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
Ballymaloe's charms
An international institution in the southern Irish countryside. In 2011 I travelled to Ballymaloe House, a 40-minute drive from Cork, Ireland, to stay the night and to interview the late...
Nick Lander
• 1 min read
More Nick on restaurants
Nick on restaurants
The restaurant market in Moscow is phenomenal. Any keen restaurant-goer who has visited the rapidly-developing Russian capital recently will undoubtedly...
Nick on restaurants
I walked through the covered area of Kirkgate market in the centre of Leeds where fish stalls display razor clams...
Nick on restaurants
I had witnessed Juan Mari Arzak, Spain’s most respected chef, from a distance twice before I had the pleasure of...
Nick on restaurants
As soon as the smoked tuna consommé was poured from a glass phial on to a bowl of diced sea...
Nick on restaurants
When I called David Collins’ office to propose an interview with London’s most successful restaurant designer I was pretty confident...
Nick on restaurants
To commemorate the bi-centenary of Lord Nelson’s famous naval victory I decided to undertake my own personal survey of Trafalgar...
Nick on restaurants
On my first visit to Bilbao in northern Spain 30 years ago my lack of Spanish prevented me from even...
Nick on restaurants
Shortly after 11pm the second of two sliding doors which separate his kitchen from his restaurant opened noiselessly and chef...
Nick on restaurants
For the growing number of self-employed, the first half of February is the most financially painful time of the year...
Nick on restaurants
Long after Nick dreamt up the idea of Wine Relief which has already raised more than £1.2 million for the...
Nick on restaurants
While I was enjoying a stunning first course comprising a pile of white crab meat with the brown meat pureed...
Nick on restaurants
No sooner had the manager announced that day’s specials – prawns sautéed with a Campari reduction and suckling pig –...
Nick on restaurants
The cloakroom attendant at Paris’s renowned La Tour d’Argent seemed almost as pleased to see us as we were to...
Nick on restaurants
As I waited to hand in my coat at Bellamy’s, the stylish new restaurant which opened on the site of...
Nick on restaurants
This article was also published in the Financial Times. As Lili Jacquet-Pierroulet brought in the copious breakfast she serves to...
Nick on restaurants
I have to confess that over the past 12 months I have, most gratefully, enjoyed more memorable meals than anyone...
Choose your plan
Member
$135
/year
Ideal for wine enthusiasts
- Access 296,189 wine reviews & 16,115 articles
- Access The Oxford Companion to Wine & The World Atlas of Wine
- Access askJancis, our AI wine assistant
Inner Circle
$249
/year
Ideal for collectors
Everything in “Member”, plus:
- Early access to the latest wine reviews, 48 hours in advance
- Early access to the latest articles, 48 hours in advance
Professional
$299
/year
For individual wine professionals
- Access 296,189 wine reviews & 16,115 articles
- Access The Oxford Companion to Wine & The World Atlas of Wine
- Access askJancis, our AI wine assistant
- Early access to the latest wine reviews & articles, 48 hours in advance
- Commercial use of up to 25 wine reviews & scores for marketing
Business
$399
/year
For companies in the wine trade
Everything in “Professional”, plus:
- Commercial use of up to 250 wine reviews & scores for marketing
- Access to submit wines for review
- Offer memberships to your employees and manage them from a single place
- API access available for an additional fee