Catering to your aircraft in Al Hoceima.
Al Hoceima fills with beach-season arrivals in summer and goes quiet outside it, and Cherif Al Idrissi follows that pattern. We pack for the galley of your type, with Rif coast fish, olives and mint tea, and hand over at the FBO for your slot.
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.
Al Hoceima faces the Mediterranean from the Rif, and the table follows the sea. A private jet menu built here starts with fish: sea bream and sea bass grilled whole, sardines marinated with chermoula, calamari fried or pan-seared. These local specialities travel well when planned for the galley, the fish served chilled or finished in the oven, the chermoula in its own pot.
Beyond the sea, the Rif brings olives, almonds, figs and goat cheese, all of which suit private jet platters in the Tanger-Tétouan-Al Hoceïma Region. Moroccan pastries with almonds and honey, msemen, harcha and dates make easy private jet snacks, and mint tea with fresh leaves is the drink people expect.
For gourmet inflight meals we build a tagine of lamb or chicken with preserved lemon, packed with the sauce apart so the meat does not dry out, and couscous with vegetables on a separate board. Private jet food from Al Hoceima is simple, fragrant and honest: this inflight menu is written around what the coast actually produces, not a standard hotel list.
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.
Cherif Al Idrissi sits on the Rif coast, a small field serving Al Hoceima for beach-season arrivals and the occasional delegation, and that rhythm shapes every order. Private jet catering here leans on sea bream, grilled sardines and mint tea from the Mediterranean side of Morocco. For inflight catering and in-flight catering we adapt the menu to the galley of your type, not to a generic list. Aviation catering at AHU is built by former VIP flight attendants who know what survives a short sector and a full cabin. Business aviation catering and executive jet catering follow the same logic for corporate and charter trips, diplomatic flight catering for official movements, and cabin crew meals for the people working the flight.
Business jet catering at AHU is usually a short brief: a light or midsize jet, a few passengers, a day on the coast. Corporate jet catering and VIP flight catering both start with the galley, because charter flight catering often arrives with no oven. Luxury inflight catering here means good fish, cold and well plated, written by a private jet chef as a bespoke menu around your guests.
Official flights into GMTA are rare and always planned. Government flight catering starts with a menu cleared by protocol, then head of state flight catering is prepared with a fixed team. VIP aviation catering and state visit aircraft catering are handed over at the FBO or the aircraft, with no names on the labels.
Moroccan cooking hides allergens in places a label does not show: almonds in pastries and sauces, sesame on breads, gluten in couscous and msemen. For kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals, each dish is prepared on its own board and packed separately, with the restriction written against the seat. Halal is the local default for meat here; the other requests we plan with you.
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.
When the cabin is empty or the turnaround is short, crew meals become the whole order. At AHU, flight crew meals can be a cold box and a hot dish, ordered on request and invoiced separately. Pilot meals come as two different dishes if the operator asks for different meals for pilots. Crew catering is marked by role, cockpit meals are easy to eat while checking the weather, and crew meal boxes close with a lid and a label.
Your handling agent decides how food reaches the ramp at GMTA, and we plan around that. FBO catering is delivered to the general aviation terminal or straight to the aircraft. Catering delivery to the FBO and ground handling catering follow the same list, so handling agent catering is simple: we hand over, you sign, the aircraft is loaded.
At Cherif Al Idrissi the aircraft types are mostly light and midsize jets, so galley catering is carried to the door by hand or small trolley rather than a high loader. If you arrive on a larger type, tell us the door height and we plan airside catering delivery around it. Aircraft provisioning follows your galley: oven or no oven, drawers or trolleys, and the space you actually have.
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.
Cherif Al Idrissi is the airport of Al Hoceima, on the Mediterranean coast of the Rif. Airport catering here means small orders, coastal products and a local table. General aviation uses a single terminal and apron, so there is little to learn: arrive, land, hand over.
Business aviation at Cherif Al Idrissi peaks with the beach season and quiets down in winter. Inflight catering, in-flight catering and aviation catering all follow the season: fresh fish in summer, simpler boxes in winter. Business aviation catering and executive jet catering are planned per trip, diplomatic flight catering when an official party lands, and cabin crew meals for the team on the ground. FBO services and ground handling services are modest here, and this business aviation hub stays small by design.
Morocco restricts imported meat, dairy and some fresh produce at the border, so food arriving with the aircraft can be inspected or set aside. Ordering locally at Al Hoceima avoids the question altogether. Your handling agent confirms what customs expect for your trip, and the paperwork stays on their side.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at AHU meant planning mini sandwiches and individual desserts for 7 guests with several individual meal preferences in mind. Our request to The Galley Girls focused on the sauces, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the fruit plates listed separately when checking how much space the complete order would require. I would discuss FBO catering with them again, especially when catering handover needs careful coordination.”
“Breakfast was already sorted; at Cherif Al Idrissi Airport, the next request was grilled salmon with a lemon dressing for 6 guests, with a late menu amendment to work around. We changed the quantities of starters, and The Galley Girls reflected the request in the final packing list. My main takeaway from this airport catering order was the practical approach to catering handover. The desserts remained as originally requested, which was reassuring when we checked the latest version with operations.”
“The 6 passenger portions of vegetable tartlets and a dessert selection were the easy part; managing a changing departure schedule at GMTA took more planning. I would discuss inflight catering with them again, especially when portion planning needs careful coordination. We discussed the dimensions before confirming; The Galley Girls grouped the sauces into clearly marked packs that were easy to handle. I could hand the canapés to a colleague with a short explanation instead of unpacking the whole order.”
Treat the way back as a menu of its own. Sardines and prawns lift the cost, dates and almond pastries bring it down. We list each item with its price, and nothing is added at handover.
With no passengers, the order shrinks to pilots and cabin crew: at Cherif Al Idrissi that can be a cold box and a hot dish per person, on request. The lead time depends on whether you want fresh fish or something from the pantry; last-minute orders are handled either way.
Morocco restricts imported meat and dairy, so a delegation arriving with its own food may see it set aside. Ordering locally means the meals are already cleared, and diplomatic flight catering is handed over at the aircraft with your handling agent.
When the turnaround is tight, the slot decides everything. Food you carry in needs customs clearance and cold storage; a local order meets the aircraft at the FBO when you need it.
No. Catering is not part of the charter: you order it separately and it is invoiced on its own. Send the tail and the slot, and the galley of the type decides how we pack.
Tail, pax and diets — a flight attendant takes it from there, day or night.
