10-07-2025
- Entertainment
- The Herald Scotland
Political nut serves up the poshest comedy show I've ever seen
The Stand Comedy Club, Edinburgh
With his Radio Five Live afternoon show off for a fortnight for Wimbledon, presenter Matt Chorley is taking advantage of the break to serve up some comedy on a UK tour. In Making A Meal Of It, he focuses on his two favourite subjects, food and politics.
With wit honed after years in the Westminster trenches, he takes a look at parliament's feuding food factions and how politicians really are what they eat. Those with a nut allergy should probably tread carefully.
The venue's packed. It's an older, more sophisticated crowd. Many admit to visiting a comedy club for the first time. Pints have been replaced by bottles of Pinot. As Matt says scanning the room, there're definitely people in here who've used a whole can of capers and haven't left it festering in the back of the fridge like the rest of us. There's a Westminster-style voting procedure for warm up. All 'ayes' are on the bloke who mentions his love of fennel sausage. It's a chef's kiss from Matt. He re-heats the posh sausage gag throughout the set. It's his diss of the day.
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Ever wondered about Angela Rayner's favourite cocktail or Donald Trump's McDonald's order? If so, this is the show for you. The Keir Starmer, fish and cheese routine is rhythmic and silly and reminiscent of an Alexei Sayle rant. Matt is engaging and likeable but many of the gags he dishes out are cheesier than a subsidised mac and cheese in the House of Commons café. A few stories, like the milk swigging and the train tragedy fall flat.
There's more voting. We're asked to spend the interval online, choosing our favour three course menu. Then it's, 'here's some I prepared earlier,' as we watch Matt cooking them up onscreen. Margaret Thatcher's consommé, cream cheese and curry powder combo looked every bit as disgusting as it sounds The lady IS for (stomach)-turning!
There's a funny Tony Blair and Gordon Brown Edinburgh anecdote and a genius throwaway line about Sunday Brunch that really amused this bouche. At more than two hours however, it all feels too long. Taking some of the audience participation off the table would definitely help.
This is a show full of well-sourced and often spicy ingredients. It's a cohesive and well-planned menu. All that's required is a little more work on the presentation.
