Nick, he who must be obeyed, is Mr Jancis Robinson and the Financial Times restaurant critic 1989-2022, super-chef, and food service consultant to all manner of arts organisations and developments. His book The Art of the Restaurateur was voted a Book of the Year in 2012 by The Economist and his second book On the Menu about restaurant menus was published in 2016. He kindly supplies Nick on restaurants every Saturday, and we prefer to keep him incognito for his restaurant reviewing – hence the silhouette.
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