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FEATURE SPICE BUSINES S


people travelling up to 50 miles just to dine at the restaurant. With an emphasis


on refined and creative cuisine, the Bekash menu incorporates both traditional classic favourites and original new dishes that apply eastern flavours with a western twist. The restaurant is now managed by Mashuk’s son, Rajed Mannan. He says, “The quality of service has improved over the years, showing the community and


young people like myself to come into this industry and make a difference. They have given us a stepping stone by creating this industry.” He believes that


second generation British Bangladeshis entering the industry have a responsibility to take it to the next level. “The first generation like my father worked very hard to establish the curry restaurant industry in the UK, which is now huge; but


“I believe as a restaurateur that the priority is to provide a safe, clean and attractive place for guests to enjoy and for employees to work in,”


customers that they are valued and that their experience at the Bekash is always better than the last.” Rajed left a promising


career as a financial advisor with Lloyds Banking Group to run Bekash. He says,”I watched my father over the years work very hard in building this restaurant and I have also grown up reading and listening to success stories of role models like Enam Ali which has inspired and encouraged


if our generation don’t come into it then it will fade away,” he says. Rajed points out that his generation is well placed to move the business on to new heights. “How I see it is that when my father started he had no business model, nor a business degree, yet just through dedication he made it a success,” he says,”But today we have the right tools and education to improve on what they have started ” Now at at the helm of


Rajed Mannan with dad Mashuk Miah


Bekash - but still under the watchful eye of his father - Rajed has a clear vision as to what he wants to achieve. “I believe as a restaurateur that the priority is to provide a safe, clean and attractive place for guests to enjoy and for employees to work in,” he adds.”We also have to be aware of, and act on our responsibilities as a good corporate citizen to ensure ecologically sound


management practices at


www.spicebusiness.co.uk 15


the restaurant and in our surroundings, in our community and the wider region.” n


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