Edinburgh Festival Fringe comedy review: George Egg: Anarchist Cook, reviewed by The Scotsman’s Jay Richardson.
With more than 20 years solid standing on the comedy circuit, and as a foodie to boot, it seems incredible that this is George Egg’s first appearance at the Edinburgh Fringe. The reason for his belated arrival is, one suspects, YouTube popularising his memorable skill of cooking elaborate, three-course meals using implements found in modestly priced hotels.
Of course, the likes of Premier Inn and Travelodge don’t endorse such misuse of their irons, kettles and trouser presses, so Egg portrays himself tongue-in-cheek as a culinary anarchist, sticking it to the man with a sea bass in a salsa verde sauce, all the while allowing suspicion to fester that he might just be an incorrigible cheapskate.
The fairest assessment is that he’s an inventive rogue, and this is a show to tickle the imagination as well as the tastebuds. Serving up crostini and pancakes alongside the fish, it’s an undeniably impressive spread.
All the while he maintains an easy, entertaining patter while chopping away, even throwing in an amusingly dark subplot about his lack of en-suite bathroom as part of his cooking area.
Gilded Balloon (Venue 14) until 31 August / listings
Published in The Scotsman on 17 August 2015
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