Humo

Cooking over fire often implies a freestyling ruggedness, but the clever and sophisticated techniques here demonstrate its limitless possibilities. No gas or electricity is used in the process; instead, every element of ‘fire’ is considered, from the selection of different woods for different ingredients, to the choice of flame, smoke or embers as the primary source of heat. Japanese precision is married with superb British ingredients, whether crab, scallops or lamb. For a special treat, book Abajo, the chef's counter serving a tasting menu of Colombian dishes.

• Strictly wood-fired cooking, with each element of fire treated as a tool, smoke, flame, embers, and the wood species chosen to suit the ingredient.
• A clear Japanese technical influence applied to British produce, rather than a generic grillhouse approach.
• Chef’s Table downstairs, positioned as private dining during the week and a structured, chaptered tasting menu on weekends.

Core flavours come from the interplay of wood type, smoke and direct heat, applied to prime British ingredients, including scallops highlighted by the MICHELIN Guide.

A Mayfair restaurant built entirely around wood fire, from smoke to flame to embers, with a strong Japanese influence and prime British ingredients. The website publishes sample menus rather than a fixed, priced card.

What to expect

• Fire-led cooking, no gas or electricity used in the kitchen
• An à la carte format plus tasting experiences depending on the booking
• Chef’s Table, a hidden downstairs room, run as private dining Monday to Thursday, then as a chef-led 10-course tasting menu on Fridays and Saturdays