CULINARY legend Keith Floyd’s links with Bridport will be celebrated when Dorset Food week begins on Saturday.

Chefs at the award-winning Hive Beach Café at Burton Bradstock are creating a special fish dish in his memory.

Working in association with the National Trust and Bridport outfitters Smith and Smith, Tim Attrill and Barry George are cooking up a luxury fish bisque with a surprise twist.

Mr Attrill said: “Keith’s contribution to making cooking accessible to all is without question and he changed the face of the TV chef, forever. This is our way of remembering his passion for food and how he shifted cookery programmes into the fun zone.”

For every order of the Floyd Memorial Dish The Hive will contribute £5 to Julia’s House, Dorset's only hospice dedicated to children with life-limiting conditions.

Diners can also expect to see even more Dorset products from award-winning suppliers based in the region.

These include cakes made especially for the Hive by Jessica’s, Chococo Chocolates and Fudges biscuits. New to the range will be the ‘Iris Field’ cake made to a secret family recipe by Scoff and wines from the Furleigh Estate at Salway Ash.

Café manager Graham Wiffen added: “We’ve always made a point of sourcing Dorset produce and are pleased to be able increase our selection of quality wines to complement our food. And it’s great to contribute to the success of vineyards on our doorstep, like Portesham, Sherborne Castle and now Furleigh.”

Celebrity chef Lesley Waters – a long-time supporter of the Hive – will be visiting during the week. Keith Floyd spent his last days in Bridport at partner Celia Martin’s home in South Street and his last meal at Hix’s Oster and Fish House in Lyme Regis.