A London-based hospitality industry, Shakara Restaurant has won the 2025 edition of Best British New Restaurant Award less than a year after its operations.
The rising culinary outfit, which takes London by storm with its authentic African flavours and hospitable culture, was adjudged as the winner of the prestigious award due to its unique cultural experience, blending African and Caribbean influences with a lively, high-energy atmosphere.
Co-founded by Nigerian entrepreneur Osazua Bazuaye, popularly called Bazu, Shakara has not only gained a loyal following but also earned recognition through prestigious awards and even a feature in Forbes.
Reflecting on the honour, Bazu said, “We were just doing our job, giving out the best, trying to promote the culture, our food, hospitality, how we receive people, how accommodating we are. The award came as a plus to all our efforts; it is a testament to the hard work we’ve put into the business over the years.”
The restaurant was also nominated for Best International Cuisine, another feat that Bazu describes as validation for two decades of perseverance.
“Me and my business partner have been in this business for over 20 years. Being recognised as the best new restaurant in under a year means a lot. It is like a crowning effort,” he explained.
“The cuisine that catches the eye among foreigners is our ever-popular, ever-irrepressible Nigerian jollof rice”, Bazu said.
He added that plantain, suya, efo riro, chin chin, and plantain chips have also become customer favourites in London. Bazu hinted that the international recognition grew further when Forbes featured the restaurant in its highly acclaimed magazine, giving it global visibility.
“Nigerian and African cuisine can dominate anywhere in the world, and everyone would be happy to have it and enjoy it.”
“When you get featured by things like this in the press, it opens your market to new customers, new clients, and increases your patronage. But to whom much is given, much is expected. You need to keep working on your standard and not cut corners; all this is what we are doing and will continue to do,” he said.
For Bazu, what sets Shakara apart is its commitment to service and authenticity.
“Customer is always key in hospitality. That thing they say ‘Customer is King’ is a special thing in this business. Customers come to your place to feel good, so they need to leave there feeling good”.
His emphasis on consistency and quality has helped Shakara Restaurant stand out in Europe’s competitive hospitality sector.
Beyond business, Bazu views Shakara Restaurant as a cultural mission.
“We want the whole world to see what we have to offer. It is very important we leave a lasting mark, so people say, I will go to Nigeria over and over again. Nigerians are accommodating, receptive and wonderful people, that is the spirit we want to take across the globe.”
