>> cheers. >> he finished. cheers. >> you took it seriously. >> you welcome more and more chinese now. >> now it's a lot of uncertainty. >> it fills pretty fast. >> the ramifications? >> it's for what we are getting into. they are all arguing.

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>> it's beautiful. sophisticated. they are old. they have been around. on this last trip unexpectedly, the mood in london became darker. or uncertain about the future. >> the people have spoken. >> for turns out. >> more than half of business immigration comes from outside. >> what happened when the gamble is taken with their future. >> if you went to sleep thinking england would leave the european union. the old white people. people who felt pushed out, neglected, disenfranchised by the new and the foreign and the england of today. the votes were tallied and the majority decided to brexit. the ramifications were unclear, but the markets plummeted and

the credit rating was downgraded and the prime minister resigned and both leaderships disintegrated overnight. >> in uncertain times i look for the comforting and familiar that made england great. one of my favorite restaurants on earth and one of the chefs i like and respect most. >> this restaurant helped make a persuasive argument that there is some kind of merit to british cooking. >> absolutely true. >> the most influential chef of the last two decades even though you have likely never heard of him. he changed everything. it seems instinctive to cook proud english country cooking and it started a quiet

revolution. st. john, i love you and i need you now more than ever. >> it's about speaking in the classic italian sort of way. you can get lost. >> roast bone marrow and sour doe bread made here and a dish that would be iconic if you have eaten bone marrow anywhere, it's likely because they did it here first. my dinner companion, a man never with a shortage of opinions. >> thank you. yes. >> it's a simple good thing in the last 20 years. it's a good thing. it's everywhere. what's interesting is they get out in other ways that you don't expect.

the problem is it's so very, very rare. >> i'm looking for the logic and reason. this is something that i got here from the beginning. >> radish, shaved carrot and watercress. >> some are uniquely wonderful. it's a tricky ingredient and it smells like wet dog. >> it smells different. all of that stinks. it's an extraordinary thing. these foots are about the ones that remind you that you are the most alone. >> with fennel and green sauce with herbs and anchovies.

how have these done so. >> nice. d done. thank you. >> piggo head and potato pie. seasoned and then baked in pastry with potatoes. yes, please. a traditional dish that exemplifies everything i believe in. >> wow. nice. >> thank you, sir. >> thank you.

>> look at that. that's working. >> is this a pastry? they throw it out and bust it in. you look at this and it's almost like coming out of a children's book. >> the pie tradition is very, very special. you go back to england and we were far ahead of the french in the reparation of beef. a lot of it was over outside of the channel, no reason for leaving the european union. >> they call it great britain. what's great about it? >> it's a literacy and a sense of humor and political position of democracy which ironically it's a perfect example of it. it comes from a welcoming

environment in which the history of innovations of the country defined a far more open culture. until this point i was very, very proud. my great, great grandparents arrived into the east end of london. that's a very, very important thing. very tolerant country. >> will it all work out in the end? >> i have no idea. nothing is certain. >> you know what i like? a good pub. and some like this. >> that's extremely good. >> maybe you wouldn't think nigella lawson and i could be friends, but we are. she is the very definition of kindness, elegance and grace.

the woman who taught england to cook. >> this is white and some chips. >> they are so good. >> i can't hear you over the crunching. >> i lost interest in what i was saying. >> tiny baby herring batter and fried and tossed in salt. perfect bar food. >> peaceful though, aren't they? like fat chips. >> what is the perfect accompaniment to chips some. >> vinegar and salt. i'm fine with mayonnaise.

>> and chips with curry sauce. it's a matter of how many guinnesses you had. soft boiled eag with minced pork and eve fries. it's like a super nova of unhealthiness and deliciousness. >> it's glued to a lime and it uncovered them to hide that. that's a tinge of uranus or it got rehabilitated. very good eggs. >> all the basic food groups. very good. >> salt and fat.

nothing better. >> you have a good pub? you will have a pint. it's quiet. >> it is. we can pretend all is right with the universe. >> i'm going to pretend. ♪ turn the trips you have to take, into one you'll never forget. expedia plus rewards. earn points on over one million hotels,

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hmmm... england as the anti-brexit forces found out ain't london. it's different out there. a lot of it is very, very beautiful. >> we talk about our and reflect, we don't think about that. i'm of an age now we become

nostalgic. philosophical. it was a little bit of money to spend make as emmer son advised, your own world. >> where in north wilshire in the distance it's really peaceful. >> nice of you. >> you will see how it drifts away. >> looking at his rise from working class boy to the youngest star chef in the world, we were inspired not just by his accomplishments and food which were amazing, no great chef had looked like him before or talked like him. he were not, it appeared, alone. >> it was a house, not a hotel. when you walk inside, it's perfect. >> once obsessed with working

the hardest and longest and being the best, he transferred to the task of making the arms his perfect place. >> what's important? you can get the best in the world and never enjoy it. >> inside is as much of a project as the grounds. >> you can be yourself. >> number one, environment. number two, service. number three, food. >> a pan roasted filet of beef with es car got. it's beautiful. who do you want to come here? >> a mixed demographic. i don't target one market.

