Catering to your aircraft in Moroni.
Flying into Moroni means a small, calm airport with Mount Karthala behind it and a rainy season that decides when most charters fly. We pack for the galley you have and hand over plane-side.
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.
Grande Comore is volcanic, humid and fragrant, and the private jet menu from Moroni reflects that: vanilla, cloves, ylang-ylang and coconut milk run through almost everything. An inflight menu here is built around what the island grows, which is why private jet food from FMCH tastes unlike a standard European galley order. The local specialities we pack are the ones that travel well in a drawer or a small oven.
Langouste, grilled capitaine and tuna come in from the Moroni port, and we turn them into private jet food that holds: fish finished in the oven, sauce apart, rice or cassava cold-packed to be re-plated. The Comorian table is built on coconut, plantain and cassava, so the private jet menu for Grande Comore (Ngazidja) leans on those, with local specialities such as mkatra foutra flatbread and lobster in vanilla sauce for guests who want something that could only come from here. An inflight menu from this island keeps spice gentle and aromas clean for a pressurised cabin.
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 single runway on the slopes above Hahaya, with Mount Karthala behind it, is how most crews meet Grande Comore, and it shapes how we plan private jet catering for FMCH: a galley loaded with island produce, cooked and packed to be finished by whoever is serving. Inflight catering here leans on what the Comoros actually grows, and in-flight catering for a long leg out of Moroni is built to hold without a full oven. Aviation catering at HAH is handed over by your handling agent, and business aviation catering for charters follows the same plane-side routine. Executive jet catering, diplomatic flight catering for state visits and cabin crew meals are all ordered and invoiced like any other line.
Business jet catering at FMCH is usually built for a small group on a corporate or charter trip, so private jet chef menus start from the aircraft and the guest list. Corporate jet catering and VIP flight catering from Moroni lean on island produce, and charter flight catering follows your slot. A bespoke menu with luxury inflight catering touches such as vanilla and coconut is written around the galley you have.
For a head of state flight catering order into Comoros, protocol decides the menu and the handover. Government flight catering and VIP aviation catering are prepared with traceability and quiet delivery, and state visit aircraft catering is coordinated with your handling agent.
Moroni's table is built on rice, cassava, plantain and fish, which makes many dietary requests easier than expected and a few harder. Bread and flatbread are the usual gluten trap, and coconut and nut oils the allergen one, so we write that into the procedure rather than assume. Kosher, halal, vegan, gluten free and allergen free meals, plus kids meals and other special meals, are cooked in a separate area and boxed apart from the other trays. Halal is the local baseline, and kosher or strict allergen free meals are handled as dedicated orders against the guest's seat number.
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.
At FMCH, crew meals are an optional line on the order, billed as such. Flight crew meals can be hot or cold, pilot meals are boxed apart from guest trays, crew catering is sized to the rotation, and cockpit meals are easy to eat in the seat. Crew meal boxes carry labels, and different meals for pilots are prepared on request.
When FBO catering is ordered for HAH, we deliver to the FBO or the general aviation terminal and your handling agent takes it airside. Catering delivery to the FBO is planned against the departure, and ground handling catering follows the apron layout. A handling agent catering handover is the usual path for a night departure.
Prince Said Ibrahim International sees mostly light and mid-size business jets, with the occasional larger visiting aircraft, so the loading method depends on the type and its door height. Galley catering is delivered airside by your handling agent in insulated carts or boxes, with airside catering delivery coordinated against the aircraft's position on the apron. For larger aircraft that need a high loader for aircraft provisioning, tell us the type and we confirm the equipment with the ground handler before the slot.
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.
Airport catering at Prince Said Ibrahim International is shaped by the island: one runway, a small general aviation ramp, and general aviation traffic that is mostly corporate and charter. FBO services and ground handling services at Moroni are limited, so catering is coordinated with your handling agent rather than a large ramp operation.
Business aviation catering at Moroni suits a small corporate or charter visit. Inflight catering and in-flight catering for the onward sector are packed for the galley, and aviation catering for visiting operators follows the same handover. Executive jet catering, diplomatic flight catering for visiting delegations and cabin crew meals can all be ordered together. Moroni works as a business aviation hub for the Comoros archipelago.
The Comoros apply import controls on fresh meat, dairy and produce, so food arriving on an international flight can be inspected or refused. Locally prepared catering is sealed and delivered airside, which keeps the handover straightforward. Your handling agent confirms the rules for your arrival and departure.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at FMCH: a late menu amendment, alongside a request for mini sandwiches and individual desserts for 9 passengers. I would discuss inflight catering with them again, especially when cabin service sequence needs careful coordination. I needed the canapés checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. There was no need to reconstruct the fruit plates quantities from several messages during the final departure checks.”
“Keeping the galley organised at HAH meant planning mini sandwiches and individual desserts for 8 guests with a small galley worktop in mind. Instead of asking us to improvise, The Galley Girls explained how the canapés could be arranged during service. It made a difference to have the sandwiches ready without cluttering the galley work area during preparation. For our team, the strongest part of their in-flight catering was how they handled catering handover.”
“Packing roasted chicken and seasonal vegetables for 12 passengers at Prince Said Ibrahim International Airport needed careful thought, especially given a small galley worktop. The Galley Girls confirmed the handover contact and identified the canapés, making the catering delivery easier for our team to track. Knowing where the salads were packed meant the crew could begin the relevant checks as soon as the order arrived. Our brief for vip inflight catering was met with a sensible plan for cabin service sequence.”
Think of a vanilla langouste against a coconut rice and vegetable plate: same galley, very different cost. How much does private jet catering cost out of FMCH is therefore answered with a quote, built from your menu, the guests on board and the produce available that week.
A two-service flight changes everything about lead time: the crew needs a full plan, not one tray. Tell us the aircraft and the sector and we confirm the menu. Orders that arrive late are handled, within what the island's markets can supply.
Customs at HAH is a matter of what goes in and what stays airside. A quick turnaround means catering should be sealed and ready, and anything left over from an inbound flight is subject to disposal rules. Your handling agent can confirm the details for your arrival and departure.
Many crews carry food in, but a return leg is easier with local catering: fresh seafood and fruit from the island, boxed and labelled. Anything brought in from abroad is subject to inspection and may be restricted. Ask your handling agent for current rules.
No: the charter price does not include meals. For a trip where guests are added or dropped at the last minute, we adjust the order and invoice it as a separate item. Last-minute changes are handled, and we confirm the final number with your crew.
Tail, pax and diets — a flight attendant takes it from there, day or night.
