Catering to your aircraft in Sabha.
At HLLS the heat decides what travels. Our crew-written menus hold on a Fezzan apron and re-plate cleanly in a small galley.
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.
Fezzan food is built for a hot, dry country, and most of it travels well. For a private jet menu out of Sabha, think date-sweetened breads and pastries, grilled lamb, and couscous-style grains rather than anything that wilts. An inflight menu for Sabha District leans on what keeps: bazin, the barley dough dish, is better left to the ground; instead we pack spiced lamb with its sauce apart and a chilled salad that re-plates cleanly. Private jet food from the south of Libya also means dates, nuts and flatbread, easy to portion for the seat. These local specialities are cooked and packed for the galley you actually have.
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.
Sabha sits at 1,427 ft in the Fezzan desert, and a galley loaded here has to survive dry heat on the apron before it ever reaches altitude. Private jet catering for HLLS is built around that: sealed cold plates, sauces packed apart, and a handover through your FBO. Crew who run inflight catering and in-flight catering into Libya get cabin crew meals and aviation catering briefed to the aircraft's real galley, with business aviation catering, executive jet catering and diplomatic flight catering on request.
Business jet catering at Sabha is usually a short brief: a few passengers, a tight galley and a long leg south or north. Corporate jet catering and VIP flight catering here favour sealed cold plates, sauces apart and a private jet chef's menu agreed beforehand. For charter flight catering and luxury inflight catering, a bespoke menu is written around the aircraft, the seat plan and the restrictions.
For ministerial movements and official delegations through Sabha, government flight catering follows protocol first. Head of state flight catering, VIP aviation catering and state visit aircraft catering are prepared against an approved menu and handed over sealed.
Special meals at Sabha follow a procedure, not a label. Sesame, nuts and wheat run through local cooking here, so allergen free dishes are cooked and packed separately. Kosher, halal, vegan, gluten free and kids meals are confirmed with your handling agent before the slot.
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.
Our crew meals for HLLS are written by people who have eaten on a jumpseat. Flight crew meals and pilot meals travel as crew meal boxes, crew catering is ordered on request and billed normally, cockpit meals stay simple, and different meals for pilots are prepared on separate boards.
FBO catering at Sabha: catering delivery to the FBO is arranged with your handling agent. The general aviation terminal is the handover point, and ground handling catering follows your slot. Handling agent catering stays simple because one contact opens the gate.
Larger aircraft changing at Sabha need galley catering that matches the door height and the loader on the day. Airside catering delivery is arranged through your handling agent, and aircraft provisioning is planned around the type, the galley layout and the apron conditions.
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.
Sabha is the regional hub of south-west Libya, set at 1,427 ft in desert terrain. Airport catering has to cope with dry heat, a sparse ramp and slots that can shift.
For general aviation and business aviation hub use, Sabha is a practical stop. Our inflight catering and in-flight catering fit aviation catering and business aviation catering needs; executive jet catering, diplomatic flight catering and cabin crew meals are available with FBO services and ground handling services confirmed by your agent.
Customs in Libya inspect inbound food, and animal products are restricted. Locally cooked, sealed catering keeps the order simple. Check waste rules with your handling agent.
Average rating from the cabin crew and pilots we cater for.
“My order at HLLS covered a breakfast basket with individual preserves for 5 guests, with a practical service plan needed because of a family lunch request. I appreciated the emphasis on final order confirmation throughout the business jet catering arrangements. The sauces from The Galley Girls were organised around the cabin plan, with the later service items kept apart. That left time to check the starters properly before the passengers were ready for the next part of the service.”
“Our priority at SEB was a mezze selection with flatbreads for 4 passengers, with a changing departure schedule shaping the service plan. My main takeaway from this business aviation catering order was the practical approach to cabin service sequence. I asked The Galley Girls to review the main courses quantities against the passenger brief, and the proposed portions made sense. We also checked the fruit plates before approval, which helped avoid a second round of questions later in the preparation.”
“Having 4 guests request a selection of petits fours and sandwiches at Sabha Airport meant planning the portions carefully while accounting for an evening cabin service. I asked The Galley Girls for the desserts in separate meal boxes, with garnishes supplied separately for plating on board. It made a difference to have the crew provisions ready without cluttering the galley work area during preparation. With jet catering, careful attention to portion planning matters as much to our crew as the menu itself.”
A single allergen free meal for one passenger is a small line; a full kosher service for a delegation is a larger one. Both are priced per menu, never per tray, and invoiced like any other order.
Our part is easy when the handling agent has confirmed the slot: we cook, pack and hand over at the FBO. Send the tail and slot as soon as you have them; late requests are handled.
Bringing food through Libya's border can mean delays or seizure for fresh items. Locally prepared catering, sealed and labelled, sidesteps customs on the food itself.
For head-of-state or ministerial movements, security may inspect anything unsealed. Locally prepared, sealed and documented catering is easier to clear.
Not part of a charter. You order food separately; for an early morning slot we agree the handover with your handling agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
