Nick Lander established himself as one of Britain's foremost restaurateurs in the 1980s with L'Escargot restaurant in Soho London.

Since 1989 he has been the restaurant correspondent for the Financial Times, where his weekly columns, under the byline of 'The Restaurant Insider', have tried to look at themes and trends in the restaurant industry.

Lander has written a small number of books, including The Art of the Restaurateur where Ballymaloe's own Hazel Allen had a chapter and On the Menu the Worlds Favourite Piece of Paper.

He is also a food service consultant to a selection of British arts organisations and companies.

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We are delighed Nick can join us.

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