Catering to your aircraft in Wajir.
Wajir is a hot, dry stop in Kenya's north-east, with no shop on the apron, so the galley is stocked before you land and we cook, pack and label it for the crew.
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.
Wajir County is Somali-Kenyan country, and the local table shows it: camel milk, goat, rice cooked with cardamom and cloves, flatbreads, dates. Our private jet menu for Wajir takes those local specialities and packs them for a galley, with the sauce apart and the rice kept separate. An inflight menu here is shaped by heat, so we favour grilled goat, spiced rice and chapati over anything that wilts. Private jet food from Wajir County also means halal as the default, which sits comfortably with the region. Tea with cardamom and fresh mango, when in season, close the meal. Every dish for Wajir is written to be re-plated cold or finished in a small oven.
What reaches the cabin at Wajir is food of the northern frontier: goat slow-cooked until it falls from the bone, rice scented with cumin and cardamom, soft chapati, a bowl of dates, camel milk tea. We build a private jet menu around these local specialities for Wajir County, and keep the inflight menu honest about what a hot airfield can bear. Private jet food here is halal by habit, so special-meal requests for HKWJ are simple. Sauce travels apart, rice travels dry, fruit travels chilled. Wajir is a place where less on the plate, carried well, beats a long list that cannot survive the apron.
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.
Heat decides the order at Wajir (WJR): a dry, hot airfield where cold items must stay cold from handover to wheels-up. Private jet catering here favours dishes that travel well, such as nyama choma slices, samosas and dates, packed so they survive a long wait on the ramp. We write inflight catering and in-flight catering for the galley you actually have, and aviation catering for business aviation catering crews who need clear seat-number labels. Executive jet catering, diplomatic flight catering and cabin crew meals are all ordered by phone or email, 24/7.
A private jet chef writes a bespoke menu for Wajir around what survives: grilled goat, rice, chapati, dates. For business jet catering, corporate jet catering, VIP flight catering and charter flight catering at HKWJ, luxury inflight catering starts from your galley, not from a standard list.
For a state visit into Wajir, the menu is approved first, then cooked. Government flight catering and head of state flight catering are traceable, sealed and handed to the aircraft team; VIP aviation catering and state visit aircraft catering rely on a named crew and no loose ends.
At Wajir, halal is the baseline, so a halal request is the easy one; kosher, vegan, gluten free and allergen free meals need more care because the nearest alternative ingredients are not on the airfield. Special meals are packed with a seat number and a diet card, sealed in separate boxes, with kids meals kept apart from adult trays. Tell us the restriction, the seat plan and the type, and we write the menu around it.
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 ground stop is short, crew meals must be easy: crew meal boxes, labelled, one hand. Flight crew meals and pilot meals can be two different dishes, with different meals for pilots as the operator's policy requires. Crew catering and cockpit meals are on request and invoiced as part of the order; cabin crew meals are packed on their own.
At Wajir, FBO catering means an order that is complete before it leaves us. Catering delivery to the general aviation terminal goes through your handling agent, who arranges the pass and the escort onto the open apron. Ground handling catering and handling agent catering are coordinated on your slot, so the boxes reach the cabin door without a stop at the terminal. General aviation traffic here is small, so a clear order matters more than a long one.
Wajir handles small and mid-size business aircraft on a modest apron, so galley catering is usually carried to the aircraft door rather than lifted. For larger types, airside catering delivery goes through your handling agent, who confirms access and whether a high loader is needed. Aircraft provisioning is planned from the galley layout: what the oven holds, where the drawers are, what the type allows.
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.
Wajir Airport (HKWJ / WJR) is a small airfield in Wajir County serving north-eastern Kenya, a modest business aviation hub on a gravel-dust apron. Airport catering here is a matter of planning: the terminal is basic, the apron is open, and everything must arrive prepared.
Traffic at Wajir is general aviation, charter and government movements, and it works as a small business aviation hub for the county. Inflight catering and in-flight catering are sized to the galley; aviation catering and business aviation catering, including executive jet catering for operators and diplomatic flight catering for delegations, are packed with seat numbers. Cabin crew meals and crew meals are on request. FBO services and ground handling services are modest here, so the order is complete when it leaves us.
Wajir is a quiet business aviation hub, but Kenyan import rules still apply: they are firm on animal products and fresh produce. The practical consequence for an order into Wajir is to favour local goat, rice, fruit and vegetables, and to name any imported ingredient so we can check it clears.
Average rating from the cabin crew and pilots we cater for.
“I wanted a breakfast basket with individual preserves for 9 guests at WJR, packed sensibly for a cabin team dealing with a revised passenger count. My main takeaway from this private jet catering order was the practical approach to crew briefing. The Galley Girls confirmed the handover contact and identified the starters, making the catering delivery easier for our team to track. Knowing where the side dishes were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“Our priority at Wajir Airport was vegetarian wraps and colourful salads for 7 passengers, with a short ground stop shaping the service plan. I gave The Galley Girls our storage brief and asked for the starters to arrive in clearly marked packs. Separating the sauces from the first service items helped us avoid opening boxes we did not yet need. I appreciated the emphasis on packing arrangement throughout the private jet catering services arrangements.”
“Working around a family lunch request at HKWJ, I asked for a breakfast basket with individual preserves in portions appropriate for our 5 passengers. We described our serving sequence to The Galley Girls and asked for the desserts to be packed accordingly. We left the fruit plates stored until needed, which kept the first service manageable and reduced unnecessary handling. I want a private jet catering company to understand catering handover, and this order gave us a useful starting point.”
Cost at Wajir starts with how the day runs: slot, ground time, headcount. Dates and fruit are cheap; slow-cooked goat and imported produce are not. Ask how much private jet catering costs for your trip and we answer per menu.
Lead time depends on crew duty time and how long you wait on the ground: a crew near the end of duty needs the food ready at the aircraft, not found afterwards. Last-minute orders are handled, and at Wajir the simplest route is a short menu confirmed by phone or email.
If your special-meal request includes imported ingredients, customs may hold them, so we favour local halal goat, rice, fruit and vegetables. Sealed packaging helps. We confirm the route with your handling agent.
If it is a government or delegation movement, bringing your own food adds risk: customs, security, no cold chain on the ramp. We build it to your brief and deliver at the aircraft.
Not part of the charter: a separate order, a separate invoice. Late passenger changes at Wajir are common, and we handle them as last-minute orders, same menu, new numbers.
Tail, pax and diets — a flight attendant takes it from there, day or night.
