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
尼克一周中最喜欢的一餐
周六午餐有什么特别之处？这是一个关于在梅费尔最新开业餐厅享用午餐的故事。非常精致！ 40多年来，这一直是我一周中最喜欢的一餐。事实上，自从那个时代开始，当时我自己的餐厅会关门，而我们作为一个不断壮大的家庭...
Nick Lander
Sunday 21 December 2025
• 1 min read
More Nick on restaurants
Nick on restaurants
Halfway through the four-hour marathon that was the 16 th James Beard Foundation Awards on 08 may in the excessively...
Nick on restaurants
My colleague Rowley Leigh’s eloquent eulogy to the morel mushroom a fortnight ago prompted me to make yet another call...
Nick on restaurants
Surprisingly, one of the most exciting aspects of writing this column does not actually involve eating. Instead it happens whenever...
Nick on restaurants
Sommeliers, or wine waiters, are the dark horses of the restaurant world. They can contribute just as much to the...
Nick on restaurants
At 62 Ranjit Mathrani is seemingly far too well qualified to be a restaurateur. He holds degrees from Cambridge, Manchester...
Nick on restaurants
Benoit, the bistro which has stood seemingly impervious to time and fashion on a pedestrianised street in Paris between the...
Nick on restaurants
As we walked into Franco’s, the excellent-value Italian trattoria recently re-invigorated by the Hambro family who own the far more...
Nick on restaurants
Fun is not a word that appears regularly enough in restaurant reviews although it is an integral part of what...
Nick on restaurants
Maureen Mills eats out in restaurants more times in a week than anyone I have ever met. “It must be...
Nick on restaurants
Mitchell Everard, The Ivy’s genial maitre d’, greeted my host with his trademark smile and warm handshake and added almost...
Nick on restaurants
Alain Senderens, the renowned French chef who last year handed back his three Michelin stars, was waiting for me at...
Nick on restaurants
In 1980 the seemingly innocuous but soon to prove highly enjoyable phrase ‘A selection of British and Irish farmhouse cheeses’...
Nick on restaurants
From the vantage point of the maitre d’s desk all looked normal if hectic as we entered the restaurant. The...
Nick on restaurants
Hotels have increasingly become recognisable by the restaurants they keep. Restaurants may be only one part of any hotel’s attractions...
Nick on restaurants
It was an impressive gathering around the round table. There was a senior investment banker; a partner in a private...
Nick on restaurants
On the verandah of the third floor of the China Club, the restaurant at the top of the old Bank...
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