Humo

About Humo

The most common mistake people make about Humo is assuming that live-fire cooking here means something rustic or casual. It does not. This is a ££££ restaurant on St George Street, Mayfair, backed by Creative Restaurant Group (the same team behind Endo at the Rotunda), and the interior signals that immediately. The former Wild Honey space has been transformed into something considerably more striking, with the long counter and the four-metre grill as the room's centrepiece. No gas, no electricity: every element of heat; flame, smoke, or embers, is a deliberate choice made for each ingredient.

What that means on the plate is a style that reads as Japanese in instinct but British in sourcing. Orkney scallops, Hampshire trout, 32-day aged Cornish lamb, the ingredient provenance is as considered as the technique. The trout, smoked over applewood and finished with roe marinated in yuzu, with compressed apple and myoga, sits on a horseradish, pineapple, mango and lime sauce. That combination, East Asian citrus brightness, British smoked fish, tropical acidity, is the clearest expression of what chef Robbie Jameson is doing here: a menu where Japanese flavour architecture meets British prime produce, all filtered through serious fire technique.

The scallop course, roasted over wood from aged whisky barrels, is probably the most cited dish: the barrel wood gives a sweet, subtle smokiness, the whisky-brown butter-verjus sabayon underneath it reinforces that without overshadowing the shellfish. Slices of nectarine provide a counterpoint that keeps it from being heavy. This is the kind of precision that puts Humo in a different category from most wood-fire concepts in London, where smoke is often more aesthetic than functional.

In Mayfair terms, Humo has become the go-to for diners who want something technically credible but less format-rigid than a full tasting-menu commitment. The set lunch is particularly worth noting as an entry point: it introduces Jameson's cooking at a lower price point than dinner, with optional wine pairings available. For those who want the full experience, Abajo, the chef's counter downstairs, runs a tasting menu of Colombian dishes, which is a separate booking and a different proposition entirely.

The wine list is serious and priced accordingly. Star Wine List recognised the programme with a White Star in April 2024, which puts Humo's cellar in meaningful company. For a wine-forward evening, this matters. For those less focused on the list, the set lunch with pairings remains the most efficient route in.

Mayfair already carries several ££££ restaurants, but Humo fills a gap that the neighbourhood's more classical French and Modern British rooms do not. CORE by Clare Smyth and The Ledbury operate in European fine-dining registers that Humo deliberately steps outside. The live-fire format, the Japanese-British flavour axis, the counter-dining energy make it the address in the area for a specific kind of exploratory dinner, one where the kitchen's method is part of the experience rather than background infrastructure.

That number has held as the restaurant has matured past its opening period, which is the more meaningful signal.

Sunday is the one day Humo is closed. Monday through Saturday lunch runs 12 PM to 2:30 PM; dinner runs 6 PM to 10 PM. The hours are consistent across the week, which makes scheduling direct for visitors building a London itinerary. For broader context on where Humo sits in the London dining picture, see our full London restaurants guide.