Catering to your aircraft in Assab.
Assab International is a Red Sea terminal where heat decides the menu. Private jet catering here is packed to hold and handed over at your FBO.
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.
Assab sits in the Southern Red Sea Region, and the table follows the coast. The private jet menu leans on local specialities: grilled red snapper and calamari from the Red Sea, served chilled or finished in the galley oven, and injera with spiced stews that travel well in sealed trays. Our inflight menu keeps berbere on the side so it can be adjusted seat by seat.
Private jet food for Assab starts with fish and bread. Private jet platters carry grilled Red Sea seafood, tomato and onion salads and fresh fruit, while gourmet inflight meals add zigni or lentil stews in oven-ready trays. Private jet snacks run to dates, roasted nuts and sesame sweets that tolerate heat. These local specialities are packed for Southern Red Sea Region flights with the sauce in its own pot.
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.
A single runway on the Danakil coast, 46 feet above the Red Sea, sets the pace at Assab International. Private jet catering here is packed for a hot ramp and a galley that has to keep things cold until the seatbelt sign goes off. Inflight catering for HHSB is built by former VIP flight attendants, and in-flight catering meals travel labelled by seat. Aviation catering and business aviation catering at ASA reach the aircraft through your handling agent, and executive jet catering plus diplomatic flight catering follow the same route. Cabin crew meals for the Assab leg go on the same order as the guest trays.
Business jet catering at Assab is usually a short brief: tail, slot, headcount. Corporate jet catering and VIP flight catering for charter flight catering requests start with what the galley holds. Luxury inflight catering, a private jet chef and a bespoke menu are built around grilled Red Sea fish and chilled platters.
Government flight catering at Assab starts with protocol clearance. Head of state flight catering and VIP aviation catering are traced seat by seat, and state visit aircraft catering is handled with a named team and discretion.
At Assab, the local table is built on lentils, chickpeas and fish, so vegan and gluten free dishes are straightforward, while injera and shared stew pots are where cross-contact hides. Kosher, halal, kids meals and allergen free special meals are cooked and packed separately, labelled by seat number, so a procedure rather than a promise.
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.
Ordering crew meals for HHSB is a line on the trip. Flight crew meals, pilot meals and crew catering are listed separately, cockpit meals come sealed in crew meal boxes, and different meals for pilots are packed apart. Cabin crew meals are listed as their own line and packed apart from the guest food.
At HHSB, we hand trays to your handling agent at the general aviation terminal. FBO catering, catering delivery to the FBO, ground handling catering and handling agent catering all follow your slot.
The aircraft type decides the loading at HHSB. A light jet takes trays carried up the stairs, while a larger cabin may need a high loader to reach the door. Galley catering is sized to the galley you actually have. Airside catering delivery runs through your handling agent, and aircraft provisioning is confirmed against the type before cooking.
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.
Assab International is a coastal airport where general aviation is occasional rather than constant. Airport catering depends on FBO services and ground handling services lined up before arrival.
Business aviation hub is a stretch for Assab, but inflight catering, in-flight catering, aviation catering, business aviation catering and executive jet catering all run here on request. Diplomatic flight catering and cabin crew meals are ordered like any other line.
Customs in Eritrea examine food on arrival, which is why local fish and bread travel easily. Check imported items before you fly.
Average rating from the cabin crew and pilots we cater for.
“Between cabin checks at Assab International Airport, I coordinated chicken skewers with a couscous salad for 11 guests and explained our concerns about a family lunch request. With several people involved, The Galley Girls kept the canapés and delivery arrangements together in a concise order update. Knowing where the starters were packed meant the crew could begin the relevant checks as soon as the order arrived. This experience of vip inflight catering gave us a useful reference for managing portion planning on another departure.”
“Menu approval at HHSB covered beef fillet with roasted potatoes for 5 guests, leaving us to organise the service around different crew meal preferences. I asked The Galley Girls for the desserts in divided catering boxes, with garnishes supplied separately for plating on board. This experience of private jet catering gave us a useful reference for managing final order confirmation on another departure. We could finish the canapés as each guest was ready, rather than laying everything out at once.”
“Rather than an elaborate service at ASA, our 6 guests wanted a selection of petits fours and sandwiches, organised sensibly around several individual meal preferences. I would discuss private jet catering services with them again, especially when storage requirements needs careful coordination. The Galley Girls labelled the breakfast portions 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.”
Cost depends on the menu, the headcount and what must be sourced. Eritrea's food-import rules matter here: fish and produce prepared locally keep paperwork simple, while anything brought in raises questions at customs. We quote per menu, and last-minute orders are handled.
A state or delegation arrival at Assab needs the headcount, the dietary list and the handling agent named. Lead time follows protocol clearance. Late changes are handled, and diplomatic flight catering is traceable by seat.
An early morning slot at Assab leaves little room for surprises at customs. We pack sealed, labelled trays and confirm who receives them. Phone us 24/7 if the slot moves.
Yes, with customs in mind. Many operators still add one local dish from Assab, such as shiro or zigni, and keep their own items for the cabin.
No. Catering is not part of the charter: it is ordered separately and invoiced on its own, like any order. If five passengers become eight, we re-portion and relabel by seat, and last-minute orders are handled.
Tail, pax and diets — a flight attendant takes it from there, day or night.
