Vince Brothwell
Vince Brothwell writes for AMUSE. about restaurants, drinks, produce and food culture across the six editions.
Stories by Vince Brothwell
Cured Squash Recipe: Sam Buckley's Zero-Waste Starter
Chef Sam Buckley cures, roasts and pickles a whole squash at Where The Light Gets In. This is the technique behind his zero-waste autumn starter.
Paul Stradner will open 1839 Malerhaus in Achern in 2027
The Austrian chef keeps his two-star kitchen at Villa René Lalique in Alsace and hands the daily running of a restored house from 1839 to the Swiss chef Julian Schmid.
Muhammara recipe: Aleppo's red pepper and walnut dip
Charred red peppers, toasted walnuts, breadcrumbs and pomegranate molasses: the Aleppo mezze that turns the last peppers of the season into a thick, sweet-sour spread.
Selma Medellín: Álvaro Clavijo takes his bistro to El Poblado
The El Chato chef's shared-plates restaurant opens its first address outside Bogotá, in a boutique hotel, with a Young Chef finalist in the kitchen and fish that never sees a freezer.
Baklava recipe: Gaziantep's pistachio pastry at home
Buttered filo, a thick layer of green pistachios and cold syrup poured over the tray straight from the oven: the Gaziantep way with baklava, adapted for a home kitchen.
José Carlos García moves back to his parents' Café de París
The Málaga chef leaves Muelle Uno after 15 years for the family restaurant where he won his first Michelin star, with a smaller room, an à la carte menu and a star still to be confirmed.
Beef rendang recipe: Malaysia's slow-cooked classic
With WAU bringing a full Malaysian menu to Milan this month, Amuse Kitchen's version shows why rendang takes two hours, not twenty minutes, to get right.
Mark Lewis to step down from Hospitality Action
The UK charity's chief executive will leave in March 2027 after nine years, including leading its welfare work through the pandemic years.
WAU opens as Milan's first Malaysian restaurant
Chef Fairuz Zani Bin Ahamad leads a 60-cover dining room on the Naviglio Pavese, built around the communal hidang style of serving and Malaysia's blue-tinted rice.
Diageo cuts nearly 2,000 jobs to hit its $1bn target
The Guinness and Johnnie Walker owner shed more than 6% of its workforce in the year to June as chief executive Dave Lewis pushes through a three-year cost overhaul.
Civet de chevreuil recipe: France's hunting-season classic
Civet de chevreuil braises venison in red wine, then finishes the sauce with liver and cream instead of flour, the way French hunting country still does it.
Mero in Antwerp joins the Michelin Guide selection
Ten months after opening in Antwerp, chef Altin Mero's restaurant Mero joins the Michelin Guide Belgium & Luxembourg selection, one of nine new entries this September.
The best of the month,
once a month.
The openings of the month, the chefs to watch, the recipes and the figures that matter. Once a month in your inbox, five minutes, nothing else.
What lands in your inbox
- The places worth booking this month
- The opening everyone is talking about
- The recipes of the month, from the kitchens we cover
- The figures that matter, with their source