Vince Brothwell
Vince Brothwell writes for AMUSE. about restaurants, drinks, produce and food culture across the six editions.
Stories by Vince Brothwell
Twenty-three green stars, and only eight of them shine twice
Sustainability now has its own scoreboard in the Dutch guide. Most of the kitchens on it hold no regular star at all, and that is the interesting part.
Twenty-four hours eating in Rotterdam
Dish by dish, from the market at seven in the morning to the last kitchen still open. Episode four of the city series follows one day of eating in the country's most self-made food city.
Dutch wine lists are not getting shorter, just sharper
Rotterdam sommelier Taco de Vos just won Gold for the country's best short list. His own restaurant won the prize for the best long one a year earlier.
North Sea in September, sole up and plaice under question
Sole advice is up 16.4% for 2026, skippers say the plaice numbers do not match the nets, and Zeeland mussels are back after the worst season of the century.
Restaurant openings worth a train ticket this autumn
Names, dishes and prices from five kitchens opening outside the Randstad this season, from a returning three-star chef in Apeldoorn to a Greek taverna in Breda.
Boerenkaas: what the EU raw-milk rule actually protects
A protected name that fixes neither a place nor a recipe, only where the milk came from and the fact that nobody heated it. On a trolley, that is the whole point.
What to eat in Rotterdam: 9 dishes and where to find them
Kapsalon, meatballs on the Maas, Dudok's appeltaart, roti, cachupa and oysters: nine plates that tell you where you are, mapped to the snack bars, cafés and dining rooms serving them in 2026.
What to eat in Zwolle: 9 dishes and where to find them
Balkenbrij, Zwolse mosterd, sugar balletjes and a three-Michelin-star tasting menu: nine addresses for what to eat in Zwolle, with 2026 prices and hours.
Inside Rotterdam's wholesale market before the city wakes
A silent short film follows crates of vegetables, fruit and potatoes through Rotterdam's Groothandelsmarkt, hours before the public markets open.
Service follows one full dinner at Inter Scaldes
An Amuse Films short goes inside the pass at Inter Scaldes in Kruiningen, where chef Jeroen Achtien is rebuilding a kitchen one star short of where it stood.
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