Relaxed, laid-back, glamorous

Saturday evenings attract a different crowd than other nights of the week, giving restaurants a distinct vibe and fresh challenges, says Nicholas Lander

Latium, London

This well-run Italian restaurant’s approach is to take one ingredient, ravioli, and adapt it to whichever course the customer would like to eat, writes Nicholas Lander

Less formal, just as classy

Nicholas Lander dines with master chef Anton Edelmann at the former Savoy stalwart’s new venue that is smaller but equally delightful

Blossoming in Bloomsbury

Santino Busciglio’s quality of cooking and hands-on approach at the Number Twelve restaurant set the pace in one of London’s best known ‘villages’, writes Nicholas Lander

An eruption of flavours

Various specialities, both sweet and savoury, of the towns around Mount Etna seduce Nicholas Lander

Wanted: Indian chefs

Hiring good Indian staff is becoming ‘impossible’ in Britain due to new immigration rules and the economic boom in India, writes Nicholas Lander

Blown away on the Bund

Tea at the Yangtze; a beer after visiting a former abattoir; and dinner in a villa are contrasting settings to the continually evolving food of Shanghai, writes Nicholas Lander

A Hong Kong garden party

As well as classic Cantonese food, the Lei Garden chain of restaurants gives Nicholas Lander an insight into the Chinese group’s management style

Greens are always on the menu

Reassurance in France

‘This is a new form of dining etiquette’

Curate’s eggs in a city where they live to eat

Great cooking is in the heart, not in guides

The Walnut cracker

Kings of Creole

Busy and bustling in Dublin’s fare city

The last year of eating out inexpensively

A lot tougher in town