Vince Brothwell
Vince Brothwell writes for AMUSE. about restaurants, drinks, produce and food culture across the six editions.
Stories by Vince Brothwell
Michaël Arnoult named Chef of the Year at Le Chef's 40th
The three-star chef of Les Morainières in Savoie was elected by his peers in Paris. Alain Passard, Maxence Barbot and Olivier Bikao were also honoured at the Trophées Le Chef.
Another Hand closes in Manchester amid hospitality squeeze
The modern British restaurant on Deansgate Mews shut with immediate effect on 22 September, its owners citing the sector's steep challenges.
Michelin Guide Kobe and Awaji Island set for February 2027
Michelin adds its first new Japanese area in five years. Inspectors are already eating in Kobe and on Awaji Island, and the selection will be read out in Tokyo on 16 February 2027.
What to eat in Melbourne: 11 dishes and where to find them
Eleven dishes, eleven addresses: dim sims, banh mi, souvlaki and a $425 degustation, plus the neighbourhoods and market days that decide when to go.
Dutch hospitality bankruptcies ease from last year's peak
CBS data show hospitality bankruptcies fell fastest of any sector in the Netherlands this summer, even as restaurant sales outrun hotels hit by a new VAT rate.
Gravlax Recipe: The Nordic Salt-Cure Technique for Salmon
A step-by-step gravlax recipe from Sweden: how salt, sugar and time cure raw salmon into silky, sliceable slices, with no smoke and no heat at all.
Zuma opens its first California room in San Diego
The London-founded izakaya group has taken 12,000 square feet inside the Guild Hotel downtown, its sixth US restaurant and a bet that San Diego can support a global fine-dining brand.
Will Devlin takes his farm to a Covent Garden rooftop
Nettle opened on the fifth floor of The Conduit on 22 September, with a charcoal grill, a Kent supply chain and a menu that changes with what the farm sends up.
Mediterranean fishing quotas 2027 keep the trawler limits
The European Commission has proposed rolling over the effort regime for western Mediterranean trawlers and longliners into a third year, with ministers deciding in December.
Mont Blanc recipe: Paris chestnut dessert, step by step
A meringue disc, a dome of barely sweetened cream and a mountain of chestnut threads: the tea-room classic, timed for the first chestnuts of the year.
Croissant recipe: a lamination technique explained
Dominique Ansel's approach turns cold butter and dough into eighty shattering layers, built through folding and chilling, not any single shortcut.
Caja de Huevos Madrid opens with six broken-egg plates
Enrique Valentí follows the waiting lists of Caja de Cerillas with a bar at Pelayo 35 in Chueca built around six dishes of eggs and potatoes.
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