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, with occasional contributions from other food-obsessed members of the JancisRobinson.com team.
Restaurant reviews
ニックのレストラン巡り
Alta, an oasis of calm – for now
A new restaurant in one of central London’s busiest fast-food nuclei is strongly Spanish-influenced. Brave the crowds on Regent Street and Carnaby Street in London’s West End; ignore the charms...
ニック・ランダー
Sunday 30 November 2025
• 1 分で読めます
More restaurant reviews
ニックのレストラン巡り
A trip to Japan, China and Thailand without leaving London.
With travel to China currently impossible and likely to remain...
ニックのレストラン巡り
Are restaurateurs as likely to smile as much as their customers? Will Beckett of the Hawksmoor Group above.
I wonder...
ニックのレストラン巡り
Thinking of opening a restaurant? Read on. In the make-up of restaurants across the UK, Europe, the US, the Middle...
ニックのレストラン巡り
Where does your restaurant's loaf come from? A version of this article is published by the Financial Times. Every time...
ニックのレストラン巡り
What does it take to make a great chef? I was left considering the possible answers to this question after...
ニックのレストラン巡り
A local need addressed. Partially. Photo above (by John T on Unsplash) of what washes down all that solid matter...
ニックのレストラン巡り
What do you want your waiter to wear? A version of this article is published by the Financial Times.
One...
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Neville Abraham is still campaigning for a fairer deal. A slightly shorter version of this article is published by the...
ニックのレストラン巡り
The popular Dishoom group sets an example. What is the connection between good service and a game of cricket? Between...
ニックのレストラン巡り
From an island torpedo store to Mayfair, a pair of foragers' unlikely journey. The location is not initially that exciting...
ニックのレストラン巡り
How has the pandemic affected the UK's restaurants and bars? COVID-19 has hit those working in the hospitality industry harder...
ニックのレストラン巡り
24 March 2022 Harking back a long way for a seasonal look at spring produce.
Nick writes The unusual inclusion...
ニックのレストラン巡り
A most unusual Parisian restaurant, in terms of its decor, menu – and opening hours. If, as the saying goes...
ニックのレストラン巡り
A successful Soho partnership celebrated.
Many different qualities are required of successful modern chefs. They must be able to cook...
ニックのレストラン巡り
A significant British exporter highlighted. A version of this article is published by the Financial Times. One piece of relatively...
ニックのレストラン巡り
Calling the sweet-toothed…
I have felt sorry for pastry chefs for the past 41 years. It was in the summer...