Food Writing Course with Hugo Arnold

Food writing has evolved to something of an art form. But how do you make it pay? Indeed does it need to? What marks good writing out from bad? There are books, blogs, magazines, newspapers, radio and television but which to target? And who is the reader anyway? Hugo Arnold looks at the world of food writing from 20 years of experience, 11 books, three national newspaper columns and a global fascination for what, exactly, is for lunch.

Hugo Arnold is an independent food writer and consultant.

 

Hugo Arnold 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.

 

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

 

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

 

Hugo 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.