course to redefine britain's most famous family and change the monarchy forever. ♪ ♪ /s i feel completely destroyed. >> i agree with it. >> there is a lot of uncertainty. >> does it shock you? >> we're all in deep -- >> you know then you don't. >> it goes on. >> i feel like it's the end of the world. it feels pretty bad. >> the ramifications -- >> doesn't seem to be a plan for what we're going to do now. >> we don't know what to do because they're all arguing. >> i think human beings are still 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. but on this last trip,

unexpectedly, the mood in london became darker. more uncertain about the future. >> the british people spoke last night. >> wake up call. >> it turns out that it was about immigration. with more than half of britain's immigration comes from outside the e.u., the young are very, very angry about what's happened and the gamble being taken with their future. >> 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, white people, people who felt pushed out, disenfranchised by the new, the young, the foreign, decidedly less white england of today. the votes were tallied and the majority had decided to brexit. 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 bh basically sintrated overnight. 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. 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 chef of the last two decades, even though you likely never heard of him, he changed everything. it seems an instinctive thing to cook simple, proud, english country cooking, but it started a quiet revolution. saint john, i love you. and i need you now more than ever. >> it's about the ingredients on

the plate speaking for itself in that classic italian sort of way, so you can get lost. >> roast bone marrow with parsley and caper salad, sour dough bread made here, a dish that would be absolutely iconic. if you've ever eaten bone marrow anywhere, it's likely because they did it here first. my critic companion food author, a man never short of opinions. >> it's a simple good thing. if one of us -- like in the last 20 years, it's a good thing. you see his imprint everywhere. >> it's true. once the esthetic gets passed down in ways you don't expect. >> yeah. as i've become older, i notice the food i yearn for is food i react to in an entirely emotional way. >> the problem is that 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. pickled calves triep with shaved carrot and water cress. thank you. it is an ingredient when you're cooking it smells like wet dog. >> the way we smell things and taste them is different. all the best foods stink. these foods have death about them, are the ones that remind you you're most alive. >> the same with your own mortality. >> your mortality. >> skate poached in fenl, green sauce, fresh herbs and anchoves. >> it's nice. >> kidneys. >> so pretty. how are these kidneys done, sir? >> well, seasoned fair.

>> nice. >> and then the sauce. >> sizing. >> toast. >> done? thank you. >> good. eat well. >> thank you. pig's head and potato pie. the head brined, baked with potatoes. yes, please, the traditional dish that exemplifies everything i believe in. wow, thank you, sir. >> thank you. >> look at that. that's working. >> is this a hot water pastry?

>> it's fats from the pig's head out and busted in, makes its own crust. >> gorgeous. oh, god, that's good. >> you look at this pie, it's almost like something out of a children's book. the pie tradition is something special. you go back in the history, the roast beef of england, you realize 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, which is no reason for leaving the european union. >> so, they call it great britain. what's great about britain? >> i can refer to a certain literacy and a wrysense of humor and political democracy which ironically the referendum causing so much pain is a perfect example of. also weirdly welcoming environment in which the history of immigration into the country has defined a far more open

culture. until this point i was very, very proud. but i wouldn't be here. my great, great grandparents arrived off the boat into the east end of london and here i am still to this day. and that's a very, very important thing. very tolerant country. this is a very -- >> will it all workout in the end? >> i have no idea. to be honest with you, nothing is certain. >> you know what i like? a good pub. like the princess victoria in west london, and stuff like this. i do. that's insanely good. maybe you wouldn't think the legendary cookbook author 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. what do you like generally?

>> scotch egg. white meat and some chips. >> this is the greatest thing ever. >> white pit is so good. >> where can you get white pit? >> enjoy it -- >> i hear you crunching. >> i lost interest in what i was saying. >> white bait, tiny baby herring lightly fried, tossed with lemon juice and salt. the perfect bar food. you're starting to see them, but almost never. >> beautiful, aren't they? fat chips always important. >> what is the appropriate condiment with chips? >> vinegar and salt. mayonnaise. >> i'm with you there. and was it chips with curry sauce? it's really a matter of how many guinnesses you've had. a soft boiled egg, wrap it

in minced pork and what? deep fry it? it's like a super nova of unhealthiness and deliciousness. >> this is the important thing, the softness of the egg. >> right. who invented this? it's just fiendish. >> scots used to preserve eggs and send them to england. what would happen, they would put some sort of lime on them and it would discolor them and they would hide them to cover that. where i grew up, it was low rent, sausage meat, hard egg, like uranus. they got rehabilitated. very good eggs, good pork meat. >> basic food groups. really good. >> good, salt and fat, nothing better. >> oh, yeah. this is nice. >> it is nice. strangely calm. >> it is an argument for england. >> really?

