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BRIGHT

BEST NEW BISTRO

BRIGHT

SHORTLISTED BY BISTRONAUT #12

WHO
Liam Kelleher and Phil Bracey (P.Franco, Noble Fine Liquor, Peg), have taken over the former site of the much-lauded Ellory at the foot of Netil House, a stroll away from London Fields. The deal? A strong natural wine game and Modern European small plates under with Italian influences by chefs William Gleave and Giuseppe Belvedere, both P.Franco alumni.

FOOD
Delicate lukewarm grilled oysters with a dash of lemon and jalapeño served on pebbles – £4 each
Indulgent grilled flatbread, ricotta and cured pork flying off to every table that evening, to breakbroken with a Pallares Ssolsona knivfes – £7
Their comforting take on Roman chicken soup, a little bowl of crab, chicken and egg broth goodness – £11
Epic linguine drowning in chunky cuttlefish ragù that u you’ll want to mop up endlessly (save some of the bread for that) – £15
Tender yet Soft and crunchy white asparagus, escorted by sprouting broccoli sprinkled with a sharp walnut and anchovy salsa – £11
Plump, and moist grilled turbot, splashed in with a lush rich salmoriglio condiment (lemon juice, olive oil, garlic, oregano and parsley) – £28
A heap of citrus fruits, shining through a jasmine jelly, the most refreshing little thing –- £7.50

DRINKS
It’s all about low-intervention juices here, mainly European vintages with a strong French focus on France. Their wine list, sorted organized by style, changes often. That’s another good reason to come back.
A glass of the all-time classic, the “light and fruity ” Raisins Gaulois 2018 Bbeaujolais by Marcel et and Mathieu Lapierre , 2018 vintage – £6
Some 2017 Venetian bubbles bubbly by Angiolino Maule – £7
A local G&T with East London Liquor Co. gin – £7
A bottle of the “textural and savoury ” 2016 Portuguese Raiz by Tiago Teles – £42
A magnum of the 2016 orange Ppinot grigio magnum from Radikon in Friuli – £150
A liqueur de tomates tipple by Laurent Cazottes – £9
(And yes, you can also take some home at shop prices – just ask).

DECOR
During the day, the name says it all. The new-build, slightly industrial room is airy and filled with light. The back wall is stone blue, while the entrance features a cork-panelled wall coloured brightened up by illustrated posters from P.Franco’s past events at the top. At night, the lighting becomes gets more muted. From the outside, it feels just like a warm, and fun dining room you want to step into.

NOISE
The soul and jazz heavyy playlist tended to bewas covered muffled by your (very) loud French neighbours. Generally, the decibels go up as the bottles go down, it’s buzzing.

SEATING
Round, square, communal, high, low… There are all kinds of seating to pick from. Grab a light wooden chair with metallic legs around a table for two next to the open kitchen, or even better, a high stool at the accordeonaccordion-like bar. On sunny days, sit and sip on the small terrace, around one of the two white metal and wood communal tables and benches.

VIBE
Laidback, fun and knowledgeable, with an East London crowd that clearly knows a thing or two about seasonal food and natural wine. Simple yet demanding.

RESTROOMS
As you would expect from this side of town: muted lighting, white tiles and stone blue paint, a massive Swiss cheese plant resting on a standing mirror, Aesop soap and linen hand towels.

SERVICE
12.50% discretionary service charge added to your bill, as usual in London. Feel free to add some more, the staff is spot-on in their Labour and Wait aprons.

WOULD RECOMMEND
Yes! To all your wine buff friends, the ones that may might just change their minds about small plates, the ones tired of London or tired of life… Everyone, really. It’s one of the most exciting places in London right now.

WHO
Liam Kelleher and Phil Bracey (P.Franco, Noble Fine Liquor, Peg), have taken over the former site of the much-lauded Ellory at the foot of Netil House, a stroll away from London Fields. The deal? A strong natural wine game and Modern European small plates under with Italian influences by chefs William Gleave and Giuseppe Belvedere, both P.Franco alumni.

