tv Anthony Bourdain Parts Unknown CNN October 23, 2016 9:00pm-10:01pm PDT
>> man: i feel completely destroyed. >> man 2: i didn't think we'd go through with that. >> man 3: now it's a lot of uncertainty. >> man 4: it's a shock. we're all in deep shit here. >> woman: better they did what you know than you don't. >> woman 2: it goes on. >> woman 3: it feels like the end of the world. it feels pretty bad. >> man 5: the ramifications of it all. >> woman 4: there doesn't seem to be a plan for what we're going to do now. >> woman 5: you don't know what to do because they're all arguing. >> fergus: well, a little -- you know. >> man 6: i think human beings are still stupid. how ego gets in the way. ♪ i took a walk through this
beautiful world ♪ ♪ felt the cool rain on my shoulder ♪ ♪ found something good in this beautiful world ♪ ♪ i felt the rain getting colder ♪ ♪ sha la la la la sha la la la la la ♪ ♪ sha la la la la sha la la la la la la ♪ >> anthony: i believe some things to be true about england other than that i know i can always find friends there. it's where you can find some of the best restaurants in europe. it's beautiful. it's, i don't know, sophisticated. they're old. they've been around. but on this last trip, unexpectedly, the mood in london
became darker. more uncertain about the future. >> news reporter: the british people spoke last night. >> news reporter: brutal wakeup call that really -- >> news reporter: it turns out that it was about immigration with more than half of britain's immigration comes from outside of the eu. >> news reporter: the disaster, calamity -- >> news reporter: the young are very, very angry about what's happened and the gamble that's been taken with their future. >> anthony: few in london, anyway, went to sleep thinking that england would leave the european union that was for the rubes, the people from the sticks, the country people, old white people, people who felt pushed out, neglected, disenfranchised by the new, the young, the foreign, the decidedly less-white england of today. the votes were tallied and the majority had decided to brexit. >> man 7: -- of england. >> anthony: the ramifications were unclear, but the financial markets plummeted, the nation's credit rating was downgraded, the prime minister resigned, and both political parties leadership basically disintegrated overnight. >> anthony: in uncertain times i
always look for the comforting and the familiar, the things that always, for me, made england great. like one of my favorite restaurants on earth, and one of the chefs i like and respect most. >> anthony: this restaurant helps make a persuasive argument that there is some kind of merit to british cooking. >> jay: yes, it's absolutely true. >> anthony: fergus henderson, the most influential chef of the last two decades, even though you have likely never heard of him. he changed everything. it seems an instinctive thing to cook old-school, simple, proud english country cooking, but it started a quiet revolution. st. john, i love you, and i need you now more than ever. >> jay: it's about the single ingredient on the plate speaking for itself in that classic italian sort of way, and so you
can get lost. >> anthony: roast bone marrow with parsley and caper salad, sourdough bread, made here. a dish that would become absolutely iconic. if you've ever eaten bone marrow anywhere, it's very likely because they did it here first. >> anthony: my dinner companion is food critic and author jay rayner, a man never with a shortage of opinions. >> jay: bones. >> anthony: thank you, yes. >> fergus: salt. and there you go, give it your all. >> anthony: that's a simple good thing, but is -- it's one of the most influential dishes, like, in the last 20 years. >> jay: it's a good thing. >> anthony: you see his imprint everywhere. >> jay: it's true, what's interesting is the aesthetic gets passed down in other ways that you don't expect. >> anthony: yeah. as i've become older i've noticed the food that i yearn for is food that i react to in an entirely emotional way. >> jay: the problem is that it's so very, very rare. >> anthony: i'm looking for a suspension of logic and reason.
this is something that i got here from the beginning. pickled calf's tripe with radish, shaved carrot and watercress. lovely. wow. >> jay: thank you. >> anthony: there are some tripe dishes that are just uniquely wonderful. and it's a tricky ingredient. once you're cooking it, it smells like wet dog. >> jay: the way we smell things and taste them is very different. all the best foods stink. >> anthony: yeah. >> jay: and it's an extraordinary thing. these foods, there's a faint whiff of death about them, they're the ones that remind you that you're the most alive. >> anthony: the scent of your own mortality. >> jay: your own mortality. [ laughs ] >> anthony: skate poached in court-bouillon with fennel and green sauce of fresh parsley, herbs and anchovies. this is nice. >> fergus: savory treat in the form of kidney. >> jay: oh, i love kidneys. >> anthony: yes. they're so pretty. and how are these kidneys done, sir? >> fergus: well, seasoned flour -- >> anthony: nice. >> fergus: and then the sauce,
pshh, pshh. >> anthony: ah, sizzly. >> fergus: chicken stock. pshh, pshh. and toast. >> anthony: done. thank you. >> jay: good. ah, well, thank you. >> anthony: pig's head and potato pie. the head brined, slowly simmered until tender, stripped away from the bone, and seasoned, then baked in a pastry with potatoes. yes, please. a traditional dish that exemifies everything i believe in. >> anthony: wow. thank you, sir. >> jay: thank you. >> fergus: all right. >> anthony: oh, look at that. that's working. >> jay: is this a hot water pastry? >> fergus: no, it's puff pastry.
