Catering to your aircraft in Hurghada.
Hurghada sees its busiest business aviation traffic between October and April, when winter-sun charters fill the apron beside the Red Sea. We pack for the galley you actually have and hand it over at the aircraft, with crew meals on request.
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.
Hurghada looks out on the Red Sea, and the local table follows the water. Fish comes in daily to the harbours, and a private jet menu built around it is the natural fit for an inflight menu out of HRG: grilled sea bream, sayadiya rice with caramelised onion and cumin, calamari, grilled prawns. These are local specialities of the Red Sea Governorate, and they travel well when packed by a flight attendant who knows what a small galley oven can take.
Egyptian mezze fills the rest of the table: hummus, baba ghanoush, tahini, warm flatbread, falafel. For private jet food it is a good fit because it can be served cold or warm, plated in seconds. Dates, figs and fresh citrus close a meal. Red Sea Governorate produce is strong in winter, which is exactly when the traffic peaks.
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.
Winter is when HRG earns its place on a business aviation map, and the orders reflect it: light, citrus-led, built around grilled fish. We handle private jet catering for Hurghada International from first request to handover, and business aviation catering here suits both short resort hops and long positioning legs. Executive jet catering, diplomatic flight catering for official visits and cabin crew meals are all packed to the type of galley on the tail.
Business jet catering at Hurghada is shaped by winter charters and resort stays. Corporate jet catering here leans on grilled Red Sea fish, and VIP flight catering adds a private jet chef who writes a bespoke menu around what the galley can handle. Charter flight catering and luxury inflight catering for HRG are packed for the seat plan.
Official visits through HRG ask for discretion. Head of state flight catering, government flight catering and VIP aviation catering are handled by a small named team, and state visit aircraft catering follows what protocol approves.
In Hurghada the main allergen risks hide in tahini, wheat flatbread, sesame and shared fryers. Kosher, halal, vegan, gluten free and allergen free meals are each prepared on a separate board and sealed in their own box. Special meals and kids meals go on the same order, each marked by seat.
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.
Pilots and cabin crew on a winter rotation through HEGN eat on the ground in a different pattern from the passengers, so crew meals are ordered on request and invoiced like the rest of the order. Flight crew meals, pilot meals and cockpit meals are packed to be eaten one-handed, and different meals for pilots can be arranged where the operator asks for it. Crew catering is boxed and marked CREW, apart from guest trays, with crew meal boxes that hold up in the drawer.
FBO catering at Hurghada is handed over through the general aviation terminal, with the handling agent opening the airside gate. Catering delivery to the FBO and ground handling catering are coordinated for your slot; handling agent catering is agreed in advance.
Aircraft type decides how a delivery reaches the cabin at Hurghada. Large cabins and heavier aircraft may need a high loader at the door; smaller jets take the order by hand. Galley catering is packed to fit the galley of the tail you send us, and airside catering delivery runs through the handling agent. Aircraft provisioning is confirmed once we know the type and the stand.
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.
Hurghada is a Red Sea gateway used mainly in winter, and airport catering here follows that rhythm. General aviation sits alongside the commercial terminal, and FBO services and ground handling services are arranged through the handling agent.
Hurghada works as a seasonal business aviation hub for Red Sea charters. Inflight catering and in-flight catering here are shaped by sun-season demand, aviation catering and business aviation catering by the tail on the apron. Executive jet catering, diplomatic flight catering and cabin crew meals are added as the flight needs.
Egypt controls food imports and inspects incoming provisions, so food stocked abroad may be questioned at Hurghada. We cook locally, which avoids most issues, and your handling agent confirms clearance for each order.
Average rating from the cabin crew and pilots we cater for.
“Small packing details became important at HRG: our 4 passengers wanted mini sandwiches and individual desserts, and we had limited fridge space. I appreciated the emphasis on portion planning throughout the flight catering arrangements. With several people involved, The Galley Girls kept the sauces and delivery arrangements together in a concise order update. The cabin team could match the fruit plates to the request before moving on to the remaining departure tasks.”
“On this departure from Hurghada International Airport, 12 passengers had chosen smoked salmon bagels and sliced fruit, and a family lunch request needed to be reflected in the order. The Galley Girls talked through the quantities of sandwiches with us before confirmation, rather than leaving us to guess the portions. The quantities of side dishes matched our service plan, leaving us comfortable with the order before the final briefing. The cabin service sequence stood out more than any sales pitch about flight catering services.”
“Several practical details needed attention at HEGN, with vegetarian wraps and colourful salads requested for 2 guests and a family lunch request to accommodate. I asked The Galley Girls for the sandwiches in individual containers, with garnishes supplied separately for plating on board. We could finish the starters as each guest was ready, rather than laying everything out at once. My main takeaway from this airline catering order was the practical approach to cabin service sequence.”
Cost depends on how long the crew will be waiting in Hurghada. A short turn means boxed meals; a longer duty day means plated hot dishes. Fish and prawns are the costly lines, flatbread and mezze the lighter ones.
An empty positioning leg into Hurghada rarely needs a full menu, just crew meals and perhaps a cold platter for the return. Last-minute orders are handled, and early notice simply gives us more choice of fish.
On aircraft with a full galley, customs at Hurghada may ask about food stocked abroad. Catering cooked in Egypt avoids that. Your handling agent remains the contact for clearance.
Yes, but a special-meal request such as kosher, halal, allergen free or a child's meal is better ordered with us. We prepare it separately and seal it by seat. Food brought from outside may be checked by customs.
No, the charter does not cover food. You order it with us, and it is billed like any order. Your handling agent arranges airside access at HRG.
Tail, pax and diets — a flight attendant takes it from there, day or night.