FOOD
Delicate lukewarm grilled oysters with a dash of lemon and jalapeño served on pebbles – £4 each
Indulgent grilled flatbread, ricotta and cured pork flying off to every table that evening, to breakbroken with a Pallares Ssolsona knivfes – £7
Their comforting take on Roman chicken soup, a little bowl of crab, chicken and egg broth goodness – £11
Epic linguine drowning in chunky cuttlefish ragù that u you’ll want to mop up endlessly (save some of the bread for that) – £15
Tender yet Soft and crunchy white asparagus, escorted by sprouting broccoli sprinkled with a sharp walnut and anchovy salsa – £11
Plump, and moist grilled turbot, splashed in with a lush rich salmoriglio condiment (lemon juice, olive oil, garlic, oregano and parsley) – £28
A heap of citrus fruits, shining through a jasmine jelly, the most refreshing little thing –- £7.50

DRINKS
It’s all about low-intervention juices here, mainly European vintages with a strong French focus on France. Their wine list, sorted organized by style, changes often. That’s another good reason to come back.
A glass of the all-time classic, the “light and fruity ” Raisins Gaulois 2018 Bbeaujolais by Marcel et and Mathieu Lapierre , 2018 vintage – £6
Some 2017 Venetian bubbles bubbly by Angiolino Maule – £7
A local G&T with East London Liquor Co. gin – £7
A bottle of the “textural and savoury ” 2016 Portuguese Raiz by Tiago Teles – £42
A magnum of the 2016 orange Ppinot grigio magnum from Radikon in Friuli – £150
A liqueur de tomates tipple by Laurent Cazottes – £9
(And yes, you can also take some home at shop prices – just ask).

DECOR
During the day, the name says it all. The new-build, slightly industrial room is airy and filled with light. The back wall is stone blue, while the entrance features a cork-panelled wall coloured brightened up by illustrated posters from P.Franco’s past events at the top. At night, the lighting becomes gets more muted. From the outside, it feels just like a warm, and fun dining room you want to step into.

NOISE
The soul and jazz heavyy playlist tended to bewas covered muffled by your (very) loud French neighbours. Generally, the decibels go up as the bottles go down, it’s buzzing.

SEATING
Round, square, communal, high, low… There are all kinds of seating to pick from. Grab a light wooden chair with metallic legs around a table for two next to the open kitchen, or even better, a high stool at the accordeonaccordion-like bar. On sunny days, sit and sip on the small terrace, around one of the two white metal and wood communal tables and benches.

VIBE
Laidback, fun and knowledgeable, with an East London crowd that clearly knows a thing or two about seasonal food and natural wine. Simple yet demanding.

RESTROOMS
As you would expect from this side of town: muted lighting, white tiles and stone blue paint, a massive Swiss cheese plant resting on a standing mirror, Aesop soap and linen hand towels.

SERVICE
12.50% discretionary service charge added to your bill, as usual in London. Feel free to add some more, the staff is spot-on in their Labour and Wait aprons.

WOULD RECOMMEND
Yes! To all your wine buff friends, the ones that may might just change their minds about small plates, the ones tired of London or tired of life… Everyone, really. It’s one of the most exciting places in London right now.

CHEF

William Gleave and Giuseppe Belvedere

OPENING HOURS

Lunch (Friday-Sunday) or dinner (Wednesday-Sunday)

RESERVATIONS

Plan on reserving online a few days in advance during the week, and at least two weeks in advance for Friday/Saturday nights…

SHORTLIST LONDON

Giuseppe Belvedere, Phil Bracey, William Gleave, and Liam Kelleher

WHAT?
An all-around perfect English neo-bistro and wine bar with great natural wines, an airy room, and super simple, exquisitely executed seasonal food.

WHO?
Co-owners Liam Kelleher and Phil Bracey (P.Franco, Noble Fine Liquor, Peg) along with co-chefs William Gleave and Giuseppe Belvedere (both ex-P.Franco).

WHY?
Because Paris, London, New York, etc., are overflowing with the kind of copy-cat bistros where you slice your meat with a Pallarès blade, drink natural wine and eat dishes made using locally-sourced produce, almost to the point where it becomes a bore! Except that here, surprise surprise, it isn’t! Because everything at Bright is well executed, modest, thoughtful, serious without taking itself too seriously, and what’s more, it’s all so damn good!

Cook-it-cool

LASAGNA FRITTA

Full recipe here

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