Comedy blog

Ali Brice: Edinburgh Fringe 2015 interview

ali brice edinburgh fringe

At last year’s Edinburgh Festival Ali Brice introduced the world to Eric Meat in a debut hour of character comedy that involved a lot of pasta and Phil Collins. Eric is back this year and we’re expecting even more pasta. We’re uncertain about Phil Collins.


Hello. How are you today?

Very well, thank you. I just had two bacon and cheese pastry things from Tescos. How are you?

Are you ready for another month of Edinburgh Fringe action?

Yes. At least I think I am. What do you think? I hope so.

Am I?

Of course I am. I can’t wait.

At this stage, how closely does your programme blurb match the content of your show?

I made my blurb quite generic this year. It covers all the elements, but was written for a show that turned into a completely different show. However, the heart of the show is in the blurb, so I’m happy with that.

What are your tips for getting people to see your show?

I print 15,000 flyers. I hand them all out. This year I do have a secret weapon. Adam Larter is up for the first week and said he’ll flyer for me. He can give Mark Dean Quinn a run for his money when it comes to flyering.

Let battle commence!

Is there anyone in particular you’d like to see in your audience?

Phil Collins.

Who are you sharing a flat with this festival and how will you help each other survive the month?

Beth Vyse, Mark Stephensson, Gareth ‘G-Mo’ Morninan, Natassia Caffery, Luke Chauffeur-phone and the jerk, Jox Norris.

I think G-Mo will be the captain of the ship, so I’ll just await my orders.

Other than the great shows, what else are you looking forward to about your trip to Edinburgh this year?

Chips and Curry Sauce from the Clam Shell. The curry sauce is the best I’ve ever had, but I don’t really eat curry sauce outside of Edinburgh and even then only eat it at the Clam Shell. It’s bloody nice though.

What’s your topping at The Baked Potato Shop on Cockburn Street?

Cheese and beans.

Here’s a space to write about anything you want. Go for it.

The best sandwich I ever ate, I ate in the Bahamas. It was just ham, cheese and mayonnaise. There may have been some lettuce, I can’t remember. I often think about it. No sandwich had ever come close to that perfection – and I have tried.

If anyone reading this thinks they have the perfect cheese and ham sandwich recipe, please email thisisnotathing@gmail.com


Ali Brice: Eric Meat Has No Proof, Only Memories Of Pasta
Heroes @ The Hive
6-31 August, 1.30pm
PWYW or £5 to guarantee entry

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