Bazuaye
In this interview with our correspondent, hospitality nightlife entrepreneur, Osazee Bazuaye, fondly known as Bazuu, talks about how Shakara Restaurant is redefining the cuisine and dining culture in London and the international accolade that came to the hospitality centre on account of his excellent service delivery.
For those who might now know, kindly introduce yourself
My name is Osazee Bazuaye, or Bazuu for short., I am into hospitality, food and beverage. I’m an entrepreneur, investor. For the past 20 years, I’ve been in the food and beverage business in all parts of Nigeria/
What does penetrating the European market mean for you?
It is a good feeling. It gives us a tasking opportunity to deliver on the international stage and export Nigeria’s hospitality and culture.
What has been the reception like since you were born in the United Kingdom?
Yes. Every month, we have continued to grow, grow and grow. The people know about Nigeria’s cuisine and culture. And to the foreigners, they are eager and happy to know about Nigerian culture, Nigerian music and culture, so it has been an interesting and positive response from everybody.
Shakara was awarded the best new restaurant by the British Restaurant Awards. It is a landmark. Did you see that coming?
No, we were just doing our job, doing the best we can, giving out the best trying to promote the culture, our food, hospitality, how we receive people, how accommodating we are, we are just trying to do our best, we were not thinking about any award. So the award came, and it was like a plus to all our effort, like the testament of the effort we have put into the business over the years. It has been a long time coming. Me and my business partner have been in this business for over 20 years, plus collectively. It is like a testament to all the hard work and dedication we’ve put into this job. So it was a bit of a caring effort that we’ve been recognised as the best new restaurant. And we were also nominated for the Best International Cuisine.
Can you dwell more on the cuisine? What aspect of the cuisine?
I think the cuisine that catches the eye among foreigners and people who are used to enjoying our African food is our ever-popular, ever-irrepressible Nigerian jollof. The Nigerian jollof is in the race of its own. In the last three to five years, the Nigerian jollof has become the most popular international cuisine; it is the most international dish. Every day, people realise the beauty of the Nigerian jollof. The Nigerian jollof is the main staple food here, out friend plantain (dodo), then our Suya; we have the Lamp Suya and Beef Suya, which are kinds of street food you know in Nigeria, so we’ve been able to bring it to our customers here in London, which they have received so well. It is one of their favourites. Then we also have the efo riro, which is very famous in the western part of Nigeria. It is a soup or stew that you can use to eat anything like rice, so we put a distinction in the efo riro. Then you have like seafood or fish on efo riro. Those three or four cuisines have been very impactful. Then, for our business, we incorporated the Nigerian chinchin. We infused African dishes, the plantain chips, which is very famous. So those are just some of our menu items that are original. They represent us as Nigerians and Africans, and we want the whole world to see what we have to offer. Nigerian and African cuisine can dominate anywhere in the world, and everyone would be happy to have it and enjoy it.
Can we say that you are a master cook yourself?
I’m not a chef; I just know the business of food and hospitality and how to promote it. But I have a basic knowledge about food, what not to do and what to do. Over the years, we have developed a wonderful team; a team of chefs across Nigeria and Europe here, so we know what we want.
Do you think that the influx of Nigerians abroad has helped the growth of Nigerian food being demanded in the diaspora?
Most definitely. Influx of Nigerians and Africans into Europe. Africa is a large continent and large market. Africa has got serious young population. When you have a young population, you don’t have a choice but to listen. We now push our food, and it is now time for the whole world to see. It has really helped as well.
As we look forward to another Detty December, how can Nigeria prepare better for those coming from the diaspora?
Ans: I’ve been here (Nigeria) for Detty December because I still have restaurants and clubs in Lagos too. I always observe Detty December in Nigeria. Then I’m talking as an insider. We need to improve our private investors; they need to work more with the government of the day to help them to help us in the area of creating an enabling environment, traffic control, and security. We must be very ready to provide good services to our international customers and offer them a fair deal for what they are paying for. Then offer them a welcoming spirit of Nigerians. Nigerians are very accommodating people.
What can be done to make the hospitality industry in Nigeria competitive?
To be honest, the Nigerian hospitality industry is very competitive. When you go to restaurants, lounges or nightclubs in Nigeria, when you see the aesthetics or what is put into it, we rank among one of the best in the whole world; it is high up there. It is just that the purchasing power of most of our people is not there, but we are getting there; it is one day at a time. As we keep growing and the economy keeps improving, as our minimum wage and all that keep improving, the standard of living keeps improving, and the cost of living keeps decreasing, we will get there. But for the Nigerian private hospitality business, we are right there with anyone in the world. We can compete; our services are impeccable, our food, our drinks, our beverages are right up there.
Can you share personal goals that have been met this year and those in the pipeline?
Personal goals I started 20 years ago in the hospitality, food and beverage industry in Nigeria. My personal goal is to take Shakara Europe, and that has been guaranteed since last year. The future goals to be achieved are to take Shakara, Nigerian hospitality, food and culture worldwide.
Recently, you got mentioned by Forbes. Can you share with us how that has impacted your brand and business?
Things like this open your market to new customers and increase your patronage. As the saying goes, to whom much is given, much is expected. When you get this kind of exposure, you need to be relentless about it; you need to keep working on your standard and not relent on your standard. No cutting corners. You need to keep improving and then try to deliver the best to the people, then you can meet the standard and expectation of the people for a business that has been mentioned by the press around the world.
Your parting shot
We just want Nigerians and Africans to keep supporting us, keep rooting for us as we take our food and our culture around the world.
