Catering to your aircraft in Mombasa.
Mombasa runs on safari charters and Indian Ocean holiday flights, and the apron at HKMO sits at 200 ft in coastal heat. We cook for that climate and pack for the galley you actually have on board.
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.
Mombasa County cooks with the Indian Ocean in mind, and a private jet menu written here takes its flavours from the Swahili coast: coconut, cardamom, clove, tamarind. That is what gives an inflight menu in Mombasa its character when the galley has little more than an oven.
The local specialities that survive a galley are the ones built for heat: prawn curry with the sauce in its own pot, grilled kingfish chilled for re-plating, pilau rice sealed so it holds. For a morning departure, mandazi and cut mango and pineapple make easy private jet food, and a mixed tray of coastal private jet platters works for a table of six.
We pack the coast for the cabin: sauces apart, seafood chilled, rice sealed, fruit cut by passenger count. Mombasa County produce shifts with the season, and we tell you when a product is past its best.
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.
Aircraft crossing from the Maasai Mara or Amboseli often land at HKMO with empty drawers and a coastal appetite, and that is where private jet catering in Mombasa begins. Inflight catering here leans on the sea: prawns, tuna, coconut, tamarind. Aviation catering for business aviation catering clients is packed for humidity, with executive jet catering and diplomatic flight catering handled through protocol, and cabin crew meals ordered alongside the guest menu.
Business jet catering at Mombasa serves corporate jet catering clients heading to safari lodges and beach resorts. VIP flight catering and charter flight catering follow the aircraft's galley, and luxury inflight catering uses coastal seafood and spice. A private jet chef writes a bespoke menu around your passengers and the heat of the apron.
A visiting delegation changes how Mombasa is catered. Government flight catering and head of state flight catering are cleared by the protocol office, VIP aviation catering stays discreet, and state visit aircraft catering is handed over under escort.
On the coast, kosher, halal, vegan, gluten free and allergen free requests are common for Mombasa charters. We build special meals from local produce rather than substituting at the last step: coconut, legumes, fruit and grain-free options are all easy here. Kids meals and allergen free trays travel in separate boxes with seat numbers on the lid.
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.
Crew meals at Mombasa are ordered and invoiced like any other item on the menu, on request. Flight crew meals and pilot meals can be hot or cold, boxed for the jumpseat, and cockpit meals are packed to be eaten one-handed with different meals for pilots if the operator asks. Crew catering for turns here often lands in coastal heat, so crew meal boxes are chilled until you collect them.
The van arrives at the general aviation terminal and is escorted to the apron. FBO catering, catering delivery to the FBO and ground handling catering all go through your handling agent, and handling agent catering is timed to the slot you give us.
Galley catering for larger cabins at HKMO follows the aircraft type: door height, whether a high loader is needed, and what the galley itself can hold. Airside catering delivery runs through your handling agent, and aircraft provisioning is planned around the apron and your slot.
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.
Moi International is Kenya's coastal airport and a busy general aviation field. Airport catering here serves safari charters and island flights, with FBO services and ground handling services close at hand. It acts as a business aviation hub for the coast.
Mombasa's business aviation season peaks with dry months and school holidays. Inflight catering, in-flight catering and aviation catering for business aviation catering clients is the coast's daily rhythm, with executive jet catering and diplomatic flight catering for visiting delegations and cabin crew meals on every longer rotation.
Kenya regulates food imports through its health and customs services, and fresh meat, dairy and produce are the usual checks. Ordering locally avoids that, and your handling agent can confirm what is allowed on arrival.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 4 guest order at HKMO called for excess complexity: just a selection of petits fours and sandwiches and sensible planning for limited fridge space. The Galley Girls labelled the salads in line with our brief, so the cabin team could identify the relevant portions quickly. I appreciated the emphasis on crew briefing throughout the flight catering arrangements. I found the starters without searching through every box, a small detail that mattered during the final cabin checks.”
“The cabin briefing at MBA included 11 passenger meals, a request for a light pasta dish with grilled vegetables, and instructions addressing a revised passenger count. For our team, the strongest part of their flight catering services was how they handled meal organisation. I asked The Galley Girls for the salads in sealed meal containers, with garnishes supplied separately for plating on board. Keeping the snack boxes aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“Choosing prawn salad and small fruit plates for 11 people at Moi International Airport was straightforward; the challenge was making it work with limited fridge space. For airline catering, that attention to written menu details made the order noticeably easier to manage. The Galley Girls confirmed the handover contact and identified the desserts, making the catering delivery easier for our team to track. We could account for the main courses before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
Start with the menu you want and we price it. Fresh prawns in coconut sauce will be one cost, a plate of tropical fruit another. Nothing is a fixed per-head fee.
The slot sets the timing, not a fixed rule. A longer ground stop gives more room for hot dishes, a shorter one pushes us toward items that travel cold. Last-minute orders are handled.
Kenya applies import rules to food brought in from abroad, and a crew sitting out duty time on the ground does not want to wait on a customs check. Ordering locally avoids that.
If your passenger has a strict dietary need, tell us and we cook to it. Outside food can be accepted at the FBO, though allergen control is easier when it comes from our side.
No, catering is ordered and invoiced separately from a charter. A delegation flight needs named menus and traceability, which we arrange as its own line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
