Catering to your aircraft in Sekondi-Takoradi.
DGTK sits at 21 ft on the Ghanaian coast, in warm humid air that is hard on food left on the ramp. We prepare for that, sealing trays, packing sauces apart, and handing everything to your handling agent at the slot you give us.
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.
For an inflight menu out of Takoradi, the region gives you plenty: Western Region seafood, kelewele (spiced fried plantain), jollof rice, and groundnut soup. As local specialities, they all pack cleanly if we separate the starch from the sauce. A private jet menu for Sekondi-Takoradi might open with a chilled avocado and prawn plate, move to a hot fish main, and close with fresh pineapple, which is excellent here. Private jet food is chosen so that nothing needs a flame in the galley.
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.
The ramp at DGTK is quiet most days, then suddenly full when a charter lands for a rig crew change or a mining delegation. For private jet catering at Takoradi we pack the trays to be finished by one person in a small galley. Aviation catering and business aviation catering here mean Ghanaian produce chosen to hold up on a warm apron, with cabin crew meals on request.
A typical business jet catering order at Takoradi is a small cabin on a short sector, often an energy-sector or mining party. Corporate jet catering here means a private jet chef building a bespoke menu around Ghanaian seafood and plantain, VIP flight catering that fits one oven. Charter flight catering and luxury inflight catering follow the same rule: nothing that needs more galley than you have.
When an official aircraft comes into DGTK, the order is cleared through protocol first, then the kitchen. Government flight catering at Takoradi means a named team, sealed trays and no names on the labels, only seat numbers. Head of state flight catering, VIP aviation catering and state visit aircraft catering all follow that same procedure, with the details agreed in advance.
Dietary requests at DGTK start with a conversation about what the local kitchen uses: groundnut, shrimp paste and fried oil are everywhere. Kosher, halal, vegan and gluten free meals are packed apart, special meals are marked by seat, allergen free plates are prepared on a clean surface, and kids meals are kept mild.
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 DGTK the crew often has a long wait on a hot apron, so crew meals need to be filling and easy. Flight crew meals are ordered with the flight and billed as a normal line; pilot meals and cockpit meals are packed apart from the guest trays. Crew catering in Takoradi comes in crew meal boxes, and different meals for pilots are available on request, never assumed.
At Takoradi Airport, FBO catering means we meet your handling agent where the aircraft stops. Catering delivery to the FBO is booked on your slot, and the general aviation terminal is the usual drop point. Ground handling catering and handling agent catering are one coordinated order, with a single contact day or night.
Most arrivals at DGTK are small enough that trays are carried aboard, but a larger cabin changes the picture. Galley catering for a bigger aircraft may require a high loader, booked with the handling agent for airside catering delivery. Aircraft provisioning is planned against the type and the door height.
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.
DGTK is the third busiest airport in Ghana and a working field more than a showpiece. Airport catering at Takoradi supports the oil and port economy, while general aviation moves through a small terminal beside the apron. FBO services are straightforward, and ground handling services are booked around your aircraft and slot rather than a fixed menu.
The Western Region sees steady charter work, so business aviation catering at DGTK is practical: aviation catering built on local fish, inflight catering that survives heat, and in-flight catering for longer legs. Executive jet catering and diplomatic flight catering are available, and cabin crew meals and crew meals can be added to any order. Ground handling services here are modest in scale, which makes Takoradi a business aviation hub of the quiet, efficient kind.
Ghana regulates imported food and animal products, so what leaves Takoradi on the aircraft is cooked, sealed and labelled, the simplest form to clear at customs. Your ground handling services provider and the destination's customs decide what stays on board, so we advise on packaging once we know the next stop.
Average rating from the cabin crew and pilots we cater for.
“A request for a mezze selection with flatbreads, 5 passengers, and an evening cabin service: that was our brief for the departure at TKD. I asked The Galley Girls for the fruit plates in clearly marked packs, with garnishes supplied separately for plating on board. Keeping the main courses aside until service helped preserve the presentation while we dealt with the boarding tasks. The packing arrangement stood out more than any sales pitch about in-flight catering.”
“Breakfast was already sorted; at Takoradi Airport, the next request was vegetable tartlets and a dessert selection for 12 guests, with a revised passenger count to work around. The Galley Girls gave us an update on the snack boxes before the handover, which helped us organise the cabin checks. This experience of vip inflight catering gave us a useful reference for managing galley preparation on another departure. The crew provisions went straight to the right colleague instead of circulating between several people during the turnaround.”
“Before our guests boarded at DGTK, we needed roasted chicken and seasonal vegetables divided into 7 portions suitable for a changing departure schedule. This experience of private jet catering gave us a useful reference for managing galley preparation on another departure. The Galley Girls labelled the canapés in line with our brief, so the cabin team could identify the relevant portions quickly. We could distinguish the side dishes at a glance instead of lifting lids just to establish what belonged to each service.”
Cost follows the ingredients you choose. Choosing fresh red snapper or local crab at DGTK moves the quote up; choosing jollof and grilled chicken keeps it modest. Both are cooked and packed the same way for your galley.
Tell us the dietary need as soon as the trip is confirmed. Allergen-free work at Sekondi-Takoradi needs a clean prep surface, so we plan around it; a children's meal is straightforward. Last-minute orders are handled where the product can be sourced.
Ghana's rules apply to food leaving and entering the aircraft here. With two services planned, we pack in separate sealed boxes so the second stays untouched until needed and can be handled as one lot by your handling agent.
Your own food is fine in principle. On an early morning slot, though, the apron is quiet and shops are shut, so crews usually choose a tray from us and add what they like. We work around your time, 24/7.
No, catering is ordered on its own. Whether your aircraft has a full galley or just a drawer and a small oven decides what we cook and how it is packed, and we adapt to that rather than the other way round.
Tail, pax and diets — a flight attendant takes it from there, day or night.
