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Hands seasoning springbok ribs over glowing coals at a long banquet table under acacia trees
Windhoek · Namibian Fire Catering

We bring the fire.
You bring the people.

Potjiekos slow-cooked since dawn. Game-meat sosaties charred to order. Vetkoek passed on hand-thrown ceramics. From kapana street memory to embassy white linen — this is the fire your event deserves.

Reserve Your Date→See the Day Unfold
Events Served340+
Embassy Dinners48
Guests Fed28K+
Scroll to follow the day↓

The Morning Market

Before the fire, the hunt.

Our chefs are at Oshetu by half-past five. Biltong still warm from the curing room. Mopane chosen by hand. Every ingredient has a story before it reaches the flame.

Hands selecting dried biltong strips at Oshetu Market, Windhoek at dawn
Biltong selection · 05:30
Close-up of fresh red chillies and dried mopane worms on a wooden market stall
Mopane & spice · 05:45
Bundles of fresh herbs and wild sage tied with twine on a stone surface
Wild herbs · 06:00
Kudu meat cuts laid out on butcher paper with marinade bowls nearby
Kudu & game · 06:20
Baskets of fresh vegetables and root produce at a morning market stall
Seasonal produce · 06:40
Hands wrapping marinated sosatie skewers in brown paper for transport
Sosatie prep · 07:00
Overhead shot of twenty mise en place bowls arranged on a white marble surface, each containing a different spice or ingredient
11:00 · Kitchen
Close-up of a chef's hands grinding spices in a stone mortar with Namibian desert herbs

Midday Prep

Twenty bowls.
One table to come.

Mise en place is not prep — it is intention made visible. Each bowl is a decision. Each spice level is a conversation with a guest we haven't met yet.

Springbok RackMarinated 18hrs · juniper & rosemary
Kudu MinceHand-ground · for potjiekos filling
Mopane WormsDried & spiced · ancestral protein
Vetkoek DoughProofed overnight · 4kg batch
Wild Sage ButterForaged sage · Namibian salt flakes
Sosatie Skewers24hr apricot-tamarind brine
Potjie StockBone broth · slow-reduced 6hrs
Peri-Peri PasteHouse recipe · three pepper blend
Caramelised OnionLow & slow · 2hrs in cast iron
Desert Herb OilInfused wild herbs · Sossusvlei salt

+ 34 more components for a 200-guest service

Afternoon Setup · 14:00 — 17:00

The table is the first course.

Starched linen. Hand-thrown ceramics from Swakopmund. Filament bulbs strung at 2.4 metres. Every detail placed with the same intention as every ingredient.

Long banquet table set under acacia trees strung with filament bulbs, white linen and hand-thrown ceramic plates
Table Setting
Close-up of a starched white napkin folded on a rust-rimmed hand-thrown ceramic plate
Ceramics & Linen
Filament bulbs strung above an outdoor dinner table at golden hour casting warm amber light
Atmosphere
Wide shot of outdoor wedding reception setup with white tablecloths and centrepiece floral arrangements
Event Scale
Detail of hand-thrown ceramic serving bowl with rust-toned glaze next to folded linen napkin
Detail Work
💍

Weddings

From 40 to 500 guests

🏛️

Embassy Functions

Protocol-aware service

🏢

Corporate Launches

Year-end & product events

🌙

Private Dinners

Intimate fire-table experiences

Evening Service · 19:00 — 22:00

When the fire does its best work.

Chef plating springbok rack on white ceramic plate with sauce drizzle under warm event lighting
Plating · 19:15
Guests laughing mid-conversation over a dinner table with candles and half-eaten courses
Service · 19:45
Red wine being poured into a glass at a corporate event dinner table
Pouring · 20:00
“

They served sosaties to thirty ambassadors and not one person stopped talking long enough to put their plate down. That is the highest compliment I know.

Portrait of Petra van der Merwe

Petra van der Merwe

Protocol Officer · German Embassy, Windhoek

“

I grew up eating kapana at Oshetu. Braai gave me that exact taste — but on white linen, with my grandmother watching. I cried twice before dessert.

Portrait of Ndeshi Amukoto

Ndeshi Amukoto

Bride · December 2025 Wedding, Okahandja

Glowing orange embers in a half-drum braai at midnight, surrounded by empty wine glasses and candle stubs
Dessert board with vetkoek, koeksisters, and preserved fig picked nearly clean after a late-night event

Dessert Board

Picked clean · 23:40

Late Night · 22:00 — Close

The fire dies down.
The memory doesn't.

Empty glasses. A dessert board picked to the wood. Guests who've exchanged numbers over the kudu potjie. This is what we mean when we say we bring the fire.

100%
Events completed on time
4.9★
Average client rating
0
Dishes ever sent back
Reserve Your Date→

Reserve Your Date

Your event starts
with a date.

We take a limited number of events each season to ensure every fire gets our full attention. Tell us when, how many, and what you're dreaming of.

Personal consultation with head chef
Custom menu tailored to your guests
Full setup, service & breakdown
Hand-thrown ceramic tableware included
Dedicated event coordinator on the day

Response time

Within 24 hours · Mon – Sat

Step 1 of 4

When is the event?

Pick a date and we'll check availability immediately.

Not sure yet?

Download our seasonal menu

A curated selection of our signature dishes, seasonal specials, and service options — yours to browse at your own pace.