Catering to your aircraft in Malabo.
A turn at Malabo is short on the apron and humid on the ramp, so dishes are packed to hold. Private jet catering for FGSL is marked by seat and handed to your handling agent.
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.
Bioko Norte Province gives the Malabo kitchen a short list of products that actually travel well. Fish comes in daily from the island's fishing communities, and the private jet menu leans on grilled snapper, barracuda and prawns. Plantain, cassava and yam are the starch of the island, and tropical fruit fills the cold side. These are the local specialities we build the inflight menu around, so private jet food from Malabo tastes of the island rather than of a generic hotel kitchen.
Private jet platters from Malabo lean on seafood, tropical fruit and root vegetables. Gourmet inflight meals carry the local specialities, such as pepper soup and grilled fish with plantain, while private jet snacks stay simple: dried fruit, nuts, cassava crisps. The private jet menu is adjusted to the aircraft galley, and the inflight menu avoids anything the humid ramp would spoil.
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.
Malabo International sits on the northern tip of Bioko island, where the rain-heavy equatorial air shapes what survives a galley. Private jet catering here is cooked and packed so tropical humidity never reaches the tray. Inflight catering for FGSL leans on fish, plantain and fruit, with aviation catering handed to your handling agent. Business aviation catering and executive jet catering for oil and gas rotations follow the same routine, diplomatic flight catering gets protocol-cleared menus, and cabin crew meals ride in their own marked box.
Business jet catering at Malabo usually serves oil and gas executives, with a few hours on the ground. Corporate jet catering and VIP flight catering follow a brief set by the tail and cabin size. For charter flight catering the private jet chef proposes a bespoke menu built on Bioko fish, and luxury inflight catering adapts to the galley.
When a state delegation lands at SSG, the protocol office approves the menu first. Head of state flight catering and government flight catering are traceable and discreet, while VIP aviation catering and state visit aircraft catering use a small, named crew.
Special meals in Malabo start with the local kitchen: fish, peanut and shellfish are everywhere in island cooking, so allergen free dishes get their own board, pots and box. Kosher, halal, vegan, gluten free and kids meals are handled as a procedure agreed with your handling agent, with sealed packs marked by seat.
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.
On a Malabo turn the crew eats last, so crew meals are a boxed request, billed like any order. Flight crew meals, pilot meals and crew catering are packed separately, cockpit meals stay simple, crew meal boxes are labelled CREW, and different meals for pilots are available.
FBO catering at Malabo means catering delivery to the FBO, where your handling agent receives the order. The general aviation terminal is the handover point, ground handling catering is agreed against the slot, and handling agent catering keeps airside access clean.
Galley catering at Malabo follows the aircraft: a business jet takes a hand-loaded box, a larger cabin may need a high loader for the trolley load. Airside catering delivery goes through the FBO apron route, and aircraft provisioning is agreed with your handling agent against the tail and the galley layout, before the slot.
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.
Malabo International is the main gateway to Bioko island and the second airport of Equatorial Guinea. Airport catering here serves a general aviation apron used by corporate, government and charter traffic, with FBO services and ground handling services on the field.
Business aviation in Malabo follows oil and gas rotations and government visits. Inflight catering, in-flight catering and aviation catering are adapted to the aircraft. Business aviation catering and executive jet catering suit corporate sectors, diplomatic flight catering suits delegations, and cabin crew meals are packed apart. The business aviation hub is small and busy.
Equatorial Guinea checks imported food at customs, so loose fresh produce carried in can be questioned. Catering ordered locally arrives packed and documented through the handling agent, which simplifies clearance for the crew.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at Malabo International Airport, we needed yoghurt pots and fresh berries divided into 11 portions suitable for different crew meal preferences. I asked The Galley Girls for the snack boxes in separate meal boxes, with garnishes supplied separately for plating on board. Our brief for in flight catering was met with a sensible plan for final order confirmation. The breakfast portions stayed together in one group, so another crew member could follow the same plating sequence.”
“It was the packing plan I cared about at FGSL, with 9 servings of vegetable tartlets and a dessert selection and a revised passenger count to consider. This experience of inflight catering services gave us a useful reference for managing meal organisation on another departure. I needed the desserts checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The note about the starters was easy to spot, and we could brief the rest of the team quickly.”
“An order of a cold lunch with cheese and fruit for 3 people at SSG had to be organised around a late menu amendment. I want an inflight catering company to understand final order confirmation, and this order gave us a useful starting point. I gave The Galley Girls our storage brief and asked for the sauces to arrive in stackable containers. I could hand the canapés to a colleague with a short explanation instead of unpacking the whole order.”
Think of two plates: a local fish dish with plantain and an imported fillet needing clearance. The first is cheaper to source and simpler to clear, and we invoice each according to what it costs us.
Orders at SSG start with the agent: access passes, apron route and handover point. We confirm those with the agent, and last-minute orders are handled where access allows.
Customs in Equatorial Guinea look at imported food, and a sealed special meal is easier to explain than loose items. Kosher, halal, allergen or child meals travel in marked packs by seat number.
Smaller business jets at Malabo have compact galleys, so bringing a full meal from abroad often means little space and a customs check. Local catering is packed to fit your galley and avoids the clearance question.
Even an empty repositioning is a separate order for food. A private jet charter price covers the aircraft, so for crew meals on a short leg you request them and they are invoiced as usual.
Tail, pax and diets — a flight attendant takes it from there, day or night.
