there's a lot of unsenator. it's a shock. >> feels like the end of the world. >> it feels bad. >> the ramifications for it. >> you don't know what to do.

>> i think human beings are stupid. and ego gets in the way. ♪ ♪ 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. this last trip the move in london became darker or uncertainty about the future. >> wake up call. >> more than half of britain's immigration comes from outside. the young are very, very angry about what's happened and the gamble being taken with their future. >> few in london believed what would happen in, people who were pushed out and disenfranchised by the new, young, foreign, and less-white england of today. the votes were tallied and the r majority decided. the ramifications unclear. the financial market plummeted.

credit rating down graded and both party leadership basically disintegrated overnight. >> in uncertain times i always look for the comforting and 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. >> this restaurant helped make a persuasive argument that there is some kind of merit to british cooking. >> it's absolutely true. >> fergus anderson the most influential shechef of the last decade. he started a quiet revolution. st. john, i love you, and i need you now more than ever.

>> it's about speaking for itself in that classic italian sort of way. so you can get lost. >> roast bone marrow with parsely and capper salad. so so sourdo you bread made here. they did it here first. my critic and author jay renner is a man never with a shortage of opinions. >> thank you. >> there you go. s . >> since i come over i notice the food i yearn for is food a react to in an entirely emotional way.

>> the problem is it's so very, very rare. >> i'm looking for a suspension of logic and reason. this is something that i got here. from the beginning. >> pickel the cow tripe. >> lovely. uniquely wonderful. when you cook it it smells like dog. >> these foods have a faint whif of death about them are the one that's remind you that you're most alive. >> the scent of your own mortality. >> your own mortality. the it's. >> nice. >> from a kidney. >> how are these kidneys done, sir.

sizzling. >> thank you. >> good eat well. >> thank you. >> pigs head and potato pie. the head brine slowly simmered until tender, stripped from the both and seasoned with potatoes. traditional dish that exemplifies everything i believe in. >> wow. thank you, sir. >> thank you. >> right. oh, look at that. >> enjoy. >> that's working. >> is this a hot water pastry.

>> pigs head out and makes a nice crust. >> gorgeous. >> it's real good. >> you look at it and it's almost like something out of a children's book. >> the pie tradition is very, vae special. going back to the roast beef in england you realize we were far ahead of the french in the preparation of beeves. a lot of it was over our side of the channel. which is no reason to leave europe. >> so, they call it great britain. what's great about britain? >> i can refer to a certain literacy and rye sense of humor and political position of democracy which ironically the referendum that has caused someone of so much pain is a problem of and environment is

the history of immigration that has defined a far more open culture. until this point i was very, very proud. but my great, great grand parents arrived here and i'm still here, that's important thing, very tolerant country. will it all work utah in the end i have no idea. nothing is certain. >> you know what i like. a good pub. like at princess victoria in west london. and stuff like this. >> this is insanely good. >> she's the definition of kindness,el grans and grace, the woman who taught england to cook.

>> what you got here. >> scott jack. >> nice. >> white bait and chip. >> this is the greatest thing ever. >> i know white bait it's are so good. >> white bait, tiny bait battered and fried lightly salted, the perfect bar food. >> you're starting to see them but almost never. >> huge blowup. like chips. always important. >> what's an important condiment. >> mayonaisse.

>> it's all a matter of how about guinnesss you had. >> a super nova of unhealthyness and delicious zblns this is the important thing. the softness. >> who invented this. >> what would happen would go with some line that would discolor them and they covered it to hide them. when i grew up very low rent, cheap, spooky sausage meat, rock hard egg that tinged like youras and put in all your basic food groups. >> really good. >> salt and fat, nothing better. >> oh, yeah. this is nice. >> it is nice.

strangely calm. >> it is an argument for evening zbland really? >> yeah, a good pub. >> yes. >> if you're going to have a pint this is the perfect time. it's quiet. >> it is. we can pretend all is right with the universe. >> i'm going to pretend. i tried hard to quit smoking. but when we brought our daughter home, that was it. now i have nicoderm cq. the nicoderm cq patch with unique extended release technology helps prevent your urge to smoke all day. it's the best thing that ever happened to me. every great why needs a great how. hi, we(laughter)lford quads. we're in 8th grade. technology is the only thing that really entertains us. i'm gonna use this picture on sketchbook, and i'm going to draw mustaches on you all. using the pen instead of fingers, it just feels more comfortable for me. be like, boop! it's gone. i like that only i can get into it and that it recognizes my fingerprint. our old tablet couldn't do that. it kind of makes you feel like you're your own person, which is a rare opportunity in my family. (laughter)