>> yeah. a good pub? >> yes. >> and half 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. your cut hasn't worked well enough, it may be time for a change. ask your doctor about entyvio, the only biologic developed and approved just for uc and crohn's. entyvio works at the site of inflammation in the gi tract and is clinically proven to help many patients achieve both symptom relief and remission. infusion and serious allergic reactions can happen during or after treatment. entyvio may increase risk of infection, which can be serious. pml, a rare, serious, potentially fatal brain infection caused by a virus may be possible. this condition has not been reported with entyvio.

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england as the antibrexit forces found out to their dismay ain't london, and a lot of it is very, very beautiful. >> as we look older we start to look backwards in our life and reflect. when we're young we look forward. we don't think of our past. our past has value. i'm of an age now, we become nostalgic. we become philosophical.

>> 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. >> we're in north wilshire and there's bath in the distance. it's really beautiful. >> oh, yeah, nice view. >> you'll see how it just drifts away. it's about five miles. >> there are a few chefs who set the world of chefs a flame like marco pierre white. as young cooks looking at his incredible rise to the three star 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. >> i want to send lud low into the house, not a hotel. when you walk-in side, it's personal. >> 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 rudlo arms his perfect place. >> what's important in that restaurant is a feel, not a look. you can go to the best restaurant in the world. they can serve the best food. if you don't feel comfortable in that environment, you'll never enjoy it. >> inside is as much a project as the grounds. every detail. >> then you can be yourself. number one, environment. number two, service, number three, food. >> a pan roasted filet of beef with escargo. who do you want to come here? >> i like a mixed demographic. i want everybody. i don't want to target one market. food should be affordable. >> very, very good.

has your food always reflected your aspirations and dreams rather than where you came from? >> ways born and bred on the outskirts of le eds. even though i was born in humble beginnings rkz i would cross my road, walk up the golf course and there i was on the estates, designed by brown. that was my playground. i was fascinated by the sight. i loved the rivers, the streams, the brooks, the fields, the woods. what was in them? that all captured me. it was a dream. thatasy espism. my mother died when i was 6. mother nature, she became my surrogate mother. i said, therefore, i have this amazing love affair with nature. >> but, look, once you go into a high-end restaurant, you're about as far from nature as you can be. i mean, it's hard to rise up the ranks of a good fine dining

restaurant, particularly in the time that you came up. it was not easy. >> 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 flipside of that coin was nature. it was all those beautiful ingredients, that beautiful contradiction. my family. >> come on, piggies, piggies, piggies. come on, piggies, piggies. they seem very well groomed. those are genes, not food. >> they give you love bites. piggies, what do you think of our friends from america? yeah. they're traditional wilshire pig

in four months, this is how big they got. >> wow. >> they remember your voice and your smell. they're really, really affectionate. >> indeed, beautiful. almost self-sustaining here. >> we will be for bacon. bye, pigs. >> piggies, piggies. >> i've never been happier here. i found somewhere i'm really happy. >> nice. the legendary classic on marco's original menu back in the day, pigs fodder a lapierre cough minute, in homage to another chef and mentor. it is perfection. my god, that is beautiful. when i was a young cook, we would look at photographs of this dish, my comrades and colleagues and gape at it with wonder. first we'd say, my god, that's gorgeous, and how did he do did? it has all the textural things

every great cuisine around the world understands to be wow. >> it has 24 buns. you have to remove all those bones. then you braze it for four hours. >> right. >> it was very simple. people think it's more complicated than it is. >> now, this is tricky. tricky dish. >> the hair of the di-- the her of the dish is the skin. it's 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. >> cheers. >> so, this is my big project i'm working on. i've fallen in love with this little part of engnd. i put myself out to graze, i suppose. i've retired. and i like to do 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've had. and i like seeing the increase of songbirds, the hens with their chicks, the geese. fabulous, aren't they? >> amazing. >> they're nuts. they are beautifully, beautifully nuts. there's no guarantee how long we're going to be here. just enjoy life. >> the mood in london is like a collective nervous break down. drinking seems appropriate, but first a proper base must be established. some food. >> you have saltfish callaloo? i'll have a patty. >> the mutton would be good.

