IGNI is a 34-cover Mayfair restaurant, located on St George Street. Part of Creative Restaurant Group, it represents a refined evolution of fire-focused cooking, led by Executive Chef Theo Clench. Taking over the former HUMO site, the restaurant champions craftsmanship, coastal influences and a meticulous approach to ingredient sourcing.
The kitchen operates exclusively with wood fire, using no electricity or gas. This elemental method is central to IGNI’s identity, allowing Clench to combine precision, smoke and subtle flame with premium produce. His menu reflects both his Brighton upbringing and long-established relationships with specialist suppliers, presenting an ingredient-led style that prioritises traceability, quality and considered technique.
Dishes weave fire into refined global flavours: from ember-cooked oyster paired with cucumber and herb notes, to aged turbot served on brioche with charred lettuce, smoked bone caramel and teriyaki fins. A standout bluefin tuna sequence showcases three cuts in contrasting preparations, including chutoro with foie gras and shiso, and an akami tartlet lifted with lapsang ponzu jelly. Desserts maintain the restaurant’s polished but restrained approach, offering plates such as smoked silken tofu with chocolate, koji and crisp wheat leaf tuiles.
IGNI’s attention to detail extends to its tableware and environment. Crockery is sourced from independent artisans in Spain and Japan, while bespoke woodwork and cutlery have been designed in collaboration with Raw Materials Inc, echoing the restaurant’s elemental aesthetic. The drinks list follows a 'liquid kitchen' philosophy, using shared ingredients from the food menu and low-waste techniques to create refined twists on classic cocktails, alongside a non-alcoholic pairing.
Clench is supported by a young, talented team, including senior sous chef Antoni Gkouma and pastry chef William Scanlan. Together, they deliver a polished, thoughtful interpretation of modern fire dining, rooted in exceptional produce and technical finesse.