Catering to your aircraft in Marsa Matruh.
At Marsa Matruh the traffic is light jets and family groups heading for the coast. We pack fish, mezze and fruit for the galley you actually have, handed over to your handling agent.
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.
Marsa Matruh is the Mediterranean town of the Matruh Governorate, and the private jet menu here comes from the sea and from the Bedouin kitchens of the western desert. A private jet menu for HEMM starts with grilled sea bream and sea bass, shrimp in a tomato and garlic sauce, and calamari that is fried fresh and re-plated cold or reheated in the oven. The inflight menu also takes Bedouin-style lamb and rice, lentils with caramelised onion, and fresh dates and figs that travel well without a fridge.
Private jet food at Mersa Matruh is shaped by the local specialities of the Matruh Governorate: fish from the coast, slow-cooked lamb with rice, flatbread baked fresh and fig and olive from the governorate's farms. Marsa Matruh produce is strongest in summer, so the inflight menu favours chilled mezze, tahini and herb salads, grilled fish and fruit platters. A private jet menu built on these dishes travels well in a galley with one oven and little cold space.
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.
A runway at 75 ft, a general aviation apron and a customs line that ties the food to Egyptian import rules: that is the working frame for private jet catering at Mersa Matruh. Aviation catering for the Marsa Matruh season is built around what holds in August heat, and business aviation catering for a short beach stay is mostly a question of what keeps cold. Executive jet catering, diplomatic flight catering for visiting delegations and cabin crew meals for the return leg are written on the same order.
A typical business jet catering order at Mersa Matruh is a short beach stay for a family or a small corporate group. Corporate jet catering here favours chilled dishes, VIP flight catering adds a private jet chef's plated fish, and a bespoke menu is written around the cabin's oven. Charter flight catering and luxury inflight catering use the same kitchen.
Government flight catering at Mersa Matruh is rare but real: delegations and state visits travelling to the Mediterranean coast. Head of state flight catering follows protocol, with a cleared menu, named kitchen staff and trays traced by seat. VIP aviation catering for state visit aircraft catering is discreet and documented.
Special meals at Marsa Matruh start from the local kitchen: much of the coastal table is fish, olive oil and legumes, which suits halal, vegan and gluten free requests, while sesame, tahini and nuts are the allergens to watch. Kosher and allergen free meals are sealed and marked by seat; kids meals are plain grilled chicken or fish with rice. Tell us the restrictions with the order and each tray is built, boxed and labelled apart.
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 request, we pack crew meals for HEMM turnarounds, billed like any other item. Crew catering here means flight crew meals in labelled boxes, pilot meals and cockpit meals that are quick to eat, and different meals for pilots when policy requires it. Crew meal boxes go to the handling agent with the guest trays.
FBO catering at Mersa Matruh is handed over to the FBO or your handling agent at the general aviation terminal, then carried to the aircraft on your slot. Catering delivery to the FBO and ground handling catering follow the apron rules of the day; handling agent catering is coordinated with the one agent you appoint.
Mersa Matruh International sees mostly light and midsize business jets, with the occasional larger aircraft in the beach season. The type decides how galley catering is loaded: a door height that a hand cart reaches, or a high loader for a larger cabin. Airside catering delivery goes through your handling agent to the apron, and aircraft provisioning is matched to the galley you have, with one oven or none.
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.
Mersa Matruh International is a coastal airport in the Matruh Governorate with a single main runway and a seasonal rhythm. Airport catering for private jets is mostly summer traffic, and general aviation, FBO services and ground handling services are concentrated in the busy months.
Beach traffic defines HEMM as a business aviation hub in summer, with ground handling services busiest on weekends. Inflight catering, in-flight catering and aviation catering are ordered for short stays; business aviation catering and executive jet catering for owners; diplomatic flight catering for visiting officials, and cabin crew meals and crew meals for the return leg.
Customs rules in Egypt apply to any food carried onto or off the aircraft. At HEMM we avoid the issue by preparing the menu in Egypt and labelling each tray, so your handling agent, who runs the ground handling services on the apron, can show a clear list on request.
Average rating from the cabin crew and pilots we cater for.
“On this departure from Mersa Matruh International Airport, 11 passengers had chosen poached fish with steamed rice, and a late menu amendment needed to be reflected in the order. I wanted clear identification on the crew provisions; The Galley Girls made the packing arrangement easy to compare with the order. The breakfast portions were also listed clearly, which made it easier to pass instructions between crew members during preparation. The packing arrangement stood out more than any sales pitch about in-flight catering services.”
“Choosing avocado toast components and breakfast fruit for 9 people at HEMM was straightforward; the challenge was making it work with a family lunch request. Our request to The Galley Girls focused on the fruit plates, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the starters listed separately when checking how much space the complete order would require. With aviation catering, careful attention to portion planning matters as much to our crew as the menu itself.”
“A request for roasted chicken and seasonal vegetables, 5 passengers, and a short ground stop: that was our brief for the departure at MUH. The desserts from The Galley Girls were organised around the cabin plan, with the later service items kept apart. For our team, the strongest part of their aviation catering services was how they handled packing arrangement. Our colleague could take over the canapés without asking where every component had been placed during preparation.”
The first thing that changes the total at HEMM is the menu itself: seafood costs more than salads, and crew meal boxes cost less than guest platters. Airside access through the handling agent is coordinated and invoiced like the rest. A short brief gives you a clear total.
A menu made from local products is straightforward here because nothing has to cross a border. An order needing specific imported goods asks for more care with customs. Last-minute orders are handled, and we tell you early what can and cannot be done.
Government and delegation flights into Mersa Matruh mean a menu that is agreed in advance and traceable by tray. Customs treats food carried in from another country differently from food prepared locally; our dishes are made in Egypt, which keeps the paperwork short.
A dawn departure from Marsa Matruh is not the moment to be shopping for fresh bread. Order with us and the food is ready at your slot, with customs paperwork in order.
No. Catering is not part of a private jet charter: the aircraft is one booking, the food is another, ordered separately and invoiced on its own like any order. At Matruh the second booking often features figs, dates, local fish or lamb.
Tail, pax and diets — a flight attendant takes it from there, day or night.
