Catering to your aircraft in At Tur.
At Tur is a quiet field on the Gulf of Suez in South Sinai, where business jets arrive for charter stops and short stays. We cook for your galley, pack by seat, and hand over at the aircraft through your FBO.
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.
South Sinai Governorate gives At Tur a table of its own, and a private jet menu here leans on it. Local specialities from the Gulf of Suez coast are mostly fish: grilled sea bream and red snapper, served as private jet food that must be sealed cold and finished in the galley oven. Bedouin flatbread baked on a domed iron is the carrier for almost everything, so we pack it separately and re-plate it fresh. Sinai dates, citrus and herbs fill the private jet platters, which hold well through a hot apron. For an inflight menu that stays cool, think cold mezze, tahini, grilled vegetables and fruit. Gourmet inflight meals follow the same local specialities and are matched to the aircraft's galley. Private jet snacks are dates, roasted nuts and halva-style sweets that survive the cabin without refrigeration. Everything is marked by seat number so you re-plate without asking. At Tur is in the South Sinai Governorate, and the menu says so.
A private jet menu for At Tur starts with the sea and the desert, the two things the South Sinai Governorate has in quantity. Fish from the Gulf of Suez is the local protein: grilled, seasoned with cumin and lemon, packed as private jet food with the sauce apart. Flatbread from Bedouin ovens travels in its own wrap, and our inflight menu uses it under dips and grilled vegetables. Private jet platters carry dates, olives, white cheese and cucumber, which cope with a warm ramp better than most European boards. Gourmet inflight meals can be a slow-cooked lamb with rice, sealed and finished in your oven, while private jet snacks stay simple: nuts, dates, sesame bars. These are local specialities of Sinai, adapted to what a galley can finish. Every box carries its seat number, and every lid says how the dish ends.
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.
At Tur Airport (HETR / ELT) is a low-elevation strip in the South Sinai Governorate, where a business jet is more often chasing a pilgrimage stop or a Red Sea charter than a long-haul sector. Private jet catering here is built around that: light plates, fish, citrus and dates, packed for the galley you actually have. Inflight catering and in-flight catering are written per aircraft, never from a stock list. Our aviation catering and business aviation catering come from former VIP flight attendants. Executive jet catering for owners and diplomatic flight catering for official movements follow the same discipline, and cabin crew meals are ordered with the trip.
Business jet catering at At Tur usually starts with a short brief: who is on board, which galley, how long the stop. Corporate jet catering and VIP flight catering here lean on Gulf of Suez fish and Sinai dates, and charter flight catering follows the same menu logic. A private jet chef writes a bespoke menu for each tail, and luxury inflight catering means plates that survive a hot apron and re-plate cleanly.
Official movements through HETR call for government flight catering that is quiet and exact. Head of state flight catering is prepared by a small named team; state visit aircraft catering is sealed and traceable. VIP aviation catering at At Tur is agreed in advance with protocol and delivered through the handling agent.
At Tur's kitchen cooks with sesame, tahini, nuts and wheat flatbread, so that is where allergens hide: in the dips, the dressings and the bread wrap. Kosher, halal, vegan, gluten free and allergen free meals are each cooked and packed apart, with separate boards and sealed boxes, and special meals and kids meals are marked by seat number, never by name.
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 HETR, crew meals are a separate line on the order: requested, packed, invoiced. Flight crew meals travel in labelled crew meal boxes, pilot meals are two different dishes for captain and first officer, and cockpit meals are built for a few quiet minutes at altitude. Crew catering at At Tur stays plain and filling, and different meals for pilots are never shared.
At HETR, we deliver through the general aviation terminal or the FBO, whichever your handler uses. FBO catering means the order is agreed with the handling agent before the slot. Catering delivery to the FBO, ground handling catering and handling agent catering all end the same way: boxes handed over at the aircraft.
For galley catering at At Tur, the aircraft type sets the loading: a light jet takes a few boxes through the door by hand, while a large cabin needs a high loader at the door. Airside catering delivery is arranged with your handling agent, and aircraft provisioning follows the galley plan you give us, oven, drawers and chiller space included.
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.
At Tur is a small airport in the South Sinai Governorate on the Gulf of Suez, at 52 ft elevation. Airport catering here serves business aviation: charters, owner flights and occasional official movements. General aviation traffic is light, FBO services are limited, and ground handling services are coordinated through your handler. The ops brief is short, which makes orders simple.
At Tur works as a business aviation hub only in a small way: a few charters, the odd owner flight, and occasional diplomatic flight catering for official visits. Inflight catering and in-flight catering are written per aircraft, aviation catering and business aviation catering stay light, and executive jet catering is cold-forward in summer heat. For the cabin, the cabin crew meals sit on the order beside the guest trays, boxed and marked CREW.
Egyptian customs apply to food brought into the country, which is why ordering locally at At Tur is usually simpler than carrying food from abroad. Uneaten items from inbound flights may be restricted, so we advise crews to keep the order lean. Your handling agent manages customs coordination for airside delivery.
Average rating from the cabin crew and pilots we cater for.
“Working around an evening cabin service at ELT, I asked for a seafood starter and warm vegetable sides in portions appropriate for our 11 passengers. When comparing aviation catering companies, I would look closely at storage requirements after this experience. Our handling contact received the order details from The Galley Girls, including how the sauces had been grouped. The cabin team could match the desserts to the request before moving on to the remaining departure tasks.”
“For 8 passengers departing from At Tur Airport, the agreed menu was vegetarian wraps and colourful salads; our main consideration was two separate meal services. This experience of flight catering gave us a useful reference for managing catering handover on another departure. We changed the quantities of sauces, and The Galley Girls reflected the request in the final packing list. The snack boxes remained as originally requested, which was reassuring when we checked the latest version with operations.”
“As the person coordinating a seafood starter and warm vegetable sides for 2 passengers at HETR, I needed an arrangement that considered an evening cabin service. I asked The Galley Girls to review the snack boxes 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. This experience of flight catering services gave us a useful reference for managing catering handover on another departure.”
A 5 a.m. departure usually means a lighter, cold-forward order: dates, cheese, flatbread, fruit. That costs less than seared fish and lamb. The question of how much private jet catering costs at At Tur comes down to which of those you pick.
Ordering for At Tur is straightforward when the menu stays regional: fish, flatbread, dates. Last-minute orders are handled, and anything seasonal is flagged when you order, not at the aircraft.
The customs question at At Tur is simple: local food ordered through us avoids carrying prohibited items through Egyptian customs. A last-minute change in passengers means a corrected seat plan, handled with your handling agent and the FBO.
Yes, a return leg can be ordered from At Tur with the outbound trip. Because customs rules cover food brought into Egypt, it is better to order the return meal here, sealed and labelled by seat, than to carry food from elsewhere.
No, catering sits as a separate order from a private jet charter. For a long turnaround at At Tur we can send a full hot menu; for a tight slot we send chilled plates and snacks.
Tail, pax and diets — a flight attendant takes it from there, day or night.
