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.

Cuan Greene
Return of the Native: Cúán Greene Pays Tribute with Ómós
After learning from the best in the business, chef Cúán Greene has returned to Ireland to realise his vision with Ómós. Read on.
Rasmus Kofoed
FDL+ Rasmus Kofoed: “I Think Plant-Based Food Should be Casual, Easy"
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.
The Great Wheel Turns for Slovenian Gastronomy
Slovenian Gastronomy has turned its farming practices into a gastronomic advantage, a scene on show at the European Food Summit 2021.
Mickael Viljanen
Mickael Viljanen: "Fine Dining Will Become More Exclusive and More Expensive"
A new chapter begins at Ross Lewis' beloved Chapter One restaurant in Dublin, with Mickael Viljanen taking over. Reviews have been great but the landscape has changed and things will continue to change. Read on.
Jose Andres World Central Kitchen
José Andrés to Use Bezos Donation for $1 Billion Climate Relief Fund
José Andrés’ is to use some of the $100 million donated to World Central Kitchen by Jeff Bezos to set up a $1 billion climate relief fund.
Brain Food Forum
Brain Food: Heart, Soul and the Future of Fine Dining
The Brain Food Forum brought together some of the biggest names in gastronomy. Take a look at our report from the day.
JP McMahon
JP McMahon: “Food On The Edge is a 20-year Project”
Food On The Edge returns this October 18 and 19 with a new destination at Airfield Estate in Dublin and a theme of Social Gastronomy.
Sean Sherman
Freshly Squeezed: 'The Sioux Chef' Sean Sherman
Freshly Squeezed meets 'The Sioux Chef', Sean Sherman, who is reclaiming the lost food heritage of his Lakota ancestors and serving native cuisine at his Minneapolis restaurant Owamni.
Bottura Grundig
Massimo Bottura joins with Grundig Against Food Waste
Massimo Bottura joins forces with Grundig Against Food Waste on International Day of Awareness of Food Loss and Waste.
Restaurants on the Frontline Against Climate Change
A recent study shows that the hospitality and leisure industry is at the vanguard of the fight against climate change, as European wine and fruit yields are hit by unseasonable weather conditions. Find out more.
Chef’s New Business Model Allows him to Beat the Staffing Crisis
At Sons & Daughters in San Francisco, chef Teague Moriarty's new profit-share business model is beating the staffing crisis.
Chef Rob Connoley is Searching for America in the Ozarks
At his restaurant, Bulrush, in St.Louis, chef Rob Connoley explores the lost food traditions of the Ozark region.