A New Era of Fire Dining Arrives in Mayfair
Creative Restaurant Group launched IGNI, a 32-cover restaurant with a 10-seater chef’s
table, on Mayfair’s St George Street.
Under the direction of new Executive Chef Theo Clench and General Manager Gaëlle Dubois, IGNI opened in place of HUMO as a refined evolution of fire dining, with a focus on seafood and world-class produce.
After supporting the team with kitchen development since January 2026, the menu at IGNI has become a culinary map of newly appointed Executive Chef Theo Clench’s global travels and personal supplier relationships. Rather than relying solely on the seasons, the kitchen focuses on elite producers, such as Henderson Seafood — a partnership spanning over a decade that ensures 100% traceability from day boats. This ethos bridges Theo’s personal journey with the group’s signature philosophy.
While paying homage to its elemental roots, IGNI pivots towards the coast to offer a refined, fire-touched exploration of premium seafood. The menu serves as a personal narrative for Clench, drawing inspiration from his Brighton upbringing and childhood memories by the water. By weaving subtle smoke and flame through refined Japanese techniques, every course — from delicate small plates to robust mains — tells a story of land and sea. IGNI begins with fire and works with exceptional produce, sourced with care and guided by those who know it best, allowing fire to draw out its full character. Harnessing a polished style of cooking while serving it with the same energy, a respect for fire is at the heart of IGNI. Using wood as fuel and fire as the cooking tool, with no electricity or gas, IGNI aims to create a ‘fire dining’ experience like no other.
The menu features River Dart oysters accented with nori and N25 caviar, alongside prestigious Gunma Wagyu paired with black truffle and fermented rice. A dish centred around sustainable bluefin tuna showcases three different parts. Devon turbot is served with lettuce sake and brioche. Every course focuses on flavour and high-quality ingredients. The experience continues with Yukon Gold potato served alongside burnt leek and miso, and a refreshing Granny Smith apple course with shiso and olive oil. To finish, guests can enjoy Madong chocolate with smoked tofu and petit fours, including preserved rhubarb and cherry blossom, canelé with roasted milk cream, and burnt yoghurt meringue with elm bark.
Quote from Executive Chef Theo Clench: “I am incredibly excited to have opened IGNI with Creative Restaurant Group. I have been with the company for a few months and realised our visions of hospitality, people, culture and restaurants align. As CRG is always evolving, the opportunity to open IGNI arose. We have built an incredible team, full of young, passionate cooks who are essential to the future of the industry. For me, this is the culmination of years of experience and I am incredibly excited to be back cooking in the heart of London.” Quote from Milena Floyd, Managing Director of CRG: “We were thrilled to announce the launch of IGNI. It is an honour to collaborate with such a talented team, led by Executive Chef Theo Clench and General Manager Gaëlle Dubois. We eagerly look forward to welcoming our guests to experience IGNI.”
The careful attention to detail extends beyond the plate; Theo and the team have hand-selected crockery from independent artisans in Spain and Japan, and co-designed bespoke woodwork and cutlery in partnership with Theo’s friend and designer, Raw Materials Inc.
Alessio Ragusini, Head Sommelier, has overseen the wine list. “We are building relationships with leading Burgundy producers such as Méo-Camuzet, Ramonet and Dujac, with the aim of securing rare cuvées directly from the domaines and eventually dedicating a section of the list to them. We will begin with Méo-Camuzet from opening. Alongside this, we will introduce a selection of mature premium Bordeaux, focusing on First Growths including Latour, Margaux, Haut-Brion and Mouton Rothschild. Our primary goal this year is to establish a strong partnership with Krug Champagne, with the ambition of becoming a Krug Ambassade Restaurant, building on Chef Theo’s existing relationship with the house.”
The concept behind the IGNI drinks list is a “liquid kitchen” — drinks inspired directly by the food menu, using shared ingredients and flavours so they naturally complement the dishes rather than sit apart.
The focus is on refined twists on classic cocktails, keeping them familiar and approachable while elevating them with kitchen techniques and ingredients. The approach is also rooted in low-waste practices, using trims and by-products such as peels, oyster shells, beurre noisette and tea extracts to add depth and character. Simple, thoughtful and flavour-led, there is also a non-alcoholic pairing available.
Supporting Theo is a young and ambitious team, including Senior Sous Chef Tony Antonis Gookmis and Pastry Chef Will Harrison, who has worked with Theo since 2019.
