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
Free for all
全球最佳酒单
根据星级酒单 (Star Wine List) 的评选,这是一份比大多数指南更具权威性的榜单。上图,美食与葡萄酒行家们齐聚阿里尔德酒庄 (Arilds Vingård),参加 2025/26...
Ben Colvill
• 1 min read
More restaurant reviews
Nick on restaurants
Thinking of opening a restaurant? Read on. In the make-up of restaurants across the UK, Europe, the US, the Middle...
Nick on restaurants
Where does your restaurant's loaf come from? A version of this article is published by the Financial Times. Every time...
Nick on restaurants
What does it take to make a great chef? I was left considering the possible answers to this question after...
Nick on restaurants
A local need addressed. Partially. Photo above (by John T on Unsplash) of what washes down all that solid matter...
Nick on restaurants
What do you want your waiter to wear? A version of this article is published by the Financial Times.
One...
Free for all
Neville Abraham is still campaigning for a fairer deal. A slightly shorter version of this article is published by the...
Nick on restaurants
The popular Dishoom group sets an example. What is the connection between good service and a game of cricket? Between...
Nick on restaurants
From an island torpedo store to Mayfair, a pair of foragers' unlikely journey. The location is not initially that exciting...
Nick on restaurants
How has the pandemic affected the UK's restaurants and bars? COVID-19 has hit those working in the hospitality industry harder...
Nick on restaurants
24 March 2022 Harking back a long way for a seasonal look at spring produce.
Nick writes The unusual inclusion...
Nick on restaurants
A most unusual Parisian restaurant, in terms of its decor, menu – and opening hours. If, as the saying goes...
Nick on restaurants
A successful Soho partnership celebrated.
Many different qualities are required of successful modern chefs. They must be able to cook...
Nick on restaurants
A significant British exporter highlighted. A version of this article is published by the Financial Times. One piece of relatively...
Nick on restaurants
Calling the sweet-toothed…
I have felt sorry for pastry chefs for the past 41 years. It was in the summer...
Nick on restaurants
Nick is feeling deprived… A version of this article is published in the Financial Times. I followed Tom Richardson-Hill down...
Nick on restaurants
An exciting new opening in Marlow, the Thames-side town where competition is fierce.
A recent excellent lunch at The Oarsman...