Take a footballer add a Parisian chef and …

Nov 7 2008 by Alastair Gilmour, The Journal

TAKE one former French footballer, add a top-class Parisian chef, and blend carefully with a significant amount of North East initiative. Marinate, then serve up Newcastle’s latest fast-food business venture to prove a huge success.

Shakamaka, in the city’s Dean Street, has quickly evolved from offering hand-made milkshakes and smoothies in every flavour imaginable into an integrated operation also serving authentic French crêpes – in every filling imaginable. And the culinary combination by Ria Johnson, 22, from Northumberland, is laced with huge potential.

The French connection is represented by ex-Newcastle United full-back Olivier Bernard and business partner Jean-Marc Jules who was persuaded by his long-time friend to leave a job in a Paris restaurant saying Newcastle could offer so much more.

“I had been running Shakamaka for a few months and business was picking up really well,” says Ria. “Jean-Marc simply walked in and talked about what he was planning to do. He had an honest face. Now the two operations work well and are really compatible.”

Despite a catalogue of injuries which interrupted his career – Olivier Bernard, 28, is widely acknowledged as one the best full-backs Newcastle United have had in years. He has settled happily in the region and proud to be part of the small but significant French community.

“Jean-Marc and I have known each other for 23 years,” said Olivier. “We’ve done lots of things together and played football together in Paris.

“We’ve been talking about going into business for three or four years and saw this as a good idea, a good opportunity, so we started the partnership. We’re very happy with the way it’s going, it’s getting better all the time – and all through word of mouth at the moment. I can see people here like crêpes.”

The thin pancakes originated in Brittany but are now widely available throughout France, served with a sweet filling – mixtures of syrup and fresh fruit – or as a savoury snack filled with cheese, tomato, spiced mince or virtually anything under the sun.

Ria is already looking to the future, with franchising the Shakamaka concept a distinct option. “It’s only a pilot at the moment,” she says, “but we’re looking at it and just getting the right mix. Shakamaka is just like a big shop for young kids.”