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.
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Nick on restaurants
The death of Bill Baker, pictured above by wine writer Anthony Rose in Barbaresco last year (note the empty glass...
Nick on restaurants
As I climbed into the funicular on the way down from the Schatzalp restaurant above Davos, Switzerland, I was joined...
Nick on restaurants
This article was also published in the Financial Times. Purple pagers may like to know that very active purple pager...
Nick on restaurants
As an antidote to the heavy rain outside, the sight of the couple behind the bar at the recently re-opened...
Nick on restaurants
This article was originally published in Business Life . Rowley Leigh is an exceptional chef. By this I mean more...
Nick on restaurants
This article was also published in the Financial Times. Although the executive decision to forego our usual turkey for something...
Nick on restaurants
This article was also published in the Financial Times. The animated streets of Dublin have been so evocatively brought to...
Nick on restaurants
This article was also published in the Financial Times. The black box into which I entrust the menus from the...
Nick on restaurants
This article was also published in the Financial Times.
Standing between the wine cellar and the private dining room in...
Nick on restaurants
This article was also published in the Financial Times. It seemed appropriate at a time of the year when London...
Nick on restaurants
This article was originally published in Business Life . Regent Street curves in an elegant quarter circle from Piccadilly Circus...
Nick on restaurants
This article was also published in the Financial Times. At this time of year even the most professionally designed and...
Nick on restaurants
This article was also published in the Financial Times. Stilton, the venerable blue-veined cheese, standing alongside a decanter of port...
Nick on restaurants
This morning, I decided to undertake an experiment with my lunch. Lunch, most office-bound workers the world over will tell...
Nick on restaurants
This article was also published in the Financial Times. The restaurants, bars and chefs of Catalonia in north-eastern Spain have...
Nick on restaurants
This article was also published in the Financial Times. The food in São Paulo, a sprawling city of 20 million...
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