The Financial Times’ Tim Hayward Loves London Fields’ Bright Restaurant | Eater London

"Housed in an unpretentious, light‑filled space, the kitchen—staffed by alumni of The Dairy, Wild Honey and Paradise Garage—turns out carefully thought‑through, unfussy dishes that steer clear of showiness. Examples include perfectly judged wild mushroom ravioli and a succulent poached chicken with lettuce and peas; the cooking is self‑assured and accessible, likely to draw diners from beyond the immediate neighbourhood, and deserving of a wider audience even if some commentary around the area feels unnecessarily snarky." - George Reynolds