Catering to your aircraft in Nairobi.
A highland field with thin air and cool nights: Nairobi HKRE asks for trays that hold through a long departure. We cook, label by seat, and hand over at the aircraft.
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.
Nairobi's private jet menu draws on the Kenyan highlands: nyama choma, slow-grilled goat or beef, travels as sliced meat in a sealed tray rather than on the bone, with kachumbari packed in its own pot so the tomato and onion stay crisp. The inflight menu can lean on Kenyan tea and coffee, both grown within the country, served from a thermos or brewed in the galley. Private jet food in this region also means tilapia from the lakes and sukuma wiki greens, which re-plate well after a long leg. Our private jet platters pair fruit from the Rift Valley (passion fruit, mango, avocado) with local cheese, and gourmet inflight meals can carry a pilau spiced the way Nairobi kitchens do it. For the cabin, private jet snacks run to roasted cashews, macadamias and samosas that go in the oven last. These local specialities are packed for the galley you actually have, and Nairobi City County is the source of most of them.
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 air is thin at HKRE, Nairobi, and a long departure from the plateau is a different brief from a sea-level hop. Our private jet catering team, former VIP flight attendants, writes menus that hold through a long cruise: in-flight catering that re-plates cold or finishes in the oven, sauces packed apart. Business aviation catering and executive jet catering orders for Kenya come in by phone or email at any hour. For state movements, diplomatic flight catering is cleared through protocol before anything is cooked.
Business jet catering at Moi Air Base, Nairobi, usually follows a corporate or charter flight flying out of East Africa. Corporate jet catering means a clear seat plan, and VIP flight catering means each guest tray is labelled. Charter flight catering at HKRE is ordered and invoiced separately from the aircraft. Luxury inflight catering from our private jet chef can include a bespoke menu built around Kenyan produce.
A state visit through Nairobi needs discretion more than flourish. Our head of state flight catering team works from a menu cleared by protocol, and government flight catering is packed with full traceability. VIP aviation catering and state visit aircraft catering come with a team you can name.
In Nairobi kitchens, the allergen risk often sits in groundnut sauces and shared fryers. Special meals, whether kosher, halal, vegan or gluten free, are prepared and boxed separately, and allergen free and kids meals follow the same marked procedure.
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 Moi Air Base, crew meals are a separate line on the order, invoiced as any item. Flight crew meals might be a chicken pilau, and pilot meals can differ between the two seats. Crew catering here is built for a short ground time, cockpit meals fit a one-handed grip, and crew meal boxes are marked CREW. Different meals for pilots are possible on request, and cabin crew meals ride in their own box.
Your handling agent decides where the trays change hands at HKRE: at the general aviation terminal door or at the foot of the aircraft stairs. We pack FBO catering for either, then agree catering delivery to the FBO against the slot you give. Ground handling catering also means a name on the airside list, so send us the tail and your handling agent's contact. Handling agent catering at Nairobi is simpler when the delivery point is settled before anything is cooked.
The aircraft type decides how the load goes on. Galley catering for a narrowbody can go by hand, while a bigger jet may need a high loader for airside catering delivery. Aircraft provisioning at Moi Air Base follows the door and galley of your type.
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.
HKRE is a highland field in Nairobi, where thin air and cooler nights influence how food travels. Airport catering at this field means packing for the galley, and general aviation traffic here uses FBO services and ground handling services through the terminal.
Nairobi is a business aviation hub for East Africa, and inflight catering and in-flight catering orders reflect the range of operators who use it. Aviation catering and business aviation catering are written around the galley, executive jet catering around the guest list, and diplomatic flight catering around protocol. Cabin crew meals complete the brief.
Kenya regulates imported food through customs, and local produce avoids most of that. The practical result for an order at HKRE is simple: Nairobi ingredients stay in the country, so your handling agent only needs the tail and slot.
Average rating from the cabin crew and pilots we cater for.
“Despite a small galley worktop, we wanted the 5 guests at Moi Air Base to enjoy poached fish with steamed rice without a complicated cabin service. I asked The Galley Girls to review the crew provisions quantities against the passenger brief, and the proposed portions made sense. There was enough information about the sauces to brief the crew without making assumptions about what had been ordered. My main takeaway from this business jet catering order was the practical approach to packing arrangement.”
“Getting fresh fruit and breakfast pastries ready for 5 guests at Moi Air Base required an order that accounted for a small galley worktop. The Galley Girls confirmed the handover contact and identified the side dishes, making the catering delivery easier for our team to track. We could account for the sandwiches before passing the boxes to the cabin team, without a lengthy unpacking exercise. For our team, the strongest part of their business aviation catering was how they handled galley preparation.”
“On this departure from HKRE, 2 passengers had chosen poached fish with steamed rice, and a revised passenger count needed to be reflected in the order. The Galley Girls suggested separate meal boxes for the side dishes, and that choice worked well with our storage arrangement. For jet catering, that attention to portion planning made the order noticeably easier to manage. We placed the starters in their planned storage area without first having to reorganise all the catering boxes.”
Think in services, not in seats. A Nairobi departure with two services on board needs two sets of packing, perhaps one served hot, and that is what the quote reflects. Fresh Kenyan fruit keeps that line cheaper than imported caviar would.
A light order is quicker to organise than a full guest menu. If the lead time worries you on an empty-cabin leg, call or email at any hour; we can pack crew meal boxes around your slot.
For HKRE, think of two gates: customs for any imported item, and the handling agent for the airside pass. Both are managed before delivery, and we work with whichever agent you use.
Bringing your own food on a night flight out of Nairobi is possible, but you still face customs questions and no control over packing. Our team works at any hour, so a 5 a.m. slot is as simple as noon.
No: catering is its own order. If you plan the return flight from Nairobi, we can set it up now so the galley is ready, invoiced separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
