Catering to your aircraft in Massawa.
At HHMS the ramp is hot and the apron is quiet. Our team, all former VIP flight attendants, build trays that hold cold, sauces that stay apart, and labels your crew can read in the dark.
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.
Massawa is a Red Sea port, and the private jet menu for HHMS follows the water. Local specialities lean on fresh fish, grilled over charcoal and served with lemon and berbere-spiced sauces, and on the Italian-era habits that still shape Eritrean tables: pasta al forno, cotoletta and strong coffee. For the Northern Red Sea Region, an inflight menu built around these dishes reads as real private jet food rather than a generic tray.
Every dish has to travel. Zigni, a berbere-rich stew, and injera-based platters are packed as private jet platters with the injera wrapped apart so it stays soft. Gourmet inflight meals from the coast are shown as a cold seafood plate with the sauce in its own pot, plus private jet snacks such as roasted nuts, dates and sesame sweets. The local specialities of Massawa are cooked for your galley, then re-plated by you.
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.
Massawa International sits at 194 feet on the Red Sea coast, and a galley planning private jet catering here plans for heat before anything else. Inflight catering for HHMS is packed to hold cold in the open air of the ramp, whether the trip is business aviation catering for a mining delegation or aviation catering for a crew passing through. In-flight catering for executive jet catering, diplomatic flight catering and cabin crew meals follows the same rule: cooked, packed and labelled for your galley, and handed over plane-side.
Business jet catering at Massawa usually serves a delegation or a charter crew on a short stop. Corporate jet catering and VIP flight catering here lean on cold plates, since few Massawa trips have long galley time. Charter flight catering and luxury inflight catering can include a private jet chef-style menu: a bespoke menu of grilled fish, mezze and Italian-era pasta.
Official visits to the Northern Red Sea Region need discretion. For government flight catering and head of state flight catering at MSW, the menu is agreed with your protocol officer; VIP aviation catering and state visit aircraft catering use sealed, unmarked trays.
Special meals at Massawa are handled as a procedure, not a promise. Eritrean cooking leans on lentils, chickpeas and fasting dishes, so vegan and gluten free plates are natural here, but berbere blends, shared grills and wheat injera are where allergens hide. Kosher and halal requests, allergen free meals and kids meals are agreed with us before the slot, packed in sealed trays and 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 request and invoiced as part of the order, crew catering at HHMS covers the flight deck and the cabin. Crew meals and flight crew meals are packed in crew meal boxes; pilot meals and cockpit meals are eaten fast; different meals for pilots come as two separate dishes. Cabin crew meals are boxed apart.
FBO catering at Massawa is handed over at the FBO or to your handling agent. Catering delivery to the FBO, or to the general aviation terminal, is arranged around your slot. Ground handling catering and handling agent catering mean we coordinate access airside so the trays reach the aircraft.
Aircraft type decides how the load goes in: door height, whether a high loader is needed, and the galley you actually have. For larger cabins at HHMS, galley catering is staged for airside catering delivery and aircraft provisioning through your handling agent, with trays and boxes numbered to match the galley plan.
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.
Massawa International (HHMS/MSW) is the main airport serving Eritrea's Red Sea port city, at 194 feet above sea level. Airport catering here is shaped by a hot, humid coast, a modest apron, and a general aviation scene of occasional visiting jets.
Business aviation hub it is not, but Massawa receives delegations, mining and port-related travel and charter stops. Inflight catering, in-flight catering and aviation catering are ordered per trip. Business aviation catering and executive jet catering follow the aircraft; diplomatic flight catering and cabin crew meals are agreed in advance. FBO services and ground handling services run through your agent.
Customs in Eritrea may inspect or hold food brought from abroad. For Massawa, the practical answer is local catering, packed sealed and labelled, with your handling agent arranging access to the apron.
Average rating from the cabin crew and pilots we cater for.
“Timing and organisation mattered at MSW, where our order of grilled salmon with a lemon dressing for 10 people involved limited fridge space. The Galley Girls kept the side dishes separate from the finishing elements, which gave us control over the final presentation. It made a difference to have the sandwiches ready without cluttering the galley work area during preparation. For private jet catering menu, that attention to final order confirmation made the order noticeably easier to manage.”
“On this departure from Massawa International Airport, 7 passengers had chosen beef fillet with roasted potatoes, and limited fridge space needed to be reflected in the order. The sauces from The Galley Girls were organised around the cabin plan, with the later service items kept apart. My main takeaway from this private aviation catering order was the practical approach to packing arrangement. The sandwiches were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“Choosing poached fish with steamed rice for 12 people at HHMS was straightforward; the challenge was making it work with a family lunch request. With business jet catering, careful attention to cabin service sequence matters as much to our crew as the menu itself. The Galley Girls gave us an update on the snack boxes before the handover, which helped us organise the cabin checks. The desserts went straight to the right colleague instead of circulating between several people during the turnaround.”
Galley size drives the price. A small jet at HHMS might carry two cold plates and snacks; a larger cabin takes multi-course service with a sealed oven dish. Seafood costs more than lentil dishes, so ask for a quote against your aircraft and headcount.
Send dietary needs together with the trip. Kosher meals travel sealed, allergen free meals are cooked apart, and kids meals are simple and labelled by seat. Late changes at MSW are handled too, as long as the allergen list is clear.
Yes, customs and the handling agent shape the handover. Provisions go through airside via the agent at HHMS, with sealed, labelled trays that make inspection quick to read. Send tail, slot and agent, and we coordinate.
You can try, but the rules of the country decide. Fresh items arriving at Massawa are the ones customs question first. Ordering from us means the food is already local, and leftover provisions are best not left on board when you arrive.
No, catering sits apart from the charter, including for state or government trips. Send the tail, slot and headcount for Massawa, and we build a menu that respects protocol and invoice it separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
