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Nicholas Lander

Critic · Owner / operator · Author — restaurants as businesses. How a room is run, who runs it, what it costs to eat there, and whether the operation holds together.

ran L'Escargot in Soho through the 1980s and was one of Britain's foremost restaurateurs before he wrote a word; restaurant correspondent of the Financial Times since 1989 under the byline "The Restaurant Insider"; author of The Art of the Restaurateur (Phaidon, 2012), an Economist book of the year; publishes a weekly restaurant column on JancisRobinson.com.

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