somehow trenches of fats from the pig's head out and bust right in and makes this sort of a crust. >> anthony: it's gorgeous. >> jay: indeed. >> anthony: wow, that's good. >> jay: it's extraordinary. you look at this pie and it's almost like something out of a children's book >> anthony: right. >> jay: the pie tradition is something very, very special. if you go back in history to the hogarth painting, the "roast beef of old england." >> anthony: yeah. >> jay: you'll realize that actually we were far ahead of the french in the preparation of beef and the roasting of meats. a lot of it was over our side of the channel. >> anthony: yeah. >> jay: which is no reason for leaving the european union. >> anthony: so, they call it great britain. what's great about britain? >> jay: i can refer to a certain literacy and a wry sense of humor, um, and a political tradition of democracy which, ironically, the referendum that's caused so many of us so much pain is a perfect example of. also a weirdly cosmopolitan welcoming environment in which the history of immigration into the country has defied a far more open culture. until this point i was very, very proud, but the -- and i wouldn't be here, you know?
my great-great grandparents arrived as shtetl jews off the boat into the east end of london, and here i am still till this day, and that's a very, very important thing. a very tolerant country. this is a very traumatic moment. >> anthony: will it all work out in the end? >> jay: i have no idea. >> anthony: wow. >> jay: it's the honest truth, nothing is certain. >> anthony: you know what i like? a good pub. like the princess victoria in west london. and stuff like this. >> nigella: do you like pork scratchings? >> anthony: i do. whoa, that's insanely good. maybe you wouldn't think that the legendary cookbook author nigella lawson and i could be friends, but we are. we are, admittedly, very different. she is the very definition of kindness, elegance, grace. the woman who taught england to cook. >> nigella: delicious. >> anthony: what do you get here ordinarily? >> nigella: scotch egg. >> anthony: all right. >> nigella: a scotch egg, please, some whitebait, and some chips. >> anthony: whitebait? this is like the greatest thing ever.
really? >> nigella: i know. whitebait is so good, isn't it? >> anthony: you can go to a pub and get whitebait? >> nigella: well, i'm sure in -- i'm sure in dickens' time they used to have whitebait there, mainly they used to have oysters too, so -- >> anthony: i can't hear you over the crunching. >> nigella: i can't hear myself over the crunch, actually. i lost interest in what i was saying. >> anthony: whitebait, tiny baby herring lightly battered whole and fried, tossed with a little bit of lemon juice and salt. the perfect bar food. >> nigella: mm, it's, like, crisper. do you have this in the states? >> anthony: we're starting to see them, but almost never. >> nigella: beautiful though, aren't they? and fat chips, always important. >> anthony: what is the appropriate condiment with chips? >> nigella: being old-fashioned, i think vinegar and salt. >> anthony: mm-hmm. >> nigella: if i'm in brussels or holland, i'm fine about mayonnaise, but here it's -- >> anthony: only there? >> nigella -- here -- >> anthony: i'm with you there. >> nigella: yeah. >> anthony: uh, what is it? chips with curry sauce? >> nigella: mm. fantastic, sorry. >> anthony: it's really a matter of how many guinness' you've
had. a soft-boiled egg, wrap it in minced pork, then roll it in breadcrumbs and what? deep-fry it. it's like a supernova of unhealthiness. and deliciousness. >> nigella: this is the important thing, the softness of the yolk. >> anthony: right, who invented this? it's just fiendish. >> nigella: one of the explanations, scots used to preserve eggs and send them to england, what would happen is that they would just, some sort of lime on them and it would discolor them so they then covered them to hide that. >> anthony: it's just right. >> nigella: when i grew up they were very low rent, but very cheap, rather spooky sausage meat, rock hard egg, you know? the, sort of, tinge like, you know, uranus. >> anthony: right. >> nigella: uranus as they to prefer to call it now because they get embarrassed. and they deep-fried in those cheap red breadcrumbs and then it got rehabilitated. very good eggs, very good pork meat. >> anthony: all your basic food groups. >> nigella: mmm. >> anthony: this is really good. >> nigella: really good, salt and fat, nothing better. >> anthony: yeah. this is nice. >> nigella: it is nice, strangely calm. >> anthony: it is an argument for england. >> nigella: really? >> anthony: yeah, yeah, a good pub.
