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
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Nick denies an accusation frequently levelled at restaurant critics. And revisits an old favourite. Those of us who write about restaurants are always subject to one of these questions: Did...
Nick Lander
Sunday 1 February 2026
• 1 min read
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Nick on restaurants
At 10.45pm one evening last week an elderly, immaculately dressed man witha twinkle in his eye and a slightly anxious...
Nick on restaurants
The slight delay in reporting the results from Lunch with theFT 2004 has been due to the later than usual...
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Nick on restaurants
The five long heralded restaurants opening in the Time Warner building at Columbus Circle, New York have sharply divided the...
Nick on restaurants
On the two occasions I have sat at the corner of Whitton Road in Twickenham, Middlesex, close to the home...
Nick on restaurants
1. St John, London. For its bar, restaurant and bread. 2. Ballymaloe, Co Cork, Eire. The Allan's culinary beacon in...
Nick on restaurants
My first editor at the FT gave me two pieces of avuncular advice fifteen years ago. "Don't ever take yourself...
Nick on restaurants
Belgians have a long and richly deserved reputation for enjoying the best in food and wine. Members of their gastronomic...
Nick on restaurants
At the end of this month three modern icons – fast cars, striking architecture and urban food – come together...
Nick on restaurants
National guides to restaurants can easily be a year out of date, expensive and therefore frustrating. And, as the current...
Nick on restaurants
A brief version of Cobbett's Rural Rides across south west England and the Cotswolds recently left me with the impression...
Nick on restaurants
Over an excellent FT lunch at London's River Café, New York restaurateur Danny Meyer expounded on a topic that never...
Nick on restaurants
Eight plump prawns stir fried with diced garlic; red chillies cut into strips about an inch long so they gave...
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