Nicholas Lander enjoys dinner and lunch at the much-discussed Tribeca restaurant

‘This latest foray reveals his love of good Catalan food and wine but the space lacks excitement’

Nicholas Lander on Michelin-star-winning chef Tom Kerridge’s first London restaurant

‘The Massaman chicken curry had lots of colour, lots of chicken and a sauce flowing with coconut milk, red chillies and cashew nuts’

‘A dish described as a “liquid summer salad with basil and olives” seemed pure El Bulli’

‘The boned skate wing with caviar looks so generous it could be called caviar with skate’

‘The tempura came with a dipping sauce so alluring that we refused to give it up’

‘Galway might be the world’s most attractive city in which to be a restaurateur’

‘Was it their policy not to charge for champagne?’

Oysters, scallops and views worthy of a Turner seascape

‘The locally caught langoustines contrasted beautifully with the morels’

‘The tortelli tasted as though each one had been made with love’

‘We sampled thin strips of raw mackerel from Catalonia, its sweet flesh offset by a slightly sharp apple compote’

‘Beetroot and cranberry, not obvious bedfellows, made for a glorious topping to my smoked eel starter’

‘The pitta bread stuffed with slow roast beef and vibrant aubergine salad was authentically Israeli in inspiration’

Nicholas Lander wallows in nostalgia as this Soho staple reopens

‘The glass-fronted restaurant looks down to the river over a scene that is pure Constable’

‘We wanted the seasoning zing that would transport us back to India’