Private & Event Catering · Accra
The dinner everyone remembers the morning after.
We build the menu, the table, and the timing around your event, from a dinner for twelve to a wedding for four hundred, so the only thing you have to do is show up.
How we work
Every menu is written for one event, not reused from the last one.
We start with the room, not the recipe book: the hour of day, the season, the guest list, the thing you actually want people to remember. Jollof gets a second look. Suya comes to the table hot, not sweating under a lid by the door. The sides are not an afterthought.
Jemdah runs on a small kitchen team and a tight circle of growers, butchers, and fishmongers across Accra, so what lands on the table is what was fresh that week, not what was easiest to batch-cook for two hundred.
What we cater
Three ways we show up
A full day, one kitchen team.
Cocktail hour, reception, late-night plate, built around your programme, not a standard package. The same team that greets your first guest is still plating at midnight.
Food that matches the seriousness of the room.
Boardroom lunches, executive dinners, and small private sittings. Quiet service, precise timing, a menu that doesn't need explaining to the table.
Built to be walked around, not queued for.
Layered boards and passed plates for a standing crowd with a drink in hand. We also run full-service event catering end to end (kitchen, staff, rentals, cleanup) when you'd rather run the party than the food.
Packages
Pick a starting point. We'll shape it from there.
Every quote is adjusted for guest count and menu, but this is roughly where events start.
From ₵[TBD] / guest
A tight, well-run menu for smaller sit-downs and private dinners.
- Two mains, two sides, one starch
- Serving staff for the sitting
- Standard crockery & linen
From ₵[TBD] / guest
The one most weddings and milestone events book.
- Full menu tasting before you confirm
- Cocktail hour + reception + late-night plate
- Kitchen team on-site for the full event
- Rentals and table styling included
Custom quote
Large corporate events and galas where we run the whole floor.
- Dedicated event lead + full brigade
- Staffing, rentals, and cleanup end to end
- Built around your programme, not a template
“People don’t remember a logo on a napkin. They remember that the soup was hot, the jollof wasn’t mushy, and the last plate at midnight was as good as the first one at seven.”
Ama, wedding host, East Legon
“We briefed them once. They handled a three hundred guest gala without a single question on the day.”
Kwabena, corporate events lead
“Guests kept asking who catered. That almost never happens at a work event.”
Linda, private client
From the kitchen to the table
From enquiry to event
Three conversations, then the event.
Tasting & menu build
We taste through options with you before anything is confirmed in writing, so nothing arrives on the day as a surprise.
Sourcing week
Produce, meat, and fish are ordered against your actual guest count, not pulled off a shelf.
On-site service
Our team runs the kitchen and front-of-house timing so you're not the one watching the clock.
Before you ask
Common questions
Four to eight weeks for most events, longer in peak wedding season (November to January). Smaller private dinners can sometimes be arranged with two weeks' notice.
Yes, with transport and logistics costs added to the quote. Tell us the location when you enquire and we'll confirm feasibility.
Vegetarian, vegan, halal, and allergy-specific plates are built into the menu, not bolted on as an afterthought, as long as we know ahead of the tasting.
Food, staff, and standard equipment by default. Rentals, decor, and bar service are quoted separately and only added if you want them.
Plan your event
Tell us the date. We'll tell you what's possible.
Send a few lines about your event (date, guest count, the kind of food you're picturing) and we'll come back with a menu direction and a quote.