Catering to your aircraft in Banjul (Yundum).
Banjul International sits at 95 ft on the flat coastal plain of the Western Division, and the busy months follow the dry season from November to May. We cook and pack for the galley you actually have, and hand it over at the FBO on your slot.
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.
Think of Banjul as a fish table first. Western Division local specialities are grilled thread fin and red snapper, ladyfish, and large prawns, often cooked with citrus and pepper. They fly well as a private jet menu because they re-plate cold or warm without losing their shape.
Private jet food built on Gambian ingredients leans on groundnut, rice, okra and tomato. Domoda and benachin make a solid inflight menu in a sealed tray with the sauce apart, and a mango and cashew plate closes a long leg. The season sets what is ripe, so the menu changes between the dry months and the rains.
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.
Yundum is a flat, hot coastal runway, and what leaves the oven there has to survive the heat on the apron. Private jet catering at Banjul International is built around that: inflight catering packed for a drawer, aviation catering labelled by seat, and business aviation catering that suits a cabin often flying on to West Africa or the Sahel. For an executive jet catering brief, diplomatic flight catering or plain cabin crew meals, you send the tail and the slot and we write the menu from there.
Business jet catering at Banjul is usually a charter group or an executive heading on through West Africa. We write a bespoke menu around the galley, and a private jet chef adjusts it for corporate jet catering, VIP flight catering or charter flight catering. Luxury inflight catering here often means fresh fish, mango and cashews, chilled and packed for the drawer.
Government flight catering at Banjul follows the protocol office. For a state visit, aircraft catering is cleared before anything is cooked, and head of state flight catering uses a named team and sealed trays. VIP aviation catering is discreet, and state visit aircraft catering is traceable from kitchen to cabin.
For kosher, halal, vegan, gluten free, allergen free and kids meals, the question at Banjul is what is in the local sauce. Groundnut is the base of domoda and many stews, so a nut allergy is flagged on the order and the dish is rebuilt, not just served without it. Halal is straightforward given the country; kosher and strict special meals are agreed by tail number and sealed in their own box.
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.
The crew often flies on from Yundum to the next West African stop, so crew catering here is built for a tight ground stop and a long next leg. Crew meals and flight crew meals are ordered with the trip, on request and invoiced like everything else, and packed as crew meal boxes marked CREW, apart from the guest trays. Pilot meals and cockpit meals are made to be eaten with one hand, and if the operator's policy asks for different meals for pilots, the captain and first officer each get their own dish.
At Yundum, the handling agent decides how and where the catering delivery to the FBO reaches the aircraft. FBO catering follows the same path as ground handling catering: tail, slot, door. We confirm with the general aviation terminal and the handling agent catering contact before the slot.
Larger aircraft on the Banjul apron may need the galley loaded from a high loader, and the type decides the door height. We confirm the type with the handler before the slot so the airside catering delivery meets the aircraft at the right door. For aircraft provisioning on a wide-body, galley catering is packed in carts and trays to match the galley layout.
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.
Airport catering at Banjul International serves general aviation and charters in the Western Division. Located at 95 ft on a flat coastal plain, the airport handles FBO services and ground handling services for charters and official flights, and is the country's business aviation hub.
Business aviation at Banjul peaks between November and May. Inflight catering and in-flight catering for these flights lean on fish and fruit, and aviation catering, business aviation catering and executive jet catering follow the aircraft. Diplomatic flight catering and cabin crew meals sit on the same page of the order.
The Gambia asks about fresh meat, dairy and produce arriving by air, so catering for a flight into Banjul is best sourced locally. The handler can tell you what is allowed, and we declare anything coming in with the order.
Average rating from the cabin crew and pilots we cater for.
“An order of avocado toast components and breakfast fruit for 12 people at Banjul International Airport had to be organised around a changing departure schedule. We discussed the dimensions before confirming; The Galley Girls grouped the side dishes into stackable containers that were easy to handle. Our brief for private jet catering services was met with a sensible plan for cabin service sequence. We placed the fruit plates in their planned storage area without first having to reorganise all the catering boxes.”
“One detail shaped our order at GBYD: two separate meal services, alongside a request for mushroom risotto and a green salad for 5 passengers. I want a private jet catering company to understand cabin service sequence, and this order gave us a useful starting point. With several people involved, The Galley Girls kept the salads and delivery arrangements together in a concise order update. Knowing where the main courses were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“Timing and organisation mattered at BJL, where our order of a breakfast basket with individual preserves for 3 people involved a tight boarding window. When comparing private jet catering companies, I would look closely at packing arrangement after this experience. Our request to The Galley Girls focused on the canapés, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the side dishes listed separately when checking how much space the complete order would require.”
At BJL the main swing is seasonal: peak charters between November and May push demand for fresh fish and fruit. A simple crew meal sits at one end, a multi-course lunch for six at the other, and we quote each menu on its own.
For Banjul, lead time is easiest when you name one local product, like cashews or bonga fish, and let us build around it. Last-minute orders are handled and the menu adapts to what is available.
For a child meal or a strict special meal, buying locally keeps customs simple. Imported fresh food can be held, so we source in-country when we can and declare what we cannot.
We can pack around what you bring, or replace it. Fresh produce brought in may be held at inspection, so for a two-service leg we advise ordering locally.
Catering is not part of a charter into Banjul. You add it as its own order, and an early morning or late night departure just changes when we deliver.
Tail, pax and diets — a flight attendant takes it from there, day or night.
