Fiona McHugh: Warm and Generous Editor of ‘The Sunday Times Ireland’ and Founder of Fallon & Byrne

Fiona McHugh: From Newsroom Leader to Culinary Entrepreneur

Published: [Current date]

By Archyde news

Fiona McHugh, remembered for her blend of strong leadership, warmth, and sharp wit, left an indelible mark on both Irish journalism and the culinary world. From fearlessly guiding newsrooms to co-founding an acclaimed food emporium,her journey reflects a remarkable capacity for innovation and resilience. This article explores her life, career, and the legacy she leaves behind.

A Foundation Forged in Crisis

Fiona McHugh’s early life was shaped by international events. Born in Nicosia, Cyprus, in june 1967, her family was stationed there due to the Six-Day War. her father, Frank, a member of An Garda Síochána (the Irish police force) working as a United Nations administrator, was based in Jerusalem. This early exposure to global affairs likely instilled in her a unique viewpoint and adaptability that would serve her well in her future endeavors.

Leading with Calm and Humor in the Newsroom

McHugh’s career in journalism saw her rise to a leadership role where she earned respect and affection. Maeve Sheehan recalls her editorship: “she ‘powered through that editorship, calm, focused and unflappable, and she made it fun. In the early days in Huguenot House, and with her typical style, she’d often celebrate putting an edition to bed by bringing us for a cocktail in the Shelbourne bar.’”

From Print to Plate: A Culinary Dream Takes Shape

Despite her success in journalism, McHugh harbored a long-held aspiration to enter the food business. As early as 2001, she shared her vision with her friend Nicola Byrne about opening a delicatessen in Dublin, inspired by the iconic Dean & DeLuca in New York City. Her husband, Paul Byrne, having been impressed by Dean & DeLuca during his time working in the U.S. in the 1980s, further fueled this ambition. This dream reflected a growing trend in the U.S. and Europe – a desire for high-quality, artisanal food experiences.

Navigating the News: A Final Edition

McHugh’s final edition of the Sunday Times Ireland, dated October 23, 2005, was marked by the death of Fianna Fáil TD Liam Lawlor in a car crash in Moscow. The edition was produced on Saturday, October 22. This event would trigger a series of legal challenges for several Irish newspapers.

The article describes the challenging situation that followed: five Irish newspapers, including this one, were subsequently sued by interpreter Julia Kushnir, a legal assistant and interpreter who had been travelling in the car with Lawlor and was wrongly identified.

Despite the potential for legal repercussions, the Sunday Times Ireland maintained its commitment to accuracy. According to the article, “The Sunday Times Ireland had stuck to the known facts, and Burns had the front page of that edition framed to present to her, which he did the following week before she left.” This gesture, as described by Burns, served as “a good memento of her time there and her standards of accuracy.”

Fallon & byrne: A Culinary Venture

In early 2006, McHugh realized her entrepreneurial dream with the opening of Fallon & Byrne, a food hall, restaurant, and wine cellar. She partnered with her husband, Paul Byrne, and restaurateur Brian Fallon. The location, a Victorian former telephone exchange building on Dublin’s Exchequer Street, was key to her vision. She deliberately omitted her surname from the business name, concerned that “three might make it sound like a firm of lawyers.”

The establishment quickly became a destination, mirroring the popularity of gourmet food halls like Eataly in the U.S. Fallon & Byrne offered a curated selection of international and local products, appealing to a growing segment of consumers seeking authentic and high-quality culinary experiences.

building a Business, Raising a Family

Balancing a young family with the demands of a new business was no small feat. McHugh, along with her husband and core team, dedicated themselves to the venture, working tirelessly to create an award-winning establishment that employed 100 staff. They recruited over 20 chefs, including Tom Meenaghan, formerly of Terence Conran in London, highlighting their commitment to culinary excellence.

Fallon & Byrne sourced much of its stock directly from producers abroad, building relationships during the couple’s holidays in Lucca, Italy. This direct sourcing model, reminiscent of practices employed by some U.S.-based specialty food retailers, allowed them to offer unique and high-quality products. These sourcing practices are detailed in the following:

Much of its stock was supplied ­directly from producers abroad. She had established good sources in europe on holidays in Lucca, ­Italy, where the couple shared a house.

Weathering the Storms

Like many businesses, Fallon & Byrne faced its share of challenges. The business weathered some storms, including fraud and embezzlement by a former staff member which left it unable to pay a large tax bill.

