Catering to your aircraft in Ghadames.
Ghadames Airport sees oasis visitors, delegations and the occasional charter. We pack for the heat and for the galley, and the handover happens at the aircraft, on your slot.
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.
Ghadames is an oasis town in Nalut District, and the local table follows it: dates, flatbread baked in the old town, lamb and couscous, mint tea. For a private jet menu at HLTD we build the inflight menu around what keeps in dry Saharan heat and what a galley can finish with one oven.
Private jet food from this part of Libya is simple and generous. Local specialities such as date paste, olives and bazin travel as cold or oven-finished dishes, with sauce apart. Ask for the Ghadames version and we write the private jet menu around it, for {Region}-style hospitality in the cabin.
Anything unusual for the region, such as fresh seafood, is flown or sourced from elsewhere and packed sealed; that is flagged when you order.
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.
Ghadames Airport sits at 1,122 ft on the edge of the Libyan Sahara, in an old oasis town where the date palms are older than the runway. Private jet catering here is planned around dry heat and a small apron: inflight catering that holds in a warm cabin, aviation catering that arrives sealed, and business aviation catering that does not rely on anything being on the field. Executive jet catering, diplomatic flight catering and cabin crew meals are ordered by phone or email, any hour.
Business jet catering at Ghadames is a short brief: type, headcount and the slot. Corporate jet catering and charter flight catering are packed in a sealed box with sauce apart, and VIP flight catering is plated for the cabin. Luxury inflight catering uses local dates and almonds, and a private jet chef writes a bespoke menu around the galley you fly.
For a delegation or state visit at HLTD, VIP aviation catering starts with the protocol office. Government flight catering and head of state flight catering are traceable and sealed, and state visit aircraft catering is handed to the aircraft only.
Halal is the default on the local table in Ghadames, so a halal box is simple here; kosher, vegan, gluten free, allergen free and kids meals are prepared in a separate area and sealed with the seat number. Special meals are written on a card per passenger, and the box stays closed until the crew opens 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.
At HLTD the crew often waits on the apron, so crew meals are packed to hold. Flight crew meals, pilot meals and cockpit meals are sealed in crew meal boxes, and crew catering can carry different meals for pilots, as the operator asks. Cabin crew meals are billed as part of the order.
FBO catering at Ghadames means catering delivery to the FBO, handed to your handling agent at the general aviation terminal. Ground handling catering is agreed before the slot, and handling agent catering is a single hand-off at the aircraft.
Galley catering at HLTD is set by the aircraft: a light jet takes its trays through the door by hand, a larger type may need a high loader that the handling agent has to arrange. Airside catering delivery and aircraft provisioning are agreed with the FBO before the slot, so the right equipment is waiting on the apron.
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.
Ghadames Airport serves an oasis town in Nalut District, deep in the Libyan Sahara. Airport catering here is planned around dry heat and a small apron, with general aviation sharing the one terminal and FBO services kept to what the field offers. Ground handling services are limited, so we ask what your handler can arrange at HLTD before we pack.
Ghadames is a small business aviation hub in a UNESCO-listed oasis, busy with delegations and the odd charter rather than scheduled traffic. FBO services and ground handling services come through your handling agent, so we agree the handover with them before the slot. Inflight catering and in-flight catering are sealed for the heat; aviation catering, business aviation catering and executive jet catering are ordered by phone or email, with diplomatic flight catering kept discreet. Cabin crew meals and crew meals are available on request, billed with the order.
Customs control food import into Libya, and the handling agent tells you what must be declared at arrival. Ground handling services and FBO services at Ghadames follow the same rule, so we keep orders to local product where we can and the paperwork short.
Average rating from the cabin crew and pilots we cater for.
“Packing a mezze selection with flatbreads for 10 passengers at LTD needed careful thought, especially given several individual meal preferences. I asked The Galley Girls to review the fruit plates quantities against the passenger brief, and the proposed portions made sense. For our team, the strongest part of their private jet catering menu was how they handled packing arrangement. There was enough information about the starters to brief the crew without making assumptions about what had been ordered.”
“Clear quantities were essential at Ghadames Airport: we had 12 passengers expecting a selection of petits fours and sandwiches and were working around two separate meal services. For private aviation catering, that attention to packing arrangement made the order noticeably easier to manage. I gave The Galley Girls our storage brief and asked for the starters to arrive in shallow trays. We placed the main courses in their planned storage area without first having to reorganise all the catering boxes.”
“Menu approval at HLTD covered beef fillet with roasted potatoes for 12 guests, leaving us to organise the service around a tight boarding window. For business jet catering, that attention to written menu details made the order noticeably easier to manage. I needed the sandwiches checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The note about the main courses was easy to spot, and we could brief the rest of the team quickly.”
An official or delegation flight to Ghadames is quoted per menu. Local dates and flatbread are modest, while seafood or imported items raise the line; we explain what moves the price before you confirm.
For Ghadames, lead time is mostly about the handover window at the FBO and what has to be sourced. Early and night slots are routine for us, and late changes are accepted.
Food import into Libya is regulated, so a menu built from local product, dates and flatbread for example, is the least complicated. We flag anything that may need declaring.
Customs may take an interest in food brought in. For a flight whose headcount may change, ordering locally avoids both problems.
Not as standard. Private jet charter pricing normally excludes food, so the order for the return leg is placed and billed separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
