BRIGG FANS OF THE HAIRY BIKERS TAKE NOTE

TV stars The Hairy Bikers are familiar faces in Brigg - although we have no evidence that they've been to our town!
Si King and Dave Myers, the famous cookery show duo and authors, feature on a large picture that is pinned to one of the Brigg Thursday market stalls. It shows them with the stallholders at another venue.
We must get round to photographing the photograph one Thursday morning.
Tickets are now on sale for The Hairy Bikers' appearance on Wednesday, 3 April 2019 at The Baths Hall, on Doncaster Road, Scunthorpe. This is part of a huge nationwide tour.
We expect plenty of people from Brigg and district to attend.
The Baths says: "With their irresistible enthusiasm, An Evening With The Hairy Bikers will be an epic night of cooking and conversation. The stars of several hit television shows, they are the UK's most popular cookery duo and have also written over 20 books to date."
Tickets are on general sale via http://www.scunthorpetheatres.co.uk/whats-on/the-hairy-bikers/ or call 0844 8440444.

WHAT THE HAIRY BIKERS SAY BOUT THEIR 2019 LIVE TOUR

Dave Myers: "We’ve done two nationwide tours before with some degree of success. The last one I think must have been around 2014. It’s about time we did another really. We did the autobiography, which did really well. The Hairy Bikers started in 2004 so we’ve got quite a lot of water under the bridge now. We do a radio show on Planet Rock, which is doing really well. We love the idea of doing ‘An evening with’. The other two tours were a bit vaudeville and daft.”

Si King: "They were our nod to vaudeville. There was cross-dressing, escapology. We’re not doing that this time.”

Dave: “We had an idea to do ‘An evening with’ but have it really interactive with the audience.”

Si: “We’re going to use technology so it’s a symbiotic relationship between Dave and I on stage and the audience.”

Dave: “You get fed up of people having their phones out in the theatre. This time we’ll encourage them. What we’re hoping will happen is - we’re still figuring out how - we’ve got a stage man regulating stuff on stage, and there’ll be a screen. We have some clips to show if they’re relevant. He’ll be able to take any kind of Facebook or Twitter messages coming in and put them on the screen so we’ll be interactive with the audience. No night can be the same. Of course it wouldn’t be us if we didn’t do some cooking so one thing we did for the first two tours is we picked some people, maybe this time we’ll do it almost as a raffle. Pick people from the audience, take them up and we’ll feed them. What we’ve always done in the programmes is do a lot of recipes, so the programme is good value as it’s a recipe book as well. They can pick what they want us to cook. Maybe we’ll have a drop box at the interval and people can leave stuff. There’ll be two people we’ll pick and cook and feed them for the second half. Last time it was very successful. We had a little restaurant but this time it’s like coming round to our house. There’s a kitchen table in the corner. There’ll be a few daft songs. It’s round to our house for a really cosy night but no evening is the same.”

Si: “It’s really exciting. It’s lovely because the whole evening is not only motivated by Dave and I but motivated by the audience and the fans that come to see us. What Dave and I love most of all is that interaction, breaking that boundary between the stage and the audience. We do that really quite successfully when we’re on stage at the NEC for instance doing cookery demos.”

Dave: “Our book signings take hours because people seem to want to talk to us about food. The BBC has allowed us to grow. 2004 was the first Bikers and we’ve done everything from campaigns for Meals on Wheels and the dieters always comes up. We can be honest about that. We’re still big lads but we’re not morbidly obese anymore.”

Si: “What Dave and I’s whole thing is it’s really important for us to empower people to get into the kitchen. Fundamentally what we’re saying is if we can cook in a ditch in the middle of Patagonia you can do it in your fitted kitchen at home. This morning I was waiting for Dave to come off the train, having a cup of coffee, and this lad goes: ‘Can you send my love to Dave because you guys have got me in the kitchen. You took the scariness out cooking for me because if you get it wrong I just try again. Now I make great hollandaise. I can do reductions for my sauces’. His words were: ‘I’ve followed your journey the whole way through’. How lovely is that? What a great compliment.”

Dave: “For us, the excitement for two cooks, who have been food obsessed, it’s a career that people can relate to. On Saturday Kitchen, the chefs that will be on cooking, we’re in awe of them as well. For us to have worked our way into that position, not by any deceit, we don’t take it for granted.”

Si: “It’s from grafting - and the food industry sees that. We’re genuinely knowledgeable and enthusiastic. From our point of view, we’ve been incredibly lucky in the sense that not many chefs get to travel as much as we have. We’ve been around the world four times. We’ve filmed in every major continent on the planet and sampled the culture and foods.”