>> the night is good. >> jaime 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 for caribbean food. i'm enjoying your currency. it's becoming affordable. >> we have taken back control of our country. we get in the drivers seat again. then we get there and let the hand brake off. >> thank you so much. extremely hungry. very excited about this. everything is good. >> the best jamaican this side of ocho rio s. you come off tour'm salivating on essex road. here, though.hey don't have a r you have to drink a lot. >> i know. >> in my job as well.

people don't think about that, how much i have to drink. >> they should be more sensitive to that. >> they should be. it's been one of the nastiest campaigns, so much lying, assembling, catastrophe. >> the reaction has been, well, chaos. >> yesterday prime minister resigned. england leaving the european union. >> honestly, it kind of makes me feel like i don't believe in democracy any more. >> very dark. politics decided -- people are talking about, central government in brussels. we have nothing in common with people from romania and bulgaria. we haven't got anything in common with people from sutherland and wales. they haven't got anything in common with people from london. get in there and decide the budget and get the foreign policy, the people from

sunderland to decide that. it's wealthier for a start. it's way more cosmopolitan. we complain about it all the time. people are struggling, people are doing well. they really shine a lot on how divided the country is. >> people don't just look at it. >> citizens who have lived here for 10, 15 years for the first time ever have been the victims of racial abuse. >> british drinking patterns seem to be driven by the fact that pubs close at, what, midnight. >> yeah. >> i noticed as we approached last call, people start doubling up. drinking starts to accelerate with a mad panic. you think if you extend the drinking hours it would improve behavior or make it worse? let's face it, your country may have a bad reputation as far as drinking, sensible drinking. do you think that's a function of -- >> whatever.

if you'd have told me three years ago...

that we'd be downloading in seconds, what used to take... minutes. that guests would compliment our wifi. that we could video conference... and do it like that. (snaps) if you'd have told me that i could afford... a gig-speed. a gig-speed network. it's like 20 times faster than what most people have. i'd of said... i'd of said you're dreaming. dreaming! definitely dreaming. then again, dreaming is how i got this far. now more businesses in more places can afford to dream gig. comcast, building america's largest gig-speed network. when i was 14, 15, in rolling stone, i think it was the artwork first that spoke to me in a transformative way.

it captured perfectly all of my range, all the absurdity, everything people were seeing and responding to in the same way. it was unlike anything i'd seen. artist, author, icon ralph stedman continues to make art every day. he was the visual expression of dr. hunter thompson's finest works. >> hunter came 1991. i brought it down to the pub. >> here would be ralph's local. the checker is in in kent. >> martin, could you make that a double? these optics -- >> chick lett size. >> put it down in front of hunter. hunter looks at it and says, what's that, a sample? [ laughter ]

>> where are you from originally? >> well, i am welsh. my mother was gwenny rogers. >> don't ask me to spell that. >> i can't even do it myself. >> how english do you feel given you grew up in wales? >> in a way it was -- >> the food is pub fare. a runny egg wrapped. the first was hunter thompson, kentucky derby? >> yeah. >> before that, would you say you were a respectable figure making a living doing your work? because you kind of were transformed very quickly into a counter cultural figure. i think a lot of people will appropriately or not see you as an out law artist. >> i didn't want to be an artist. i wanted to be an engineer. i had to go every week to do technical drawing. and that's where lines and circles began.

