Vince Brothwell
Vince Brothwell writes for AMUSE. about restaurants, drinks, produce and food culture across the six editions.
Stories by Vince Brothwell
Caffè Vergnano opens its first café on the island of Ireland
The Italian roaster picked Limerick, not Dublin, for its Irish debut, backed by a local operator and Coca-Cola HBC, with nine more openings planned by the end of the year.
Zachary Barnes keeps Enigma Yorkville's star, chef change and all
A year after founding chef Quinton Bennett stepped down, Zachary Barnes defended the Toronto restaurant's Michelin star in the 2026 guide, one of only two changes of hands among the region's starred kitchens.
Cassette, from the Levan team, opens in Covent Garden
The founders of Levan swap live fire for French bistro technique in a 1630s townhouse on Maiden Lane, with former Note chef Essa Fakhry running the kitchen.
Roasted porcini and potatoes recipe, staggered on the tray
Chef Gianluca Deiana Abis roasts potatoes and porcini in two separate stages on the same tray, so neither one steams the other into softness.
French onion soup recipe: the Paris bistro classic
An hour of slow browning, a splash of white wine and a cheese lid that reaches the rim: the house method for the soup Paris once ate at dawn in Les Halles.
Michelin Keys 2026 India tops the Middle East and Africa
India took the largest share of a 189-hotel selection across the Middle East, Africa and the subcontinent, with two of its palace hotels among just nine properties to earn three Keys.
Bruno Verjus will close Table in Paris on 22 December
The chef behind the two-star restaurant, eighth on The World's 50 Best, says fine dining is dead and that he no longer wants a table whose price shuts people out.
Falstaff Restaurant Guide Germany 2026 names its best
Four kitchens hit the maximum 100 points in the new Falstaff Restaurant Guide Germany 2026, from a Black Forest institution to a Hamburg hotel dining room.
Björn Frantzén brings Brasserie Astoria to Malmö
The chef behind Sweden's only three-Michelin-star restaurant is opening his sixth brasserie inside a 19th-century station building opposite Malmö Live.
Ube halaya recipe: the Filipino purple yam classic
This slow-stirred purple yam jam turns from grated root to glossy, spoonable dessert through patience at the stove, not a long ingredient list.
Pavyllon chef and sommelier win Gosset Matchmakers 2026
Tadhg McCabe of Pavyllon London and Jack Stalker of Restaurant St Barts took the Champagne house's chef-sommelier title with duck and Loch Duart salmon.
Alchemist Copenhagen will close five months every year
Rasmus Munk's two-star restaurant stops regular service from December for an annual Intermission, keeps about 100 staff on the payroll and makes a drinks package of DKK 3,000 compulsory.
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