Vince Brothwell
Vince Brothwell writes for AMUSE. about restaurants, drinks, produce and food culture across the six editions.
Stories by Vince Brothwell
Ottolenghi's caramelised fennel tarte tatin recipe
A savoury take on the classic French tarte tatin, from Yotam Ottolenghi's new cookbook, sets fennel and grapes against saffron and olives under a lid of puff pastry.
Indian single malt: Allied Blenders backs Aurangabad plant
The maker of Officer's Choice will put up to 115 crore rupees into a malt distillery and warehouse in Maharashtra, targeting three million litres a year.
Stonegate pubs: Heineken in talks over a £300m deal
Star Pubs and Bars is reported to be negotiating for about 300 sites. Neither company will confirm it, and Stonegate says no decisions have been made.
Turin's Terra Madre marks 40 years of Slow Food Italy
The 16th Terra Madre Salone del Gusto opens in Turin's piazzas on 24 September, timed to Slow Food Italy's fortieth anniversary and built around biodiversity, not trade stands.
What to eat in Marrakech: 10 dishes and where to find them
The tanjia goes to the hammam furnace, the lamb comes out of a pit at noon and the square starts cooking at dusk. Ten dishes, ten addresses and what they cost in dirhams.
Canton Library opens on the 29th floor of One Peking
Aqua Restaurant Group's new Tsim Sha Tsui room cooks across the Lingnan regions, with Junno Li in the kitchen and a separate dim sum chef.
Macallan Time:Space Sherry Cask lands at Harrods for £1,100
The 20-year-old single malt is the third release in Macallan's Time:Space series, aged in casks seasoned with Valdespino sherry wine from Jerez.
Sushiya closes after 28 years on the Sunset Strip
The West Hollywood sushi spot that hosted Rihanna and Leonardo DiCaprio serves its last dinner on 29 September, as another Sunset Plaza tenant departs.
Jamie Keeble takes over Swinton Estate's Chef's Table
The Myse head chef swaps his Hovingham dining room for a twelve-seat walled-garden restaurant on a Yorkshire estate, reopening on 1 October.
Ardbeg Trudernish becomes its first permanent 15-year-old
The Islay distillery folds a 15-year-old matured in bourbon, new oak and Oloroso sherry casks into its everyday lineup, alongside a redesign of the whole range.
K-food exports hit $10 billion in record 253 days
Instant noodle sales are surging as South Korea posts its fastest-ever climb to $10 billion in food exports, with Seoul chasing a $16 billion target for 2026.
Beyond Meat Phytosphere bets on powders and bars
The company built on fake burgers now sells 20-gram protein powder and jerky-style bars, days after debuting Beyond Steak Filet at Erewhon in Southern California.
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