Catering to your aircraft in Suhaj.
A rotation into HESG usually means a handling agent waiting at the ramp and a simple galley. We build the order around Egyptian bread, grilled meat and fresh fruit, delivered to the aircraft.
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.
Upper Egypt eats differently from Cairo, and a private jet menu for Sohag Governorate should say so. Local specialities here start with pigeon, stuffed with freekeh or rice and grilled or roasted, which travels well if it is packed dry and finished in the galley oven. Fresh baladi bread and fino rolls are the base of most boxes; ful medames, taameya and white cheese make the breakfast side of an inflight menu. Dates and fresh Nile-valley fruit, sugarcane juice, hibiscus (karkadeh) and mint tea fill the cold side of a private jet food order. Dishes arrive as local specialities in Suhaj are cooked: sauces in pots, rice apart, bread sealed in paper.
Sohag Governorate gives the kitchen plenty to work with: pigeon, lamb, molokhia, rice with vermicelli, and the sweet pastries of Upper Egypt. For a private jet menu at HESG we pack them as they hold on a flight, meat sliced and chilled, rice apart, molokhia in its own pot. The inflight menu for a morning slot is lighter: ful, taameya, eggs, white cheese, olives and warm baladi bread. Private jet food for the passenger who wants something familiar leans on grilled kofta and fresh salads. Local specialities from Suhaj are marked on the lid so the flight attendant knows what finishes in the oven and what goes out cold.
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.
Sohag International sits on the Nile's west bank in Upper Egypt, and a rotation here usually means a cargo of dates, fresh bread and grilled meat on the menu. Private jet catering at HESG is packed for the galley you actually have, with cabin crew meals boxed separately and handed over at the FBO. For executive jet catering and business aviation catering, the brief starts with the tail and the slot; diplomatic flight catering goes through protocol first. Inflight catering and in-flight catering here follow Egyptian halal practice by default, and aviation catering for the crew is on request and invoiced like the rest.
Business jet catering at Sohag, Suhaj is usually a short brief: the tail, the slot, the covers. Corporate jet catering and VIP flight catering lean on grilled meats, mezze and fresh bread; charter flight catering for groups adds boxes. Luxury inflight catering here means a private jet chef who writes a bespoke menu around what Upper Egypt does well, and plates it to survive the galley at HESG.
At Sohag International, government flight catering is quiet and traceable. Head of state flight catering needs advance notice for security; VIP aviation catering and state visit aircraft catering are cooked after sign-off. Crew meals go in separate sealed boxes.
A child on the manifest changes the order at Sohag more than the passenger list does. Kids meals here are plain and recognisable: grilled chicken, rice, bread and cut fruit, packed apart from adult dishes. Halal is the local default, and kosher, vegan, gluten free, allergen free and other special meals are handled as a procedure: separate board, separate box, seat number on the lid. In Upper Egypt, watch for sesame in tahini, nuts in pastries and wheat in the bread, and we say so on the order sheet.
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.
Crew meals are ordered with the flight and billed as part of it, never offered by default. For HMB, flight crew meals mean grilled chicken, rice, bread and fruit; pilot meals are two separate dishes. Crew catering uses crew meal boxes, cockpit meals eat without cutlery gymnastics, and different meals for pilots avoid food-safety risk. Cabin crew meals are boxed apart from the guest service.
FBO catering at Sohag means catering delivery to the FBO, handed over at the general aviation terminal. Ground handling catering and handling agent catering follow the same route: the agent opens the door, the galley is loaded, the slot is kept.
Galley catering for a larger aircraft at HESG is decided by the type: door height, whether a high loader is needed, and what the galley can actually hold. Airside catering delivery goes through your handling agent, and aircraft provisioning is planned per tail so trolleys and boxes match the galley. Send us the type and the seat plan and we pack accordingly.
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.
Sohag International Airport serves Suhaj and Upper Egypt on the Nile's west bank. It sits at 322 feet and operates mainly domestic and charter traffic. Airport catering here is straightforward: one apron, one terminal, one handling agent.
General aviation at Sohag is light, so FBO services and ground handling services are personal and simple. Business aviation hub it is not, but corporate and executive jet visits happen, and inflight catering, in-flight catering and aviation catering follow the same rules as anywhere. Business aviation catering and executive jet catering are cooked locally, diplomatic flight catering clears protocol first, and cabin crew meals ride in their own box.
Egypt restricts import of fresh meat, dairy and other food, so local catering at Sohag avoids delays at customs. Your handling agent clears the delivery airside, and any food brought in must be declared.
Average rating from the cabin crew and pilots we cater for.
“On this departure from Sohag International Airport, 2 passengers had chosen a cold lunch with cheese and fruit, and several individual meal preferences needed to be reflected in the order. I want an aviation catering company to understand cabin service sequence, and this order gave us a useful starting point. Our request to The Galley Girls focused on the crew provisions, with enough detail to distinguish passenger portions from additional provisions. The quantities of starters matched our service plan, leaving us comfortable with the order before the final briefing.”
“Having 10 guests request beef fillet with roasted potatoes at HESG meant planning the portions carefully while accounting for an evening cabin service. I needed the canapés checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. We checked the sauces against the same summary, keeping the cabin team and the handling contact aligned. When comparing aviation catering companies, I would look closely at written menu details after this experience.”
“Packing a breakfast basket with individual preserves for 5 passengers at HMB needed careful thought, especially given a family lunch request. With several people involved, The Galley Girls kept the salads and delivery arrangements together in a concise order update. The cabin team could match the sandwiches to the request before moving on to the remaining departure tasks. This experience of flight catering gave us a useful reference for managing crew briefing on another departure.”
How much does private jet catering cost? A late-night HMB departure usually trims the order to chilled plates and fruit, while a morning departure can add a full hot breakfast. We price per menu and per passenger, never per tray, and confirm before cooking.
Lead time here follows the product: a seasonal fruit or a pigeon dish is planned with the kitchen, a standard breakfast box is simple. We handle last-minute orders and flag anything that needs more care for your slot.
Customs rules in Egypt restrict foreign food on arrival, so a late headcount change is handled by adding locally prepared dishes. Tell us the new number and we repack for the galley.
Bringing your own food through Egyptian customs is possible but not simple. We recommend ordering at HESG, including the return leg, so everything is cooked for your galley and invoiced separately.
Charter and catering are two different orders. Sohag is a quiet terrain, and a short turnaround is fine if we know the slot; the food invoice stays separate.
Tail, pax and diets — a flight attendant takes it from there, day or night.
