Catering to your aircraft in Berenice Troglodytica.
Berenice turns on dive-season charters and quiet desert nights, and the apron is hot most of the day. We cook and pack for your galley, then hand over at the FBO or at the aircraft, so the crew can plate and serve.
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.
Berenice Troglodytica takes its name from an ancient Ptolemaic port, and the Red Sea Governorate still eats from the sea. A private jet menu for Berenice leans on grilled sea bream, calamari and prawns, with the fish packed on ice and finished in your oven. Local specialities from the Red Sea Governorate also include sayadia, the spiced fish and rice dish of the coast, and koshary, the street staple of Egypt. Dates, figs, mango and guava from the Egyptian season fill an inflight menu that stays fresh on a hot day. Private jet food from Egypt also means aish baladi, the local flatbread, and mezze platters of hummus, baba ghanoush and tahini, all travelling well. Local specialities are priced by the season, and a Red Sea fish is the one to check first.
Berenice sits in the Red Sea Governorate, and the coast decides the menu. For a private jet menu we start with what the boats bring in: sea bream, sea bass, squid, shrimp. These are portioned per passenger and packed cold, with the lemon and tahini sauce in its own pot. Egyptian local specialities complete the inflight menu: sayadia rice, molokhia soup, grilled kofta, stuffed vine leaves, and aish baladi bread. Sweet endings come from basbousa and fresh dates. Private jet food built on these dishes is easy to plate in a small galley, and the Red Sea Governorate provides fruit in every season.
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.
The Red Sea Governorate gives Berenice (HEBR / EES) a very specific rhythm: dive-season charters, resort transfers, quiet desert nights. A flight attendant planning private jet catering for this stop wants food that tolerates a hot ramp and a short turn. Our inflight catering is cooked and packed for the galley you actually have, then handed over at the FBO or at your aircraft. In-flight catering, aviation catering and business aviation catering orders go through one contact, 24/7. Executive jet catering and diplomatic flight catering are briefed in detail, and cabin crew meals are listed on their own line.
Business jet catering at Berenice is usually a resort run or a dive charter, with a handful of guests and a crew of two. Corporate jet catering here favours light, fresh food: grilled fish, mezze, fruit. VIP flight catering and charter flight catering follow the same plan, and luxury inflight catering adds a private jet chef and a bespoke menu built around the Red Sea season.
State visit aircraft catering through HEBR starts with a protocol check, not a menu. Government flight catering and head of state flight catering use a named team, and VIP aviation catering keeps labels neutral, with seat numbers rather than names.
Special meals at Berenice are a procedure, not a label. Kosher, halal, vegan, gluten free, allergen free and kids meals are each cooked on a separate board and packed in a sealed box marked by seat number. In Egypt, the traps are specific: aish baladi flatbread and koshary carry wheat, tahini and sesame sit in many sauces, and fried fish may share oil. Halal is standard in the region, so tell us if a guest also needs vegan or allergen free, and we plan around the local bread and sauces.
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.
Crew meals at Berenice are ordered on request and invoiced like the rest. Flight crew meals come boxed or plated, and pilot meals can be two different dishes so captain and first officer never share one. Crew catering covers the whole duty day, cockpit meals are packed to eat one-handed, and crew meal boxes carry the CREW label. Different meals for pilots are a standard request, and cabin crew meals are listed apart from guest trays.
At HEBR the handling agent is the link: FBO catering arrives sealed and labelled, catering delivery to the FBO is agreed before the slot, and the general aviation terminal stays the meeting point. Ground handling catering and handling agent catering share one plan.
The aircraft decides the loading. A light jet takes the catering box through the cabin door, while a larger cabin may need a high loader and galley catering carried on a trolley. Airside catering delivery at HEBR is coordinated with your handling agent, who opens the right gate to the apron. Aircraft provisioning for a wide galley follows the layout you send us, with every container labelled by zone.
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.
Berenice International Airport, also known as Banas Cape Air Base, sits at 108 ft on the Red Sea coast. Airport catering here serves a quiet general aviation operation, with FBO services and ground handling services for resort and dive traffic. Business aviation hub status is modest, but the apron is easy to work.
Business aviation catering at Berenice follows the winter and spring leisure traffic, with executive jet catering for resort guests. Inflight catering and in-flight catering orders are briefed from the tail and the slot, aviation catering arrives sealed, diplomatic flight catering is cleared first, and cabin crew meals ride in their own box.
Egypt controls the import of food, so catering sourced in-country at Berenice avoids most questions at customs. Pork, alcohol and some animal products need a note on the order, and your handling agent presents the paperwork for anything arriving from abroad.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 3 guest order at Berenice International Airport / Banas Cape Air Base called for excess complexity: just smoked salmon bagels and sliced fruit and sensible planning for a family lunch request. The starters supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I want a private jet catering company to understand catering handover, and this order gave us a useful starting point. The canapés were easy to locate during our cabin checks.”
“On this departure from HEBR, 3 passengers had chosen a mezze selection with flatbreads, and a revised passenger count needed to be reflected in the order. When comparing private jet catering companies, I would look closely at catering handover after this experience. The Galley Girls confirmed the handover contact and identified the canapés, making the catering delivery easier for our team to track. The cabin team could match the breakfast portions to the request before moving on to the remaining departure tasks.”
“Clear quantities were essential at EES: we had 5 passengers expecting a seafood starter and warm vegetable sides and were working around different crew meal preferences. My search for "private jet catering near me" led to a practical conversation about galley preparation. The Galley Girls prepared the salads for assembly in the galley, with the accompanying elements easy to locate. Keeping the snack boxes aside until service helped preserve the presentation while we dealt with the boarding tasks.”
Private jet catering cost for a two-way trip through Berenice is easier to read than most: one quote, two services, every dish named. A shrimp dinner outbound and a cold platter back are priced separately, and crew meals appear as their own line.
With a short turnaround at Berenice, the lead time question becomes a menu question: what can be delivered cold, sealed and ready for the drawer. A longer wait opens the grill. Last-minute orders are handled in either case.
Egyptian customs regulate imported food, so a two-service flight leaving Berenice is simplest with locally sourced meals. The first service can be cold platters, the second a hot fish finished in your oven, all provisioned inside Egypt.
You can, but in the heat of the Red Sea summer or when wind and haze reshuffle the slot, food brought from elsewhere struggles. Customs may question it, and a long wait on a hot ramp tests anything chilled. Ordering locally keeps the temperature chain intact.
Is catering part of a charter into Berenice? No. It is a separate order with its own invoice. If the crew duty time runs long on the ground, crew meals can be added on request and are billed like everything else.
Tail, pax and diets — a flight attendant takes it from there, day or night.
