but this is the best restaurant, in my opinion, in weymouth. >> thank you, that's very kind.s 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 i

. >> anthony: here in the coastal town of weymouth, at the marlboro, is where i'll be smashing deep-frieding called a chip. whe bread anbutter 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. >> marc

alist an expert on russia thank you sir for weymouth thank you. the world health organization has raised the national threat level of an ebola outbreak in the democratic republic of congo to very high all this after the health ministry there confirmed to eleven new cases of the virus along with the two new suspected that's on that brings the total number of reported cases to forty five well the w h o's headquarters is rushing to ship supplies of a vaccine to congo. hectic preparations in geneva how to get the vaccine to the democratic republic of congo the temperature has to stay at minus eighty degrees celsius or the doses might not work. two thousand units of the new experimental ebola vaccine are now ready to ship to can. in the past in most of the ebola outbreaks in d c it's been rural and fairly self limited but now we know that populations of more than a million are at risk the other major issue here is that this center of deca he's on the banks of the river congo it's around six hundred kilometers between bond dhaka and the capital kinshasa