Catering to your aircraft in Bata.
Bata sits at 13 ft above sea level on the Gulf of Guinea, and the galley here fights heat and humidity before it fights anything else. We pack for that: chilled items sealed, hot dishes labelled for your oven, crew meals 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.
Litoral Province is a coastal, equatorial table: fish comes off the Atlantic daily, and cassava, plantain, palm nut and peanut shape most home cooking. For a private jet menu out of Bata, we start from that coast. An inflight menu might carry grilled hake or tilapia with plantain, a peanut-based sauce packed apart, and fresh tropical fruit cut by passenger.
Local specialities such as pepper soup, smoked fish, cassava leaf stew and fried plantain travel well if the sauce stays in its own pot and the starch is re-plated at service. Private jet food from Bata leans on seafood and fruit, so we keep it chilled and sealed, and label anything with peanut or fish for the allergen card. Litoral Province flavours are bold; the galley note keeps them manageable.
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.
Bata International lies on the Litoral coast, and the rains decide how an aircraft is loaded as much as the schedule does. Private jet catering at FGBT is packed for a humid ramp: cold items sealed against condensation, hot dishes labelled for the galley you actually have. Our team of former VIP flight attendants also handles inflight catering, in-flight catering and aviation catering for business aviation catering requests, executive jet catering and diplomatic flight catering movements, plus cabin crew meals boxed apart from the guest trays.
Business jet catering at Bata is shaped by oil-sector and corporate traffic. Corporate jet catering here means a private jet chef who builds a bespoke menu around your galley, with VIP flight catering for principals and charter flight catering for passengers who arrive at short notice. Luxury inflight catering at FGBT leans on fresh coastal fish and tropical fruit.
Ministerial and presidential movements use Bata regularly. Head of state flight catering requires clearance, a sealed chain and a discreet handover; government flight catering and VIP aviation catering are quoted per menu, and state visit aircraft catering is packed to the aircraft's galley plan.
Kosher and halal requests are handled with sealed, separately prepared trays; vegan and gluten free dishes keep to their own board and box. Special meals at Bata mean checking every sauce for peanut, fish and wheat, and flagging allergen free items on the card. Kids meals come plainer and milder than the local table.
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 and flight crew meals out of Bata are ordered with the trip, on request, and invoiced like any other line. Pilot meals and cockpit meals are boxed apart from guest trays and marked CREW, with different meals for pilots if your operator asks. Crew catering here suits a humid ramp: crew meal boxes that eat cleanly with one hand, with nothing that needs a table.
At FGBT, the handover is made to the FBO or handling agent, who opens the right door for the right box. FBO catering and catering delivery to the FBO depend on the general aviation terminal access; we work with ground handling catering rules and handling agent catering requirements so nothing is held at the gate.
Galley catering for larger aircraft at FGBT depends on door height and whether a high loader is on the ramp. Tell us the type and we plan airside catering delivery and aircraft provisioning around it, with sealed containers sized to your carts.
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.
Bata International is the main airport of Litoral Province and a working base for oil and government traffic in Equatorial Guinea. Airport catering here serves general aviation operators who fly in on business, with the terminal handling most arrivals.
Bata is a business aviation hub for the region's energy sector, so inflight catering, in-flight catering and aviation catering requests often arrive with a short brief. Business aviation catering, executive jet catering and diplomatic flight catering are all handled here, and cabin crew meals are boxed separately. FBO services and ground handling services are available at the airport, which supports general aviation at all hours.
Equatorial Guinea restricts imported fresh meat, dairy and produce, and customs may inspect any food brought on board. Sourcing catering locally avoids most issues; the handling agent receives the paperwork before delivery.
Average rating from the cabin crew and pilots we cater for.
“It was the packing plan I cared about at BSG, with 2 servings of a cold lunch with cheese and fruit and several individual meal preferences to consider. I appreciated the emphasis on meal organisation throughout the inflight catering services arrangements. Our request to The Galley Girls focused on the starters, with enough detail to distinguish passenger portions from additional provisions. The quantities of salads matched our service plan, leaving us comfortable with the order before the final briefing.”
“An order of chicken skewers with a couscous salad for 3 people at Bata International Airport had to be organised around different crew meal preferences. I want an inflight catering company to understand galley preparation, and this order gave us a useful starting point. Our handling contact received the order details from The Galley Girls, including how the sandwiches had been grouped. We could account for the main courses before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Before our guests boarded at FGBT, we needed grilled salmon with a lemon dressing divided into 8 portions suitable for limited fridge space. The salads came from The Galley Girls in stackable containers, with a packing list that matched the contents. We placed the sandwiches in their planned storage area without first having to reorganise all the catering boxes. When comparing inflight catering companies, I would look closely at written menu details after this experience.”
Ask for a quote with your headcount and menu. Local seafood and plantain keep costs sensible, while imported cheeses or wine raise them; storms that move your departure are handled without penalty on our side.
A long sector with hot and cold courses is best planned ahead so the galley plan, the oven labels and the chilled boxes match. Last-minute orders are handled, with a simpler menu if needed.
Equatorial Guinea controls food and agricultural imports, so sourcing locally avoids most questions. A short turnaround leaves no room for a held box, so we deliver sealed and documented to the FBO.
Rules on imported fresh food are strict. Let us source locally and pack the return leg here; it lands in your galley already labelled for the way back.
No. Catering is not part of the charter: it is a distinct order with its own invoice. Passenger counts that move late are normal for Bata departures, and we adapt the portions.
Tail, pax and diets — a flight attendant takes it from there, day or night.
