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.

Foie gras
Foie gras backlash forces chef to backtrack
Chef forced to pull controversial ingredient from menu before the restaurant even opens.
Michelin Guide New York 2020
The Michelin Guide to New York 2020 - the full list
The Michelin Gude to New York 2020 is out and Dan Barber's Blue Hill at Stone Barns enters with two stars
Culinary Institute of America
Culinary Institute of America unveils "Les halles d'Anthony Bourdain"
Culinary Institute of America unveils "Les halles d'Anthony Bourdain" named after the hef and television personality.
Guirong Wei
Guirong Wei, female Chinese head chef wins at Ofm awards 2019
Master Wei won Best Newcomer at the Observer Food Monthly Awards 2019, led by owner and head chef Guirong Wei.
Jacob Jan Boerma
Couple to close three star De Leest to spend more time with son
Three Michelin star De Leest restaurant will close after 17 years in business so the owners can give more time to their son.
Future Pizza: insects, lab grown meat and robots
The future of pizza could include insect-based dough, lab-grown meat and cheese charred by lasers and it could be coming to a restaurant near you in the next 20 years.
Steirereck restaurant's dish
The UK's most used Michelin star ingredients and techniques
Chocolate is top of the list of the most used ingredients in two and three Michelin star restaurants in the UK.
Blue Hill at Stone Barns
Michelin Guide to New York will go beyond the Five Boroughs
Michelin has announced that this year's New York edition will go beyond the Five Boroughs and venture to Westchester County.
Mushroom season
It's mushroom time at Noma
Rene Redzepi and the team have been busy foraging for mushroom season in the woodlands of Denmark.
Grant Achatz ay Alinea
Game Of Thrones fan Achatz gets to use his sword
Alinea chef Grant Achatz shows he's a fan of Game Of Thrones by serving this dessert on a replica Longclaw sword.
T-bone steak
Michelin Star chefs cook the perfect steak
Find out all these top tips from Michelin star chefs cooking the perfect steak.
Favela in Brazil
Flavours from the favelas: a new 'Periphery Cuisine' in São Paulo
Chef Edson Leite mines the flavours of the favelas in São Paulo and is training hundreds of young chefs to empower them to find a way out of the periphery.