IGNI: Mayfair’s New Fire-Cooking Seafood Restaurant Opens 2026
A New Flame Ignites in the Heart of Mayfair
Mayfair locals and food lovers across the capital have something exciting to look forward to this spring, as a brand-new dining concept prepares to open at 12 St. George Street. IGNI, the latest venture from Creative Restaurant Group, is set to launch on Wednesday 22nd April 2026, taking over the site previously occupied by the much-loved HUMO restaurant. While HUMO closed its doors at the end of last month, the space has wasted no time finding a fresh identity. Nestled just a short journey from the buzz of Soho, IGNI will bring an intimate and considered dining experience to one of London's most prestigious neighbourhoods. The restaurant will seat just 34 covers in its main dining room, alongside a dedicated 10-seater chef's table, making it a genuinely exclusive destination for those seeking something special. At the helm is chef Theo Clench, formerly of Cycene, who joins Creative Restaurant Group with a clear creative vision. For residents and workers in the West End, IGNI represents the kind of neighbourhood-level culinary investment that keeps London's dining scene among the most dynamic in the world, offering a genuinely local landmark for the area.
Fire, Smoke and Sustainably Sourced Seafood Take Centre Stage
Staying true to the ethos that made HUMO so distinctive, IGNI will continue to cook entirely without electricity or gas, relying solely on fire, smoke and embers to prepare every dish. However, the new concept introduces a refined focus on sustainably sourced seafood, with key produce arriving from trusted suppliers including Henderson Seafood. Chef Theo Clench has drawn deeply on his childhood memories of coastal life and time spent by the water, shaping a menu that feels both personal and technically accomplished. Diners can choose from set menus of three, five or eight courses, ensuring flexibility while maintaining the integrity of the tasting format. Highlights from the menu include ember-cooked oyster with fermented cucumber and bronze fennel, aged turbot on brioche with smoked bone caramel, and aged tuna with foie gras, shiso and wasabi. There are thoughtful options for non-fish eaters too, such as smoked silken tofu with roasted koji and wheat leaf tuiles. Each plate reflects Theo's years of experience and his ambition to create something genuinely unique for London diners. These are bold, ingredient-led dishes that feel perfectly in step with what today's food-conscious community is looking for.
A Drinks List and Team Built to Match the Ambition
Beyond the food, IGNI is investing serious thought into its drinks offering. Head Sommelier Alessio Ragusini has curated a wine list that draws from some of the finest producers in Burgundy and Bordeaux, giving guests access to exceptional bottles to complement Theo's fire-driven cooking. Perhaps most intriguingly, the wider drinks programme has been conceived as a so-called ‘liquid kitchen', with cocktails and beverages drawing on the same seasonal ingredients, trimmings and by-products used across the food menu. It is a holistic approach that speaks to a growing appetite among London diners for joined-up, waste-conscious hospitality. Chef Theo Clench himself has spoken warmly about the project, describing his excitement at returning to cook in the heart of London and highlighting the strength of the young, passionate team being assembled around him. As one of the capital's most anticipated london events of early 2026, IGNI looks set to become a genuine talking point among the city's food community. For those living, working or exploring among london attractions in the West End, a reservation at this 34-cover gem could soon become one of the most coveted tables in the city. Bookings and further details are available via @ignilondon_.
