Hugo Arnold is an independent food writer and consultant.

He has written for numerous newspapers and magazines and is the author of 11 cookery books including two for Wagamama and five for Avoca. He is currently working on a book for Giraffe restaurants.

He consults with leading restaurants, pubs, cafes and hotels as well as advising companies on foodservice solutions.

In 2005 he bought a hotel in Scotland with a group of investors. The Colonsay focuses on seasonal, locally sourced food cooked simply.

He is a consultant to Good Food Ireland, a network of independently managed hotels, restaurants, pubs and B&Bs.

He lives and works in Dublin, London and Scotland.