Hugo McCafferty

Hugo McCafferty
Hugo McCafferty

Hugo McCafferty

Hugo is a journalist from Dublin but has lived in Italy for more than 13 years on and off and can call himself a certified Italophile.

With over 20 years journalism under his belt he has covered a wide range of subjects from news, to politics, design, fashion, sport, history, tech and of course food. He looks for the cultural threads in a subject that tie us all together and looks for wider meaning in the local stories.

Hugo reports on Italy’s complex society and politics and is published by The Times, Irish Independent, Al Jazeera, Swide and more. For Hugo the cultural signifiers in food are the key to understanding our past and our present. Which is why he finds Italian cuisine so fascinating. By deconstructing local dishes we can unravel centuries-long traditions, migrations, cultural shifts and environmental issues - we can literally taste history.

Hugo is passionate about food and drink’s ability to bring people from different backgrounds and viewpoints together and spends his free time trying to simplify his life, reduce his carbon footprint and appreciate the small things.

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Anthony Bourdain
Article
Anthony Bourdain’s final book to be released this year
Anthony Bourdain’s final book World Travel: 'An Irrelverant Guide', is completed and will be released in October 2020.
Franco Pepe
Article
Kiwi on pizza: Italy's best pizza maker says "why not?"
With an image of kiwi on pizza dividing the Internet this week, we asked Italy's best pizza chef Franco Pepe for the definitive opinion.
Niko Romito
Article
Niko Romito claims European Chef of the Year at Madrid Fusiòn 2020
Italian chef Niko Romito picks up the coveted European Chef of the Year award at Madrid Fusiòn 2020.
World cuisine
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The people have spoken – the top ten countries with the best food
Here are the top 10 countries with the best food according to the people.
Bot Chef Robot Samsung
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The kitchen robot all chefs should fear
Samsung's Chef Bot, an AI-powered kitchen robot turned heads at CES 2020 and shows how robots could fit into the kitchen of the future.
Blanca del Noval at FOTE 2019
Article
The minds behind the next new flavours
Watch the speech of Blanca Del Noval, Head Researcher at the BCulinaryLAB of the Basque Culinary Centre at last Food On The Edge 2019 in Galway.
Muse's dish
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A Look at Tom Aikens’ New Menu: Muse
Tom Aikens' new restaurant Muse is to open its doors in London with many perplexed at the menu format.
Schwarzwaldstube restaurant
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Three-Michelin star Schwarzwaldstube burns to the ground
The three Michelin star restaurant Schwarzwaldstube in Germany's Black Forest was burned to the ground over the weekend.
Chef Rene Redzepi
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Even the world’s best chef needs a break
René Redzepi is stepping away from the helm of Noma in order to spend more time with his family.
Chef Marc Veyrat
Article
End-game for Cheddar Gate
The famous Cheddar Gate case involving Marc Veyrat and the Michelin Guide was resolved on the last day of 2019.
Chef cooking with AI
Article
AI looks to change the way we cook and eat
Sony have announced a new AI organisation that will focus on, among other things, gastronomy in order to change the way we cook and eat.
Turnip tops
Article
Turnip tops: from Italian peasant food to British fine dining
It’s always reaffirming when a little known, ‘waste’ ingredient suddenly takes off and becomes a sought-after product for based solely on its flavour.