Vince Brothwell
Vince Brothwell writes for AMUSE. about restaurants, drinks, produce and food culture across the six editions.
Stories by Vince Brothwell
Hospitality VAT cut: 800 businesses press Burnham on 10%
Chefs from Tom Kerridge to Heston Blumenthal and chains from Wagamama to Wetherspoon want the rate halved to 10%. The Treasury says any cut must be fully funded.
Norwegian mackerel season slows as the quota cut bites
Weekly landings fell from 23,000 to 4,082 tonnes as the fleet works a sharply reduced quota and British retailers swap Atlantic mackerel for cheaper jack mackerel in tins.
Restaurant Week South Africa opens its spring run
VIP bookings open today for Restaurant Week South Africa's spring run, putting more than 200 restaurants across five regions on sale before general reservations follow.
Baked Figs with Feta and Honey, the Greek Way
A Greek starter for early autumn: figs baked hot and fast until they blister, stuffed with feta that keeps its shape, then finished with honey and pistachios.
Panama hosts the S.Pellegrino Young Chef Latin America final
Fifteen cooks from across the region, including four from Colombia, two from Peru and one from Chile, compete in Panama City from September 27 for a place in Milan's 2027 grand finale.
Ghana's cocoa price rise risks more smuggling
A proposed 6 percent rise in what Ghana pays its cocoa farmers would leave it paying roughly 75 percent more than Ivory Coast, reviving fears of beans crossing the border.
O'Charley's shuts all 49 company-owned restaurants
The 55-year-old Nashville chain shutters every corporate dining room in 13 states as owner Cannae Holdings redirects capital toward sports and entertainment bets.
Quince tarte Tatin recipe, France's autumn upside-down tart
This quince tarte Tatin recipe poaches the fruit first, then reduces the syrup to caramel in the pan — the technique that turns hard, pale quince tender and rose-pink under puff pastry.
What to eat in Naples: 10 dishes and where to find them
Ten dishes, ten addresses, and the neighbourhoods where Neapolitans actually eat them — from a €6 pizza margherita to a sfogliatella recipe that hasn't changed since 1785.
Red Lobster closures shrink chain to 484 sites
The US seafood chain has closed 36 restaurants in 2026, passing 160 since its 2024 bankruptcy, as new owner Fortress keeps cutting its footprint.
Sexto opens its 20-seat tasting menu in Madrid
Chef Juan Suárez de Lezo swaps the kitchen at Quintoelemento for his own address: a 12-course, €150 tasting menu drawing on Córdoba, Peru and Tokyo.
Chipotle enters South Korea with a Seoul joint venture
Chipotle opened its first Asian restaurant in Seoul on September 2, entering South Korea through a joint venture with Sangmidang Holdings instead of a license.
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