The company survived an examinership, a form of insolvency protection, and expanded with outlets at the People’s Park in Dún Laoghaire and in the Swan Centre in Rathmines. These expansions reflected a strategy of diversification and reaching new customer bases, a common practice in the retail and restaurant industries.

A New Chapter

In 2020, McHugh and Byrne sold their 45% stake in Fallon & Byrne, having opened Lenehan’s Bar & Grill in Rathmines the year before. After Lenehan’s closed in 2022, Byrne returned to development. McHugh worked with him, employing her sense of style and interest in design to great effect.

Remembering Fiona: Optimism and Adventure

McHugh’s friends remember her as an “eternal optimist” who “hadn’t a cynical bone in her body,” and possessed a “big heart” and a “smile that could light up a room.” Her husband, speaking at her funeral, described her optimism as one of her “most enduring characteristics,” along with her “sense of adventure” and a “great self-belief” that was “infectious.”

He also emphasized the importance of family,stating,”the one thing we really got right was our three fabulous kids,the absolute love of her life…We are so proud of them… Kids just go on and live your best versions of yourselves.” This sentiment resonates with many families in the U.S. and elsewhere,highlighting the enduring value of family connections.

Legacy

Fiona McHugh is survived by her husband Paul, children Kate, rory, and Jack, her siblings peter, Karen, Orla, and Emer, and extended family.

What motivated Fiona McHugh to transition from journalism to the food industry?

Fiona McHugh: A Conversation on Journalism and Culinary Dreams

published: 2025-03-23

by Archyde news

Introduction

Welcome to Archyde News. Today, we delve into the remarkable life of fiona McHugh, a woman who left an indelible mark on both Irish journalism and the culinary world. To discuss her legacy, we have with us Maeve Sheehan, a former colleague of Fiona’s from The Sunday Times.

From Newsroom to Food Hall: A Career Shift

Archyde News: Maeve, thank you for joining us. can you describe Fiona’s transition from her prominent role in journalism to becoming a culinary entrepreneur?

Maeve Sheehan: Certainly. Fiona had a remarkable career in journalism, culminating in her editorship. Though, her passion for food and quality experiences was always present. She had shared her vision of opening a high-end food hall in Dublin with friends for some time. I think she made the leap as, as confident as she was, she was also always seeking the next challenge.

Leading with Calm and Humor: The Journalist

Archyde News: You worked closely with Fiona during her time at The sunday Times. What made her an exceptional editor?

maeve Sheehan: Fiona was an exceptional leader. She was calm under pressure. Even in the midst of deadlines and the stress of putting an edition to bed, she remained unflappable and made it fun.I think the team thrived as of her ability to stay grounded and her sense of humor.

Building the Business, Balancing Life

Archyde News: The creation of Fallon & Byrne was a important undertaking. How did Fiona balance her professional ambitions with family life?

Maeve Sheehan: It was indeed a demanding time, with the added duty of the young family. She had great support from her husband Paul, and a dedicated team that shared her vision. This dedication resulted in the establishment’s award-winning success and is a lesson for many new entrepreneurs.

Challenges and Triumphs: Weathering the Storm

Archyde News: Fallon & Byrne faced its share of challenges. How did the team navigate these arduous times?

Maeve Sheehan: Like all businesses, they experienced hurdles, including financial difficulties. They showed a great resilience. Their success in opening further locations demonstrates the strength of the business, the team and their commitment to the food they provided.

The Legacy of Fiona McHugh

Archyde News: What is the most significant aspect of Fiona’s legacy, in yoru opinion?

Maeve Sheehan: Her unwavering optimism and her ability to pursue her dreams, no matter how diffrent the path. She had the rare gift of always seeing the best in things and inspiring those around her. Her family was the most critically important thing to her.

Looking ahead: Reflection

Archyde News: in a world that’s constantly changing, what can aspiring entrepreneurs and leaders learn from Fiona’s journey?

Maeve Sheehan: To be brave and pursue their passions. It is important to focus on their belief and their optimism. To never be afraid to adapt and evolve. Fiona succeeded as leader, editor, mother, and entrepreneur. To be brave and lead.

Share your thoughts

Archyde News: Thank you for sharing your insights, Maeve. We appreciate your being here today. What are your experiences on this topic?