Catering to your aircraft in Agadir (Temsia).
GMAD is a winter terminal: golf groups, coast stays, the occasional state movement. We pack catering for your galley and deliver it to the FBO or the 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.
A private jet menu for Agadir starts with the Souss-Massa Region itself. The argan groves inland give amlou, the almond, honey and argan paste, and an inflight menu can use it on bread or yoghurt without any cooking on board. Citrus from the Souss valley, oranges and clementines in winter, travels well as a peeled plate in a sealed tub.
Private jet food from Agadir (Temsia) is mostly fish and vegetables. Sardines and sea bream come off the Atlantic boats, grilled ashore and packed to be re-plated cold, and Souss tomatoes and peppers carry a salad for the whole cabin. These local specialities are the backbone of the private jet menu we write for GMAD.
Tagine is the hard one in a jet galley: lamb with prunes or chicken with preserved lemon needs the lid kept on and the sauce apart, so we pack the cone dish in an oven-ready tin and let the crew finish it. Couscous travels better, steamed and sealed, with vegetables and broth in separate pots. Dates and almonds fill the snack drawer.
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.
Souss-Massa grows citrus, tomatoes and argan, and the Agadir (Temsia) area cooks with all three. Our private jet catering for GMAD uses that produce for business aviation catering and executive jet catering alike. In-flight catering is packed per seat, aviation catering stays sealed until the crew opens it, and diplomatic flight catering follows a cleared menu.
Business jet catering at Agadir (Temsia) usually means four to eight guests on a light or midsize jet. Corporate jet catering here is a short menu, a private jet chef who writes it around Souss produce, and a bespoke menu where guests ask. VIP flight catering and charter flight catering follow the same route, and luxury inflight catering is plating that survives a small oven.
Government flight catering at GMAD is arranged through protocol, not through a standard order. Head of state flight catering means a named team, a cleared menu and traceability from kitchen to cabin. VIP aviation catering and state visit aircraft catering keep the same discretion: nothing is discussed outside the order.
Moroccan cooking helps here: halal is the default for most meat in Agadir, and kosher is arranged sealed with its own board and tray. Vegan and gluten free plates work well around couscous alternatives and legume tagines, and allergen free special meals matter because argan, almonds and sesame sit in many local dishes. Kids meals stay plain: grilled chicken, rice, fruit.
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.
For crews flying out of Agadir, meals are an on-request line of the order, billed alongside the guest menu. Flight crew meals are packed for a long wait on the ground, and pilot meals are cleared so captain and first officer eat different dishes. Crew catering goes in sealed boxes, cockpit meals are packed for one hand, and crew meal boxes are labelled CREW. We can make different meals for pilots when the operator asks, and cabin crew meals are ordered the same way.
FBO catering at Al Massira is handed over at the aircraft, on your slot. Catering delivery to the FBO goes through your handling agent, and the general aviation terminal is the point where we meet you. Ground handling catering and handling agent catering are coordinated so nobody searches the apron for a box.
Galley catering for a larger aircraft at GMAD is planned around the type: door height, whether a high loader is needed and what the galley can hold. We confirm airside catering delivery with your handling agent, so aircraft provisioning arrives at the right door, with the carts and containers the galley accepts.
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.
Al Massira is the airport for Agadir and the Souss-Massa Region. The general aviation side is small, and most business traffic comes in winter for golf and the Atlantic coast.
Airport catering at Al Massira is shaped by the season. Business aviation hub it is not, but general aviation here is steady from October to April. FBO services and ground handling services run through your handling agent. Inflight catering and in-flight catering are packed per seat, aviation catering is sealed, business aviation catering and executive jet catering share one galley brief, diplomatic flight catering follows a cleared menu, and cabin crew meals are ordered on request.
Customs rules in Morocco make local cooking the practical option for catering at Al Massira. Imported meat and dairy are the usual sticking points, which is why we source and cook in the Souss.
Average rating from the cabin crew and pilots we cater for.
“Menu approval at Al Massira Airport covered a breakfast basket with individual preserves for 9 guests, leaving us to organise the service around two separate meal services. The Galley Girls suggested sealed meal containers for the fruit plates, and that choice worked well with our storage arrangement. The order made inflight catering services feel manageable because the final order confirmation had been considered beforehand. I could hand the desserts to a colleague with a short explanation instead of unpacking the whole order.”
“Before our guests boarded at GMAD, we needed roasted vegetable bowls with separate dressings divided into 10 portions suitable for limited fridge space. I want an inflight catering company to understand storage requirements, and this order gave us a useful starting point. We described our serving sequence to The Galley Girls and asked for the starters to be packed accordingly. That left time to check the side dishes properly before the passengers were ready for the next part of the service.”
“Good preparation made the difference at AGA, where 8 guests expected a breakfast basket with individual preserves despite a revised passenger count. When comparing inflight catering companies, I would look closely at final order confirmation after this experience. Our request to The Galley Girls focused on the salads, with enough detail to distinguish passenger portions from additional provisions. We also checked the sauces before approval, which helped avoid a second round of questions later in the preparation.”
We cost the order, not the airport: guests, courses, produce in season, any kosher or allergen packaging. For Agadir in January, that means citrus is cheap and fresh sardines are the item to watch.
Winter is the busy window at GMAD, and a sea fog or a strong wind can move a departure. Last-minute orders are handled, and a note about fresh sardines or fish helps us buy well for the day.
Customs at GMAD looks closely at animal products, so we source meat and fish in Morocco and keep the paperwork with the order. Your handling agent knows which airside door to use for the handover.
You can bring your own, but it rarely suits the day: a crew waiting on the ground needs food that holds, and a cabin whose count changes at the last minute needs a menu we can repack. We pack both from GMAD and label them clearly.
No. Catering is not part of a private jet charter: the aircraft is one contract, the galley is another order, placed with us and invoiced on its own. Send the tail, the slot and the guest count, and we deliver to the aircraft through your handling agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
