Catering to your aircraft in Abu Simbel.
Temple days at HEBL are short and hot, and the crew rarely has a minute to spare. We pack for the aircraft you fly and deliver through your handling agent, ready for the seat numbers.
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.
Abu Simbel is Nubian country, and the local table follows the Nile south: grilled tilapia from Lake Nasser, hibiscus served cold as karkadeh, dates from the Aswan groves, fuul and ta'ameya for a plain breakfast. For a private jet menu into Abu Simbel, these local specialities travel well when chosen with the galley in mind. An inflight menu built on the region keeps the Aswan Governorate on the plate without asking your oven to do anything difficult.
Private jet food out of Abu Simbel works best when it tastes of where you have been. The Aswan Governorate gives us hibiscus, dates, Nile fish, fresh flatbread and mint tea: local specialities that suit a temple-day rotation. A private jet menu here leans on cold plates and one hot course, and an inflight menu for the return leg repeats the theme with a lighter hand. Abu Simbel is a place to serve something that feels like it belongs to the day.
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.
On the HEBL apron the first thing you notice is the glare off the tarmac, and the second is how little there is around it. That shapes private jet catering at Abu Simbel: cold food packed to ride out heat, hot food that finishes in your oven, nothing that needs a kitchen you do not have. In-flight catering and inflight catering for the sector back to Cairo or Aswan are boxed by seat. Aviation catering for the crew, business aviation catering for the cabin, executive jet catering for charters, diplomatic flight catering for state guests and cabin crew meals all start from the same short message to us.
For a temple charter into HEBL, we plan business jet catering around one question: what will your guests want after the Great Temple? A private jet chef answers it with a bespoke menu; corporate jet catering and charter flight catering are priced as separate orders, and VIP flight catering is added when the passengers ask for it. Luxury inflight catering is a matter of detail, not volume.
When a delegation visits Abu Simbel, head of state flight catering is cleared in advance with the protocol office. Government flight catering, VIP aviation catering and state visit aircraft catering follow the same discipline: nothing is substituted, nothing is left to chance on the apron.
Special meals at Abu Simbel start from the local kitchen, because that is where an allergen hides: sesame in tahini and dukkah, nuts in sweets, gluten in the bread and the kofta binder. Kosher, halal, vegan and gluten free requests are packed in sealed, numbered boxes with their own board and utensils. Allergen free and kids meals follow the same rule, marked by seat, never by name. Tell us what a passenger cannot eat and we build the tray around it.
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 on the ground at HEBL, the day is hot and the break is short. Crew meals, flight crew meals and pilot meals can be ordered with the passenger menu; crew catering is boxed and labelled. Cockpit meals are packed for one hand, crew meal boxes hold up in the heat, and different meals for pilots are available on request, invoiced like the rest.
At HEBL the handover happens through the FBO and your handling agent, and nobody has to leave the apron. FBO catering is confirmed against the slot; catering delivery to the FBO is the point where the crew signs for the trays. Ground handling catering and handling agent catering use the general aviation terminal as the meeting place.
Abu Simbel is served mostly by regional jets and turboprops, and the aircraft type decides the loading. A smaller aircraft means trays handed up by crew; a larger one may need a high loader, which we arrange through the handling agent. Galley catering sized to your aircraft's oven and drawers is the starting point. Airside catering delivery runs on your slot, and aircraft provisioning is confirmed once we know the type and the count.
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.
Abu Simbel Airport serves the temples of Ramesses II, and airport catering here is shaped by that single purpose. General aviation is small, the terminal is modest, and FBO services and ground handling services are limited to what the day requires.
Abu Simbel is a business aviation hub of a small kind: charters and delegations arrive for the temples and leave the same day. Inflight catering and in-flight catering are ordered for the turn; aviation catering and business aviation catering use the same trays for the cabin. Executive jet catering suits private charters, diplomatic flight catering covers visiting delegations, and cabin crew meals complete the order.
Imported food into Egypt is inspected, and Abu Simbel is no exception. Order the return leg here and the food is local and ready; declare any food carried in with your handling agent before it is unloaded.
Average rating from the cabin crew and pilots we cater for.
“Several practical details needed attention at Abu Simbel Airport, with a cold lunch with cheese and fruit requested for 9 guests and a changing departure schedule to accommodate. The Galley Girls talked through the quantities of starters with us before confirmation, rather than leaving us to guess the portions. I want a private jet chef to understand storage requirements, and this order gave us a useful starting point. It was useful to see the side dishes listed separately when checking how much space the complete order would require.”
“Choosing a mezze selection with flatbreads for 11 people at HEBL was straightforward; the challenge was making it work with a revised passenger count. This experience of in flight catering gave us a useful reference for managing storage requirements on another departure. I wanted clear identification on the breakfast portions; The Galley Girls made the packing arrangement easy to compare with the order. The crew provisions were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“We kept the passenger brief simple at ABS: vegetable tartlets and a dessert selection for 7 guests, organised with a small galley worktop in mind. With inflight catering services, careful attention to galley preparation matters as much to our crew as the menu itself. The Galley Girls prepared the sandwiches for assembly in the galley, with the accompanying elements easy to locate. Keeping the side dishes aside until service helped preserve the presentation while we dealt with the boarding tasks.”
Cost at HEBL is set by the menu you pick, so start with one local product. Grilled tilapia from Lake Nasser or Aswan dates cost less than imported cuts, and a cold platter costs less than a three-course hot service. Tell us the cabin and we price it.
Planning an Abu Simbel trip often means a count that is only certain on the day. Send what you know, tell us where it could change, and we hold the order flexible. Last-minute orders are handled at this airport like any other.
Plan the return in advance: order from Abu Simbel and the food is local, already compliant and handed over at the aircraft. Customs only become a topic for meat, dairy or produce you bring in from another country, which your handling agent can advise on.
Yes, within customs rules, though we advise against relying on it here. The apron at HEBL is not a place to unpack coolers, and a short turnaround makes any repacking awkward. We deliver labelled trays to the aircraft on your slot.
No. The aircraft and the meals are separate lines: the charter does not cover food, so you order it separately and we invoice it as its own order, delivered to the aircraft at Abu Simbel. For a long leg with two services on board, tell us when each is served and we pack to that rhythm.
Tail, pax and diets — a flight attendant takes it from there, day or night.
