Cooking A Michelin Menu at HUMO With NO Ovens (Just Fire)
Step inside HUMO in London, Michelin-starred restaurant led by Chef Robbie Jameson as they demonstrate expert cooking techniques in a bustling kitchen. This behind-the-scenes film explores fire-led cooking, instinct over control, and one of London’s boldest dining experiences.
HUMO is one of the most talked-about London restaurants, earning its Michelin star through a radical approach to cooking entirely over fire. Led by Robbie Jameson, HUMO breaks cooking down into four elemental stages: ignition, smoke, flame, and embers.
In this film, The Staff Canteen goes behind the scenes at HUMO London, exploring how fire replaces temperature dials, how instinct replaces recipes, and why this approach has helped HUMO stand out among the best restaurants in London in 2026
From dry-aged Mediterranean yellowtail to Orkney hand-dived scallops roasted over whisky barrels, this is Michelin star dining in London unlike anything else. We follow the team through the kitchen, the pass, and the philosophy that has made HUMO one of the most distinctive examples of luxury dining in London.
Whether you’re a chef, hospitality professional, or food lover, this is an unfiltered look at tasting menu dining in London, modern Michelin kitchens, and a chef redefining what fine dining can be.
Chapters
0:00 – 0:13 – Intro
0:21 – 2:22 – Stage 1 – Ignite
2:22 – 3:47 – Stage 2 – Smoke
3:47 – 6:07 – Stage 3 – Flame – Scallop
6:07 – 08:10 – Stage 3 – Flame – Lobster
08:10 – 10:02 – Stage 4 – Embers
10:02 – 11:26 – Stage 5 – Cinders
11:26 – 11:48 – Outro
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1 Comment
The Orkney hand-dived scallop was once a simple shellfish classic.
Now Chef Robbie Jameson cooks it directly over a 50-year-old whisky barrel at HUMO London.
👉 Elevation or over-complication? What do you think?
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