It all began with a salesman and couch potato battling zombies in “Shaun of the Dead,” then it was a hot shot cop paired with a naïve, small-town officer trying to solve a string of suspicious murders in “Hot Fuzz,” and now the Cornetto Trilogy comes to a close with the final installment, a beer laden romp called “The World’s End.”
Simon Pegg leads as Gary King. Back in high school, Gary was in his prime. Everyone knew and loved him, and he was absolutely brimming with confidence when he and his buddies made their first attempt at The Golden Mile, a pub-crawl consisting of 12 pints at 12 pubs in their hometown, Newton Haven. They never made it to the final pub, The World’s End, so over 20 years later, Gary decides it’s time to get the gang back together again and give it another go. Trouble is, his married and career-driven friends – Peter (Eddie Marsan), Oliver (Martin Freeman), Steven (Paddy Considine), and Andrew (Nick Frost) – aren’t as gung-ho to relive their glory days, and even less so when they realize Newton Haven has changed quite a bit since high school.
It’s easy to get caught up in Frost and Pegg’s endlessly amusing on-screen personas, but on set, the duo is all business. “The World’s End” marks a fairly significant budget and production scale increase for Frost, Pegg, and director/co-writer Edgar Wright, but the team still abides by the practice of always challenging themselves to produce the best possible product with the resources they have and it shows.
Just like “Shaun of the Dead” and “Hot Fuzz,” “The World’s End” is brimming with sharp writing, outrageously amusing scenarios, and the ideal degree of heart, and will likely leave you wanting to round up your own friends and indulge in a drink or two – or more. ShockYa had the privilege to sit down with Pegg and Frost to discuss how’d they fare in The Golden Mile, making “movie beer,” the balance between practical and digital effects, and much more. Read it all in the interview below and be sure to catch “The World’s End” in theaters today!
Click here to read the interview.