Over Audiences
George’s festival food demos often come with a twist - and sometimes, a celebrity co-sign.
He explained: “The first time I did Big Feastival, I made a dish where I turned a McDonald’s Egg McMuffin into an egg mayo sandwich - added some nori salt blitzed in a Nutribullet, a touch of Marmite, loads of cress. Alex James came on stage, tasted it, and started telling the audience why what I was doing was important - that it was about anti-snobbery in food. That moment meant a lot. It’s what I try to do: take something familiar and make it surprising without being pretentious.”
Fish Finger Spaghetti - Food Without Rules
His recipes blend humour, thrift, and bold flavours - like his take on fish finger pasta.
George added: “Fish finger spaghetti sounds wrong, doesn’t it? Bread and pasta. But if you think about it - it’s just breadcrumbs and noodles, and it really works. It’s loads of garlic, chilli, olive oil, fennel seeds, a bit of Thai fish sauce and tomato purée. Bake the fish fingers, chop them up small, and mix them through with parsley. It’s like crab pasta - only cheaper, funnier, and still packed with umami.”
Audience Evolution
As his act evolves, so has George Egg’s audience - but accessibility remains key.
He said: “I think my crowd has shifted a bit - I’m getting more foodies now, especially at festivals like Big Feastival. But I’m always thinking about both audiences: the people who are into cooking, and the ones who just love food but don’t feel confident in the kitchen. I try to make everything I do feel doable - whether you’re a total amateur or a seasoned eater.”
This year's Big Feastival returns from August 22 - 24 2025, hosted on Blur bassist Alex James's farm in Kingham, Oxfordshire, nestled in the Cotswolds.
written by abi kinsella
