Catering to your aircraft in El Bayadh.
El Bayadh sits high on the Algerian steppe, and the flights that land at DAOY are mostly executive, delegation or crew rotations. We keep the order simple: local dishes, sealed, labelled, ready for the drawer.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
El Bayadh Province is sheep and steppe country, and the private jet menu at El Bayadh Airport follows it. Local specialities such as slow-cooked lamb, couscous with vegetables, chakhchoukha and dates from the southern oases make a believable inflight menu, since they are built to be eaten warm and travel well. We translate private jet food of this kind into private jet platters for the cabin, gourmet inflight meals plated in the galley, and private jet snacks of dates, almonds and semolina pastries for the climb. The region asks for lamb and mint tea; the galley asks for sauce in its own pot and bread wrapped separately. Both are written into the order for DAOY.
What does a private jet menu from El Bayadh look like? Think plateau cooking: lamb shoulder, couscous steamed to order, chakhchoukha with its torn flatbread, a tagine of dried fruit. These local specialities suit an inflight menu because they reheat without losing shape. Private jet platters cover the cold side, gourmet inflight meals the hot side, and private jet snacks, dates and almonds mostly, fill the gaps between legs out of El Bayadh Province. Private jet food here is honest and a little rustic, and it is packed for service at the aircraft.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
El Bayadh Airport (DAOY / EBH) stands at 4,493 ft on the Algerian high plateau, where nights are cold and winter mornings bring frost to the apron. Private jet catering here is built around that air: dishes that hold their temperature on the way to the aircraft, and a menu that respects the steppe pantry. Inflight catering and aviation catering for business aviation catering flights, executive jet catering trips and diplomatic flight catering movements are ordered with the tail, the slot and the headcount. In-flight catering for the galley and cabin crew meals for the jumpseat come from the same order.
Executives landing at DAOY tend to want something local and not heavy. Business jet catering and corporate jet catering here lean on lamb, semolina and fruit, while VIP flight catering for a delegation adds named seats and a private jet chef who writes a bespoke menu. Charter flight catering and luxury inflight catering are quoted from the same menu.
Government flight catering into El Bayadh is cleared before anything is cooked. Head of state flight catering and VIP aviation catering follow a protocol of named dishes, sealed packing and a traceable chain. State visit aircraft catering at DAOY is discreet, with a small team and no name on any label beyond a seat number.
At El Bayadh the diets question starts with the cuisine itself: couscous and chakhchoukha are wheat, semolina pastries carry nuts, and broths can hide meat stock. Halal is the default on the local table, kosher is arranged as a sealed meal with its own handling, and vegan, gluten free and allergen free meals are cooked on separate boards and packed apart from the others. Kids meals are simple and mild, and special meals are marked by seat number so the crew never has to guess what is in the drawer.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
For a crew landing at DAOY after a long sector, crew meals are practical: flight crew meals in boxes, pilot meals that need no cutlery, crew catering that arrives with the guest order. Cockpit meals and crew meal boxes are on request and invoiced, and different meals for pilots are packed separately when the operator policy requires them.
Delivery at El Bayadh Airport happens at the FBO or at the foot of the stairs, depending on your handling agent. FBO catering, catering delivery to the FBO and ground handling catering are all coordinated with the general aviation terminal, so handling agent catering reaches the right door on your slot.
Whether the order goes up by hand or by high loader depends on the cabin you bring to El Bayadh. A turboprop or light jet takes the order by hand at the door, while a larger cabin may need a high loader for galley catering at the airside. We confirm the door height, the galley layout and the slot with your handling agent, so airside catering delivery and aircraft provisioning are planned before the truck leaves, not on the apron at El Bayadh.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
El Bayadh Airport (DAOY / EBH) serves the high plateau of El Bayadh Province, a steppe town at 4,493 ft. Airport catering here supports general aviation traffic, regional operators and the occasional visiting delegation. The FBO services and ground handling services on the field are small in scale, yet the apron is run with care.
Business aviation hub it is not, but El Bayadh handles executive and charter traffic for the surrounding steppe. Inflight catering, in-flight catering and aviation catering are ordered per flight, and business aviation catering and executive jet catering follow the same pattern. Diplomatic flight catering and cabin crew meals are available on request, invoiced with the order.
Algerian customs treat catering as galley stores, so keep it sealed and itemised. Local products bought in-country stay within the border; imported food is inspected on arrival. Check the destination country's rules for anything leaving El Bayadh, particularly fresh meat and dairy.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at EBH, our 8 guests wanted vegetable tartlets and a dessert selection, organised sensibly around a changing departure schedule. I asked The Galley Girls to review the snack boxes quantities against the passenger brief, and the proposed portions made sense. I appreciated the emphasis on crew briefing throughout the in flight catering arrangements. There was enough information about the starters to brief the crew without making assumptions about what had been ordered.”
“An order of smoked salmon bagels and sliced fruit for 8 people at El Bayadh Airport had to be organised around limited fridge space. For our team, the strongest part of their inflight catering services was how they handled meal organisation. Instead of asking us to improvise, The Galley Girls explained how the snack boxes could be arranged during service. We could finish the breakfast portions as each guest was ready, rather than laying everything out at once.”
“Having 11 guests request prawn salad and small fruit plates at DAOY meant planning the portions carefully while accounting for two separate meal services. I want an inflight catering company to understand catering handover, and this order gave us a useful starting point. The Galley Girls grouped the side dishes by service, which was more useful to us than simply receiving a list of dishes. Our colleague could take over the sandwiches without asking where every component had been placed during preparation.”
A state or delegation flight changes the order more than the price list: cleared dishes, named seats, extra crew boxes. At El Bayadh the cost of private jet catering follows those choices, with local lamb and couscous costing more than snacks and fruit. Tell us who is on board and we write the quote around them.
For a night flight the question is less about hours and more about who meets the aircraft. We arrange the handover with your handling agent so the crew finds the order waiting. At El Bayadh, a pre-dawn slot is treated like any other, and late additions are taken.
If a local product is going on the menu, customs affects what happens after wheels up. Fresh meat and dairy leaving Algeria can be restricted by the next country, so we label every tray with its contents. Ordering locally at El Bayadh keeps the paperwork short.
Outside food is allowed on private flights, though it stays your responsibility, including customs and labelling. A count that changes at the last minute is where we help: extra covers of lamb couscous or cold platters can be added to an existing order at DAOY.
The answer is no: the private jet charter price does not carry food. For a return leg ordered from here, send us both slots and the headcount for each, and we prepare two sets, packed apart and clearly marked.
Tail, pax and diets — a flight attendant takes it from there, day or night.
