Catering to your aircraft in El Alamein.
On the Matruh coast, summer decides the flights into HEAL. We plan crew meals and passenger menus around the heat, so what leaves the kitchen holds chilled and finishes easily in your galley.
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.
The north coast of Egypt gives a private jet menu its character: sea bream and sea bass grilled whole, calamari, prawns, and the grilled meats of Bedouin-influenced Matruh cooking. A private jet menu for El Alamein leans on fish and mezze because they travel well chilled and finish in a small galley oven without fuss. The inflight menu usually pairs a grilled fish or chicken with rice or freekeh and a cold salad; private jet food from this coast also means figs, dates and olives from Matruh, and local specialities such as fresh Mediterranean seafood platters. Private jet platters of mezze, hummus, baba ganoush and grilled halloumi suit a short flight out; gourmet inflight meals can be plated per seat; private jet snacks run to dates, nuts and fresh fruit. In El Alamein, Matruh Governorate, the season decides which fish is at its best, and we say so when you order.
El Alamein belongs to the Matruh Governorate, a stretch of white sand and turquoise water where seafood is the kitchen's anchor. For a private jet menu here we start with the catch: sea bass, red mullet, shrimp, grilled and packed with the sauce apart. The inflight menu can add koshari-style rice dishes, lamb kofta, stuffed vine leaves and Egyptian mezze, all chosen because they hold in a galley with one oven. Private jet food at HEAL is shaped by heat, so cold platters and chilled desserts such as basbousa or fresh fruit do much of the work. Local specialities of Matruh, figs, dates, olive oil, become private jet platters, gourmet inflight meals and private jet snacks, plated per seat on request.
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.
El Alamein International sits on the Mediterranean coast of the Matruh Governorate, and its traffic swells with the summer season when the north coast fills up. Private jet catering here is written around that rhythm: cold platters, grilled fish and crew meals packed for the galley you actually have. Inflight catering for HEAL also covers business aviation catering and executive jet catering for owners flying in for the season, while diplomatic flight catering and cabin crew meals are handled on request.
Business jet catering at El Alamein is mostly seasonal: families and executives arriving for the coast, usually on midsize cabins with a small galley. Corporate jet catering and charter flight catering here start with the aircraft type, then a bespoke menu from our private jet chef. VIP flight catering for DBB leans on seafood and mezze, and luxury inflight catering means plated per seat, sauces apart.
When a delegation lands at DBB, protocol sets the order. Government flight catering and head of state flight catering are agreed with the office first; state visit aircraft catering and VIP aviation catering are packed, labelled by seat and handed over with discretion.
At El Alamein, the Egyptian kitchen helps and hides risks in equal measure: tahini, nuts and wheat sit in many mezze, and fried items share oil with fish. Kosher, halal, vegan, gluten free and allergen free requests are handled as a procedure, each packed separately and marked by seat, with special meals and kids meals prepared on their own board. Tell us the restriction and the seat, and we plan the dish 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.
At HEAL the crew often waits on a hot apron, so crew meals are built for that: a cold lunch in a box or a hot dish that finishes in the oven. Flight crew meals and crew catering are ordered on request and invoiced as part of the order. Pilot meals and cockpit meals are packed in crew meal boxes, with different meals for pilots if the policy asks. Cabin crew meals travel in the same handover at the aircraft, boxed apart from the guest dishes.
On the ground at HEAL, the FBO and your handling agent are the point of contact. FBO catering is delivered to the general aviation terminal door or the aircraft; ground handling catering and handling agent catering are arranged around your slot, with catering delivery to the FBO as the final step.
On the El Alamein apron, the aircraft type decides how the galley is loaded: a light jet takes a drawer and a small oven, a larger cabin may need a high loader at the door. Galley catering is packed to the aircraft's own equipment, and airside catering delivery is coordinated with your handling agent so aircraft provisioning matches what the galley can hold at HEAL.
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.
El Alamein International serves the Egyptian Mediterranean coast, a seasonal gateway for private aviation in Matruh Governorate. Its general aviation terminal handles business jets arriving for the summer, and the field's quiet months differ sharply from peak.
Airport catering at El Alamein changes with the season: inflight catering for summer arrivals, in-flight catering for departures after a coastal stay. Business aviation catering and executive jet catering serve owners and charter clients; diplomatic flight catering handles delegations, and cabin crew meals come with the order. DBB is a business aviation hub in miniature, with general aviation traffic and FBO services concentrated in the warm months, supported by ground handling services.
Importing food into Egypt triggers customs checks, especially animal products and fresh produce. For flights into HEAL, ordering locally is simpler, and your handling agent clarifies the rule for any provisions already in the galley.
Average rating from the cabin crew and pilots we cater for.
“Passenger preferences led us to vegetarian wraps and colourful salads at El Alamein International Airport; 2 portions were needed, with two separate meal services factored into preparation. We described our serving sequence to The Galley Girls and asked for the salads to be packed accordingly. That left time to check the sandwiches properly before the passengers were ready for the next part of the service. I want an inflight catering company to understand written menu details, and this order gave us a useful starting point.”
“Clear quantities were essential at HEAL: we had 7 passengers expecting chicken skewers with a couscous salad and were working around a late menu amendment. I gave The Galley Girls our storage brief and asked for the starters to arrive in stackable containers. We placed the sauces in their planned storage area without first having to reorganise all the catering boxes. When comparing inflight catering companies, I would look closely at written menu details after this experience.”
“A request for roasted vegetable bowls with separate dressings, 2 passengers, and limited fridge space: that was our brief for the departure at DBB. Our request to The Galley Girls focused on the side dishes, with enough detail to distinguish passenger portions from additional provisions. This experience of in-flight catering services gave us a useful reference for managing catering handover on another departure. There was enough information about the canapés to brief the crew without making assumptions about what had been ordered.”
Pricing for El Alamein is built dish by dish: shrimp and sea bass at the top, mezze and salads lower, snack boxes lowest. The north coast season changes what is best and what is dearer, so we confirm the menu first and the figure after.
Lead time here depends on the dish and the slot, not on a fixed rule. Cold items and mezze are easy to arrange around a short wait at HEAL; hot grilled dishes need more care. Last-minute requests are handled.
Fresh produce and animal products are what Egyptian customs watch most closely. For an aircraft arriving empty at HEAL, we advise ordering on the ground and letting your handling agent confirm anything left from the previous leg.
The aircraft type decides it. A small galley holds limited trays, and food carried in from abroad is checked by Egyptian customs. Many crews at DBB prefer ordering locally, packed to the exact galley they have.
Special-meal requests make this clear: food sits outside the charter contract. For El Alamein, send the dietary need and seat number and we plan a sealed, labelled dish.
Tail, pax and diets — a flight attendant takes it from there, day or night.
