Catering to your aircraft in Sharm El Sheikh.
HESH runs on a resort rhythm, busiest in the cool months. We cook, label and pack for your aircraft, and the FBO or handling agent passes it up at the stairs.
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.
Sharm El Sheikh sits on the South Sinai Governorate coast, and the private jet menu here follows the Red Sea and the Egyptian table. Local specialities that travel well in a galley include sayadiya, spiced rice with white fish, grilled hammour and sea bream, shrimp cooked in a clay pot, and a mezze spread of hummus, baba ghanoush and tabbouleh. For an inflight menu these are packed by component: fish in one tray, rice in another, sauce in its own pot, herbs and lemon cold. Private jet food from this coast also leans on dates, fresh figs, mango in season and Bedouin-style flatbread. Private jet platters of mezze, grilled halloumi and cheese keep well in a drawer. Gourmet inflight meals such as lamb kofta or stuffed vine leaves go in the oven and finish on the plate. Private jet snacks from the South Sinai Governorate: roasted nuts, dried fruit, baklava, koshari-style rice boxes, fresh juices. These local specialities are the starting point; we adapt them to your galley and to the passenger.
Sharm El Sheikh is Red Sea territory, so fish leads: private jet food here is grilled sea bream, hammour, calamari and prawns, with Egyptian sides such as molokhia, rice with vermicelli and roasted vegetables. On a private jet menu the fish is cooked to be finished in the oven, and the sauce travels apart. Cold work suits a South Sinai Governorate apron in summer: mezze, labneh, tabbouleh, fattoush, cheese and fruit plates. Private jet platters built from these local specialities slide into the drawer and wait. Gourmet inflight meals can follow a Cairo-style kofta or a Bedouin-spiced chicken, plated by the crew. Private jet snacks: pistachios, dates, almond pastries, hibiscus and mint drinks. The inflight menu is written per flight, never from a fixed card.
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 weekends fill the ramp at HESH, and the heat never really leaves it. Private jet catering at Sharm El Sheikh is written around that: dishes that hold on a warm apron, boxes labelled by seat, sauces kept apart. Our aviation catering runs on a plain sequence: you give us the tail, the slot and the headcount, we pack for your galley, and the FBO or your handling agent passes it up at the aircraft. Business aviation catering, executive jet catering, inflight catering and in-flight catering for the return leg all follow the same order. Diplomatic flight catering goes through protocol first, and cabin crew meals are packed on request.
Corporate and executive groups pass through HESH for the coast and the conference weekends. Business jet catering is built around the aircraft: corporate jet catering for the oven you have, VIP flight catering marked by seat, charter flight catering for visiting crews. A private jet chef drafts a bespoke menu with luxury inflight catering touches.
State visits to the Red Sea coast need a quiet, traceable service. Government flight catering and head of state flight catering are handled by a named team, with VIP aviation catering cleared by protocol first. State visit aircraft catering is delivered at the aircraft, discreetly.
Special meals at Sharm El Sheikh follow the local kitchen: Egyptian cooking leans on legumes, rice and vegetables, so vegan and gluten free plans are straightforward, but sesame, tahini, nuts and shared fryers are where allergens hide here. Kosher and halal are handled as a procedure, with separate boards, separate boxes and seat-number labels on the trays. Allergen free dishes are cooked and packed apart from the guest trays, and kids meals can be milder versions of the same menu.
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.
Crews on the South Sinai coast rarely get a hot dish on a short turn, so crew meals are ordered ahead, on request. Flight crew meals come in crew meal boxes, labelled CREW. Pilot meals and cockpit meals are packed separately, with different meals for pilots if the operator wants it. Crew catering is invoiced with the order; cabin crew meals are packed the same way.
At HESH the FBO or handling agent receives the order and passes it up at the aircraft. FBO catering and catering delivery to the FBO depend on airside access at the general aviation terminal. Ground handling catering and handling agent catering are coordinated against your slot.
Galley catering at HESH depends on the aircraft type: door height, whether the airside delivery needs a high loader, and what the galley holds. A light jet takes boxes straight up the stairs; a larger cabin may need the loader at the door. Airside catering delivery is coordinated with your handling agent, and aircraft provisioning is packed to the oven and drawer space you have.
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.
Sharm El Sheikh International serves the South Sinai Governorate, a resort coast on the Red Sea. The general aviation terminal handles business aviation alongside heavy scheduled traffic, so airport catering planning means checking access and the slot. Elevation is 191 ft.
Private jet catering demand at Sharm El Sheikh peaks with the winter and holiday seasons. Inflight catering, in-flight catering and aviation catering for the way home are common requests. Business aviation catering and executive jet catering suit corporate groups, while diplomatic flight catering and cabin crew meals follow on request. FBO services and ground handling services are the practical side; the general aviation terminal is the business aviation hub.
Egyptian customs and agricultural rules restrict imported fresh meat, dairy and produce, so food loaded abroad may need to be declared on arrival. Locally cooked food handed over at the aircraft keeps the paperwork light. Your handling agent confirms what applies on the day.
Average rating from the cabin crew and pilots we cater for.
“Several practical details needed attention at HESH, with a cold lunch with cheese and fruit requested for 6 guests and a tight boarding window to accommodate. I gave The Galley Girls our storage brief and asked for the salads to arrive in individual containers. I could hand the starters to a colleague with a short explanation instead of unpacking the whole order. Our brief for private jet catering was met with a sensible plan for galley preparation.”
“Rather than an elaborate service at SSH, our 6 guests wanted a seafood starter and warm vegetable sides, organised sensibly around two separate meal services. The Galley Girls prepared the fruit plates for assembly in the galley, with the accompanying elements easy to locate. It made a difference to have the breakfast portions ready without cluttering the galley work area during preparation. I would discuss private jet catering services with them again, especially when written menu details needs careful coordination.”
“Before our guests boarded at Sharm El Sheikh International Airport, we needed a cold lunch with cheese and fruit divided into 9 portions suitable for a short ground stop. The side dishes supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I want a private jet catering company to understand catering handover, and this order gave us a useful starting point. I found the snack boxes without searching through every box, a small detail that mattered during the final cabin checks.”
Government flights are quoted by menu and by how much has to be cleared through protocol, so grilled hammour for twelve costs more than a mezze and cold-cut plan for the same twelve. Send the seat plan and we price it line by line.
The lead time depends on the slot and the customs paperwork for any special product, and a night or dawn departure does not change that. Phone us day or night, and last-minute orders are accepted.
Customs at HESH mostly concerns what the aircraft brings in, not what we hand over. Red Sea fish is cooked here and goes airside through the normal handling route, while leftover foreign food should be declared or left on board.
A late change at HESH means one more labelled box and a quick check of dietary needs. You can bring your own food, but declare it, and expect customs to look at meat and dairy.
No. Food is not part of a private jet charter: you order it separately and it is invoiced on its own. For the way back from SSH, we pack the return leg on request, favouring cold dishes that keep well.
Tail, pax and diets — a flight attendant takes it from there, day or night.