>> nigella: yeah. >> anthony: if you're going to have a pint, this is the perfect time. it's quiet -- >> nigella: it is. we can pretend all is right with the universe. >> anthony: i'm -- i'm going to pretend. [ nigella chuckles ] ♪ turn the trips you have to take, into one you'll never forget. expedia plus rewards. earn points on over one million hotels, flights, and packages. theno one surface...out there. no one speed... no one way of driving on each and every road.
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>> anthony: england, as the anti-brexit forces found out to their dismay, ain't london. it's different out there and a lot of it is very, very beautiful. >> marco pierre white: as we get older, we start to look backwards in our life and reflect. when we're young we only look forward, we don't think about our past, our past has such a small value. i'm of an age now we become nostalgic, we become philosophical. >> anthony: one can, if a successful gentleman of many accomplishments, for instance, with a little bit of money to spend make, as emerson advised, your own world far from the madness. >> marco pierre white: we're in
north wiltshire and there's bath in the distance. it's really beautiful. >> anthony: oh, yeah. nice view. >> marco pierre white: you'll see how it just drifts away, so that's about five miles as the crow flies. >> anthony: there are few chefs who set the world of chefs aflame like marco pierre white. as young cooks, looking at his incredible rise from working-class boy to the youngest three michelin-starred chef in the world we were inspired, not just by his accomplishments and his food, which were amazing, no great chef had ever looked like him before, or talked like him. we were not, it appeared, alone. >> marco pierre white: i wanted to turn rudloe into a house, not a hotel. so, when you walk inside, its personal. >> anthony: once obsessed with nothing but working the hardest,
the longest, being the best, marco has transferred his obsessive nature to the more pleasurable task of making the rudloe arms his perfect place. >> marco pierre white: what's important about a restaurant is the feel. not a look. you can go to the best restaurant in the world tomorrow, and they could serve the best food, but if you don't feel comfortable within that environment, you'll never enjoy it. >> anthony: inside is as much a project as the grounds. every detail. >> marco pierre white: then you can be yourself. number one environment, number two service, number three food. >> anthony: a pan-roasted filet of beef with escargot. whoa, it's beautiful. who do you want to come here? >> marco pierre white: people who want to enjoy themselves. i like a mixed demographic. i want a bit of everybody. i don't want to just target just one market. food should be affordable. >> anthony: very, very good. has your food always reflected your aspirations and dreams, rather than where you came from? >> marco pierre white: i was born and bred on the outskirts of leeds in a project housing estate.
even though i was born into very humble beginnings, i used to cross my road, walk over the golf course, and there i was on the harewood estate, designed by the great "capability" brown, the stately home of the earl of howard. that was my playground. >> marco pierre white: i was fascinated by the countryside. i loved the rivers, the streams, the brooks, the fields, the woods, what was within them. that's what captured me. it was a dream. that was my escapism. my mother died when i was 6. mother nature, she became my surrogate mother. and, so, therefore, i had this amazing love affair with nature. >> anthony: but, look, once you go into a high-end restaurant you're about as far away from nature as you can be. i mean, it's hard to rise up the ranks of the good fine dining restaurants, particularly in the time that you came up, shit was not easy. >> marco pierre white: but everybody in the kitchen that i started in came from a housing
project. they were working-class, they were tough. they were hard, really hard. the flip side of that coin was nature. it's all those beautiful ingredients, that beautiful contradiction. come see my family. [ whistles ] piggies! come on, piggy, piggy, piggy. come on, piggies. >> anthony: holy crap. >> marco pierre white: come on, piggies, piggies. [ laughs ] >> anthony: they seemed very well-groomed. >> marco pierre white: they're beautiful. >> anthony: don't eat those. that's -- those are jeans, not food. >> marco pierre white: they give you love bites, trust me. piggies, what do you think of all our friends from america? yeah. >> anthony: what breed of pig are they? >> marco pierre white: these are oxford sandy & black, they're a traditional wiltshire pig. in four months this is how big they got.