>> right. >> i've been doing a book on critical critters with b.c. sneers. he's writing about it. >> bum life? >> i don't know whether it exists. >> i'm pretty sure they do. >> what? >> i'm pretty sure they do. >> really? he thinks i'm obsessed with things to do with lavatorial humor. you, too, can learn to draw and earn pounds. i took the course while i was doing manager service. i was drawing guys playing cards, blankets and boots on the bed, very simplistic stuff. nevertheless it got me started. have you heard of -- >> no i have not. >> it's a hedgehog type creature. they reach critical stages. this is going in, too. excuse me, we're collecting for

endangered species. we can all learn to do this. not this. >> right. >> but this. that is very difficult. >> i don't think i can do that. i'm quite sure i can't. my basic motor schools are not so good. >> oh, blimy. >> more old school on the main courses. fish and chips over there, steak and pie for me because any mystery meat wrapped in pastry in a pub is pure crap for me. thank you very much. >> you got the pie. >> oh, yeah. we don't do this back in america. >> so many people have said to me, do you pencil in first? no, you just start drawing. but don't you make a mistake? there's no such thing as a mistake. a mistake is an opportunity to do something else. you have to leave it and let nature take its course. >> oh, my god. >> isn't that lovely?

i'm impressing myself, it's so good. nature is i am pretsimpressing actually. it's so good how it works. it's a kind of natural process of evolution, isn't it? it's what we're doing all the time. >> certainly depiction of politicians early on seemed filled with rage and disgust, deservedly, was it nixon, godzilla? >> he was a mix. >> did you get any official reaction to your work at the white house? >> never. >> a giant shooting godzilla. >> it's funny how that w. >> boris johnson here, i think e hair is an irresistible impulse. >> i had to come out with it more perfect.

boris is our trump. >> it is a super nova of incredibly bad hair. >> yeah. >> the two of them together. what's happening -- what's going on in this country? is it going to be okay? >> not at the moment, no. >> does it say anything about the country as a whole? >> i think it does. perhaps there's been a secret desire to say, wait a minute, what would we like to be? great british isles again. i did one snake last week. start today do this. saint lucia snake like that. and the next day we had the referendum. friday morning when people realized it happened, it was a terrible gloom. we all felt it. >> this desire to return to the form i glory of the british isles. a powerful urge in scotland to reconsider whether they want to

be a part. >> the thing is is it going to get worse before it gets better. i'm certain what we are experiencing at the moment is 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 yourself is anger in there, exasperation? >> i think -- look, i said, 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 changed it. >> this is great. >> it's kind of emerging, you know, it's coming. >> it's got any demands extended. he was born to have you -- >> try to lighten it up a bit.

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the sea, the sea where a man could forget his troubles and the troubles of the world, commune with something infinitely larger and more powerful than himself.

where he can find himself in an epic struggle with a creature of the sea, plumbing the depths for that most primordial of needs, food. >> let's hit them quick. [ laughter ] >> get him. get him. >> oh, my goodness, look. >> oh, my god. >>on't pull it. ohmy god, they got the bait.

>> nature, it's over rated. we are designed to find, kill, tara pa tear apart and devour the food we need to eat. that is why god gave us eyes, fingernails and thumbs to tear apart our victims and smash between our mighty jaws. here in the coastal town of weymouth is where i'll be smashing something between my jaws called a chip. >> we make a chip. would you like a chip? >> i don't know that i've ever had one. >> delicious.

>> you're an easy man to please. >> the chef suggests mushy peas infused with butter and scream. >> i have such fond memories. my son's school is down the road. i used to bring them for lunch. they weren't big fans of fish and chips. they were 13, 14, and they preferred meat to fish and chips. but this is the best restaurant, in my opinion, in weymouth. >> thank you, that's very kind. put the peas in the middle. this is how we do in yorkshire. now put the vinegar on it. so working class as they say in yorkshire. >> transforms the whole thing. >> completely different. >> love butter on my bread. >> this is the best bet. i can't believe you never had it. >> today is the day. >> when i was a kid this is my favorite. when i was a kid, i wouldn't eat

any other fish. that's quite generous. then the salt. and this is what they call a chip in yorkshire where i come from. i like the cheap bread because the bread turns into the same texture as the potato. >> right. >> that's why it's perfect. if you have crusty bread, it's not the same. how is yours? >> good. >> it's proper working class food, fish and chips. when i was a kid, we'd eat them twice a week. they cook fish and chips in beef fat, not oil. it makes a massive, massive difference in the flavor. >> yeah. quite good. >> you were hungry. >> we worked hard out there. >> keeping warm. >> indeed. >> it's big. it's too big. i'm done in one bite.

