IGNI

The story

IGNI London: Fire-Led Fine Dining in Mayfair | WattAFork

The chef and the kitchen

Chef Theo Clench grew up near the coast, where family fishing and foraging trips taught him how to read the water’s edge. That early fluency with the sea dictates his approach at IGNI in London, where a four-metre central wood grill serves as the primary instrument. The kitchen applies flame with precision, allowing smoke and caramelisation to shape ingredients rather than overwhelming them. Techniques like dry ageing and fermentation operate alongside the live fire, treating time itself as a core component of the dish.

Seafood and seasonal plates

Hand-dived Shetland scallops and slow-worked monkfish anchor the seafood focus that defines the tasting menus. Daily calls to trusted fishers determine exactly what arrives on the pass, ensuring every course reflects what the ocean offers at its peak. The kitchen structures these ingredients into multi-course narratives that move deliberately from bright oysters to deeper proteins. This coastal tradition relies on direct relationships with growers and fishers who know the produce by name, keeping the wood-fired cooking grounded in specific seasons.

The wine programme and private dining

Head Sommelier Alessio Ragusini curates a dedicated wine selection designed to complement each stage of the meal. The pairing strategy focuses on setting off specific flavours rather than competing with the intensity of the grill. Beneath the main dining room, a separate private space hosts intimate gatherings and corporate events away from the central heat. This recognition of both technique and hospitality aligns with the restaurant’s recent achievement of three AA Rosettes for culinary excellence.