Funny, inspiring and absurd in equal measure, cross-genre stand-up comedian and anarchic chef George Egg’s uniquely brilliant act is as much a comedy set as it is an illustrated lecture. George Egg is the comedian who cooks.
Unique and genre-defining, he makes food onstage using unexpected equipment and unconventional methods. And he makes you laugh too. In 2015 George took his debut solo show ‘Anarchist Cook’ to the Edinburgh Fringe. The show, a comical guide on how-to-cook-in-a-hotel-room, was a total sell out and won him the Spirit of The Fringe Award. This success was followed by a two-year tour of the show that took him to Holland, Estonia, Norway and New Zealand as well as extensively in the UK including two runs at the Soho Theatre London, and another sell out run at Edinburgh Fringe 2016.
In 2017 George returned to Edinburgh with his follow-up second show ‘DIY Chef’ where this time he cooked in a shed using power tools. It was another total sell out and the springboard for a second tour.
George has appeared (and cooked) on BBC Radio 4’s ‘Loose Ends’ and has enjoyed numerous appearances on BBC Radio 4 Extra.
In addition to his solo comedy/cooking shows George has been a sought-after stand-up comedian for the last two decades taking his brand of far-reaching humour to Germany, Switzerland, Holland, Belgium, Spain, Austria, France, Norway, New Zealand, Hong Kong and even India, both on stage and on the television. He has also supported the likes of Lee Mack, Micky Flanagan and Jack Dee on tour.
Currently on tour throughout the UK with ‘DIY Chef’, George also has a number of exciting television, radio and literary projects in development.
“a hilarious show, with surprisingly good food” – The Times
“it is refreshing to encounter a performer who really is unique” – The Telegraph
“a genius… he is the friendly face of anarchy, the anarchic face of food and the foodie face of comedy” – Scotland on Sunday
“brilliantly funny” – The Observer (Jay Rayner)
“my find of The Fringe” – The Independent
“absolutely glorious” – The Scotsman
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