©Charlie Bibby
Nicholas Lander
Jan 18, 2013
‘We both benefited not just from the food and wine but from a real sense of bonhomie’
Jan 11, 2013
A taste of classic French cuisine on the streets of Canada’s francophone capital
©Charlie Bibby
Nicholas Lander
Jan 11, 2013
‘Even a few minutes in this place can feel like a sojourn in the Middle East’
Nicholas Lander
Jan 4, 2013
‘A savoury pithivier is part of the classic French culinary repertoire and this restaurant’s version with black truffles is rich and impressive’
Jan 4, 2013
What is Ferran Adrià’s favourite restaurant? Where does Heston Blumenthal like to splash out? Discover 50 places where the world’s best chefs dine
©Johnny Savage
Nicholas Lander
Dec 21, 2012
‘Irish restaurateurs and chefs now write their menus to reflect the quality of the country’s increasingly excellent produce’
©Julia Gillard
Nicholas Lander
Dec 14, 2012
From designer-distressed Marlow & Sons to ‘captivating’ Reynard, Andrew Tarlow (left) has an essential eye for detail
Nicholas Lander
Dec 7, 2012
‘Eventually my wife’s face broke into a broad smile. She had unearthed a gem’
Nicholas Lander
Nov 30, 2012
Roast duck in Spain, truffles in the Rhone valley – our restaurant critic looks back at a year of wonderful eating
©Realis
Nov 25, 2012
Legendary chefs celebrate the 25th anniversary of Alain Ducasse’s emblematic restaurant Louis XV
Nicholas Lander
Nov 23, 2012
So popular is NoMad’s signature roast chicken dish that it is selling more than 500 a week
Nicholas Lander
Nov 9, 2012
‘Two waiters served me a succession of Cantonese, all without a word of explanation’
Nicholas Lander
Nov 2, 2012
Overall service levels in most restaurants – certainly in the UK and the US – have never been higher. A good waiter at Hawksmoor can earn £30,000 a year
Nicholas Lander
Oct 19, 2012
Dining out with a view in London EC2. But did the food match the vistas?
Nicholas Lander
Oct 12, 2012
Two Catalan restaurants carry the standard for a tradition of warmth and hospitality that has long been a hallmark of this region
Oct 6, 2012
Hong Kong’s diners and clay pot restaurants serve hearty fare fit for winter
Nicholas Lander
Oct 5, 2012
Many in the restaurant industry have talked of Korean food as ‘the next big thing’
Nicholas Lander
Sep 28, 2012
‘Our Portuguese friend proudly explained that these exceptional raw ingredients were down to the expanse of Atlantic outside’
Nicholas Lander
Sep 14, 2012
A café in keeping with the relaxed atmosphere in this part of London - and its sustainable ethos means it will only deliver to customers within cycling distance
Nicholas Lander
Sep 7, 2012
What makes an exceptional restaurateur? In his new book, the FT’s restaurant critic, Nicholas Lander, talks to the creators of the world’s finest dining rooms - and relives his own adventures as a (wholly inexperienced) proprietor
Honey & Co., London
‘Even a few minutes in this place can feel like a sojourn in the Middle East’