>> anthony: wow. yeah. >> marco pierre white: they remember your voice and your smell. they're really, really affectionate. naturally they're woodland. >> anthony: indeed, beautiful. it's almost self-sustaining here. >> marco pierre white: well, we will be for bacon. bye, pigs. piggies, piggies. i've never been happier here. i found somewhere where i'm really happy. >> anthony: nice. the legendary classic on marco's original menu back in the day -- pig's trotter a la pierre koffmann. an homage to another great chef and mentor. it is perfection. oh my god, that is beautiful. when i was a young cook we would look at photographs of this dish. my comrades and colleagues would gape at it with wonder. first we'd say, "oh, my god, that's gorgeous." and "how did he do it?" it's got all of the textural things that every great cuisine around the world understands to be. wow. >> marco pierre white: pig's trotter has got 24 bones, so you have to remove all of those
bones. and then you braise it for four hours. it's very simple. people think it's more complicated than it is. >> anthony: this is tricky. tricky dish. >> marco pierre white: the hero of the dish, really, is the skin. >> anthony: yes. >> marco piee white: it's just one of those great creations. as the french say, "we never grow old around the table." they also say, "only the first bottle is expensive." >> anthony: cheers. >> marco pierre white: so this is my big project i'm working on, 'cause i've fallen in love with this little part of england. i put myself out to graze, i suppose. honestly. i'm retired, and i like to -- what i do here, if i look at the
amount of nature we have here now, since we've done what we've done, is enormous compared to what we had. >> anthony: right. >> marco pierre white: and i like seeing the increase of song birds, the hens with their young chicks, the geese -- fabulous, aren't they? >> anthony: amazing. >> marco pierre white: they're nuts. [ anthony laughs ] there are beautifully, beautifully nuts. there's no guarantees how long we're going to be here. just enjoy life. >> anthony: the mood in london is like a collective nervous breakdown. drinking seems appropriate. but first, a proper base must be established. some food. all right. >> jamie: you have salt fish callaloo, right? >> employee: yeah. >> jamie: i'll have some of that, and a vegetable patty. >> anthony: salt fish, i think i'll have one of those, and the mutton would be good. >> jamie: this is what happens when i come off tour. straight here, stuff my face, then half a guinness and then the night's good. you know? >> anthony: jamie hince is half the creative alliance that makes up the band the kills. maybe you know them from such shows as this one.
and this, peppers and spice in islington, is his favorite local joint for caribbean food. i've enjoying your currency lately. it's suddenly become very affordable. >> jamie hince: yeah, i know, i know. you know, britain, we've got a lot of history of taking back control of our country. you know? getting in the driving seat again, and then we get in there and we just let the handbrake off, and that's it. you know? >> anthony: thank you so much. i'm insanely hungry. i'm very excited about this. >> jamie hince: yeah, everything is good. the best jamaican this side of ocho rios. >> anthony: damn, that's tasty. >> jamie hince: i've spent so much time hanging out with people where you just eat really posh, gourmet food, and then i come off tour and i just get -- i start salivating when i'm on essex road. it is a shame they don't have a bar here though. >> anthony: right.
>> jamie hince: you have to drink a lot, don't you? >> anthony: i know, it's -- it's hard out there. >> jamie hince: in my job as well. people don't -- people don't think about that, you know? >> anthony: right. >> jamie hince: how much i have to drink. just, just -- just do, do this. >> anthony: bastards. i mean, they should be more sensitive to that. >> jamie hince: they should be. >> news reporter: it's been one of the nastiest campaigns. so much lying, so much assembling. >> news reporter 2: catastrophe. >> news reporter 3: so far the reaction has been, well, chaos. >> anthony: so, yesterday the prime minister resigned, and england leaving the european union. >> jamie hince: honestly, it kind of makes me feel like i don't believe in democracy anymore. >> news reporter: how quickly the pound is reacting to political news. >> news reporter 2: we are entering a very dark, dangerous period. >> jamie hince: politics, where things are decided by people talking about, "it's just dumb having a central government in brussels. we've got nothing in common with the people from romania and bulgaria." and i said, well, i'm kinda thinking calling the people from sunderland or wales, you know, saying they don't have anything in common with the people from london. we appoint some old people -- and they get to decide the budget and give, like, the foreign policy, get the people from sunderland to decide that. london's lot different from the rest of the country. >> anthony: right. >> jamie hince: it's wealthier for a start. it's way more cosmopolitan. i mean, people complain about it
all the time, between the people that are struggling and the people that are doing well, we really shone a light on this, how divided the country is. >> news reporter: people don't just look at it as a financial thing. it's an issue of cultural identity, too. >> news reporter 2: european citizens who've lived here for 10, 15 years, for the first time ever have been the victims of racial abuse. >> man: are you evil? >> anthony: british drinking patterns seem to be driven by the fact that pubs close at, what? midnight? >> jamie hince: yeah. >> anthony: i noticed as we approach last call people start, like, doubling up. drinking starts to accelerate in a mad panic, load as many in. do you think if you extended drinking hours that would improve behavior or make it worse? i mean, let's face it. your countrymen have a bad reputation as far as sensible -- >> jamie hince: drinking? >> anthony: yeah. sensible drinking. do you think that's a function of, uh -- >> jamie hince: whatever. [ anthony laughs ] an opening night on broadway is kind of magic.
