Antony Peattie’s first paid job after leaving university was correcting the English translation of Byron’s Italian letters. He was paid £3 per hour and worked in the basement of John Murray’s, where posh girls made...
Antony Peattie’s first paid job after leaving university was correcting the English translation of Byron’s Italian letters. He was paid £3 per hour and worked in the basement of John Murray’s, where posh girls made instant coffee. As publications editor at Welsh National Opera he edited programmes and interpreted for Romanian, German and Italian directors and designers. He left to help launch Opera Now magazine before going freelance, devising Opera Bites for Glyndebourne, surtitles for Scottish Opera and supertitles for the Royal Opera. With Lord Harewood he edited the latest edition of Kobbe’s Complete Book of Opera. Meanwhile he continued to read and think about Byron. He has lectured on Byron at the National Portrait Gallery and at Tate Britain and contributed to Oxford’s Food Symposium on ‘Byron, Bread and Butter’. He is now Web Master for www.howard-hodgkin.com
