Comedian George Egg’s stand-up show is guaranteed to be unlike anything you have ever seen on stage before.

The Forest Hill funnyman’s acclaimed Anarchist Cook show not only brings the laughs but uses his hour to make a delicious meal using only things you would find in a budget hotel room.

As you can imagine, the touring comic’s show grew organically as he became disillusioned with the food on offer on high streets and room service at the towns he was gigging.

He took matters into his own hands and started cooking in his hotel room using unconventional equipment such as irons, kettles, the sink, the minibar, the hairdryer, heated towel rails and the trouser press.

The resultant show was an award-winning sell-out at the Edinburgh Fringe, described by The Times as ‘a hilarious show, with surprisingly good food’.

Renowned food critic Jay Rayner commented: “Go see George Egg... you'll never look at a Corby trouser press in the same way again. Brilliant.”

We asked George to share some of the secrets of Anarchist Cooking with us. Click the pictures above for some crafty hints – you’ll have to see the show to find out how it’s done.

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George Egg: Anarchist Cook is at Canada Water Culture Space on March 4 (£12 or £10 concessions at, The Cryer in Carshalton on March 12 (£10/£8, at and Soho Theatre on May 20 and 21 (£12.50/£10 at

He performs shorter club night sets at Mycenae House in Greenwich on March 18 and Up the Creek, Greenwich, on March 25 and 26.