Catering to your aircraft in Nakuru.
Up at 6,234 ft, Nakuru Lanet is cool by morning and warm by afternoon. Flights from HKNK are short and galleys are small, so we pack for one oven and a drawer.
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.
Nakuru sits in the Rift Valley, and the table around it is built on what grows and grazes there: Lake Naivasha vegetables, Kenyan beef, tilapia from the lakes, maize and beans. For a private jet menu at HKNK we pick the dishes that survive a galley: nyama choma sliced and re-plated hot, ugali cut to portions, sukuma wiki in its own tub.
An inflight menu from Nakuru County starts with local specialities that travel well. Kenyan tea and coffee go on board in thermoses and sealed bags. Samosas and mandazi make easy private jet snacks, and fruit from the valley farms fills the cold plates.
Private jet food in Nakuru is simple to explain to a guest: grilled meat, greens, fresh lake fish, passion fruit and mango. We pack private jet platters of cold cuts and fruit, and gourmet inflight meals for the hot course, each marked by seat and finished in your oven or served chilled.
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.
Nakuru Lanet is a high airstrip in the Rift Valley, a little under 6,300 ft above sea level, used by light jets and turboprops on safari and county business. Private jet catering here is built for small galleys and short turnarounds, and it is the same inflight catering we pack everywhere: crew-written, labelled by seat, handed over at the aircraft. Aviation catering for business aviation catering flights, executive jet catering and diplomatic flight catering is ordered by phone or email, and cabin crew meals can be added to the same order.
Business jet catering at Nakuru Lanet is usually a modest brief: four to eight guests on a charter flight catering run, a private jet chef who plans a bespoke menu around Kenyan produce, and corporate jet catering that must fit a light-jet galley. VIP flight catering and luxury inflight catering at HKNK are the same service, trays labelled by seat.
Government flight catering at Nakuru Lanet follows the protocol of the visit: a named team, traceable ingredients and discretion. Head of state flight catering and VIP aviation catering are cleared before cooking, and state visit aircraft catering is handed to the handling agent sealed.
Special meals at Nakuru Lanet start from the local kitchen: maize, beans and groundnuts appear in many Kenyan dishes, so allergen free orders are cooked and packed apart, with a sealed box per guest. Kosher, halal and vegan requests are agreed before cooking, gluten free swaps replace chapati and ugali, and kids meals follow the same labelling by seat.
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 HKNK the crew eats last, usually between legs. Crew meals are on request, and flight crew meals come in crew meal boxes marked CREW. Pilot meals and cockpit meals are packed to be eaten one-handed, crew catering stays apart from the guest trays, and different meals for pilots can be arranged.
FBO catering at Nakuru Lanet means catering delivery to the FBO on your slot, where the handling agent walks it to the aircraft. We deal with the general aviation terminal and ground handling catering stays simple because the order is already labelled and packed. Handling agent catering and airside rules are confirmed by phone.
Aircraft at Nakuru Lanet are mostly light jets and turboprops, so galley catering is carried to the door by hand and no high loader is needed. For anything larger the handling agent confirms airside access, and our airside catering delivery adapts to the aircraft provisioning the tail allows: trolleys, boxes or drawer-sized trays.
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.
Nakuru Lanet is a small general aviation airport in Nakuru County, in Kenya's Rift Valley. Its airport catering is handled via the FBO. Business jets and turboprops use it for safaris and local business.
Nakuru Lanet is a modest business aviation hub. Inflight catering, in-flight catering and aviation catering orders are mostly small, business aviation catering fits light jets, executive jet catering covers the occasional charter, diplomatic flight catering follows protocol, and cabin crew meals are an on-request line. FBO services and ground handling services keep it simple, in the middle of general aviation.
Customs in Kenya can inspect food carried on board. For HKNK flights it is easier to order locally than to bring fresh produce in from abroad; tell us and we explain the rules.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 6 guests, but limited fridge space also had to be considered when organising prawn salad and small fruit plates at NUU. After a final adjustment to the crew provisions, The Galley Girls gave us one revised order summary to work from. The desserts remained as originally requested, which was reassuring when we checked the latest version with operations. I would discuss in-flight catering with them again, especially when catering handover needs careful coordination.”
“Keeping the galley organised at Nakuru Lanet Airport meant planning poached fish with steamed rice for 7 guests with a small galley worktop in mind. The Galley Girls prepared the sandwiches for assembly in the galley, with the accompanying elements easy to locate. It made a difference to have the starters ready without cluttering the galley work area during preparation. This experience of vip inflight catering gave us a useful reference for managing catering handover on another departure.”
“Clear quantities were essential at HKNK: we had 5 passengers expecting smoked salmon bagels and sliced fruit and were working around several individual meal preferences. The Galley Girls understood why we wanted the salads readily accessible instead of spread across several different boxes. For our team, the strongest part of their private jet catering was how they handled portion planning. That left time to check the canapés properly before the passengers were ready for the next part of the service.”
A late change from four to seven guests moves the order line by line. Hot Kenyan mains cost more than cold platters, and special diets are priced per dish. We confirm the figure with you before cooking and bill like any other order.
Seasonal produce is the main variable. Mango and tilapia are easy in season, and we will say if a request needs a substitute. Last-minute orders are handled; phone 24/7.
An empty cabin means no meal service, so nothing food-wise is needed beyond crew meals. If you do carry fresh produce into Kenya, customs rules on meat and plants apply, and we explain them on the order.
It depends on the agent and on customs. Most crews find it easier to let us deliver sealed boxes to the FBO than to carry food through the terminal.
For a 6 a.m. slot from HKNK, the order is the same as for midday: separate and invoiced separately. We coordinate the handover with your handling agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