>> me, too. >> i get the fish before the chip. it's the child within me.

hidden away safely behind

the walls of a former victorian schoolhouse, insulated frothe inferno blazing outside is a green idol. the unpretentious brain charld of margot and her business partner. how long have you been up and running here? >> ten years. ten years! where have you been? >> you were a chef in fergus. >> 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 that's a good idea. he said let's be lovers as well, which i thought was quite good. then we had a restaurant. motorbikes, handle bars. >> what was the neighborhood like before? >> before that it was quite strong jewish community. they moved out, next group moved in. it was a poor area, a lot of

people working in the fabric, clothing industries. down the middle is all the rubble from the war. the garden still finds children's shoes. it's a very interesting area. >> really? >> just how beautiful these blocks are. it's quite a lot of building work going on at the moment as well. >> everywhere in london. the whole city seems to be transforming. it's certainly expensive. >> my daughter is moving because of what happened today with the e.u. she's going to either live in scotland or new zealand, and she's so embarrassed and ashamed to be english. >> is it the end of the world? >> it feels right now it feels like the end of the world. we're separated. we're a island. when the going gets tough, you want to get on, just look after ourselves. it's so selfish and disgusting. 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.

but they're being fed sort of lies, i would say. we mt change the subjects.ssing. >> cold roasted veal, thinly sliced and covered with a creamy sauce of tuna and capers. these look good. >> these are good. >> what's going right? >> there are lots of great restaurants in the city. >> u.k. in general has gotten better and better every year. >> it's so exciting. great chefs. >> people who voted for, was it a since of people who feel they've been screwed? >> the young people, unemployment, it's dire. people haven't got jobs. i mean, everyone is looking for chefs. we should set up some great new cookery schools in britain. no one can get a decent chef. i mean there is work to be had, but it's just how you find it and where you come from. >> lamb chops with lentils and

green sauce. so good. where did this lamb come from? >> from wales, welsh lamb. >> people who dine out now, do they want food simpler, stripped down, or it's going the other way? >> simple with a twist. they have a story about where it's come from. it's very interesting. they're all coming out with new dishes. >> should i be buying pounds now? >> i kept thinking, what are we doing now? >> if i were a truly cynical -- what would i be doing? >> are you selling or are you buying? >> master of finance. >> you look so well. >> thank you. you're making me feel much better. this veal and wine, i have to say, your company has made me feel much better about the world and myself.

in england or london --

>> i'm sure you can. >> still, really? >> yeah, absolutely. it's our measure of authenticity. people are allegation trying to bus people. >> what is a toff? >> an aristocrat. >> my friend adrian wrote a book called the angry isle and he talked about how the british are famous for being polite, apologizing. but that masks a deep anger. do you think there is any truth to that at all? >> i spent a lot of time in california which is, you know, when you come to london, if you come to london for a month, you won't make any friends. you won't find anywhere to go. after that the best people you ever met in your life. when i went to l.a. the first month, i was so popular, i saw six bands, then nothing comes of it. there is a real first impression thing that doesn't go anywhere. in london it's just get on down and deal with it.

>> right. >> closing. >> staggering news is now -- >> markets are giving a brutal -- >> 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 -- >> a complete difficuerent u.k.d completely different e.u. >> when you feel regret in equal measures, it's good to have a friend. >> britain is divided, where do we go now? >> 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 hung over. i was feeling shame and regret and mourning. >> you're not the only one. >> what's happened? >> i'll give you some eggs in purgatory. >> why purgatory?

>> because they're in chili sauce. do you know about fried? >> no. >> you fry bread. i've got beef dripping. >> kind of magical. >> pure grease. >> that's what i need right now. >> i think that's how everyone felt a bit after the referendum, too. there's something very strange about you because you look normal. you have got a slight pleading look in your eyes. >> i do? >> 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. >> i like runny. i need runny today. >> try it a bit dry first so you get the fat going into your mouth.

>> there's light and hope in the universe again. spiced runny eggs and grease, just what i needed. it's so good. >> i have something absorbing, you know the thing on the sim sons he wants to put on weight so h doesn't have to go to work. he loves t eat this when you rub it object something n it, ie through. >> i can see myself in about six months. >> i do feel quite pleased we can be a corrupting influence. that's something we can be proud of. >> 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. the world was watching as prince harry and meghan markle were