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
One day, perhaps in the not too distant future, an enterprising, hedonistic sociology student will propose as a PhD thesis...
Nick on restaurants
Over 20 years ago, Fumio Ichibangase and Charles Fontaine arrived in London, the former from Tokyo ostensibly to study English...
Nick on restaurants
Although our dinner at Vau, Kolya Kleeberg’s stylish restaurant in the centre of Berlin, was exceptional I decided not to...
Nick on restaurants
A senior executive, an Australian who has lived in London for the past 15 months but is still shocked at...
Nick on restaurants
Our first four hours on Skye, the wild, windswept island off the north-west coast of Scotland, were shrouded in mist...
Nick on restaurants
The End of the Line – How overfishing is changing the world and what we eat Charles Clover, Ebury Press...
Nick on restaurants
Monachyle Mhor, an exciting restaurant with rooms, in the Trossachs of Scotland conveniently 90 minutes’ drive from Glasgow, Edinburgh and...
Nick on restaurants
Right off the motorway a broad, verdant valley opened up with sweeping views of the hills in the distance. Cattle...
Nick on restaurants
Restaurants open for myriad reasons: because a chef, or a sous-chef, wants to make their break for independence; because a...
Nick on restaurants
During my first dinner in Athens under a starry sky I was sitting next to an extremely attractive young woman...
Nick on restaurants
Summer brings with it many distinct pleasures. But along with hay fever comes another object of distaste – the barbecue...
Nick on restaurants
Chefs and their suppliers share a common goal – to find and deliver the best to their customers. Neither are...
Nick on restaurants
London’s hoteliers are smiling. Figures for the first quarter of 2004 released a fortnight ago revealed that occupancy and room...
Nick on restaurants
At 8.00am as I walked towards the central market in Marbella, southern Spain, the first of the numerous fish wholesalers’...
Nick on restaurants
As London approaches its busiest time of the year, looking lovelier than ever this year thanks to a combination of...
Nick on restaurants
British restaurant correspondents who have looked on enviously as their football colleagues have filled their weekly columns detailing the spending...
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