Catering to your aircraft in Espargos.
Sal sits on the Atlantic tracks between Europe, Africa and the Americas, so a good share of the traffic here is a refuelling stop with a galley that still needs restocking. Whatever your galley holds, the food is cooked and packed to suit it, then passed up at the aircraft door.
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.
Cape Verdean food is island food, and what reaches a private jet menu from Sal is mostly what comes out of the Atlantic: tuna, wahoo, spiny lobster and grilled fish served with rice or cassava. A private jet menu built on that cooks well and travels cold, which is how we pack it for the galley.
Cachupa is the national dish, a slow stew of hominy corn and beans, and it reheats well, so it is one of the few local specialities we pack hot for an inflight menu. Goat cheese from the islands, papaya, banana and passion fruit make the cold side of the private jet food list, and the cheese is cut per passenger and kept dry.
We build local specialities around the season and the guest list for Barlavento Islands departures, and we label every box with the seat number. Where a dish will not survive the sector, we say so rather than send it.
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.
Trade winds blow across the flat island of Sal almost every day, and the aircraft that land at GVAC are mostly crossing the ocean rather than staying. Private jet catering here is built around that: a galley restocked for the next long sector, chilled and sealed, with inflight catering and in-flight catering labelled for the crew who will re-plate it. Our aviation catering at SID is written by former VIP flight attendants, for business aviation catering, executive jet catering and diplomatic flight catering alike, with cabin crew meals ordered on request.
Business jet catering at Sal is shaped by the ocean crossing: the cabin is often full and the galley needs a lot in one go. Corporate jet catering and VIP flight catering for Espargos departures use a private jet chef to write a bespoke menu around fresh fish, fruit and a light dessert. Charter flight catering follows the same logic, and luxury inflight catering means each tray is re-plated from labelled boxes.
Government flight catering at Sal is planned with the protocol office before anything is cooked. Head of state flight catering and VIP aviation catering use a named team and sealed, traceable boxes. State visit aircraft catering at Espargos follows the delegation's dietary list and discretion rules.
Cape Verdean cooking leans on fish, corn and beans, so allergens sit in fish stocks, fried batters and shared pans. Our procedure here is to cook the special meals on a separate board and in separate boxes, labelled by seat. We cover kosher, halal, vegan, gluten free and allergen free meals, plus kids meals for the youngest passengers: smaller portions, plain pasta or rice, no shellfish. Tell us the restrictions on the manifest and we confirm what is possible for special meals.
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.
On a Sal turnaround the crew rarely leaves the aircraft, so crew meals are ordered separately for GVAC and appear on the same invoice as the guest food. Flight crew meals are packed for a jumpseat: sealed, one main and one side, no loose sauces ahead of a long ocean sector. Pilot meals and cockpit meals can be written as different meals for pilots, so captain and first officer never share a dish. Crew catering carries CREW on the lid, and crew meal boxes go hot or cold depending on what the galley oven can take.
FBO catering at Sal is a handover at the aircraft on your slot. Catering delivery to the FBO is coordinated with the handling agent, and the general aviation terminal at Espargos sees the boxes arrive sealed. Ground handling catering and handling agent catering follow one list.
Larger aircraft at Sal need galley catering loaded through a higher door, and the airside catering delivery is arranged with the handling agent. The type of aircraft decides whether a high loader is needed, and aircraft provisioning is planned around the trolleys and containers that galley accepts. Give us the type and the registration and we say how the load will go.
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.
GVAC sits at 177 ft on Sal and works as a crossing point for the Atlantic. Airport catering here supports general aviation operators, and FBO services and ground handling services are organised through the terminal.
Sal is a business aviation hub for Atlantic crossings, with inflight catering, in-flight catering and aviation catering restocked for the next sector. Business aviation catering and executive jet catering follow the trip, diplomatic flight catering follows protocol, and cabin crew meals are ordered on request.
Cape Verde applies import rules to fresh meat, dairy and plant products, so locally prepared catering is the simpler route. We tell you what the galley may carry onward and what the authorities check at Sal.
Average rating from the cabin crew and pilots we cater for.
“Menu approval at SID covered a breakfast basket with individual preserves for 7 guests, leaving us to organise the service around different crew meal preferences. The Galley Girls prepared the salads for assembly in the galley, with the accompanying elements easy to locate. It made a difference to have the desserts ready without cluttering the galley work area during preparation. For our team, the strongest part of their private jet menu was how they handled galley preparation.”
“Nothing about the 4 guest order at Amílcar Cabral International Airport called for excess complexity: just a breakfast basket with individual preserves and sensible planning for limited fridge space. The Galley Girls labelled the desserts in line with our brief, so the cabin team could identify the relevant portions quickly. We could distinguish the sandwiches at a glance instead of lifting lids just to establish what belonged to each service. I want a private jet chef to understand meal organisation, and this order gave us a useful starting point.”
“The 2 passenger portions of vegetable tartlets and a dessert selection were the easy part; managing a short ground stop at GVAC took more planning. The fruit plates from The Galley Girls were organised around the cabin plan, with the later service items kept apart. This experience of in flight catering gave us a useful reference for managing catering handover on another departure. The breakfast portions were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
Pricing for private jet catering at SID depends on the crossing season and the aircraft. A full cabin carrying spiny lobster and tuna costs more than a dry-goods restock for the crew alone, and we confirm the figure before anything is cooked.
Lead time here follows the trip: a return leg ordered from GVAC is planned as one job. Seafood needs more planning than dry goods, and last-minute orders are handled when we can source the produce.
Cape Verde applies import rules on animal products, so an early morning slot at GVAC is easier with locally sourced fish and fruit. We tell you what the galley can carry out and what must stay behind.
Yes, but airside access is controlled by the handling agent at GVAC, so outside food needs to be cleared. Catering handed over by us comes with labels the agent already knows.
No, the aircraft price does not cover the galley. For a repositioning flight to GVAC with an empty cabin, you order crew meals or a light galley as a separate job.
Tail, pax and diets — a flight attendant takes it from there, day or night.
