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
More Nick on restaurants
Nick on restaurants
This article was also published in the Financial Times. The phrase 'chefs' toys' is an expression in the restaurant trade...
Nick on restaurants
This article was also published in the Financial Times. The unlikely combination of an email from a reader in Hong...
Nick on restaurants
This article was also published in the Financial Times. Tim Hart recently sent out a card to mark the 30th...
Nick on restaurants
This article was also published in the Financial Times. Nick gets our gastric juices flowing in preparation for next week's...
Nick on restaurants
This article was also published in the Financial Times. Mennula, which opened on the sunny side of Charlotte Street, a...
Nick on restaurants
This article was also published in the Financial Times. Frédéric Simonin has finally opened his own restaurant in Paris, two...
Nick on restaurants
This article was also published in the Financial Times. See below John Torode's story for what famed New York restaurateur...
Nick on restaurants
This article was also published in the Financial Times. The O'Brien Chop House, which opened last summer, must now be...
Nick on restaurants
This article was also published in the Financial Times. In most restaurants today the food and wine have never been...
Nick on restaurants
This article was also published in the Financial Times. My introduction to the world of tapeo – the peripatetic Spanish...
Nick on restaurants
This article was also published in the Financial Times. The open door to the wine cellar revealed an impressive collection...
Nick on restaurants
This article was also published in the Financial Times. London is the richer for the recent openings of Caravan on...
Nick on restaurants
This article was also published in the Financial Times.This month two of Berlin's most hospitable and long established restaurateurs will...
Nick on restaurants
This article was also published in the Financial Times. The Peninsula hotel is the only new building to open on...
Nick on restaurants
This article was also published in the Financial Times. A recent conversation with show-business writer Baz Bamigboye brought back memories...
Nick on restaurants
This article was also published in the Financial Times. By the end of my first day in Budapest, I, and...
选择方案
For the dad who loves wine
Start your membership this Father’s Day with 20% off a full year. Expert reviews, honest writing, no guesswork. Or, gift a membership and save 20%.
Enter code DAD20 at checkout. Offer ends 26 June.
会员
$135
/year
适合葡萄酒爱好者
- 存取 295,700 条葡萄酒点评 & 16,104 篇文章
- 存取《牛津葡萄酒指南》及《世界葡萄酒地图集》
- Access askJancis, our AI wine assistant
核心会员
$249
/year
适合收藏家
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
专业版
$299
/year
供个人葡萄酒专业人士使用
- 存取 295,700 条葡萄酒点评 & 16,104 篇文章
- 存取《牛津葡萄酒指南》及《世界葡萄酒地图集》
- Access askJancis, our AI wine assistant
- 提前 48 小时获取最新葡萄酒点评与文章
- 可将最多 25 条葡萄酒点评与评分 用于市场宣传（商业用途）
商务版
$399
/year
供葡萄酒行业企业使用
Everything in “Professional”, plus:
- 可将最多 250 条葡萄酒点评与评分 用于市场宣传（商业用途）
- 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