Being children of the 90s, the idea of Knightmare Live, featuring comedians Paul Flannery, Tom Bell and Amee Smith, has sent joyful shivers down our spines.
The cult TV show ran from 1987 until one very dark day in 1994, perfectly portraying the unimaginable thrill of a child wearing a helmet as they inexplicably explored dungeons and avoided computer animated terrors.
Now we get to experience it in its beautiful flesh.
_ _ _
How are you today?
Elated, stressed, anxious, excited, covered in glue.
On a scale of cardboard to Christmas, how excited are you for the Fringe this year?
I cannot wait for it to start, pre-production is so complicated!
What’s your show about (in a maximum of two sentences and without using the following words/terms: unique, defiant, sassy, action-packed, thrill-a-minute, crazy, random, middle-class hip hop)?
It’s the stage version of the cult TV show Knightmare. It’s an interactive comedy, theatre, fantasy, survival game show… with puppets.
Who should come see it? And who do you want to come see it?
There’s a huge existing fan base for the show and a lot of the content is aimed at them; however, we’ve taken great pains to ensure someone without any pre-existing knowledge will enjoy the show too.
What is the full range of emotions an audience member can expect from your show?
Happy, scared, excited, satisfied, learned (is that an emotion?).
Is the show easy to adapt for a Radio 4 show in case it wins the Fosters’ Comedy Award?
Impossible. Hopefully Edinburgh will provide the launchpad for a live tour.
How long did it take to come up with the show’s name? And what did you reject?
About 30 seconds, it already has a name.
Do you have a favourite Fringe memory (not necessarily your own or about the Edinburgh in Scotland)?
Any time I get to play at the cow… absolutely love that venue, it’s like a gladiatorial arena… but in a cow.
What else are you looking forward to in Edinburgh this year? We recommend the Piemaker, The Baked Potato Shop and a pleasant stroll.
The cheese man (Cedric): he’s from Lyon and his van turns up on Marchmont Rd on Saturdays. He’s a legend. www.cheesee-peasee.com
Here’s a space to write anything you want about any subject. Go for it:
Behold my recipe for perfect burgers (and I mean perfect, I use this method any time I cook beef mince; meatballs, chilli, lasagne etc);
1kg steak mince – between 10-15% fat – a good butcher can tell you which joint it is, chuck is quite nice for example.
2 tsp horseradish
2 tsp wholegrain mustard
Good lug of Worcester sauce
2x brown Oxo cubes
2x tsp sweet paprika
1 egg white
Plenty of salt and pepper
Mix ingredients by hand, take a portion about the size of a tennis ball, flatten into burger shape. Put on piping hot griddle pan until browned with black lines on both sides then put in oven at 200 degrees until cooked to desired amount.
Aug 1 -25, 5.30pm
Gilded Balloon Teviot
£7 – £11.50