About us

Built around the cook

Ama Bediako fed a compound in Labone for forty years. This is the room her grandson opened four doors down, with her pepper base and her one rule.

The room

A compound, then a room

Ama Bediako cooked in a compound off Sixth Circular Road for forty years. Not professionally — she would have laughed at the word. She cooked because people came, and people came because she cooked.

In 2016 her grandson took the shell of a furniture shop four doors down, painted it black, put a charcoal grill where the window had been, and opened with eleven of her dishes and none of her permission.

She came on the second night, ate the palm nut soup, said it needed more time, and came back every Sunday until she died in 2021. It has more time in it now.

The dark front room of Feast before service, plants overhead

9

Years on Sixth Circular Road

64

Seats inside, 22 more in the yard

6

Dishes that have never left the board

0

Gas burners in the building

The lamps over the tables at Feast, lit for evening service

The kitchen

Who cooks

Nine people on a Friday. These four are here every week the room is open.

Kojo Bediako, head chef at Feast

Kojo Bediako

Head chef, and Ama's grandson

Cooked in Kumasi and London, came home in 2015, opened this room a year later with a grill and a grudge against gas.

Afua Nortey, sous chef at Feast

Afua Nortey

Sous chef

Runs the pass six nights a week and writes the Tuesday board. If the soup is right, it is because she said so.

Yaw Asare, on the grill at Feast

Yaw Asare

Grill

Eleven years on charcoal. Has never once used a thermometer and has never once sent out a dry tilapia.

Esi Amankwah, pastry and bar at Feast

Esi Amankwah

Pastry and the bar list

Made the case that sobolo belonged in a coupe, then made the drink that proved it. Also responsible for the bofrot.

How we work

Four rules

Everything else in the room is negotiable.

Charcoal, or nothing

There is no gas in the building. It is slower, it is hotter, it is harder to teach, and it is the reason the fish tastes like that.

The market decides

Somebody is at Makola at six on Tuesday. Whatever is best that morning is what gets written up, which is why the board is a board and not a laminate.

Nobody leaves hungry

Ama's rule, and the only one written on the kitchen wall. If a plate goes back barely touched, somebody comes out to ask why.

Service is not a line item

It is not added to the bill. Whatever you leave is split across the whole room, kitchen included, on the same day.

The dining room at Feast after dark, lit by the lamps over the tables

Reservations

Reserve

Tables for two to eight are held online. For nine and over, or for the back room on its own, call the house and we will build the evening around you.

Tuesday to Sunday, 5pm until late

+233 30 274 1180

14 Sixth Circular Road, Labone

Follow

The board changes on Tuesdays and the bar posts what it is pouring. Both go up on Instagram before they reach the room.

A pear and thyme cocktail on the black marble of the bar

Whole grilled fish with rosemary and lime, plated for the pass

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