Catering to your aircraft in Kufra.
Kufra Airport sits in the Libyan desert at 1,367 ft, where aircraft arrive to a quiet apron and a long runway. We pack for that galley, with dry-stable dishes finished by 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.
Kufra is an oasis in the Libyan Sahara, in Al Kufrah District, and the local table follows the desert: dates, flatbreads, lamb, couscous and strong sweet tea. Our private jet menu for Kufra leans on what survives a long day in dry heat and still looks right on the plate. An inflight menu built here avoids fragile leaf salads and keeps fresh herbs sealed apart.
Local specialities from the Kufra oasis region are simple and generous. Dates from Saharan palm groves arrive as a small side or in a pastry. Private jet food in this part of Libya often means lamb with couscous, bazin-style barley dough with sauce on the side, and sweet mint tea in a flask. Private jet platters of dates, nuts, cheese and flatbread hold well in a drawer between legs. Gourmet inflight meals are plated cold for a hot cabin, and private jet snacks stay dry and stable. Kufra is not a market town for imports, so the regional produce we use has to carry its own weight.
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.
Kufra Airport sits at 1,367 ft in the south-eastern Libyan desert, an oasis town where aircraft arrive with little around them but sand and a long runway. Private jet catering for HLKF is planned around that: food that travels dry, stays stable in heat and is easy to finish in a small galley. Inflight catering, aviation catering and business aviation catering all start from what the aircraft can actually hold here. Executive jet catering, diplomatic flight catering and cabin crew meals are commanded the same way, then handed over at the FBO.
Corporate crews into HLKF want simple service: food that finishes in one oven and survives the heat. Business jet catering, corporate jet catering and charter flight catering are written around that. VIP flight catering and luxury inflight catering follow, and a private jet chef builds a bespoke menu for each leg.
Government flight catering at Kufra runs through a protocol contact, with a named team and discreet handover. Head of state flight catering, VIP aviation catering and state visit aircraft catering are all cleared before any cooking begins.
Special meals at Kufra start with the local kitchen: wheat in the couscous and flatbread, nuts in the sweets, dairy in the sauces. Kosher, halal, vegan, gluten free and allergen free requests are written on a card and packed in a separate sealed box. Kids meals are plain and mild. Tell us the dietary list for each seat, and we adapt the dishes before cooking.
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 HLKF the crew waits on the ground, and a meal that holds helps. Crew meals, flight crew meals and pilot meals are on request and invoiced like any order. Crew catering and cockpit meals are packed in crew meal boxes, and different meals for pilots are cooked separately. Cabin crew meals ride in their own container.
FBO catering at Kufra means catering delivery to the FBO, passed to your handling agent at the general aviation terminal. Ground handling catering and handling agent catering go through the same hands, then onto the aircraft.
Kufra handles business jets and some larger aircraft, and the aircraft type decides how food comes aboard. Galley catering is sized to what the galley holds, with airside catering delivery to the stairs or the door. For a larger cabin, aircraft provisioning may need a high loader; for a light jet, the crew carries trays up by hand. A light jet gets trays carried up by hand, a larger cabin gets loader-sized crates, and we pack each to match.
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.
Kufra Airport is the main field for the oasis in south-eastern Libya, and airport catering here has to account for remote supply. General aviation traffic uses the terminal, where FBO services and ground handling services meet the aircraft at the apron.
Kufra is a small business aviation hub where inflight catering, in-flight catering and aviation catering are planned weeks ahead of the weather. Business aviation catering, executive jet catering and diplomatic flight catering suit the long Saharan sectors, and the FBO services on the field decide where each tray is passed over. Cabin crew meals and crew meals come on request.
Libya requires food brought aboard to be declared, and customs at Kufra can inspect sealed trays. Meat and dairy are scrutinised most. Your handling agent presents the paperwork through the FBO services desk, and we mark every box for the officer.
Average rating from the cabin crew and pilots we cater for.
“Small packing details became important at HLKF: our 6 passengers wanted roasted chicken and seasonal vegetables, and we had a tight boarding window. The confirmation from The Galley Girls showed the starters clearly enough for us to check the planned service quantities. There was enough information about the sandwiches to brief the crew without making assumptions about what had been ordered. I would discuss in-flight catering services with them again, especially when final order confirmation needs careful coordination.”
“Before our guests boarded at AKF, we needed chicken skewers with a couscous salad divided into 8 portions suitable for limited fridge space. After a final adjustment to the salads, The Galley Girls gave us one revised order summary to work from. I appreciated the emphasis on crew briefing throughout the aviation catering arrangements. The starters remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Keeping the galley organised at Kufra Airport meant planning herb chicken with a quinoa salad for 8 guests with limited fridge space in mind. My main takeaway from this aviation catering services order was the practical approach to packing arrangement. Instead of asking us to improvise, The Galley Girls explained how the crew provisions could be arranged during service. The snack boxes stayed together in one group, so another crew member could follow the same plating sequence.”
Duty limits matter at a remote field like Kufra. Where the crew is held at HLKF for hours, the menu gets built for storage, and that shapes the invoice. Cold platters and sealed snacks are modest; hot plated mains are higher. Send the type, seats and list of restrictions, and we reply with a quote.
For a short empty-cabin hop into HLKF, tell us the tail and slot and we plan crew meals straight away. A passenger menu can follow once it is confirmed. Last-minute orders are handled; call or email.
Food that comes aboard at Kufra is subject to Libyan rules, and the galley of your aircraft decides how much we pack. A midsize cabin with limited storage gets a tighter menu. Sealed, marked, and declared through your handling agent.
Bringing your own to HLKF is possible, but customs may hold it, and nothing at Kufra is easy to replace at short notice. For a kosher, halal or allergen request, we make it for you, sealed and marked.
No, the charter does not cover catering. Orders for Kufra are separate, and delivery is arranged with the handling agent who clears airside access. Send the tail, slot and headcount.
Tail, pax and diets — a flight attendant takes it from there, day or night.