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teachers, nurses and firefightes support prop 51. prop 51 will upgrade libraries, science labs, and classroom technology and relieve school overcrowding creating more opportunity . . . and better learning for students help students succeed vote yes on 51. >> anthony: you know, when i was 14, 15, "fear and loathing" came out in "rolling stone" and i think it was the artwork first that spoke to me in a really, transformative way. it captured perfectly all of my rage all, of the absurdity, all of these things that i didn't think anybody else was seeing or responding to in the same way. it was unlike anything i've seen.
>> anthony: artist, author, icon ralph steadman continues to make art every day. he was the visual expression of dr. hunter s. thompson's finest works. >> ralph steadman: when hunter came here in 1991-2, i brought him down to a pub here. "oh, martin, this is hunter." "hello." >> anthony: here would be ralph's local, the chequers inn in kent. >> ralph steadman: hunter would be like, uh, "choose what you will, please." so, i'd say, "okay, martin, uh, could you make, perhaps, make that a double." well, these optics, you know, they haven't got nothing in them. >> anthony: yeah, they're little chiclet-sized, yeah. >> ralph steadman: so, we did that twice with it and put it down in front of hunter. hunter was looking at it, he says, "what's that, a sample?" [ laughs ] >> anthony: where you from originally? >> ralph steadman: uh, well, i am welsh.
my mother, she was gweny rogers from rhosllanerchrugog. >> anthony: uh-huh, don't ask me to spell that. >> ralph steadman: no, i can't even do it myself. >> anthony: so how english do you feel, given that you grew up in wales? >> ralph steadman: uh, well, in a way, you know, i was, uh, not from liverpool. >> anthony: the food is pub fare, a runny egg wrapped in parma ham and breadcrumbs. prawn cocktail for the man. >> anthony: i think it was the "scanlan's" article, the first you worked with hunter thompson, kentucky derby. >> ralph steadman: yeah. >> anthony: i mean, before that would you say that you were a respectable figure making a living doing your work? i mean, because you, kind of, were transformed very quickly into a countercultural figure. i think a lot of people will appropriately or not will see you as an outlaw artist. >> ralph steadman: but i didn't start off wanting to be an artist. i wanted to be an aircraft engineer. i didn't like factory life, but i had to go every week to do technical drawing, and that's
where the lines and circles began. >> anthony: right. >> ralph steadman: i've been doing a book called "critical critters with beastly sneers and callous observations" by ceri levy. he's writing about -- >> anthony: articulated bum lice. >> ralph steadman: yeah. i don't know whether they exist, but -- >> anthony: i'm pretty sure they do. >> ralph steadman: what? >> anthony: yeah, i'm pretty sure they do. >> ralph steadman: really? >> anthony: some sort of, there's definitely bum-seeking insects i've encountered. >> ralph steadman: and he thinks that i'm obsessed with things to do with, you know, uh, lavatorial humor. >> anthony: but that's kind of an english thing. >> ralph steadman: is it? i saw an advert, "you too can learn to draw and earn pounds." i took the course while i was doing military service. i was drawing guys in the billet playing cards, blankets on the bed, boots in the bed. very simplistic stuff. nonetheless, it got me started. have you heard of a echidna? >> anthony: i have not. >> ralph steadman: this is a hedgehog-type of creature. there aren't many of these left, you know? they reached critical stages. and this is going in too, because, excuse me, we're collecting endangered species. we can all learn to do this first. not this, but this.
