Catering to your aircraft in Kasane.
Kasane is bush-country aviation: guests bound for the river, a hot apron and a galley that must keep things cold. We pack for that, and the crew only has to finish and serve.
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.
Private jet menu planning for Kasane International starts with the river. The Chobe District sits on the Zambezi and Chobe waters, and the local specialities that suit an aircraft galley are the ones that survive a bush transfer: bream and tilapia from the river system, game cuts such as kudu and impala, and the Botswana beef that the country is known for.
Our inflight menu at FBKE keeps those local specialities honest. Bream is cooked and chilled, the beef is portioned for the oven, and pap, the maize porridge served across southern Africa, travels in its own tin with the relish apart. For private jet food in the Chobe District, we also build fruit and cold boards from what the region's markets supply in season, so the cabin eats something that belongs to Kasane.
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.
Kasane International sits at 3,289 ft in the Chobe District, and most jets that land here are carrying guests for a lodge or a river camp, not a boardroom. Private jet catering for FBKE therefore starts with the drive that follows the landing: food that is still good when the passengers have been on the road, and a galley plan that matches the cabin. Our inflight catering and in-flight catering are written by former VIP flight attendants, and the same hands handle aviation catering for business aviation catering requests, executive jet catering, diplomatic flight catering and cabin crew meals alike.
Business jet catering at Kasane is mostly lodge-bound. Corporate jet catering here means a light, elegant lunch for guests who will be on a game drive soon after. VIP flight catering and charter flight catering follow the same line, and luxury inflight catering is built by a private jet chef around a bespoke menu that suits a warm, dusty arrival.
When a delegation lands at FBKE, the protocol office comes first. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering here are traceable, discreet and prepared by a small named team.
Dietary requests at Kasane International are planned around the local kitchen, where the hidden allergens are groundnuts in relishes and sauces, wheat in thickened gravies, and shellfish stock in some river-side recipes. Special meals for kosher, halal, vegan, gluten free and allergen free guests are prepared as a separate procedure, with their own tools and their own packing, and kids meals are built for small appetites that will not eat game. Send the requirement with the order and we confirm what can be made safely.
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.
Crew meals at Kasane are on request and invoiced like any order. Flight crew meals, pilot meals and crew catering are packed for people who wait on a hot apron, with cockpit meals eaten by hand and crew meal boxes labelled CREW. We can make different meals for pilots, and cabin crew meals follow the same box.
Your handling agent is the link: FBO catering at FBKE is handed over at the general aviation terminal, then taken to the apron. Catering delivery to the FBO, ground handling catering and handling agent catering follow that route.
At FBKE the type of aircraft decides the loading. A light jet on the Kasane apron takes provisions by hand through the cabin door, while a larger business jet or a heavier VIP aircraft may need a high loader coordinated through the handling agent. Galley catering is planned to the aircraft's own galley: how many ovens, how much chilled stowage, which drawers. Airside catering delivery then follows the apron rules at Kasane, and aircraft provisioning is packed to match what the galley can hold.
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.
FBKE, at 3,289 ft, is a small airport with a big role: general aviation traffic bound for Chobe and the Zambezi. Airport catering, FBO services and ground handling services here support a light but steady business aviation hub.
Business aviation at Kasane is seasonal, peaking in the dry months when game viewing is best. Inflight catering and in-flight catering follow that pattern, with aviation catering and business aviation catering for charters, executive jet catering for owner flights, diplomatic flight catering for delegations and cabin crew meals for every rotation.
Botswana regulates food entering the country, so catering for Kasane is declared and, where needed, sourced locally. Tell us the menu and we advise which items are best made in-country, so the order is simple for your handling agent at the border.
Average rating from the cabin crew and pilots we cater for.
“Between cabin checks at BBK, I coordinated prawn salad and small fruit plates for 8 guests and explained our concerns about a late menu amendment. The Galley Girls grouped the main courses by service, which was more useful to us than simply receiving a list of dishes. I appreciated the emphasis on catering handover throughout the in-flight catering services arrangements. That left time to check the sandwiches properly before the passengers were ready for the next part of the service.”
“Breakfast was already sorted; at Kasane International Airport, the next request was chicken skewers with a couscous salad for 2 guests, with a family lunch request to work around. With aviation catering, careful attention to cabin service sequence matters as much to our crew as the menu itself. The Galley Girls updated the salads in the written order and sent back a confirmation that clearly showed our amendments. The note about the starters was easy to spot, and we could brief the rest of the team quickly.”
“Packing grilled salmon with a lemon dressing for 10 passengers at FBKE needed careful thought, especially given a changing departure schedule. I would discuss aviation catering services with them again, especially when meal organisation needs careful coordination. I asked The Galley Girls to review the salads quantities against the passenger brief, and the proposed portions made sense. There was enough information about the sandwiches to brief the crew without making assumptions about what had been ordered.”
Costs at Kasane depend on country rules: the customs and import regime for food in Botswana pushes some items to local purchase, and others to cleared supply. A stone-fruit board sourced regionally costs less than a smoked salmon plate that needs special handling.
The simplest orders at FBKE come with the handling agent named and the airside access agreed. Late requests are still taken, and handled with the same care.
Customs is mostly a question of who is travelling. A special-meal request, such as kosher, halal, allergen or child meals, may contain items that need declaring in Botswana, so we ask for the details at order and plan the pack to suit.
Galley size comes first: a turboprop or light jet cannot store much, while a long-range cabin can. Food from outside Botswana is subject to import rules, which is why many crews order locally.
No, and a short repositioning flight with an empty cabin is the clearest example: nobody is aboard, so nothing is catered until a guest list exists. When there are passengers we take the order and invoice it apart.
Tail, pax and diets — a flight attendant takes it from there, day or night.
