Hugo Arnold is an independent food writer and consultant (HAC).
He has written about food for 20 years in numerous newspapers and magazines and is the author of 12 books including two for Wagamama and five for Avoca.
He consults with leading restaurants, pubs, cafes and hotels as well as advising companies and arts institutions 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, producers, pubs and B&Bs.
Please send enquiries to email@example.com.