that is very difficult. >> anthony: i don't think i can do that. i'm quite sure i can't. my basic motor skills are not so good. >> waitress: hi, we've got fish and ips. >> ralph steadman: oh, blimey. >> anthony: more old-school on the main courses. fish and chips with mushy peas over there, steak and stilton pie for me, because any mystery meat wrapped in a pastry in a pub is pure crack for me. >> anthony: thank you very much. >> ralph steadman: oh, you've got the pie. ah. >> anthony: oh, yeah. >> ralph steadman: hmm. >> anthony: we don't do this back in america. >> ralph steadman: so many people have said to me, "do you pencil it in first?" i said, "no, you just start drawing." "but don't you make a mistake?" i say, "there's no such thing as a mistake. a mistake is an opportunity to do something else. you have to leave it, let nature take its course." oh, my god. now isn't that lovely. that is -- i like that. i'm impressing myself it's so good. well, nature's impressing me,
actually. it is just so wonderful how it works. it's a kind of natural process of evolution, isn't it? it's what we're doing all the time. >> anthony: you certainly -- your depiction of politicians early on seemed filled with rage and disgust. deservedly, i think. i mean, there were some epic depictions on nixon. was it nixon as godzilla? was it, that i -- ? >> ralph steadman: yeah. he was a great subject. i mean, i've done him as a flying nixon, or a vampire nixon, bat nixon. >> anthony: did you ever get an official reaction to your work from the white house? >> ralph steadman: never. >> anthony: "i am not a giant shitting godzilla." >> ralph steadman: yeah. [ laughs ] >> anthony: you don't want to deny that. >> ralph steadman: no, it's funny how that was. >> anthony: and boris johnson here. i think the hair, in this case, is just -- it's an irresistible impulse. >> ralph steadman: well, to do it i've got to come out with it more, uh -- >> anthony: but it's perfect. >> ralph steadman: boris is our trump. >> anthony: well, they both -- it is a supernova of incredibly bad hair. >> ralph steadman: yeah.
>> anthony: i mean, the two of them together. what's happening? what's going on in this country? is it going to be okay? >> ralph steadman: not at the moment, no. >> anthony: does it say anything about the country as a whole? >> ralph steadman: i think it does, perhaps there's been a secret desire to really say, "wait a minute, what would it be like to be a great british isles again?" i was doing this last week just because i can't stand snakes. so i said, "okay i'll do you one." i did one snake last week, started to do this, st. lucia racer snake. ugh, like that. and then the next day we had the referendum. [ laughs ] friday morning when people realized what just happened it was a terrible gloom, it was a sad. i -- we all felt it. >> anthony: this desire to restore england to its former glory as a british isles, it's certainly given a revived, a very powerful urge in scotland to reconsider whether they want to be a part. >> ralph steadman: oh, dear, i think it's only going to get worse before it gets better, and i'm certain that what we are experiencing at the moment is a kind of rather large hangover
from something that we've still got to come to terms with and get over. >> anthony: do you think some of your stuff is anger in there or exasperation? >> ralph steadman: exasperation, i think. look, i said -- oh, i don't know -- 50 years ago that i wanted to change the world. and i think 50 years later i succeeded. it's worse now than it was when i started. so i've changed it. >> anthony: oh, this is great. >> ralph steadman: this kind of emerging, you know, it's coming. >> anthony: i mean, this guy, he demands. he really -- he was born to have you, uh -- >> ralph steadman: to be -- trying to lighten it up a bit.
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bloating? pain? you may have ibs. ask your doctor if non-prescription ibgard is right for you. ibgard calms the angry gut. available at cvs, walgreens and rite aid. >> anthony: the sea, the sea, where a man can forget his troubles and the troubles of the world, commune with something infinitely larger and more powerful than himself. where he can find himself locked in an epic struggle with a creature of the sea plumbing the
depths for that most primordial of needs -- food. >> marco pierre white: well, let's hope we hit them quick. >> marco pierre white: no, get off. oh my god, there's a -- look. oh my god. damn it. oh my god, he got the bait. >> anthony: nature -- it's overrated. >> marco pierre white: we're in the middle of the
english channe [ laughs ] >> anthony: we're designed to find, kill, tear apart, and devour the food we need to survive. it is why god, in his wisdom, gave us legs upon which to run, eyes in the front of our heads to seek out prey, fingernails and thumbs with which to tear apart our victims, teeth to smash flesh and bone between our mighty jaws. >> anthony: here in the coastal town of weymouth, at the marlboro, is where i'll be smashing deep-fried haddock between my freaking jaws with something called a chip. >> marco pierre white: sliced white bread and butter so we can make a chip butty. would you like a chip butty? >> anthony: i don't know that i've ever had one. i've heard of them. >> marco pierre white: delicious. >> anthony: all right. you're an easy man to please. >> anthony: the chef suggests le mushy peas infused with butter
and cream. >> marco pierre white: i have such fond memories of weymouth. my sons went to school just down the road. >> anthony: yeah? >> marco pierre white: i used to bring them to the marlboro for lunch and that, and they weren't big fans of fish and chips because they were, sort of, 13, 14 and they preferred meat to fish and chips. but this is the best restaurant, in my opinion, in weymouth. >> anthony: thank you. >> marco pierre white: thank you. thank you, that's very kind. put the mushy peas in the middle. >> anthony: all right. >> marco pierre white: see, this is how we do it in yorkshire. you will not taste the mushy peas without vinegar. >> anthony: all right. >> marco pierre white: go on and see. they're all right. now, put the vinegar on. so working-class. that's a saying in yorkshire. do you fair more vinegar? >> anthony: mm-hmm, wow, transforms the whole thing. >> marco pierre white: completely different, isn't it? i love buttering my bread. now this is the best bit. i can't believe you never had a chip butty. >> anthony: well, today's the day. >> marco pierre white: when i was a kid this was one of my favorites. the only fish i ever ate as a child was fried haddock. i wouldn't eat any other fish. then the vinegar. quite generous, and then the salt. and this is what we call a chip butty in yorkshire, where i come from.
