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Enchanted by fire

THE STORY OF HUMO

The flickering of the flames as wood catches fire has always been mesmerising for us. Since we were young we have been fascinated with the explosions of energy; the crackling sounds and colours, the movement of the flames and the shadows of the smoke it produces. Perhaps it’s the security and peace this provides or perhaps it’s the unpredictability and power it has. We believe, in one way or another, we are all enchanted by fire.

Miller Prada creating HUMO's menus
Stoking the grill in HUMO's kitchen

Flickering of the flames

The energy a fire provides has always been something that excites the chefs at HUMO. An ‘ignite’ section of the menu is home to raw, sashimi-inspired fish, sitting alongside grill-fired vegetables in ‘smoke’, flame-grilled scallops and langoustines in ‘flame’ and meat and fish in ’embers’.

They are heightened by the smoke of woods including Silver Birch, Apple, Ubame White Oak and Cherry, with some dishes using multiple types of wood and smoke to create depth and complexity.

Four-metre-long wood-fired grill

It might be memories of a parent’s cooking at home, or foraging trips to gather local greens and herbs, but it’s no surprise that an early connection with what we eat, and where it comes from, often develops and blossoms into a life-long love and relationship with food.

The Chef's table at HUMO
The bar at HUMO
Our team

We ignite together

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Last prep at the pass
Our menus

From the flame

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Cooking on the open fire
HUMO
Restaurant
ABAJO
Chef's Table