Catering to your aircraft in Misrata.
HLMS is a flat coastal field where sea haze and heat shape the day. We build the menu around that, pack it for your drawers and oven, and hand it to your handling agent.
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.
Misrata sits on Libya's Mediterranean coast, and the Misurata District eats accordingly: fish from the morning boats, lamb, couscous, orange and lemon groves, and dates from the oases to the south. A private jet menu for Misrata is built on those ingredients. Our inflight menu favours what holds its shape in a drawer for a long leg: grilled sea bream chilled and re-plated, couscous with lamb packed with the sauce apart, a citrus and olive oil salad dressed on board.
Private jet food at HLMS draws on the local specialities of the Misurata District. Libyan cooking leans on tomato, chili, mint and olive oil, with bazin, shorba and couscous as daily staples. For a private jet menu we adapt these for a galley with one oven: shorba is packed hot in a sealed container, couscous travels with the lamb and sauce in separate dishes, and dates and almond sweets cover dessert and cabin snacks. Ask for an inflight menu that mixes local specialities with plain grilled options for guests who prefer them.
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.
Misrata International sits on the Libyan coastal plain at sixty feet above sea level, and its sea air shapes what keeps well in a galley drawer. Private jet catering at HLMS leans on the produce of the Misurata District: citrus, dates, olive oil, Mediterranean fish. We pack inflight catering for the aircraft you actually fly, from a light jet to a heavy, and hand it to your handling agent. In-flight catering for business aviation here is written for crew who need dishes that survive a delay on a warm apron. Executive jet catering, aviation catering and diplomatic flight catering are all built to order, and cabin crew meals are available on request.
Business jet catering at Misrata usually starts with a small party and a specific aircraft. Corporate jet catering here is written by a private jet chef around the oven and drawers on board. VIP flight catering, charter flight catering and luxury inflight catering all begin with a bespoke menu agreed before the slot.
Government flight catering at Misrata is handled through protocol, not the kitchen. Head of state flight catering and state visit aircraft catering are cleared with a named contact, traceable by ingredient, and handed over discreetly. VIP aviation catering follows the same procedure.
Libyan home cooking leans on wheat, nuts in sweets and shared pots, so allergens hide in sauces, couscous and date pastries. Special meals for Misrata are cooked on a separate board and boxed apart, with the card matched to the seat. Halal is the default for local lamb and chicken; kosher, vegan, gluten free, allergen free and kids meals are prepared as dedicated orders with a written ingredient list.
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 catering at HLMS is a service you ask for, billed as part of the same invoice. Crew meals and flight crew meals can be hot or cold, pilot meals are packed separately, and cockpit meals are designed for a short break. Crew meal boxes carry the seat label, and different meals for pilots are available when the operator policy asks for them.
At HLMS, ground handling catering ends with a handover to your handling agent or at the FBO door. FBO catering and handling agent catering are arranged around your slot, and the general aviation terminal is the usual meeting point for catering delivery to the FBO.
At HLMS the aircraft type decides how galley catering is loaded: a light jet takes boxes through the door by hand, while a larger cabin may need a high loader at the door. Tell us the type and we plan airside catering delivery around its door height and galley layout, so aircraft provisioning matches what your drawers and oven can actually hold.
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.
Misrata International is a Libyan coastal field used by business and general aviation alike. Airport catering here supports a modest but regular flow of private flights and crew rotations, and FBO services on the field are modest in scale: a general aviation apron, a terminal, and a handling agent who coordinates what reaches the aircraft. Ground handling services and the wider business aviation hub role of HLMS are small compared with the big Mediterranean fields, which suits crews who want a quiet turn.
Light jets dominate the ramp, with the occasional larger cabin on an official trip. Business aviation catering, executive jet catering and diplomatic flight catering are cooked to order, alongside inflight catering, in-flight catering, aviation catering, cabin crew meals and crew meals shaped to the rotation. As a business aviation hub for this stretch of the Libyan coast, HLMS rewards a menu agreed early with the handling agent.
Libyan customs can hold back imported meat and dairy, so a menu built from local produce keeps the apron simple. We settle with your handling agent what stays aboard between legs, and the ground handling services desk and FBO services staff at HLMS are the people who confirm the handover point at the aircraft.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at Misrata International Airport, the next request was chicken skewers with a couscous salad for 7 guests, with a short ground stop to work around. Our request to The Galley Girls focused on the salads, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the starters listed separately when checking how much space the complete order would require. I want an inflight catering company to understand packing arrangement, and this order gave us a useful starting point.”
“Between cabin checks at HLMS, I coordinated mini sandwiches and individual desserts for 5 guests and explained our concerns about several individual meal preferences. We changed the quantities of sauces, and The Galley Girls reflected the request in the final packing list. The breakfast portions remained as originally requested, which was reassuring when we checked the latest version with operations. When comparing inflight catering companies, I would look closely at written menu details after this experience.”
“Several practical details needed attention at MRA, with a seafood starter and warm vegetable sides requested for 7 guests and an evening cabin service to accommodate. Instead of asking us to improvise, The Galley Girls explained how the breakfast portions could be arranged during service. The order made in-flight catering services feel manageable because the final order confirmation had been considered beforehand. We could finish the desserts as each guest was ready, rather than laying everything out at once.”
Private jet catering cost at Misrata International is easy to read: each dish has its own line. A late change from six to eight guests adds two portions of whatever you chose, whether that is couscous, mezze or a fruit plate.
For a return leg ordered from Misrata, the lead time is shaped by what you want to serve on the way back. Produce-led dishes such as sea bream need a firm plan; simpler cold plates are flexible. Last-minute orders are handled either way.
Customs rules matter at Misrata mainly for imported ingredients and leftover galley stock. With a tight turnaround, local catering handed to your handling agent keeps the departure slot clean, with no foreign produce to declare.
On a long leg with two services, crews often prefer to order than to bring food. Misrata customs can restrict imported products; a local order avoids that and fits your galley oven and drawers.
Is catering part of a charter out of Misrata? No: it sits outside the charter price and is billed as its own order. Seasonal heat or sea haze can move a slot, and we follow the new time.
Tail, pax and diets — a flight attendant takes it from there, day or night.
