Nick on restaurants
Nick Lander – aka Mr Jancis Robinson – was the Financial Times restaurant critic from 1989 to 2022. Now, every Sunday, he writes about restaurants exclusively for us. To stay abreast of his reviews – which are free for everyone to read – sign up for our weekly newsletter.
Latest Nick on restaurants
Nick on restaurants
When the world likes to eat out
Nick reports on a global dining trend. Above, diners at Hawksmoor in London. My frequent conversations with our restaurateur son invariably reveal to me the enormous changes that have taken...
Nick Lander
Sunday 8 February 2026
• 1 min read
More Nick on restaurants
Nick on restaurants
Le Colombier – a long-standing London treasure of particular interest to French-wine-loving bargain-hunters.
Reservations in restaurants depend on a number...
Nick on restaurants
Breakfast, lunch and dinner. Nick has fun. Above, the interior of Lodi, where, as with so many New York restaurants...
Nick on restaurants
A grower's recommendations … (for the UK). Nick took the picture above in Union Square market this week.
The text...
Nick on restaurants
What goes on behind the scenes before you pay for your meal. Your rights explained. The restaurant bill, or check...
Nick on restaurants
We enjoyed a superb Italian meal and chose from possibly London's best Italian wine list.
Twenty years ago, Giorgio Locatelli...
Nick on restaurants
… and a smart new chef.
Matthew Slotover, 54, and his business partner Amanda Sharpe (whose age I am too...
Nick on restaurants
A trip to Japan, China and Thailand without leaving London.
With travel to China currently impossible and likely to remain...
Nick on restaurants
Are restaurateurs as likely to smile as much as their customers? Will Beckett of the Hawksmoor Group above.
I wonder...
Nick on restaurants
Thinking of opening a restaurant? Read on. In the make-up of restaurants across the UK, Europe, the US, the Middle...
Nick on restaurants
Where does your restaurant's loaf come from? A version of this article is published by the Financial Times. Every time...
Nick on restaurants
What does it take to make a great chef? I was left considering the possible answers to this question after...
Nick on restaurants
A local need addressed. Partially. Photo above (by John T on Unsplash) of what washes down all that solid matter...
Nick on restaurants
What do you want your waiter to wear? A version of this article is published by the Financial Times.
One...
Nick on restaurants
The popular Dishoom group sets an example. What is the connection between good service and a game of cricket? Between...
Nick on restaurants
From an island torpedo store to Mayfair, a pair of foragers' unlikely journey. The location is not initially that exciting...
Nick on restaurants
How has the pandemic affected the UK's restaurants and bars? COVID-19 has hit those working in the hospitality industry harder...
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