Vince Brothwell
Vince Brothwell writes for AMUSE. about restaurants, drinks, produce and food culture across the six editions.
Stories by Vince Brothwell
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.
George Ormond named executive chef at The Barbary
The former Murano and Lita head chef takes charge of the kitchen at Zoë and Layo Paskin's North African-influenced dining room on Westbourne Grove.
Yauatcha Soho closes for a Wong Kar Wai refurbishment
The Soho dim sum room shuts this week for a refit under the Hong Kong director's creative direction, with Hakkasan Group promising a reopening in late 2027.
Gault&Millau Normandy 2027 crowns David Gallienne
The yellow guide handed its regional gold to the chef of Le Jardin des Plumes in Giverny, at a ceremony in Blonville-sur-Mer that spread eleven awards unevenly.
Byrdi Melbourne closes after six years in the CBD
Luke Whearty and Aki Nishikura have shut the Melbourne Central bar that made native Australian ingredients a cocktail discipline rather than a garnish.
Sazerac bids 5.55 euros a share for Berentzen
The American group behind Buffalo Trace has put a voluntary offer on the table for the Haselünne distiller, and both Berentzen boards have already backed it.
PizzaExpress explores a sale that could reach £500m
Owners Bain Capital and Cyrus Capital have hired Rothschild to weigh a sale of PizzaExpress after approaches from bidders, as the chain's Ebitda rises despite flat revenue.
Yardbird bankruptcy filing opens court sale process
Yardbird Group LLC and ten affiliated entities filed for Chapter 11 protection in Delaware on September 21, listing $25 million in secured debt as the chain pursues a court-supervised sale.
Tajarin al tartufo bianco recipe from Piazza Duomo
Enrico Crippa's yolk-heavy egg pasta from Piazza Duomo in Alba, dressed only in butter emulsified with pasta water, finished with fresh white truffle at the table.
Humm restaurant opens today in the West Village
Daniel Humm's first solo venture outside Eleven Madison Park swaps the tasting menu for an à la carte, wood-fired dining room on Hudson Street.
Simon Rogan says UK expansion is off and looks abroad
The chef behind three-starred L'Enclume says margins are too thin to build in Britain, and points to the new visitor levy as the latest cost on the pile.
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