Catering to your aircraft in Selebi Phikwe.
A highveld airfield at 2,925 feet in Botswana, FBSP sees executives and delegations on short stops. Tell us the tail and the slot and the meals arrive at the aircraft.
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.
Selebi Phikwe is a mining town in the Central District, and the food of Botswana is the food of cattle country: beef above all, cooked over fire and served with maize.
Local specialities that travel well make a good private jet menu here. Seswaa, the pounded slow-cooked beef, arrives as a hot tray that finishes in the oven, with bogobe or pap packed apart. For an inflight menu that suits a short cabin, we pair it with a sorghum porridge or a simple greens side.
Cold private jet food is easier: sliced beef biltong, dried and cut for a board, and droewors, the dried sausage, fit private jet snacks perfectly. Fresh fruit from the region, such as watermelon and citrus, rides in a sealed pot.
Our private jet platters for Selebi-Phikwe (town) mix these local specialities with international plates, and our gourmet inflight meals are marked by seat and by restriction. Ask for something typical of Botswana and we build it around what the kitchen can source that week.
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.
A copper-belt airfield in eastern Botswana, FBSP gets bizjets carrying mine executives, engineers and ministry delegations. Our private jet catering for Selebi Phikwe is written by former VIP flight attendants who know that dry heat and a single-oven galley decide the menu. We pack inflight catering and in-flight catering trays, aviation catering for charters and business aviation catering for operators. Executive jet catering and diplomatic flight catering are ordered like anything else, and cabin crew meals ride along on request.
Corporate flights into FBSP carry people who work in the mines and the ministries, so the order is practical. Business jet catering leans on local beef; corporate jet catering is boxed for a small galley. VIP flight catering suits visiting delegations, charter flight catering covers tour groups, and luxury inflight catering stays light in the dry heat. A private jet chef can give you a bespoke menu.
When a delegation lands at FBSP, the menu has already been through protocol. Government flight catering is planned with a small named team, head of state flight catering is sealed and traceable, VIP aviation catering is kept discreet, and state visit aircraft catering is delivered to the aircraft under your instructions.
At Selebi Phikwe the dietary question is mostly about what the local kitchen fries in and what it grinds into stews. Beef dishes often share pans with other meats, and maize and sorghum sides are naturally gluten free but not always handled that way. Our process works by procedure: a separate board, a separate box and a card marked with the seat number. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are planned before cooking starts, so the cabin crew meals and passenger trays never touch.
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 FBSP, we pack crew meals only when you ask for them, and they appear on the same invoice. Flight crew meals travel in labelled boxes, pilot meals are separate, crew catering is written for the whole team, cockpit meals are easy to eat in the seat, crew meal boxes are marked by role, and different meals for pilots are available for each pilot's own policy.
At the FBSP general aviation terminal, FBO catering is handed to the crew at the aircraft. Catering delivery to the FBO is coordinated with your handling agent, ground handling catering stays on the apron side, and handling agent catering is confirmed with the tail and slot.
A small airfield like FBSP usually sees light and mid-size business jets, so galley catering is packed to fit a carry-aboard cart or a few insulated boxes rather than a high loader. Airside catering delivery is made at the apron by your handling agent, and aircraft provisioning for a larger type is agreed ahead so the right vehicle and door are available. Tell us the type and the galley and we plan accordingly.
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.
Selebi Phikwe Airport (FBSP/PKW) serves a copper-nickel mining town in the Central District of Botswana. Airport catering for private jets here is mostly about corporate and charter flights, and the terminal is a modest general aviation facility. Operators plan around the slot and the handling agent.
As a business aviation hub it is small, but the traffic is real: mine executives, survey flights and government delegations. Inflight catering and in-flight catering are written around the cabin size, aviation catering and business aviation catering follow the operator's plan, executive jet catering is common for corporate flights, diplomatic flight catering is cleared by protocol, and cabin crew meals are ordered on request. FBO services and ground handling services are coordinated with your handling agent.
Customs in Botswana pay attention to animal products and plant material. Ordering locally cooked food avoids import issues, and your handling agent will tell you what needs declaring before the flight.
Average rating from the cabin crew and pilots we cater for.
“An order of fresh fruit and breakfast pastries for 4 people at PKW had to be organised around limited fridge space. The Galley Girls gave us an update on the starters before the handover, which helped us organise the cabin checks. Our brief for crew meals was met with a sensible plan for written menu details. We could account for the crew provisions before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Nothing about the 4 guest order at Selebi Phikwe Airport called for excess complexity: just vegetarian wraps and colourful salads and sensible planning for a small galley worktop. Our brief for FBO catering was met with a sensible plan for packing arrangement. We described our serving sequence to The Galley Girls and asked for the sauces to be packed accordingly. That left time to check the side dishes properly before the passengers were ready for the next part of the service.”
“Food presentation mattered to our 2 guests, but two separate meal services also had to be considered when organising roasted vegetable bowls with separate dressings at FBSP. The order made airport catering feel manageable because the written menu details had been considered beforehand. I asked The Galley Girls to review the breakfast portions quantities against the passenger brief, and the proposed portions made sense. We also checked the salads before approval, which helped avoid a second round of questions later in the preparation.”
It is quoted per menu, per aircraft. For a Selebi Phikwe departure, a light cold lunch for four is a modest order, while a three-course dinner with local beef rises with each course. We confirm the figure with you before cooking.
Order both legs in one go. For a return from FBSP, give us the next departure slot and headcount and we plan the way-back meals around the local products that travel well. Last-minute requests are treated.
Botswana controls the import of meat, dairy and fresh produce, so food that arrives from abroad may be restricted at the border. Catering prepared locally avoids that problem, and a change in headcount is simply an adjusted count on the same order.
You may carry it, but check import rules first. Adding something from Selebi Phikwe, biltong or watermelon, solves the issue and gives guests a taste of the region.
Catering sits outside a charter contract, so it is ordered and billed on its own. An early morning slot at Selebi Phikwe is no different: tell us the time and we handle it.
Tail, pax and diets — a flight attendant takes it from there, day or night.
