Probably the best smelling comedy show on the Fringe. And one of the funniest.
Egg stays in hotels a lot, but doesn't have much time for hotel food. So he likes to cook for himself. Using just the cooking equipment to be found in the average Premier Inn. There's an iron, a kettle, a fridge, and maybe even the famous Corby Trouser Press. Using these as his starting point George developed cooking techniques which he has now turned into a show.
In one hour, before our very eyes, a three course meal is created, using the above implements to perform the cooking duties. Even a few of the ingredients are sourced from hotel supplies, including the vegetation.
I'm glad we got to sit in the front row, both to observe his culinary techniques, and get full benefit of some of the delicious aromas that resulted. It has to be seen, and smelt, to be believed. Egg manages to be very funny whilst he beavers away creatively, and delights in throwing in obscure references to see if anyone out there will pick them up. There's also some images on a screen to take in which are well worth following, with some great jokes in the cod French descriptions of the dishes.
At the end some members of the audience were despatched with the dishes produced and we all got a chance to try the odd mouthful. If you're planning to go along I won't spoil the surprise by giving away the menu, except to say that if you miss out on tasting the salsa verde you're a fool to yourself. It's fabulous.
George Egg is on at the Gilded Balloon at 14.45 until the 29th.
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