George Egg talked fast, darting frenetically across his set from ironing board to trouser press, kettle boiling furiously and hot irons pointing upwards in a manner guaranteed to make a health and safety inspector nervous.
For those unfamiliar with his food blog or Hotel Survival YouTube videos, in addition to being a touring comedian, Egg is an ardent foodie and talented cook who dislikes the post-gig hotel room service and fast food options available.
He has therefore developed a wide range of virtuoso recipes that he can create in a low-budget hotel room, using only the equipment provided.
His ingenuity was breathtaking: the ice-cream maker contrived from a plastic cup, ice bucket and twisted coathanger, and the bent-coathanger apparatus by which fillets of bream can be poached in a hotel kettle each drew an astonished round of applause.
Interspersing witty banter with film and poetry between courses, scattering half-used packets of salt and pepper in his wake while flinging out advice on making fake cat poo from malt loaf, the sold-out audience hung on his every word.
As Egg’s whirlwind of chat and catering concluded, the crowd eagerly flocked to try the food together – an enjoyable communal experience.
Four stars
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