Catering to your aircraft in Sharq El Owainat.
HEOW gives the crew a quiet desert apron and not much else, so the meal arrives with the aircraft. A former VIP flight attendant packs it to hold in heat, labelled by seat.
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.
Sharq El Owainat sits in the New Valley Governorate, the largest governorate in Egypt and almost entirely desert. The local table is not a restaurant scene but a farming one: the Owainat reclamation area grows wheat, dates and vegetables on irrigated sand. A private jet menu for HEOW leans on that produce and on the Egyptian kitchen the guests will recognise. Our inflight menu and private jet food list built on local specialities travels well: grilled kofta and shish tawook, molokhia with rice kept apart, koshari in a sealed pot, baba ghanoush and hummus with warm flatbread, then basbousa or um ali for dessert. Dates from the New Valley close the tray. Each item is chosen for how it behaves in a galley, which sauce stays apart and which dish is plated cold. Private jet platters, gourmet inflight meals and private jet snacks for a long leg all follow the same rule: nothing that needs a flame the aircraft does not have.
A private jet menu for the New Valley Governorate starts with what the desert actually grows. Around Sharq El Owainat the irrigated fields give dates, wheat for flatbread and seasonal vegetables, and the private jet food we pack draws on them. These local specialities are Egyptian classics adapted to a galley: stuffed vine leaves served chilled, grilled lamb with the sauce apart, koshari in separate containers, fatteh, and a fruit plate with dates. The inflight menu is short on purpose. We write it around the aircraft type, the headcount and the temperature on the apron, and we offer private jet platters for the cabin, gourmet inflight meals for a seated service, and private jet snacks for a leg with no stop. {Region} produce leads, the rest is built to hold.
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.
Sharq El Owainat has no restaurant district behind it, so what lands on your aircraft at GSQ is decided before the wheels touch. Our private jet catering is cooked and packed by former VIP flight attendants for the HEOW apron: business aviation catering for the cabin, executive jet catering for owner trips, diplomatic flight catering for state movements, cabin crew meals for the people working the leg, and inflight catering that stays sound in desert heat. In-flight catering is delivered to your FBO or handling agent.
Business jet catering at HEOW usually serves an owner or charter group heading to the New Valley's remote sites. Corporate jet catering and VIP flight catering here lean on a short menu, since charter flight catering rarely has a second chance to restock. Luxury inflight catering is plated to the cabin, and a private jet chef writes a bespoke menu around the headcount and the aircraft's galley.
Government flight catering at GSQ is planned around protocol and discretion. Head of state flight catering and VIP aviation catering go through a named team, with a traceable chain from kitchen to aircraft. State visit aircraft catering is cleared in advance, packed sealed and handed over only to the people you name.
Dietary requests at El Owainat East are handled as a procedure built on Egyptian cooking, where the usual traps are sesame in tahini and flatbread, nuts in desserts and wheat in koshari and kofta binders. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are cooked in a separate area, packed in their own sealed container and labelled by seat number, so a passenger tray is never confused with another. Halal is the default for most local proteins; kosher needs advance planning and sealed delivery.
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 El Owainat East are ordered on request and invoiced like the rest. Flight crew meals, pilot meals and cockpit meals are packed to be eaten one-handed on a short turn. Crew catering is boxed, and crew meal boxes carry a CREW label. Different meals for pilots are available when the operator's policy calls for two separate dishes. Cabin crew meals are written to the cabin team's own needs.
FBO catering at El Owainat East is handed over by us to your FBO. Catering delivery to the FBO is coordinated with your handling agent, and the general aviation terminal receives it before the slot. Ground handling catering and handling agent catering follow the same route, and the FBO catches the order the crew needs.
At HEOW the way the galley is loaded depends on the type of jet standing on the apron. A light or mid-size jet is served by hand through the main door, while a larger business airliner may need a high loader at the galley door. For that galley catering we confirm the door, the sill height and whether a lift is available before the slot. Airside catering delivery is coordinated with the FBO and your handling agent on the desert apron, and aircraft provisioning is packed in insulated crates because heat on the ramp is the real constraint here.
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.
Airport catering at El Owainat East serves a general aviation field in the far south-west of Egypt, in the New Valley Governorate. It sits at 843 ft, with a long runway built for large aircraft, and FBO services and ground handling services are limited to what the apron supports. The desert gives clear flying weather most of the year.
As a business aviation hub, GSQ serves private flights going to Egypt's south-west, and inflight catering and in-flight catering for those trips are ordered ahead. Aviation catering, business aviation catering and executive jet catering all follow the aircraft. Diplomatic flight catering is cleared in advance, and cabin crew meals are ordered with the flight.
Importing food into Egypt means inspection, and fresh items are the first to be stopped. For HEOW that means catering prepared locally, packed sealed and handed to the FBO, so the crew does not stand at customs holding a bag.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at El Owainat East International Airport meant planning mushroom risotto and a green salad for 8 guests with limited fridge space in mind. I wanted clear identification on the crew provisions; The Galley Girls made the packing arrangement easy to compare with the order. We could distinguish the sandwiches at a glance instead of lifting lids just to establish what belonged to each service. The galley preparation stood out more than any sales pitch about flight catering services.”
“I wanted a selection of petits fours and sandwiches for 9 guests at HEOW, packed sensibly for a cabin team dealing with two separate meal services. The Galley Girls suggested individual containers for the fruit plates, and that choice worked well with our storage arrangement. The snack boxes were easy to locate, leaving the crew free to focus on the remaining cabin preparation. For our team, the strongest part of their airline catering was how they handled crew briefing.”
“Clear quantities were essential at GSQ: we had 7 passengers expecting fresh fruit and breakfast pastries and were working around limited fridge space. I asked The Galley Girls for the canapés in divided catering boxes, with garnishes supplied separately for plating on board. The storage requirements stood out more than any sales pitch about crew meals. It made a difference to have the sauces ready without cluttering the galley work area during preparation.”
A long leg with two services is where the bill grows: more courses, more containers, more cold storage. A grilled kofta service with sauce apart and a dessert is priced differently from a fruit and hummus plate. We quote on request, by phone or email, and the quote lists each course.
There is no desert delay to plan for beyond what your trip sets. Tell us the slot and we build backwards from it. In the hottest part of the year, with early departures, an earlier order helps; last-minute requests are taken and treated as priority.
The practical effect of Egyptian customs is that imported fresh food is not guaranteed to stay on board. Crew on a limited duty window do not want a delay over a sandwich. We supply meals prepared in Egypt and delivered to the handling agent.
Yes, though it is rarely worth it. A repositioning flight with an empty cabin needs little more than crew meals, and food brought from abroad can be stopped at customs. A small local order delivered to the FBO is simpler.
Catering sits outside the charter contract. The galley decides what makes sense at GSQ: a compact cabin takes trays that stay cold, a larger one takes a cooked course finished in the oven. It is a separate order with its own invoice.
Tail, pax and diets — a flight attendant takes it from there, day or night.
