Join us for a curated meal with artistic interventions, readings and music exploring cooking, eating and food in the work of the novelist and composer Anthony Burgess. The meal is devised in collaboration with acclaimed Manchester chef Mary-Ellen McTague (Aumbry) and FEAST at The International Anthony Burgess Foundation. The menu (subject to change) includes a version of a potent aperitif that Burgess named ‘Hangman’s Blood’, red cabbage gazpacho with aioli, hotpot with Oysters with fermented pickled cabbage (vegetarian version also available), and Burgess’s favourite dessert, trifle (inspired by the author’s recipe, written in verse). Artistic contributors to the event include new work by Marie Toseland a current Open School East fellow who has recently undertaken residencies at Tate St.Ives and Standpoint gallery London. Buy now.