>> marco pierre white: i like the cheap bread, because the bread turns into the same texture as the potato. >> anthony: right. >> marco pierre white: that's why it's perfect. if you have posh bread or crusty bread -- >> anthony: right. >> marco pierre white: -- it's not the same. how's your haddock? >> anthony: good. >> marco pierre white: it's proper working-class food, this fish and chips. you know, when i was a kid we'd eat them twice a week. they cook fish and chips in dripping, beef fat, not oil. it makes a massive, massive difference in the flavor. >> anthony: yeah. quite good. >> marco pierre white: you were hungry. >> anthony: we worked hard out there. >> marco pierre white: keeping warm. >> anthony: indeed. it's big. >> marco pierre white: it's too big, look, i'm done. >> anthony: one more bite, yeah, me too. >> marco pierre white: that's my problem, i go for the chip butty before the fish.
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running here? >> margot: ten years. >> anthony: oh my god. >> margot: ten years, where have you been? >> anthony: i can't believe -- i know, what is wrong with me? you were a chef before fergus, yes? >> margot: yeah, well i started cooking in restaurants when i was 12. >> anthony: yeah. >> margot: but this is fergus, peas in their pods. we met when i was working at the eagle and i said straight away to him we should open a restaurant together and he said, "well, that's a good idea, but let's be lovers as well." which i always thought was quite good. and then we had a restaurant. the whole area has changed around here. it's very shoreditch, groovy guys on little motorbikes with the handle bars. >> anthony: what was the neighborhood like before? >> margot: quite a large bengali community. before that it was quite a strong jewish community, but then they moved out, next group would move in. it was a poor area, a lot of people working in the fabric clothing industries. the bandstand in the middle is all the rubble from the war. i think the gardeners still find, you know, children's shoes and things. um -- >> anthony: really. >> margot: it is a very
interesting area. just how beautiful these blocks are. there's quite a lot of building works going on at the moment as well. >> anthony: everywhere in london. the whole city seems to be, kind of, transforming. it's certainly expensive. >> margot: my daughter, she's moving because of what happened today with the eu. she's going to either live in scotland or new zealand. and she's so embarrassed and ashamed to be english. >> anthony: is it the end of the world? >> margot: it feels -- right now it feels like the end of the world. we're separated, we're a little mean island saying when the going gets tough we want to get out and look out just after ourselves. it's so selfish and disgusting. but it's also, out of london, there's a lot of people who are really struggling and have lost their way and don't believe in what the government has done so i don't blame the people either. with them being fed these sort of lies i would say. anyway, that's all too depressing. we must change the subject. >> anthony: vitello tonnato -- cold, roasted veal thinly sliced and covered with a creamy sauce of tuna and capers.
oh, this looks good. >> margot: these are good. >> anthony: mm, so what's going right? i mean, this is a bad day to ask. >> margot: well, there's lots of great restaurants opening in the city. good in general. >> anthony: right, in london and the u.k. in general it's just got better and better every year right? >> margot: that's brilliant, isn't it? that's so exciting. great chefs -- >> anthony: the people who voted for, was it a sense of -- people who feel they've just been screwed? >> margot: mainly young people, unemployment. you know, it's dire. people haven't got jobs, but, i mean, everyone's looking for chefs. why would you tear up some great new big cookery schools in britain? i mean, no one could get enough decent chefs. some more encouragement. i mean, there is work to be had, but it's just how you find it and where you come from. >> anthony: lamb chops with lentils and green sauce. mm, so good. >> margot: lovely. >> anthony: where'd this little lamb come from? >> margot: from wales. welsh lamb. >> anthony: people who dine out now, do they want food simpler and more stripped down and with less bullshit or do you think it's going the other way? >> margot: simple but with a sort of twist.
they've got a story about where it's come from, and it's very interesting, you know, they're all coming up with new dishes. >> anthony: should i be buying pounds now? what should i be doing? >> margot: you know, that's what i kept thinking. what do we all do now? >> anthony: if i were cruelly, cynical, exploitative -- >> margot: they'll all be working it out now. >> anthony: what would i -- what would i be doing? >> margot: are you selling or are you buying? >> anthony: yeah, i don't -- look at me, master of high finance. >> margot: you look so well, and you must be -- >> anthony: oh, thank you, you're making me feel much better about this meal and the wine. i have to say, your company has made me feel much better about the world and myself. look at all these purchases you made with your airline credit card. hold on...you only got double miles on stuff you bought from that airline?
