Nick Lander studied at Cambridge University and Manchester Business School before establishing himself as one of Britain's foremost restaurateurs in the 1980s with L'Escargot restaurant in Soho, London.
Since 1989 he has written The Restaurant Insider, the hugely popular restaurant column in the Financial Times, which is essential reading for restaurant-goers and professionals all around the world.
THE ART OF THE RESTAURATEUR
World all languages: Phaidon
THE ART OF THE RESTAURATEUR is a compelling look behind the scenes at some of the world's best restaurants, and celebrates the complex but unsung art of the restaurateur. In his first ever book, acclaimed Financial Times restaurant critic (and former restaurateur) Nicholas Lander reveals everything you ever wanted to know about the highs and lows of the restaurant business, presenting the untold stories of the world's best restaurateurs, from luxurious Michelin-starred restaurants, to bustling neighbourhood bistros, to stylish fast-food cafes. Every story is fascinating, entertaining and has something to tell about the creation of a successful restaurant, from finding the right location to deciding what kind of food to serve. Engaging, erudite and packed with insights, it's a must-read for anyone interested in food, and for anyone who's ever dreamed of opening a restaurant.