One word review - Delicious.
Egg has an explanation for why he's ended up cooking in his shed, a habitat he's recreated on stage where, with the aid of some surprising power tools, he shows just what culinary achievements are possible in such an unlikely environment. Three dishes - breakfast, lunch and dinner - are cooked during the show, and available for the audience to taste after (everyone gets a plastic fork on the way in).
You'll have to go along to find out just how effectively such diverse items as a wallpaper stripper, a power drill and a paper shredder can be turned into cookery gadgets, and to discover what delights he produces. All of the food tasted wonderful, especially the pasta, and the show would be worth the entry price for the recipes alone. But this is a comedy show and Egg keeps a constant stream of jokes, groanful puns, stories and the odd poem, even when handling a ferocious looking blowtorch to cook dinner. His money saving advice is hilarious and sets up a couple of great visual gags. Even the most predictable of jokes are delivered with such unassuming friendliness that you have to laugh.
It's funny, educational and smells great. Highly recommended.
A shout out to the Wee Boulangerie on Clerk Street, and Saundersons butchers on Leven Street, who have been providing the comedy chef with bread and meat to cook each day. Good to see local businesses supporting the Fringe.
George Egg is in the Gilded Balloon at 16.15 until 27 August.
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