Catering to your aircraft in Port Said.
Port Said is a quiet Mediterranean field where the sea and the Delta set the table. We cook for your galley, pack by seat and hand over to the aircraft with the crew's own meals if you ask.
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.
Port Said is built on a canal, a port and a delta, and the private jet menu follows all three. Local specialities start with the sea: grilled sea bream and sea bass, shrimp cooked with tomato and garlic, calamari, and the fish that comes in at the port. Lake Manzala, just behind the city, is known for its fish and shrimp, so seafood is the first thing worth asking for on an inflight menu from Port Said Governorate.
For private jet food we build around what holds in a drawer: koshari kept in separate compartments, molokhia with the rice apart, fatta, stuffed vine leaves, baba ghanoush, hummus and fresh Egyptian flatbread. Every item is packed for the galley you tell us about, with sauces in their own pots and fish finished in the oven, so a private jet menu from Port Said stays recognisable once it reaches the cabin.
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.
Port Said International sits on the Mediterranean edge of the Suez Canal, a flat coastal airfield at 10 ft where business aviation arrives for canal-side meetings and Delta trips. Private jet catering here is built around the sea: grilled fish, shrimp, Delta rice and salads packed for a galley, whatever its size. Inflight catering, in-flight catering and aviation catering for business aviation catering flights, executive jet catering and diplomatic flight catering all follow the same rule: the plate is finished by you, not by us. Cabin crew meals are ordered on request with the rest.
Business jet catering at Port Said starts with the trip: who flies in for canal-side meetings, how many covers, what the galley holds. Corporate jet catering, VIP flight catering, charter flight catering and luxury inflight catering all begin with a private jet chef writing a bespoke menu around the local catch.
For official arrivals at HEPS, government flight catering and head of state flight catering are handled by one team with traceable sourcing. VIP aviation catering and state visit aircraft catering are agreed with protocol and the handling agent in advance.
In Port Said the allergen risks are specific: sesame in tahini and dukkah, nuts in pastries and date sweets, shellfish in the local seafood, gluten in koshari pasta and flatbread. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are cooked and packed on a separate board, boxed apart and marked by seat so the cabin team never has to guess.
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 HEPS the crew's own crew meals are an extra line you ask for, and they appear on the invoice like every other item. Flight crew meals, pilot meals and cockpit meals are packed separately from guest trays, and different meals for pilots are available so captain and first officer never share a dish. Crew catering comes in labelled crew meal boxes.
FBO catering at HEPS means a handover at the aircraft. Catering delivery to the FBO is coordinated with your handling agent, and the general aviation terminal gets the order marked by seat. Ground handling catering and handling agent catering follow the same path every time.
At HEPS the aircraft type decides how the galley is loaded: a light jet takes a few cooler boxes through the door, a large cabin may need a high loader at the stairs or the cargo door. Galley catering is planned from the tail, with airside catering delivery coordinated through your handling agent, and aircraft provisioning laid out in the order your crew will open it.
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.
HEPS sits at 10 ft on a flat coastal plain, a quiet field for general aviation. Airport catering is prepared locally and reaches the aircraft through the FBO services and ground handling services of the field, with business aviation hub traffic kept light.
Port Said is a general aviation field, so inflight catering and in-flight catering stay modest and local. Aviation catering, business aviation catering, executive jet catering and diplomatic flight catering all come from the same kitchen, and the FBO services on the field hand cabin crew meals and crew meals over with the rest of the order.
Egyptian customs control imported food, so ordering locally avoids holds at the aircraft. Your handling agent and the FBO services on the field confirm what the officers expect for catering on arrival.
Average rating from the cabin crew and pilots we cater for.
“As the person coordinating chicken skewers with a couscous salad for 5 passengers at PSD, I needed an arrangement that considered an evening cabin service. I would discuss flight catering with them again, especially when final order confirmation needs careful coordination. Our request to The Galley Girls focused on the side dishes, with enough detail to distinguish passenger portions from additional provisions. There was enough information about the desserts to brief the crew without making assumptions about what had been ordered.”
“Despite an evening cabin service, we wanted the 7 guests at Port Said International Airport to enjoy a charcuterie board and fresh bread without a complicated cabin service. My main takeaway from this flight catering services order was the practical approach to final order confirmation. The Galley Girls understood why we wanted the main courses readily accessible instead of spread across several different boxes. We left the side dishes stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“The cabin briefing at HEPS included 11 passenger meals, a request for avocado toast components and breakfast fruit, and instructions addressing an evening cabin service. I asked The Galley Girls for the main courses in sealed meal containers, with garnishes supplied separately for plating on board. The breakfast portions stayed together in one group, so another crew member could follow the same plating sequence. With airline catering, careful attention to cabin service sequence matters as much to our crew as the menu itself.”
Menus here range widely. Koshari and lentil soup are simple, shrimp and bream cost more, and nut-free or kosher preparation adds a separate board. Tell us what the weather window means for your trip and we price accordingly.
We do not publish a clock. What matters is duty time: a crew about to run out of hours needs the cooler boxes ready when they step off the aircraft, so we ask for the slot first. Last-minute orders are handled.
Egyptian customs apply to food brought in on an international arrival, and an aircraft repositioning empty into Port Said still needs its catering cleared. The simplest route is to order locally, so the food is prepared in Egypt and does not arrive as imported cargo.
Some passengers bring their own food. In Egypt, customs may inspect or remove fresh items, and your galley may not suit what you carried. A local order avoids both problems.
No, and a special-meal request shows why. Kosher, halal, nut-free or kids meals need their own preparation, so they are quoted and invoiced separately from the charter.
Tail, pax and diets — a flight attendant takes it from there, day or night.
