pencil it in first? i said, no, you just start drawing. but don t you make a mistake? i say, there s no such thing as a mistake. a mistake is an opportunity to do something else. you have to leave it, let nature take its course. oh, my god. now isn t that lovely. that is i like that. i m impressing myself it s so good. well, nature s impressing me, actually. it is just so wonderful how it works. it s a kind of natural process of evolution, isn t it? it s what we re doing all the time. anthony: you certainly your depiction of politicians early on seemed filled with rage and disgust. deservedly, i think. i mean, there were some epic depictions on nixon. was it nixon as godzilla? was it, that i ? ralph steadman: yeah. he was a great subject. i mean, i ve done him as a flying nixon, or a vampire nixon, bat nixon. anthony: did you ever get an official reaction to your work from the white house? ralph steadman: never. anthony: i am not a giant shitting godzilla. ra
and how did he do it? it s got all of the textural things that every great cuisine around the world understands to be. wow. marco pierre white: pig s trotter has got 24 bones, so you have to remove all of those bones. and then you braise it for four hours. it s very simple. people think it s more complicated than it is. anthony: this is tricky. tricky dish. marco pierre white: the hero of the dish, really, is the skin. anthony: yes. marco pierre white: it s just 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. 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
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
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. stella artois. voila! pockets. enjoy! why let life..keep you from enjoying life. feclaritin 24 hour relief when allergies occur. day, after day, after day. because life should have more wishes, and less worries. feel the clarity, and live claritin clear.
jamie hince: that doesn t go anywhere. in london, it s just get on down and deal with it. anthony: right. jamie hince: yay. see, here they come. anthony: it s the point. jamie hince: we re closing. closing. anthony: they re closing. yeah. jamie hince: get tony some. news reporter: the staggering news is now sinking in. news reporter 2: the markets are getting a brutal reaction. anthony: 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. news reporter 3: the sun has risen on a completely different u.k., and a completely different e.u. anthony: when you wake up still tasting tequila, feeling shame, fear, and regret in equal measures, it s good to have a friend. news reporter 4: europe s weaker, britain s divided, where do we go now? anthony: 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 sa