tricky dish. >> marco pierre white: the hero of the dish, really, is the skin. >> anthony: yes. >> marco 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 fo

. >> there are a few chefs who set the world of chefs a flame like marco pierre white.oks 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 lik