Catering to your aircraft in Saint Catherine.
Saint Catherine International is a quiet mountain strip where trips run around sunrise, pilgrimage and delegation visits. HESC orders are packed for the aircraft you have, with crew trays boxed separately.
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.
The Saint Catherine table is Bedouin and Sinai-mountain cooking, and a private jet menu here borrows from it carefully. Local specialities such as zarb-style slow-cooked lamb, flatbread baked on a saj, and mountain honey and herbs are real to South Sinai Governorate, but a galley has no open fire, so each dish is re-cut for the cabin. Private jet food from this region works best as cold mezze and grilled skewers that re-plate cleanly. Private jet platters of dried fruit, local dates, nuts and Sinai cheeses travel well at altitude, gourmet inflight meals can be built around grilled lamb and rice, and private jet snacks such as za'atar flatbread suit a cabin that sits cool on the ramp. Your inflight menu for Saint Catherine is written for the aircraft, not the restaurant.
South Sinai Governorate gives a private jet menu its character: mountain herbs, Bedouin tea, dates, and meat cooked slowly with spice rather than sauce. For an inflight menu out of Saint Catherine, we translate those local specialities into dishes that survive a drawer and a small oven. Grilled chicken and lamb come with sauce apart, salads stay chilled and are dressed at service, and private jet food like fattoush, baba ganoush and hummus keeps well. Private jet platters, gourmet inflight meals and private jet snacks are all built from this larder, so a charter to Saint Catherine starts with something genuinely of the place.
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.
Saint Catherine International sits at 4,402 ft in the granite of South Sinai, and the cabin you stock here starts cool and dry before it ever warms on the apron. Private jet catering at HESC is planned around that: sealed cold plates for the climb, hot dishes finished in your oven, and crew trays packed separately. Inflight catering and in-flight catering orders for SKV are written to the aircraft's galley, and aviation catering for a business aviation catering client or an executive jet catering client follows the same brief. For protocol movements we also handle diplomatic flight catering, and cabin crew meals ride in their own marked box.
Business jet catering at SKV is mostly small cabins and tight galleys, so corporate jet catering here leans on cold plates and compact hot dishes. VIP flight catering, charter flight catering and luxury inflight catering are all written by a private jet chef who builds a bespoke menu around your headcount and the monastery-bound schedule.
Ministerial and official movements into South Sinai ask for traceability and calm. Head of state flight catering, government flight catering and state visit aircraft catering at HESC follow a procedure, not a promise: cleared menus, sealed boxes and VIP aviation catering delivered to the aircraft.
Saint Catherine's local cooking leans on lamb, wheat, sesame and dairy, so the places where allergens hide are tahini, labneh, flatbread and shared grills. For kosher, halal, vegan and gluten free requests, we cook on a separate board and pack in a separate box, with the seat number on the tray. Special meals, allergen free dishes and kids meals are all written into the order before cooking begins, and halal is the default for lamb and chicken in this region.
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.
When the aircraft sits on a quiet apron at SKV, the crew eats last, so crew meals here are packed to hold. Flight crew meals and pilot meals travel in crew meal boxes marked for the cockpit, crew catering covers the cabin crew, and different meals for pilots are available on request. Cockpit meals are commanded and invoiced like any other line.
At HESC, the general aviation terminal is the handover point. Our FBO catering is coordinated with your handling agent, so catering delivery to the FBO and ground handling catering reach the aircraft door together. Handling agent catering is the same procedure at every airport.
Saint Catherine handles business jets and turboprops, so most galley catering here arrives by van to the aircraft door rather than by high loader. For anything larger, the aircraft type decides: door height, galley position and whether a lift is needed for airside catering delivery. Tell us the type and we plan aircraft provisioning around the steps or the lift your handling agent can provide.
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.
HESC is the South Sinai Governorate airstrip where pilgrims, delegations and desert charters land, and airport catering here is shaped by that mix. It is a small general aviation field, FBO services are limited to the terminal and its ramp, and the ground handling services you arrange for the arrival are the same people who take the catering to the aircraft.
Saint Catherine is a business aviation hub only in the loosest sense: a handful of movements, most of them at sunrise or after a monastery visit. Inflight catering and in-flight catering orders for SKV are small and exact, while aviation catering and business aviation catering for pilgrim groups lean cold. Executive jet catering and diplomatic flight catering suit official visits, and cabin crew meals and crew meals travel in their own marked box. Ground handling services on the ramp stay minimal, so tell us the type and the seat plan early.
Egypt sets its own rules for bringing food on and off an aircraft, and customs at HESC applies them to every catering order. Items bought in-country move easily; foreign products and anything of animal origin must be declared. Your ground handling services contact is the one who clears the paperwork on the ramp, so say in advance if food is coming in or leaving with the flight.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at Saint Catherine International Airport: we had 12 passengers expecting a selection of petits fours and sandwiches and were working around several individual meal preferences. After a final adjustment to the desserts, The Galley Girls gave us one revised order summary to work from. The order made inflight catering services feel manageable because the packing arrangement had been considered beforehand. We checked the starters against the same summary, keeping the cabin team and the handling contact aligned.”
“Keeping the galley organised at HESC meant planning yoghurt pots and fresh berries for 2 guests with a revised passenger count in mind. I want an inflight catering company to understand meal organisation, and this order gave us a useful starting point. The Galley Girls labelled the sauces in line with our brief, so the cabin team could identify the relevant portions quickly. Keeping the side dishes identifiable helped the colleague taking over service understand the order without another long explanation.”
“One detail shaped our order at SKV: a tight boarding window, alongside a request for a charcuterie board and fresh bread for 8 passengers. When comparing inflight catering companies, I would look closely at packing arrangement after this experience. The Galley Girls talked through the quantities of sandwiches with us before confirmation, rather than leaving us to guess the portions. It was useful to see the snack boxes listed separately when checking how much space the complete order would require.”
Pricing for a government charter into Saint Catherine is agreed per order. Local lamb and fresh herbs sit at one level, imported items at another, and crew trays are quoted on request. You see the figure before we cook anything.
Lead time at Saint Catherine bends around the schedule: dawn climbs to the monastery, overnight returns, late-evening charters. We work to your slot, and a late change to the time is also handled.
Putting a local product on the menu, such as Sinai dates or Bedouin flatbread, keeps customs simple because it is bought in-country. Egyptian import rules apply to foreign items, and animal products especially need care at SKV.
Passenger numbers shift often on pilgrimage and delegation trips to Saint Catherine. We pack in portions that scale, so an extra guest means one more seat-numbered tray. Yes, you can bring your own food too, within Egyptian customs rules.
For a return leg ordered from here, the food is a separate order from the flight itself. A private jet charter into South Sinai does not include the way-back dishes; they are quoted, ordered and invoiced like any other.
Tail, pax and diets — a flight attendant takes it from there, day or night.
