Igni

Igni occupies a narrow room on St George Street, the former Humo site, reworked by chef Theo Clench into a restaurant built around live fire. A wood grill runs the length of the open kitchen, and the counter in front of it is the seat in the house for anyone who wants to watch the cooking up close. Clench, who won a Michelin star at Cycene and cooked at Akoko and The Clove Club, works in a quieter register here: seafood-led tasting menus, smoke used as seasoning rather than spectacle.

The dining room is small and low-lit, tables mostly for two, with velvet banquettes and warm timber walls. Downstairs sits a private room lined with glass cabinets of wine, ageing fish and seasonal produce, seating up to ten. It takes private lunches and dinners through the week, and from September becomes the chef's table, a guided menu talked through course by course.

For a private event the whole restaurant can be taken exclusively, with the menu built around the table. It suits a milestone dinner, a corporate evening or a small celebration where the grill and the counter carry the room.