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
在塞维利亚品尝美食美酒
前往西班牙最南端享受充满氛围且价格实惠的热情好客。上图为老城区的拉斯特雷萨斯酒吧 (Bar Las Teresas) – 有火腿但没有常见的拥挤人群。 在我们第一次前往安达卢西亚首府塞维利亚之前做功课时...
Nick Lander
Sunday 4 January 2026
• 1 min read
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Nick on restaurants
… and a smart new chef.
Matthew Slotover, 54, and his business partner Amanda Sharpe (whose age I am too...
Nick on restaurants
A trip to Japan, China and Thailand without leaving London.
With travel to China currently impossible and likely to remain...
Nick on restaurants
Are restaurateurs as likely to smile as much as their customers? Will Beckett of the Hawksmoor Group above.
I wonder...
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...
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...
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