quite generous, and then the salt. and this is what we call a chip butty in yorkshire, where i come from. marco pierre white: i like the cheap bread, because the bread turns into the same texture as the potato. anthony: right. marco pierre white: that s why it s perfect. if you have posh bread or crusty bread anthony: right. marco pierre white: it s not the same. how s your haddock? anthony: good. marco pierre white: it s proper working-class food, this fish and chips. you know, when i was a kid we d eat them twice a week. they cook fish and chips in dripping, beef fat, not oil. it makes a massive, massive difference in the flavor. anthony: yeah. quite good. marco pierre white: you were hungry. anthony: we worked hard out there. marco pierre white: keeping warm. anthony: indeed. it s big. marco pierre white: it s too big, look, i m done. anthony: one more bite, yeah, me too. marco pierre white: that s my
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. 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 p
overrated. marco pierre white: we re in the middle of the english channel. [ laughs ] anthony: we re designed to find, kill, tear apart, and devour the food we need to survive. it is why god, in his wisdom, gave us legs upon which to run, eyes in the front of our heads to seek out prey, fingernails and thumbs with which to tear apart our victims, teeth to smash flesh and bone between our mighty jaws. anthony: here in the coastal town of weymouth, at the marlboro, is where i ll be smashing deep-fried haddock between my freaking jaws with something called a chip. marco pierre white: sliced white bread and butter 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. 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
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 y