Vince Brothwell
Vince Brothwell writes for AMUSE. about restaurants, drinks, produce and food culture across the six editions.
Stories by Vince Brothwell
Alain Ducasse in Rabat: Aldabaran opens on the 33rd floor
His first restaurant in Morocco sits at the top of the Waldorf Astoria in the Mohammed VI Tower: 66 seats, a Riviera menu built on Moroccan produce, chef Morgan Perrigaud.
Batata wa zahra harra recipe: Syria's spiced roast cauliflower
Imad Alarnab's roast potatoes and cauliflower, bound in a roasted garlic and harissa paste, then finished with tahini and pomegranate for sharpness.
Popeyes UK turnover jumps 50% to £178m as losses widen too
The fried chicken chain grew its restaurant count by 69% in 2025 and plans around 150 UK sites by the end of 2026, even as pre-tax losses also increased.
Ben Tish steps down as Cubitt House chef director
Six months after Young's £30m takeover of nine of its London pubs, Tish moves from chef director to a consultant role shaping the group's kitchens from outside.
Coffee groups launch joint guidance on responsible procurement
Four organisations and 18 companies, including Sucafina, JDE Peet's and three German retailers, want to turn 2026's procurement principles into rules buyers can actually follow.
Sachertorte recipe: Vienna’s chocolate cake with apricot jam
A butter and chocolate sponge with no raising agent, a coat of apricot jam and a poured glaze that sets hard and glossy: the cake a 16-year-old apprentice made for Metternich in 1832.
Ottolenghi Edinburgh opens on George Street with a Scottish menu
Executive head chef Neil Campbell, from Skye, brings langoustines from Crieff, megrim sole from Glasgow and Knockraich crowdie to the former Ragu Pasta site in the New Town.
Montilla named Spanish Wine City 2027, beating Jerez
The Córdoba town that gave amontillado its name will run a year of wine events built around Pedro Ximénez. Jerez, the other bid, plans its own wine year instead.
What to eat in Vienna: 10 dishes and where to find them
From a veal Wiener Schnitzel fried in butter to Tafelspitz in its copper pot and a Käsekrainer at 4am, ten Viennese dishes with addresses, districts and 2026 prices in euros.
Forbici London opens at 120 Tooley Street on 27 October
The Manchester pizzeria that cuts every pie with scissors brings its biga dough to London Bridge, three months after a Milan ranking placed it among the world's top 100.
AI sommelier Babette joins Colruyt's online drinks shop Boir
The chatbot sorts nearly 2,000 wines, beers, spirits and alcohol-free drinks by taste, occasion and budget. When a question gets difficult, it hands over to a human sommelier.
Hungarian goulash recipe: the herdsmen's paprika pot
Beef and onions stewed in their own juices, paprika stirred in off the heat and egg noodles pinched into the pot: the house method for the dish of Hungary's cattle herders.
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