There’s a buzz about town as Bemuse announces an exciting collaboration with modern Japanese restaurant Dinings SW3, for the duration of January 2025.
With Executive Chef Masaki Sugisaki at the helm, Dinings SW3 has become widely celebrated for its authentic Japanese dishes with a European twist, and sustainable ethos which involves sourcing fish and seafood directly from fishermen in the South West.
The collaboration will feature a set lunch menu running throughout January. The menu is formed around the theme of ‘honey as an alternative ingredient’ and will include four dishes, each aligned with one of Bemuse's distinct flavours.
Dinings SW3's Drinks Menu will also include three non alcoholic cocktails created by trailblazing bartender Wiktoria Sudak, each one showcasing a different Bemuse wine.
Bemuse co-founder Anna explains the rationale for choosing honey as the base for their non alcoholic wines: “Bees are a vital part of the biodiversity that supports the entire food chain. Without them, we’d struggle to survive on this planet. By investing in honey cultivation we can support meaningful projects that raise bee awareness and help to boost the alarmingly dwindling bee population.”
Bemuse is proudly Made in Britain accredited, with the honey base for its drinks sourced exclusively from England and Scotland. This aligns bee-autifully with the ethos at Dinings SW3, where Chef Masaki is committed to working with local, seasonal produce, reducing food miles and the energy required for year-round cultivation.
Chef Masaki said: “Honey is an exciting ingredient to design a menu around. It carries rich and complex flavours, with each honey offering a unique character depending on which flower the bees have collected nectar from. At Dinings SW3 we pride ourselves on our innovative, ever-changing menus, and this partnership allows us to create something truly special. It’s set to be a memorable experience for the customers that visit us in January.”
More information and bookings
The Bee Inspired Bemuse x Dinings SW3 set lunch menu will be available throughout January 2025.
The four honeys featured in the menu will mirror the raw, British-sourced honeys used in Bemuse’s non alcoholic honey wines, which are: spring wildflower honey (used in Origo blend), apple blossom honey (used in Pomona blend), raw heather honey (used in Calluna blend) and English meadow borage honey (used in Fiora blend).
Reservations can be made at diningsrestaurants.com/reservations.
