Catering to your aircraft in Kharja Oases.
El Kharja is a desert strip in Egypt's New Valley where aircraft are few and the ramp is hot. We cook and pack private jet catering for the galley you have and hand it to your FBO at HEKG, day or night.
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.
El Kharja is the main town of the New Valley Governorate, an oasis strip in Egypt's Western Desert, and the local table reflects it: dates, citrus, olives, flatbread baked in clay ovens, and slow-cooked stews of lamb, pigeon and rice. Our private jet menu for El Kharja Airport (HEKG) turns that into an inflight menu that travels. Private jet food from the oasis means dates and nuts for the cabin, grilled meats with sauce apart, and mezze that keeps well chilled. Local specialities such as stuffed pigeon or molokhia are cooked, packed for the galley and finished by you in the oven or re-plated cold. Private jet platters of oasis fruit and cheese, gourmet inflight meals built around Egyptian classics, and private jet snacks of roasted nuts and date bars give the cabin something genuinely from the New Valley.
Think of the New Valley Governorate as a table of the desert: Kharja Oasis dates, mandarins and oranges, olives, fresh flatbread, lentils and rice. We write the private jet menu for HEKG around that, so the inflight menu at UVL tastes of where the aircraft landed. Private jet food here is simple and generous: grilled lamb, roasted chicken with freekeh, mezze and tahini, each with its sauce apart. Local specialities are packed for a galley with one oven or none. Private jet platters carry oasis fruit and cheese, gourmet inflight meals follow Egyptian home cooking, and private jet snacks mean dates, nuts and sesame bars, 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.
Few strips are as remote as HEKG, and that shapes what a flight attendant asks for before landing at UVL. Our private jet catering for El Kharja starts from the aircraft type and the galley, not from a fixed menu. Inflight catering, in-flight catering and aviation catering for business aviation catering trips are packed to stand heat on the apron. Executive jet catering, diplomatic flight catering and cabin crew meals are boxed separately, labelled by seat, and passed to your handling agent.
A typical El Kharja brief is a corporate or executive trip into the Western Desert, often with a small cabin and a short turnaround. Business jet catering and corporate jet catering here start from the aircraft's galley, and VIP flight catering, charter flight catering and luxury inflight catering are built around a private jet chef writing a bespoke menu for HEKG.
When an official flight lands at HEKG, the order is agreed through protocol before anything is cooked. Government flight catering and head of state flight catering follow a sealed, traceable route to the aircraft, and VIP aviation catering and state visit aircraft catering stay discreet from kitchen to galley.
At El Kharja the dietary question is mostly about hidden ingredients: sesame in tahini and sweets, nuts in date pastries, ghee in rice. Kosher, halal, vegan, gluten free, allergen free and kids meals are handled as special meals with their own board and box, cooked from the local kitchen here rather than adapted afterwards. Halal is the default for Egyptian meat, while kosher and strictly vegan meals are ordered with the flight so they stay sealed.
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.
On a desert turnaround, the crew eats last. Crew meals, flight crew meals and pilot meals at HEKG are ordered when you request them and billed as part of the order. Crew catering is packed in crew meal boxes, cockpit meals are made to eat one-handed, and different meals for pilots are written in when your policy needs it.
At El Kharja, FBO catering is handed over at the general aviation terminal or at the aircraft, with your handling agent holding the door. Catering delivery to the FBO is coordinated for ground handling catering, so handling agent catering is one clean handover on the ramp.
HEKG is a remote oasis airfield, so the aircraft decides the loading: door height, galley position and whether a high loader is needed. For larger cabins, galley catering is brought airside by truck to the aircraft, and airside catering delivery is agreed with your handling agent. Aircraft provisioning for a narrow-body at El Kharja is planned from the type before anything is packed, with cold boxes loaded last.
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 Kharja Airport serves the Kharja Oasis in the New Valley Governorate. As an airport catering stop it is small and calm, with general aviation handled at the terminal and FBO services kept simple for private flights.
Business aviation at El Kharja is seasonal and quiet, which suits small cabins well. Inflight catering and in-flight catering here are packed for heat; aviation catering and business aviation catering orders are planned from the tail, while executive jet catering, diplomatic flight catering and cabin crew meals are sealed and labelled before they reach the ramp. It is a modest business aviation hub, with FBO services and ground handling services reduced to the basics.
Egyptian customs treat catering for the aircraft as stores, so food is cooked locally, sealed and listed. Foreign fresh produce can be refused, which is why orders for El Kharja are planned against the manifest.
Average rating from the cabin crew and pilots we cater for.
“As the person coordinating vegetarian wraps and colourful salads for 11 passengers at El Kharja Airport, I needed an arrangement that considered a revised passenger count. The canapés supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I found the desserts without searching through every box, a small detail that mattered during the final cabin checks. The meal organisation stood out more than any sales pitch about charter flight catering.”
“It was the packing plan I cared about at HEKG, with 3 servings of vegetable tartlets and a dessert selection and a late menu amendment to consider. The side dishes from The Galley Girls were organised around the cabin plan, with the later service items kept apart. We left the starters stored until needed, which kept the first service manageable and reduced unnecessary handling. This experience of private jet food gave us a useful reference for managing final order confirmation on another departure.”
“The 9 passenger portions of roasted vegetable bowls with separate dressings were the easy part; managing an evening cabin service at UVL took more planning. I needed the main courses checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The order made private jet meals feel manageable because the written menu details had been considered beforehand. There was no need to reconstruct the side dishes quantities from several messages during the final departure checks.”
Cost here comes down to dishes and seats, and both can move late. If your cabin goes from six to nine at HEKG, we add the trays and reprice them as a normal order. Simple oasis platters stay light on the bill; hot regional mains weigh more.
A return from UVL can be ordered with the outbound, so the way back is already in hand. Lead time depends on how special the menu is: kosher or allergen free want the earlier decision, while oasis platters are easy. Late requests are still handled.
Customs in Egypt will look at anything brought in from outside, so meals for the leg out of El Kharja are best cooked locally and sealed. A short turnaround works when the order and the manifest match; we write both.
Personal food is allowed in principle, but customs in Egypt can intervene on fresh items. For a long leg from HEKG we cook both services locally, mark them 1 and 2, and put them in the galley drawer.
Not automatically. A private jet charter from El Kharja does not carry meals; you order them from us, on request, and pay for them as a separate invoice. Seasonal timing only changes the slot we plan around.
Tail, pax and diets — a flight attendant takes it from there, day or night.