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england as the anti-before the accident anti-brexit forces found out it's london out there and a lot of it is very, very beautiful. >> when we were young we only looked forward. we don't think of our past. it has lost its value. we've become philosophical. >> one can, a gentlemen with many accomplishments with money

to spend, make your own world far from the madnessx. >> it's really sbufbeautiful. >> oh, yeah just drifts away. >> there are few chefs who set the world of chefs a flame like marco pierre white. as young cooks, working up to be the youngest style chef in the world we were inspicred not jus by his food, no great chef ever looked or talked like him, we were not a zblolonalone. >> i wanted to turn it into something personal when you walk in. >> when working on being the best he has moved on to the more

pleasurable task of making it his perfect place. >> what is important about the restaurant is i feel good. if you have the best food but don't feel comfortable you'll never enjoy it. >> inside is as much a project as the ground. >> then you can be yourself. number one, environment. number two, service. number three, food. >> a pan-roasted fillet of beef wi with escargo. >> who go you want to come here. >> i like everybody. i don't want to target one market. food should be affordable. >> very, very good. has your food reflected your aspirations and dreams where you

came from. >> i was born in a project housing state, even though i was born in humble beginnings, walked across the road by the golf course and there i was in an estate that was my playground. i was fascinated by the sight. ed rivers, the streams, the fields, the brooks, what was in them, that's what captured me. it was i dream. my mother died when i was six. mother nature became a surrogate mother. i have an amazing love affair with nature. >> when you go into one of your restaurants your far from nature, it is hard to wise up the ranks of the fine dining particularly in your era, it was not easy.

>> everybody in the kitchen i started in were from housing project, they were tough, really hard, the flip side of that coin was nature. was all those beautiful ingredients. that beautiful contradiction. let's go see my family. >> they seem very well groomed. >> they give you love bites trust me. >> what did you think of our friends from america. >> this is a traditional will shire pig.

in four months this is how big they got. >> almost self sustaining here. >> bye pig. >> piggies. >> i've never been happier here. >> i've found somewhere i'm really happy. >> the legendary classic on the original menu back in the day -- an homage to another great chef and mentor. it is perfection. >> oh, my god that is beautiful. >> when i was younger would look at this dish and gape at it with wonder. it's wonderful. wow. >> it has 24 bones and you got

remove those and then braise it for 24 hours. >> it's a tricky dish. >> the hair of the dish is the skin. >> yes. >> it's just one of those great creations. >> at the french say we only get old around the table. they also say only the first bottle is expensive. >> cheers. >> so this is my big project that i'm working on. i've fallen in love with this part of england. and for myself, i've retired. and i like doing what i do here. i look at the amount of nature we have here now since we've done what we done is enormous compared to what we had.

i like the increase of hen birds, the geese. fabulous aren't they. >> amazing. >> they're nuts. they are beautifully, beautifully nuts. there's no guarantees how long we're going to be here. just enjoy life. >> the mood in sllondon is like collective dri iive break down seems appropriate. first some food. >> i'll have a vegetable patty. sword fish. i will stuff my face and then half guinness. >> jamie is half the alliance of

the band "the kills" maybe you know them from shows such at this one and that. peppers and spice is his favorite place for caribbean food. >> we have a long history of taking back control of our country, you know, get in the driving seat again. and then we get in there and just let the hand break off. >> i'm extremely hungry, very excited about this. >> yeah. >> the best jamaican food. >> that's tasty. >> i spend so much time eating really posh, gourmet foot. start salivating when you come down this road. a shame there's not a bar. people don't think about how much i have to drink. bastards. >> i mean they should be more sensitive to that.

>> they should be. ♪ >> it's been one of the nastiest campaigns. so much lying. >> catastrophe. >> so far the reaction has been, well, chaos. >> so yesterday prime minister resigned. england leaving the european union. marseilles kind of makes me feel like i don't believe in democracy any more. >> entering a very dark, dangerous period. >> talking about a central government in brussels, we got nothing in common with people in bulgaria or romania, or people from wales have nothing in common with people from london. london is a lot different from the rest of the country. it's wealthier.

it's way more cosmo poll tan. people complain a lot about struggling. it's really vibrant. there's citizens who have been here 10 or 15 years being victims of racial abuse. >> drinking patterns drink by the fact pubs close by midnight. as we approach last call people start doubling up. it starts to excel rate in a mad pattern. you think if we extend drinking hours it would improve behavior or make it worse. there's not a great rep tugs as far as functional drifrpging drinking. do you think that's a function of -- >> whatever. ing, long-lasting relief. it immediately neutralizes acid

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i he was in the pub and seen hunter, hello. >> here is ralph's local. [ speaking foreign language ]. >> say what's that a sample. >> where you from originally?

>> i am welsh. my mother from a place i can't even spell myself. >> how english do you feel growing up in wells. >> well, not far from local. >> the food is pub fair. runny egg wrapped in bread crumbs. >> i think there was a scallons article, you worked kentucky derby. >> yeah. >> week before that would you say you were a respectable figure doing the work. because you kind of were transformed very quickly. i think a lot of people will probably or not see you as a outlaw artist. >> but i didn't start off wanting to be an artist. wanted to be an actor or engineer. i had to go every week to do technical drawing and that's where alliance began. >> right.