>> it's very, very good. has your food always reflected your aspirations and dreams? >> i came from humble beginnings. i walked on the golf course and there i was. designed by the great and now it's my playground. it was a dream. that was my escapism. my mother died when i was 6. mother nature became my surrogate mother. i had this amazing love affair with nature. >> you are about as far from nature as you can be.

it's hard to rise up the ranks of the restaurant, particularly in the time that came up. it was not easy. >> in the kitchen that i started in came from the housing project. they were working class and hard and tough. really hard. with nature. all these beautiful ingredients. the beautiful contradiction. this is my family. coming on, piggy, piggy, piggy. >> they are very well groomed. >> they give you love bides. what did you think of our friends from america? >> she oxford and black.

in four months this is how big they got. >> wow. >> they are really, really affectionate. >> indeed. beautiful. they are almost self sustaining. >> they will be bacon. >> bye, pigs. piggies. >> i never have been happier here. i found somewhere i'm really happy. >> an homage to another great chef is perfection. >> oh, my god, that is beautiful. we would look at photographs of this dish. my comrades and colleagues would gape at it with wonder. that's gorgeous. how did you do it? it has all the text turl things

that all the great museums understand to be wow. >> the dish really is the skin. it's one of the great creations. as the french say, we never get old around the table. they obviously are expensive. >> cheers. >> this is my big project i worked on. i have fallen in love with this part of england.

i find the amount of nature here now is enormous. i like seeing the increase and the geese. fabulous, aren't they? they are nuts. beautifully nuts. >> the mood in london is like a collective nervous break down. drinking seems appropriate. a proper base must be established. some food. >> already. >> it felt cavalier, right? the vegetable patty.

straight here and half a guinness. >> half the creative alliance that makes up the band, the kills. maybe you know them from shows such as this one and this one, peppers and spice is the favorite local joint for caribbean food. >> i loved your currency lately. we have a long history of taking you back and it breaks off. >> people speak harshly of gourmet food. it is a shame they don't have to buy here. you have to drink a lot. >> i know.

people don't think about that, you know? >> right. >> what have i had to drink? >> so yesterday, the prime minister resigned and england is leaving the european union. >> how quickly people are reacting to the political news. >> politics are decided by the people. we have nothing in common with these people. the people from london.

that's the rest of the country. >> wealthier. it's way more cosmopolitan. the people are struggling and doing well. >> british drinking patterns are driven by the fact that the pubs close at midnight. as we approach last call, people double up. they accelerate and load in. that's a function of whatever.

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...to put out there just enough detail to spur the audiences... ...imagination to fill in all the blanks. this windows pc is amazing, having all of my tools... ...right at my finger tips is incredible. i spent many years as a nuclear missile launch officer. if the president gave the order, we had to launch the missiles. that would be it. i prayed that call would never come. self control may be all that keeps these missiles from firing. i would bomb the [ beep ] out of 'em. i want to be unpredictable. i love war. the thought of donald trump with nuclear weapons scares me to death. it should scare everyone. i'm hillary clinton and i approve this message. that's 7,671 moon rises, we created blue moon. 48 eclipses and a refreshing taste that's always stayed the same. creatively inspired. artfully brewed. blue moon.

>> when i was 14, 15, we had the rolling stones. i think it was artwork first. it spoke to me in a

transformative way. i didn't think anything else was seen. unlike anything i had seen. artist, author, icon. he continues to make art every day. he was the visual expression of hunter s. thompson's finest works. >> i boarded on the pub here. here is the checkers inn in kent.

>> where are you from originally? >> i'm welsh. my mother was gwynny rogers. >> the famous new zealand. >> the world in all. not traveled. you are making a living in new york. transferred very quickly. i think a lot of people thought they would be outlaw artists. >> i didn't like it. that's a week to do the

technical drawing. i have been doing it for critical critters. he is writing about it. >> i'm pretty sure they do. >> really? >> i'm obsessed with that kind of humor. >> you are allowed to draw. that was typical. i was drawing the guys and playing carts and boots in the bed. simplistic stuff. >> have you heard of that type of creature? there not many of these left. they reach critical stages and this is going in too.

we are collecting the species. >> we can all learn to do this. this. i'm quite sure of it. the basic motor skills. they are wrapped in a pub tha is cure crack for me. >> oh, yeah. you don't do this back in america. so many people have said to me. you just stop drawing it. there is no such thing as a mistake. that's an opportunity to do something else. just to leave it and let nature take its course.

>> isn't that lovely? it's a natural process of evolution. what we are doing all the time. >> with politicians going on, we feel this is deservedly. he was a great subject. >> did you ever get an initial reaction? we have to come out with it

more. >> this is a super nova of incredibly bad. the two of them together. it will be okay. >> not at the moment, no. i think it does. perhaps there is a secret desire to say wait a minute, what would it be like to be on a great british isle. i was doing this last week because i can't stand snakes. we started to do this. and on the next friday morning. >> that was terrible. >> you can give it a revived

urge to what we consider whether they want to be a part. that's a rather large hangover from something. do you think some of the anger is in there and aspiration. i wanted to change the world and i think 50 years later i can see that. he really demands that. he was born for that. >> 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 d, he got the it. >> anthony: nature -- it's

overrated. >> marco pierre white: we're in the middle of the english channel. [ 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

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>> anthony: hidden away safely behind the walls of a former victorian-era schoolhouse, insulated from the moronic inferno blazing outside, is

rochelle canteen. a green idol. the unpretentious brainchild of margot henderson and her business partner, melanie arnold. how long have you been up and 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 als 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.

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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 walls, 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

keep us apart, to our better angels. >> i can take you back here. >> on nearly every corner of america, soliciting sex is considered a crime and through my work i have seen why. i witness countless women exploited and controlled by prostitution. in heading to a p