he could not be there.
White is planning to host a party at his restaurant in Knightsbridge next month to celebrate Floyd's life.
Floyd's body was carried in a hand-made coffin made of banana leaves, while the male guests wore brightly-coloured bowties as a tribute to his trademark item of dress.
The non-religious ceremony included a reading of Rudyard Kipling's poem If and the performance of a song called Keith Floyd Blues by Bill Padley.
Floyd was carried in a coffin made of banana leaves
His daughter Poppy read a tribute to her father, saying: "You would have definitely preferred to have been a rock star called Elvis than a famous cook called Keith Floyd.
"But because of that - your love of music - you managed to put not only sun on a plate but an outrageous dose of rock and roll."
Floyd, who was born near Reading in Berkshire, presented a number of popular cookery programmes from the 1980s, characteristically enjoyed with a glass of wine in his hand.
Recordings were often made on location, which was groundbreaking for the time.