Humo

Colombian-born executive chef Miller Prada – formerly of Endo at the Rotunda - originally led the kitchen, bringing a meticulous, Japanese-influenced approach to open-fire cooking, with dishes arranged into sections such as Ignite, Smoke, Flame and Embers, each showcasing different techniques and woods for distinct flavours. Humo’s fusion-led style has been praised for its precision and drama, from raw aged trout starters to deeply smoky vegetable plates and expertly grilled proteins, all heightened by an expansive and cleverly arranged wine list curated by head sommelier Merlin Ramos. Even after changes in the kitchen – including Prada’s departure noted in later reviews - the restaurant maintains its reputation as a standout Mayfair destination for immersive, fire-forged dining experiences.

If you’re after a night that blends high-end spectacle with contemporary flair, Humo delivers the sort of polished, sensory dining that feels tailor-made for Mayfair’s glittering after-dark crowd. With counter seating wrapped around the open kitchen and chefs plating dishes within arm’s reach, it’s intimate, dramatic and endlessly Instagrammable - the kind of place where you go for the food, stay for the flames, and leave already planning your next visit.