Throughout his career, Anthony Burgess emphasised his status as a Mancunian who defined himself in opposition to the London literary establishment. In his biography of Shakespeare (1970), he draws parallels between himself and the playwright’s childhood and education away from the capital. Yet, like Shakespeare, Burgess was drawn to London from the provinces, and the […]
ONE: He received a fan letter from Umberto Eco. They met when Burgess was living in Rome in the early 1970s. Eco, who worked as a radio producer, interviewed Burgess in connection with Joysprick, a book about the language of James Joyce. Later on, Burgess wrote favourable reviews of a number of Eco’s books, including The […]
It is unusual for a literary archive to contain such a wide range of items as those which appear in the Burgess Foundation’s collection. One of the most surprising discoveries is that there are several bottles of wine stored among the manuscript pages, photographs and books. More surprising still is that the wines have remained undrunk. The bottles which survive […]
Anthony Burgess’s copy of Italian Food by Elizabeth David is battered, ripped and stained, suggesting heavy use. It also contains scraps of paper which mark certain recipes, giving an insight into what Burgess may have been cooking. Burgess’s edition of David’s book was published in 1967, and there is internal evidence that he was using […]
We are delighted to announce a special anniversary collaboration between the International Anthony Burgess Foundation and Thornbridge Brewery. The Pianoplayers is a new craft beer created to celebrate Anthony Burgess’s centenary in 2017. Using Mosaic, Amarillo and Simcoe hops, it is a clean, refreshing modern American Pale Ale style beer brewed at 5.2% that will […]
Anthony Burgess on the joys of garlic. By Will Carr.
Burgess’s memories of sausages, mixed grills and HP sauce. By Will Carr.
Burgess’s infamous cocktail, ‘Hangman’s Blood’. By Will Carr.
Recipes from Burgess’s time in the East: nasi goreng and beef curry.
Spaghetti Formaggio Surprise, as prepared by F.X. Enderby. By Will Carr.