Catering to your aircraft in El Hassana.
El Hassana sees private jets in short windows, so the order for RDL is built around your aircraft and your slot. Cooked for the galley, labelled by seat, handed to the handling agent.
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.
North Sinai is a coast of lagoon, desert and Bedouin cooking, and a private jet menu for El Hassana draws on all three. Bardawil lagoon is known for its fish, so a private jet food order here often starts with grilled sea bream or sea bass, packed with lemon and kept apart from its sauce. Our inflight menu for RDL pairs that fish with rice cooked with vermicelli, grilled vegetables and warm flatbread, which holds well in a galley oven. The local specialities that travel best are the ones that reheat without drying: braised lamb, stuffed vine leaves, roasted aubergine with tahini. Private jet platters of mezze, olives, white cheese and dates ride cold in the drawer, and gourmet inflight meals in the Bedouin style, slow-cooked and tender, arrive finished at the aircraft. Private jet snacks run to nuts, dried fruit and sesame sweets. Across North Sinai Governorate we cook the local table so the cabin tastes of where you landed.
A private jet menu at Bardawil International reads like the coast it serves. Fish from the lagoon is the anchor of any inflight menu at RDL, grilled whole or filleted, with the sauce in its own pot. Private jet food here also means flatbread, hummus, grilled halloumi-style cheese and seasonal salads built to stay crisp in a drawer. Among the local specialities of El Hassana, lamb with rice and roasted vegetables is the dish that best survives a sector. Private jet platters of cold mezze and fruit suit a short stay, gourmet inflight meals suit a long leg, and private jet snacks cover the gaps between. Everything is packed for the galley you have in North Sinai Governorate, labelled by seat.
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.
Heat comes first at El Hassana: the dry North Sinai air and the lagoon on the horizon decide what travels well. Our private jet catering for Bardawil International (RDL) leans on grilled fish, flatbread, olives and citrus, packed to be re-plated in the cabin. Inflight catering and in-flight catering orders are built from the aircraft type and the seat plan. Aviation catering for charters, business aviation catering for corporate flights and executive jet catering for owners all start the same way, with a short brief. Diplomatic flight catering goes through the protocol office, and cabin crew meals ride in their own boxes marked CREW.
Executives landing at El Hassana usually want something light and local, so our business jet catering for RDL starts with the lagoon's fish and works outward. Corporate jet catering, VIP flight catering and charter flight catering all use the same kitchen, and a private jet chef can shape a bespoke menu or luxury inflight catering order to a single cabin.
When a delegation transits RDL, state visit aircraft catering is built around the protocol office, not the kitchen. Government flight catering and head of state flight catering use sealed, traceable dishes, and VIP aviation catering is delivered discreetly to the aircraft at El Hassana.
Dietary meals at El Hassana start in a kitchen that cooks with sesame, nuts, dairy and wheat every day, so the work is separating them. Kosher, halal, vegan and gluten free special meals each get their own board and box, and allergen free orders are cooked first, sealed, and marked by seat. Kids meals are simple and mild, packed apart from the guest trays.
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 El Hassana the crew often waits longer than the guests, so crew meals matter. We cook flight crew meals and pilot meals on request, billed as any item, and crew catering at RDL is delivered in crew meal boxes. Cockpit meals avoid sauces that spill, and different meals for pilots means two dishes so captain and first officer never share one. Cabin crew meals are boxed separately.
FBO catering at Bardawil International ends at your FBO or with your handling agent. Catering delivery to the FBO is done at the general aviation terminal, and ground handling catering for RDL is coordinated with the handling agent catering contact, who opens the airside door to the aircraft.
What a light jet needs at Bardawil International is a pair of hands on the stairs; a wider cabin may need a high loader at the door. Galley catering is cooked for the ovens on your tail, and airside catering delivery goes through your handling agent to the aircraft. Aircraft provisioning for a wide-body is agreed on the galley plan, not at the gate.
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.
Bardawil International serves El Hassana in North Sinai Governorate, a flat coastal airfield. Airport catering here is simple to plan, general aviation traffic is modest, and FBO services and ground handling services are arranged through the terminal.
Bardawil International behaves like a small business aviation hub, with arrivals clustered around events and seasons. Inflight catering, in-flight catering and aviation catering are written per sector, business aviation catering and executive jet catering share a menu, diplomatic flight catering goes through protocol, and cabin crew meals stay separate.
Egypt regulates imported fresh meat, dairy and produce, so food carried in from abroad can be stopped at customs. Catering cooked locally for RDL arrives sealed through the FBO and avoids that issue, so the order is simpler than carrying food in.
Average rating from the cabin crew and pilots we cater for.
“Working around a late menu amendment at Bardawil International Airport, I asked for a breakfast basket with individual preserves in portions appropriate for our 6 passengers. We discussed the dimensions before confirming; The Galley Girls grouped the canapés into separate meal boxes that were easy to handle. I could hand the side dishes to a colleague with a short explanation instead of unpacking the whole order. The order made airline catering feel manageable because the catering handover had been considered beforehand.”
“For 10 passengers departing from RDL, the agreed menu was fresh fruit and breakfast pastries; our main consideration was a revised passenger count. I wanted clear identification on the fruit plates; The Galley Girls made the packing arrangement easy to compare with the order. Keeping the canapés identifiable helped the colleague taking over service understand the order without another long explanation. Our brief for crew meals was met with a sensible plan for storage requirements.”
“On this departure from Bardawil International Airport, 12 passengers had chosen a mezze selection with flatbreads, and a short ground stop needed to be reflected in the order. We described our serving sequence to The Galley Girls and asked for the desserts to be packed accordingly. For our team, the strongest part of their FBO catering was how they handled written menu details. That left time to check the main courses properly before the passengers were ready for the next part of the service.”
Citrus salads and flatbread cost little, grilled sea bream and lamb cost more, and a late slot changes nothing about that. How much does private jet catering cost at El Hassana comes down to the dishes you pick and how many seats they cover.
Two meals on one leg means two sets of labels. Send the sector and the headcount, we plan cold first and hot second, and last-minute orders are handled without fuss. Lead time is a question of what you want, not a clock.
Weather in the Sinai can shift a departure by hours, but customs does not shift at all. Foreign produce may be refused; locally cooked meals arrive sealed through the FBO and pass without discussion.
Bringing food is possible, but the rules are strict and the waiting is long. Flight crew meals cooked for RDL are packed to be eaten on a jumpseat or in a lounge, and they spare you any customs conversation.
No. Even a short hop into Bardawil International with an empty cabin has its own order, separate from the charter and invoiced on its own, built from the aircraft type and the number of people on board.
Tail, pax and diets — a flight attendant takes it from there, day or night.
