Bright shared by @eater says: ""Phil Bracey, Will Gleave and Peppe Belvedere’s unassumingly brilliant restaurant in London Fields uses ice cream to great effect in playful desserts. Early days saw a sour, cold cream tumbled with strawberries and frozen shortbread dough that melted into caramac; now, there’s likely to be a milk ice, with whey caramel and more of that dough, classic but still delivered with wit."" on Postcard