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absolutely. it's our measure of authenticity, so people are always trying to bust people. "he's a toff." you know? >> anthony: what is a toff? >> jamie hince: an aristocrat. yeah. >> anthony: my friend adrian wrote a book called "the angry isle," and he talks about how british are famous for being polite and apologizing a lot, but that that actually masks a deep anger. you think there's any truth to that at all? >> jamie hince: well, i think -- 'cause i've been spending a lot of time in california, which is -- you know? it's not, when you come to london, if you come to london for a month you won't make any friends and you probably won't find anywhere to go. but after that you'll meet the best people you'll ever meet in your life. and then when i went to l.a that first month i was so popular, everyone was outside, like six bands, and then nothing comes of it. there's a kind of real first impression thing. >> anthony: right. >> jamie hince: that doesn't go anywhere. in london, it's just get on down and deal with it. >> anthony: right. >> jamie hince: yay. see, here they come.
>> anthony: it's the point. >> jamie hince: we're closing. closing. >> anthony: they're closing. yeah. >> jamie hince: get tony some. >> news reporter: the staggering news is now sinking in. >> news reporter 2: the markets are getting a brutal reaction. >> anthony: when the world seems like it's spinning out of control, and the inside of your skull feels like it's being gnawed on by angry wolverines. >> news reporter 3: the sun has risen on a completely different u.k., and a completely different e.u. >> anthony: when you wake up still tasting tequila, feeling shame, fear, and regret in equal measures, it's good to have a friend. >> news reporter 4: europe's weaker, britain's divided, where do we go now? >> anthony: who, without judgment, gives you a shoulder to cry on and, maybe, a simple good thing, like some eggs and sympathy. i'm horribly and savagely hungover. >> nigella: that's very unlike you. >> anthony: i was feeling shame and regret and mourning. >> nigella: you're not the only one. >> anthony: i don't know what's happening. >> nigella: okay, i'm going to give you some eggs in purgatory. >> anthony: why purgatory? >> nigella: because they're in chili sauce and tomatoes. it's a special hangover cure. i know you need it. >> anthony: yes. >> nigella: now, do you know about the delicacy of fried slice? >> anthony: oh, uh -- no.
>> nigella: english delicacy which is like british bruschetta. you fry plastic bread. i've got some really good beef dripping. >> anthony: kind of magical. >> nigella: pure grease. >> anthony: yeah, that's what i need right now. >> nigella: yeah. i think that's how everyone felt a bit after the referendum too. there's something very strange about you because you look normal. but it's all going on inside. >> anthony: but it's all -- yes. >> nigella: yes, you have got a slight pleading look in your eyes. >> anthony: i do, it's -- >> nigella: okay, the whole point of this is the plastic bread soaks in all the fat. so when you eat it, it bursts with grease in your mouth. it's that good. i like the noise. here, i'm going to give it to you. it may still be a bit runny but -- >> anthony: i like runny, i need runny today. >> nigella: okay, just try a bit dry first. so you must get the fats going into your mouth. >> anthony: there is light and hope in the universe again. thank you. >> nigella: that's right, i aim to provide. >> anthony: spiced runny eggs and grease. just what i needed.
mm, so good. >> nigella: i have something absorbent. you know that thing in "the simpsons" once when he wants to put on weight so he doesn't have to go to work? >> anthony: yes. >> nigella: and he allows himself to eat things that when you rub it on something it makes it go see through. >> anthony: your window to weight gain. >> nigella: yes, here, here you need to make this turn see through now if you want. >> anthony: i can see myself in about six months. >> nigella: i do feel quite pleased that we can be a corrupting influence. that's something that we can be proud of. >> anthony: these are frightening times for many. the world is changing and there is no stopping those changes. but in such times there are always two ways to go -- run and hide, build wa cower in fear and suspicion, point the finger at our neighbors, look, like desperate, frightened people do, for someone to blame. or stand up and try, at least try, to build a better world. to look for, instead of a man on a horse to save us, or a wall to
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