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.