BEE INSPIRED LUNCH
BEMUSE NON ALCOHOLIC HONEY WINE
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DININGS SW3 RESTAURANT
JANUARY-FEBRUARY 2025 COLLABORATION

• Bemuse is a B Corp certified producer of non alcoholic sparkling honey wine,
  made by natural fermentation using all natural ingredients
• Dinings SW3 is a modern Japanese restaurant set in the heart of Chelsea, led
  by executive chef Masaki Sugisaki
• Bee Inspired Lunch with Bemuse x Dinings SW3 is a collaboration set to run
  until 28th February 2025
• The partnership includes a four-course set lunch menu drafted around the
  concept of 'honey as an alternative ingredient'
• The menu will showcase four unique, British sourced honeys, which mirror
  those used as a base for Bemuse's drinks

There's a buzz about town as Bemuse Drinks announces an exciting collaboration with
modern Japanese restaurant Dinings SW3, throughout January and February 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.

B Corp certified Bemuse Drinks is a multi award winning producer of non alcoholic sparkling
honey wines. Their drinks are made by natural fermentation, using a base of fermented
honey infused with all natural ingredients to produce four distinct blends.

The collaboration will feature a set lunch menu running throughout January and February.
The menu is formed around the theme of 'honey as an alternative ingredient' and will include
four dishes, each aligned with one of Bemuse Drinks' 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 drink.

Bemuse co-founder Anna Chalov explains the rationale for choosing to work with 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 commented: “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.”

-ENDS-

NOTES TO EDITORS

● The Bee Inspired Bemuse x Dinings SW3 set lunch menu is offered throughout
January and February 2025
● The menu is available from Tuesday - Friday, from 12.00-15.45 and is priced at £40
per person. See the full menu here
● 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
● Bemuse non alcoholic honey wines are available to buy at bemusedrinks.com
● To find out more, please contact lucy@capercomms.com  (regarding Dinings SW3) or
anna.c@bemusedrinks.com  (regarding Bemuse Drinks)

About Bemuse Drinks

Bemuse began as the buzz of an idea in 2020 by friends Anna Chalov and Nataliya
Peretrutova, who wanted to create a celebratory non-alcoholic drink which also contributed
something positive to the planet.

They were intrigued by the idea of a modern mead; a characterful drink using fermented
honey at its base. Honey offers the potential for complex flavour, as well as myriad health
benefits. To top it off, as nature lovers, Anna and Nataliya understood the essential role that
bees play in the biodiversity underpinning the entire food chain.

Bemuse is now proudly B Corp certified, with an unwavering dedication to using business as
a force for good. They consider bees as their vital co-workers and are dedicated to looking
after their welfare through investing in responsible beekeeping, raising bee awareness and
supporting projects like urban greening.

About Dinings SW3

The restaurant Dinings SW3 is located on the corner of Walton Street and Lennox Garden
Mews, close to both Chelsea and Knightsbridge. Combining authentic Japanese cooking
with influences from Europe, here Masaki Sugisaki and General Manager Daniel Alvarado
orchestrate an inimitable, Izakaya-style restaurant experience, one which is both elegant and
informal, welcoming guests to enjoy sharing plates and omakase dining within a convivial
and relaxed environment.

Food waste at Dinings SW3 is kept to a minimum in line with Masaki's 'gill'-to-tail' philosophy
and working to utilise every part of the fish, whilst surplus and leftover produce is collected
daily and composted locally. The restaurant is open daily for dinner and Tues-Sun for lunch,
houses a cocktail bar, sushi counter seating 12, the 'Kurabu lounge' mezzanine which seats
24 and outside courtyard seating 20. @dinings_sw3 @masaki_sugisaki

Masaki is dedicated to cooking with the finest quality seafood from the South West
coastlines and cuts out the middleman by sourcing directly from day boats. Throughout the
year takes multiple trips to Devon and Cornwall, immersing himself in their fishing methods
and diversity of seafood available there, whilst spending time on the boat with every
fisherman he sources from.