Catering to your aircraft in Ho.
A flight into Ho Airport usually means a small crew, a short stop and a galley without a restock waiting. We prepare the food in advance and hand it to the FBO at DGAH, chilled or oven-ready, labelled by seat.
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.
Volta Region cooking is fish, pepper and starch, and a private jet menu for Ho Airport works with that. Tilapia from the lagoons, kontomire, red red, yam and fried plantain are cooked for the galley and packed so the sauce stays in its own pot. These local specialities fit an inflight menu because none of them depends on a chef at altitude.
Private jet food for Ho starts with the market: cassava, plantain, groundnuts, pepper, river fish. We choose local specialities that keep their shape in the drawer and finish simply in the cabin. In the Volta Region, that means grilled tilapia, jollof, groundnut soup and fruit from the surrounding farms, packed per seat for your inflight menu.
The Volta Region table is generous and spicy, so for a jet we separate the heat from the guest. Private jet platters carry cold fruit and cold grilled fish; gourmet inflight meals such as stew with rice are packed oven-ready with the pepper sauce apart; private jet snacks cover plantain chips and groundnuts. Every local speciality at Ho is labelled by seat, so the flight attendant can plate without guessing.
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.
Volta Region flights into Ho tend to be short, quiet and planned around daylight, so the food has to be right before the wheels are down at DGAH. Private jet catering for this field starts with your tail, the headcount and the galley, then we cook and pack to match. Business aviation catering and executive jet catering for Ho follow the same method: sealed, labelled by seat, handed to the FBO. Diplomatic flight catering for state movements into Ghana is written separately, through protocol, and cabin crew meals ride along on request, invoiced like the rest.
Business flights into DGAH carry small groups, so the order is tight and the galley decides everything. Business jet catering and corporate jet catering stay simple: chilled plates, sauces apart, one hot dish. For VIP flight catering and charter flight catering, a private jet chef can shape a bespoke menu with luxury inflight catering touches such as fresh Volta Region fruit.
When a state delegation lands at Ho, the menu is cleared first and the kitchen comes second. Head of state flight catering and government flight catering use sealed, labelled packs; VIP aviation catering and state visit aircraft catering stay discreet, with one named contact.
Dietary requests at Ho are a procedure matched to the local kitchen: groundnuts, shellfish paste, fish sauces and wheat-thickened stews are where allergens hide here, so each of the special meals is cooked on separate boards and packed in its own sealed box with a seat number. Kosher, halal, vegan, gluten free and allergen free plates, plus kids meals, are arranged on request through your handling agent and invoiced like the rest of the order.
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.
At DGAH, flight crew meals are separate from the guest trays so nothing is opened by mistake. Ask for crew meals when you place the order and they are billed as a line of their own, like any dish. Pilot meals can be two different dishes, cockpit meals are boxed for one-hand eating, and crew catering fits a short stop. Crew meal boxes carry a CREW label; different meals for pilots follow operator policy.
FBO catering at Ho means the food is handed over to your FBO or handling agent at the aircraft. Catering delivery to the FBO is arranged with the general aviation terminal, and ground handling catering follows your slot. Tell your handling agent catering is coming, and we coordinate with them.
Galley catering for the aircraft types that use DGAH is sized to the door, not to the menu. A light or midsize jet needs a few boxed trays; a larger cabin may need airside catering delivery by high loader. Tell us the type and the galley, and aircraft provisioning is packed to fit your ovens, chillers and drawers, then handed over at the aircraft.
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.
Ho Airport is a small domestic airfield serving the capital of the Volta Region, with a quiet general aviation apron and a modest business aviation hub role for the region. FBO services here are light, so airport catering is packed to travel and handed over at the aircraft. DGAH is not a major field, so a plan made early helps.
Aircraft at DGAH are typically light or midsize, and movements are infrequent, so each order is planned on its own rather than from a standing routine. Inflight catering and in-flight catering for this leg depend on the galley and the seat plan. Business aviation catering, executive jet catering, aviation catering and diplomatic flight catering are arranged on request, and cabin crew meals can ride along. Ground handling services on the apron are provided through your handling agent, who receives the food and the order list.
Ghana's customs treat imported fresh meat, dairy and produce with care, so catering cooked locally and delivered through your handling agent is the straightforward route. The same handling agent and the FBO services on the apron take delivery, so keep the order list and seat plan with them, and let the ground handling services team know before the aircraft arrives.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at Ho Airport, we needed a mezze selection with flatbreads divided into 7 portions suitable for a family lunch request. The Galley Girls labelled the main courses in line with our brief, so the cabin team could identify the relevant portions quickly. The salads were also listed clearly, which made it easier to pass instructions between crew members during preparation. When comparing inflight catering companies, I would look closely at storage requirements after this experience.”
“A request for mini sandwiches and individual desserts, 3 passengers, and a revised passenger count: that was our brief for the departure at DGAH. The snack boxes came from The Galley Girls in sealed meal containers, with a packing list that matched the contents. The final order confirmation stood out more than any sales pitch about in-flight catering services. The fruit plates were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“Our priority at Ho Airport was a mezze selection with flatbreads for 10 passengers, with a tight boarding window shaping the service plan. My main takeaway from this aviation catering order was the practical approach to cabin service sequence. The Galley Girls gave us an update on the main courses before the handover, which helped us organise the cabin checks. The cabin team could match the snack boxes to the request before moving on to the remaining departure tasks.”
Think of the cost as built from dishes, not distance. Grilled fish with pepper sauce is cheaper than a multi-course dinner; fruit boards cost less than plated mains. For a duty day that stretches on the ground at Ho, we can quote a lighter crew menu alongside the guest menu.
Passenger counts move, and Ho is no exception. Lead time here depends on the menu: simple chilled platters adapt easily, while cooked dishes need more notice. We handle late changes and confirm what is possible by phone, day or night.
Airside access at a small field like Ho runs through the handling agent. We give them the order list, seat plan and aircraft details. Anything that was packed abroad should be declared; locally cooked food is the easier path.
Bringing your own food is possible, though customs may question fresh items and your galley has finite space. When a weather window decides departures from the Volta Region, sealed local catering handed to the aircraft is the lower-risk option.
A private jet charter and catering are two separate agreements. For Ho, we build the food order on its own and can feature groundnut soup, grilled tilapia or fruit from the region.
Tail, pax and diets — a flight attendant takes it from there, day or night.
