Catering to your aircraft in Zuwarah.
A sea-level strip on the Libyan coast, WAX asks for food that survives salt air and warm tarmac. We are former VIP flight attendants, so the order arrives labelled by seat and ready to re-plate.
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.
Zuwarah looks west along the Libyan coast, and the local table is a sea table. A private jet menu for Zuwarah starts with fish: grilled sea bream or sea bass, boned, portioned and packed so it re-plates in a galley oven. Private jet platters lean on the Tripolitanian pantry, olives, dates, almonds, flatbread, fresh mint and preserved lemon, which travel well and look right on a tray. Gourmet inflight meals can follow the coast: a spiced fish stew with the sauce in its own pot, couscous steamed and sealed, lamb with dried fruit when the cabin wants something warmer. Private jet snacks are simple: dates stuffed with almonds, roasted nuts, small savoury pastries, citrus. The inflight menu for An Nuqat al Khams District is built from these local specialities, written around the galley you actually have and the private jet food your passengers will eat in one sitting.
What grows and swims around Zuwarah decides the private jet menu here. The sea gives bream, sea bass and shellfish; the coastal plain gives olives, dates, citrus and herbs. Private jet food from this district tends to be light, lemony and salted, which suits a cabin better than heavy cream sauces. Gourmet inflight meals can include a grilled fish with a lemon-herb dressing served apart, a tagine-style lamb that finishes in the oven, or a chilled salad of tomato, cucumber and olive. Private jet platters carry dates, almonds, soft cheese and warm flatbread, and private jet snacks stay small and dry. These local specialities of the Zuwarah coast are packed for the galley, labelled by seat, and kept within the inflight menu your crew can serve without a full kitchen.
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.
Zuwarah International sits at 9 feet above sea level on the Libyan coast, and everything that leaves a galley here meets salt air and warm tarmac before it meets a passenger. Private jet catering for HLZW is packed for that: sealed lids, sauces apart, cold items kept cold until re-plating. The same kitchen discipline covers inflight catering, in-flight catering and aviation catering for the business aviation crews who use WAX, from executive jet catering for a small cabin to diplomatic flight catering for a delegation, with cabin crew meals boxed beside the guest trays.
Who flies into HLZW? Mostly small groups on charter or corporate trips, often on light and midsize jets. For them we write a bespoke menu with a private jet chef: business jet catering that fits one oven, corporate jet catering that labels each tray, VIP flight catering that is discreet, charter flight catering invoiced apart, and luxury inflight catering kept simple and well finished.
When a delegation lands at WAX, the protocol office decides. Head of state flight catering, government flight catering and VIP aviation catering all follow the same path: menu approved first, sealed trays, a named team at the FBO. State visit aircraft catering is quiet by design.
Dietary requests at Zuwarah are handled as a procedure, not a label. The local pantry is full of nuts, sesame and wheat semolina, so allergen free orders are cooked and boxed apart, with the allergen written on the lid and the seat number beside it. Halal is the baseline of the regional kitchen; kosher, vegan, gluten free and kids meals are special meals we plan with the crew before the slot, using the same galley and the same handover at the FBO.
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 HLZW the crew often waits, so crew catering is worth planning. Crew meals are on request and invoiced with the order; flight crew meals come boxed, pilot meals are built to be eaten quickly, and cockpit meals travel without sauce spills. Crew meal boxes are marked CREW, and different meals for pilots are packed separately when the policy requires it.
Everything arrives through the FBO. We coordinate with your handling agent for FBO catering at HLZW, plan catering delivery to the general aviation terminal for your slot, and settle ground handling catering and access in advance. Handling agent catering ends at the aircraft door.
The aircraft type decides how the order is loaded at HLZW. A light or midsize jet takes trays and boxes through the cabin door, straight into the galley. For a larger aircraft, galley catering and aircraft provisioning may call for a high loader on the apron, so airside catering delivery is agreed with your handling agent in advance, including the door, the height and the galley layout of the aircraft.
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.
Zuwarah International Airport serves the coastal town of Zuwarah in An Nuqat al Khams District, sitting at only nine feet above sea level. Airport catering here supports a small general aviation operation, and FBO services and ground handling services are arranged through your handling agent.
Zuwarah is not a high-volume business aviation hub, and that shapes the work. Business aviation catering here is small, planned and discreet; executive jet catering suits the light cabins that use the field. Inflight catering and in-flight catering are built from the local pantry, aviation catering follows the coast's seasons, and diplomatic flight catering is cleared with protocol first. Cabin crew meals are packed beside the guest trays.
Customs in Libya treat food as a controlled import, so what arrives with the aircraft can be questioned. At HLZW the easier route is to order catering here, handed over through the FBO, and let the handling agent confirm the rules for what you carry.
Average rating from the cabin crew and pilots we cater for.
“Getting grilled salmon with a lemon dressing ready for 5 guests at HLZW required an order that accounted for a late menu amendment. The Galley Girls prepared the side dishes for assembly in the galley, with the accompanying elements easy to locate. We could finish the desserts as each guest was ready, rather than laying everything out at once. For inflight catering services, that attention to meal organisation made the order noticeably easier to manage.”
“Working around a revised passenger count at WAX, I asked for vegetable tartlets and a dessert selection in portions appropriate for our 2 passengers. I asked The Galley Girls to review the desserts quantities against the passenger brief, and the proposed portions made sense. I want an inflight catering company to understand cabin service sequence, and this order gave us a useful starting point. There was enough information about the crew provisions to brief the crew without making assumptions about what had been ordered.”
“Before our guests boarded at Zuwarah International Airport, we needed roasted chicken and seasonal vegetables divided into 8 portions suitable for an evening cabin service. When comparing inflight catering companies, I would look closely at crew briefing after this experience. The main courses supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I found the desserts without searching through every box, a small detail that mattered during the final cabin checks.”
Cost follows the plates. Shellfish and fresh fish cost more than vegetable and grain dishes, and Zuwarah's season changes which are at their best. A short weather hold does not change the price of food already planned; we revise the menu with you.
Duty time is the real constraint. We ask when the crew is on the ground and for how long, then plan the handover so the food is ready when someone can take it. Last-minute orders are handled at Zuwarah, day or night.
Plan for local sourcing. A short repositioning flight into HLZW rarely justifies carrying food across a border, and Libyan import controls on perishables make it awkward. We provide the catering at Zuwarah instead, delivered through the FBO.
It is possible, but not simple. Food from abroad has to pass customs, and it will not necessarily fit the galley. At HLZW we start from your aircraft's galley and pack accordingly, so there is nothing to carry in.
The charter and the catering are two separate things. A private jet charter does not include food, so a child's meal, a kosher plate or an allergen free dish is ordered and billed on its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
