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
Nick on restaurants
多波 (Doppo) – 意大利餐厅还是不是？
伦敦苏豪区葡萄酒爱好者的瑰宝。上图显示的只是其庞大酒单的一部分（暂时被偷走了）。 我在迪恩街多波 (Doppo) 用午餐时体验到的纯正意大利乐趣——薄片扇贝配同样薄片的酸苹果（如下图），皮奇面 (pici)...
Nick Lander
Sunday 8 March 2026
• 1 min read
More restaurant reviews
Nick on restaurants
Our lunch location was chosen out of sympathy for those who suffered so terribly in Turkey recently. It was to...
Nick on restaurants
A version of this article is published by the Financial Times. Blandford Comptoir, just off increasingly fashionable Marylebone High Street...
Nick on restaurants
Restaurant reviewers rarely get the opportunity to influence the beginning of a new restaurant. Invariably and inevitably, they visit only...
Nick on restaurants
As though on cue, at 2.25 pm on a wet Tuesday, half a dozen young Asians walked into the Kingly...
Nick on restaurants
It is perhaps the name, Forest Avenue, which is the most incongruous aspect of, and yet goes to the heart...
Nick on restaurants
This article is also published by the Financial Times. My decision to book a table for four on a Saturday...
Nick on restaurants
At just after 8 pm on Thursday last week, the basement of the Ely Wine Bar, just off St Stephen’s...
Nick on restaurants
A version of this article is published by the Financial Times. As our taxi turned into the small village of...
Nick on restaurants
Jancis’s article today on the 2015 German wines she tasted recently at the enormous annual trade fair held by the...
Nick on restaurants
A version of this article is published by The Financial Times. ThiTid Tassanakajohn, more easily known as Chef Ton, is...
Nick on restaurants
Their menus are quite similar. Two single sheets of paper, both typed in black ink, with the word Dinner on...
Nick on restaurants
Andrew Thomason is the 62-year-old managing director of Gravetye Manor, the 17-bedroom hotel with a Michelin starred restaurant attached, that...
Nick on restaurants
In my forthcoming book On The Menu (to be published 3 November 2016 by Unbound at £25) there is a...
Nick on restaurants
A version of this article is published in the Financial Times.
As well as that described in A Japanese Sputnik...
Nick on restaurants
Just as our lunch had been served (far too early, such is the wont of airlines) as our plane made...
Nick on restaurants
A version of this article is also published by the Financial Times . As we walked out on to the...