Some people take their work home with them.  Perverse professional that he is, George Egg takes his home to work.  That is to say, hotel rooms throughout the UK and the wider world, which one might define as home when working on the road as a live comedy guerrilla chef.  Which he is.

Superficial variance notwithstanding, hotel rooms are essentially the same wherever you go.  The set is a fairly decent makeshift example with a large floral rug, bed (which Mr. Egg is comfortably snoozing on) and tables, with a couple of plants, ironing board and trouser press, kettle and of course the ubiquitous minibar.

A rousing orchestral score accompanies a dramatically sensationalist textual intro on the AV screen, and George rises from his bed all smiles and hard-to-contain excitement at the deliciousness ahead.  A quick science lesson about popcorn serves as a good sample of the kind of simple ingenuity at the core of this remarkably original and hilarious show.

In response to the overpriced nature of hotel food, Egg has developed a sort of urban survivalist cooking system using shop-bought and foraged ingredients to create properly mouth-watering meals.  At a relaxed but decisive pace we are given step-by-step demonstrations of an entrée, main course and dessert, entirely concocted with the resources available within the allotted space.

The process is rather comprehensive, utilising trays, kettles, wire coathangers fashioned into food preparation devices, irons, condiment sachets and edible pot plants, the list goes on.  All the while George regales us with his amusing anecdotes, life-hacks and many more anarchic cookery ideas.

One unfortunate staging flaw is the minibar being downstage left in front of the counter, the view of the kettle is obscured to about a third of the auditorium.  We can still follow what’s going on but it’s a shame not having the full visual closure during the ‘Plat Principal’, a fresh snapper poached in the kettle with salsa verde topping. 

Yes, it’s as delectable as it sounds.  As is the iron-toasted ricotta cheese brochette entrée and the hazelnut buttered pancakes with golden syrup.  Not for the vegans unfortunately, but apart from that the resourceful brilliance cannot be understated.

Forks are provided for keen patrons to sample Egg’s ersatz-epicurean fare post-show, and elegantly crafted recipe cards of the featured dishes can be purchased at a very reasonable price.  Go.

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