>> i've been working on a book. bum seeking insects i don't know if they exist. >> i am pretty sure they do. >> it's a pit of a laboratory humor. i saw an advertisement you too could earn upon pounds. if got me started. this is a hedge hog type of creature. there aren't many of these left. they reach critical stages. we're collecting the native species.

we can all learn to do this, not this, but this. >> that is re difficult. >> i'm quite sure i can't do that. my basic motor schools aren't good. >> more old school on the main courses. fishy chips and stake and pie. any mystery meat wrapped in pastry in a pup is pure crack for me. >> oh, you got the pie. >> oh, yeah we don't to this fwh back in america. >> no such thing as mistakes it's only an opportunity do something else. just leave it. let nature take its course. >> oh, my god. >> isn't that lovely. i'm impressing myself it's so

good. or nature is impressing me actually. it's just so wonderful how it works. it's a kind of natural process of evolution, isn't it? what we're doing all the time. >> certainly picture politicians filled with rage and disgust, deservedly because there were epic depictions of nixon as god stilla. >> yeah he was a great subject. >> i think the hair in this case is justir resistible impulse. >> it is a super nova of

incredibly bad hair. the two of them together. what's happening? is it going to be okay. >> not at the moment. no. >> does it say anything about the country as a whole. >> perhaps it does. say wait a minute, what would it be like great british aisles. i can't stand snakes but i did one snake last week and started to do this. racist snake like that and then the next day the referendum. friday morning when realized it happened. there was a terrible gloom. we all felt it. >> was a desire to restore england to its former glory of the british aisles certainly

giving them an urj to be a zblart i think it will be worst than better. i think we're experiences a rather large hang over from something that we've still got to come to terms with and get over. >> do you think some of your stuff has anger in there? exasperati exasperation? >> i think, i said 50 years ago that i wanted to change the world and i think 50 years later i succeeded. it's worst than when i started so i changed it. this is great. >> it's coming. >> i mean he demands a statement. he was born for you to have him -- somewhe >> trying to lighten it up a bit. beverly d'angelo! juliette lewis costarred as the daughter. oh, i think it was um...

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ss. the sea. the sea. where a man can forget his troubles anded troubles of the world, commune with something infinitely larger and more powerful than himself. where he can be locked in an

epic struggle with creature of the sea fluming the depths for the most pry mordal of needs, food. >> let's hit it quic get off. oh, my god, look. oh, my god. they got the bait. >> nature. it's over rated.

>> we are designed to find, kill, tear apart, and devour the food we need to survive. it is why god in his wisdom gave us legs on which to run, eyes to seek out prey, teeth to nash flesh and bone between our mighty jaws. >> here wherely be smashing firn and chips. fish and chip. >> would you like a chip. >> i don't know if i've had one heard of them. >> delicious. >> you're an easy man to please. >> the chef suggest the mushy

peas infused with the butter and cream. >> i have such fond memories here. my sons went down the road. i used to bring them to lunch and they weren't big fans of fish and chips because they were 13 or 14 and didn't prefer chips but this is the most fancy rest raunt. this is how we do it with the mushy peas. they're all right. now. so working class. as they say in yorkshire. >> transforms the whole thing. >> completely different. >> now this is the best bet. i can't believe you've never had this. >> well today's the day. >> when i whats a kid this is one of my favorites. any fish i ever ate was fried hal but. no other fish.

going to be quite generous. and then the salt. this is what they call a chip sand which where i came from. >> i like the cheap bread it turns into the same texture of the potato. that's why it is perfect. if you have crusty bread it's not the same. how's yours? >> good. >> it's proper working class food fish and chips. when i was a kid would eat it twice a week, not made with oil. it makes a massive difference in the favor. >> you were hungy. >> you worked hard out there. >> it's big. >> too big. i'm done. >> me too. >> i get the chip before the

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every great why needs a great how. the possibility of a flare was almost always on my mind. thinking about what to avoid, where to go... and how to deal with my uc. to me, that was normal. until i talked to my doctor. she told me that humira helps people like me get uc under control and keep it under control when certain medications haven't worked well enough. humira can lower your ability to fight infections, including tuberculosis. serious, sometimes fatal infections and cancers, including lymphoma, have happened; as have blood, liver, and nervous system problems, serious allergic reactions, and new or worsening heart failure. before treatment, get tested for tb. tell your doctor if you've been to areas where certain fungal infections are common, and if you've had tb, hepatitis b, are prone to infections, or have flu-like symptoms or sores. don't start humira if you have an infection. raise your expectations. ask your gastroenterologist about humira. with humira, control is possible.

>> 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 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 >> 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 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. there is no typical day. there is nothing typical about making movies. i'm victoria alonso and i'm an executive producer... ...at marvel studios. we are very much hands-on producers. if my office...

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>> anthony: can you reinvent yourself in england? or in london? >> jamie hince: no, because it's -- i mean, maybe you can, i'm sure you can, but people are obsessed with class here. >> anthony: still? really? >> jamie hince: yes, yeah,

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. [ singing in spanish ] >> anthony: i always feel slightly oppressed by beautiful vistas. do you know what i mean? [ singing in spanish ]