Hugo Arnold consults with leading restaurants, pubs, cafes and hotels as well as advising companies and arts institutions on foodservice solutions.

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.

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

In 2012 he opened Hatch and Sons on St Stephen’s Green in Dublin with a group of like-minded gourmets. Hatch is focused on small, Irish, artisan producers.