Catering to your aircraft in Eldoret.
Eldoret International sits high on the Uasin Gishu plateau, and the air is cooler than most Kenyan fields. We cook and pack for your galley and hand it over at the aircraft, to the FBO or your handling agent.
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.
Eldoret's private jet menu starts with the produce of Uasin Gishu County: maize, milk, beef, vegetables and fruit. Inflight menu options include ugali, sukuma wiki, tilapia and nyama choma, with chapati and samosas for the lighter end of the service. These local specialities are packed for the aircraft and finished in the galley.
Private jet food at HKEL works best when it respects altitude and a short ramp turn: dense, flavourful dishes and cold plates that hold well. Kenyan highland coffee, tea and fresh fruit complete a service built from local specialities. Private jet platters, gourmet inflight meals and private jet snacks all draw on the same pantry, and every dish is labelled for the crew.
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.
Eldoret International Airport (HKEL / EDL) stands at 6,941 feet on the Uasin Gishu plateau, a high, cool field where private jet catering has to arrive packed for a galley that may have no more than a single oven. We cook and pack for that galley, so inflight catering, in-flight catering and aviation catering for your trip land plane-side the way the crew expects them. Business aviation catering and executive jet catering sit alongside diplomatic flight catering and cabin crew meals, all handed to the FBO or your handling agent.
Business jet catering at Eldoret is usually a short brief: a light or mid-size jet, a handful of guests, one oven. Corporate jet catering here favours dishes that hold at altitude, and VIP flight catering and charter flight catering follow the same principle. Luxury inflight catering can be built around a private jet chef's bespoke menu using local produce from Uasin Gishu County.
For official visits to Uasin Gishu County, state visit aircraft catering is planned like a security detail: nothing improvised, every tray labelled, every handover recorded. Government flight catering and head of state flight catering run the same way, and VIP aviation catering is ordered, invoiced and delivered like any order.
Eldoret's kitchen is built on maize, beans, dairy and groundnuts, and that is where allergens hide: a stew thickened with peanut, ghee in a pilau, milk in a mash. We separate those dishes, mark every tray by seat number, and write the restriction on the label. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are prepared on their own board and packed in their own box, and we confirm the full ingredient list with you.
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.
When the crew lands at HKEL with a short ground time, flight crew meals and cockpit meals need to be easy to eat. Crew catering here is ordered on request, billed like the rest, and packed as crew meal boxes with pilot meals kept separate. Different meals for pilots are available when the captain and first officer should not share a dish.
Your handling agent controls ramp access at Eldoret, so the food reaches your aircraft through them. FBO catering is passed either at the general aviation terminal or at the stairs, whichever the agent allows for your slot. Catering delivery to the FBO, ground handling catering and handling agent catering are one chain: tell us the tail and where you park, and we pack to suit.
At Eldoret the aircraft type decides how the food reaches the cabin: a light jet takes a hand-carry onto the stairs, while a larger cabin may need a high loader at the door. Galley catering is packed for the galley you have, with its oven, drawers and chiller space, and airside catering delivery follows your handling agent's access rules. Tell us the type and aircraft provisioning arrives sized and labelled for it.
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.
Eldoret International is a Kenyan airport serving the Uasin Gishu plateau, a farming region in the western highlands. Airport catering here leans on local produce, and the apron handles general aviation alongside scheduled traffic. FBO services and ground handling services are arranged through the handling agent, so food for your aircraft is coordinated with the same people who park and refuel it.
At 6,941 feet, Eldoret's business aviation hub is hot-and-high in the dry months and wet in the long rains, and both shape departures. Inflight catering and in-flight catering are planned around the aircraft type, while aviation catering and business aviation catering are ordered like any other service. Executive jet catering, diplomatic flight catering, cabin crew meals and crew meals are ordered on request and billed with the rest. Ground handling services and FBO services on the field decide where the handover happens.
Kenya's customs and food-import rules apply on arrival at Eldoret: meat, dairy and fresh produce can be inspected or held. Your handling agent and the FBO services desk know what the officers will ask for, and ground handling services can tell you what clears quickly. Declare what you carry, plan departure meals locally, and ask us what applies to your route.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at HKEL: two separate meal services, alongside a request for avocado toast components and breakfast fruit for 5 passengers. With several people involved, The Galley Girls kept the snack boxes and delivery arrangements together in a concise order update. The catering handover stood out more than any sales pitch about inflight catering. The breakfast portions went straight to the right colleague instead of circulating between several people during the turnaround.”
“As the person coordinating a charcuterie board and fresh bread for 12 passengers at EDL, I needed an arrangement that considered two separate meal services. Our brief for in-flight catering was met with a sensible plan for crew briefing. The Galley Girls updated the fruit plates in the written order and sent back a confirmation that clearly showed our amendments. There was no need to reconstruct the salads quantities from several messages during the final departure checks.”
“Passenger preferences led us to mushroom risotto and a green salad at Eldoret International Airport; 11 portions were needed, with an evening cabin service factored into preparation. For our team, the strongest part of their vip inflight catering was how they handled storage requirements. I wanted clear identification on the crew provisions; The Galley Girls made the packing arrangement easy to compare with the order. We could distinguish the snack boxes at a glance instead of lifting lids just to establish what belonged to each service.”
Think per dish rather than per flight. At Eldoret, imported cheese or seafood out of Mombasa costs more than local beef or highland vegetables, and a rain-delayed departure can change quantities. We price private jet catering from your menu and invoice it as its own order.
Lead time here depends on what you want to serve. A cold platter for a turboprop is a short brief; a hot menu for a long-range jet with two ovens needs more preparation. Last-minute orders at HKEL are handled, and we confirm what is practical once we know the type.
Before landing in Eldoret from abroad, check what is on board: Kenyan officers can inspect or remove meat, dairy and fresh produce. The cleanest route is to leave departure meals to us, packed locally, with no import paperwork to chase.
You can bring food, though customs rules apply on landing. Local items save the paperwork: avocado, pineapple, or a grilled goat course packed for the oven. Tell us which one and we confirm it works for your cabin.
No. Catering is not part of the charter: if your broker quoted a flat package, ask what it lists, and add anything missing by sending us the tail and the slot. A long wait on the ramp or a tight turn changes how we pack.
Tail, pax and diets — a flight attendant takes it from there, day or night.
