Catering to your aircraft in Kenitra.
Business aviation at GMMP is occasional, which makes every movement a planned one. We prepare the meals for the galley you have and hand them to your handling agent, with phone and email open day and night.
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.
The Rabat-Salé-Kénitra Region gives a private jet menu its own character: Atlantic fish from the coast, citrus and vegetables from the Gharb plain, and the slow-cooked dishes of Moroccan kitchens. A private jet menu for Kenitra can be built on these local specialities, and the inflight menu is adapted to what a small galley can actually finish.
Tagine travels well when the lid is sealed and the sauce kept apart, so it leads the private jet food we pack for Kenitra. Pastilla is portioned and finished in the oven, grilled sardines and sea bream from the Atlantic come chilled, and mint tea with almond pastries closes the meal. These local specialities of the Rabat-Salé-Kénitra Region are what an inflight menu from Kenitra looks like when it is written for the cabin.
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.
Few business jets use GMMP, so each tail that does gets its own plan: private jet catering at Kenitra Air Base is agreed with your handling agent before the slot. Business aviation catering, executive jet catering and diplomatic flight catering all start from the same questions: aircraft type, galley, headcount, cabin crew meals for the return leg. We are available 24/7, and last-minute orders are handled.
A business jet catering brief at Kenitra Air Base is short: who flies, which aircraft, how long the stop lasts. Corporate jet catering here leans on Moroccan flavours, and VIP flight catering is plated with a private jet chef in mind. Charter flight catering works the same way, and luxury inflight catering means a bespoke menu written for the cabin you have.
A delegation through GMMP raises questions of access and discretion first. For head of state flight catering, the menu is agreed with the protocol office; government flight catering and VIP aviation catering are traced from kitchen to tray, and state visit aircraft catering is handed to your handling agent sealed.
Morocco's kitchen makes halal the default, so halal meals at Kenitra need no special arrangement, and kosher meals are prepared separately and sealed. Vegan and gluten free meals take more care: couscous, pastilla pastry and semolina all carry gluten, and broths are often made with meat stock. Allergen free meals, special meals and kids meals are each cooked on their own board, packed in their own box and marked by seat number.
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.
On a day with a stop at GMMP, crew meals are a separate request, billed with the order. Flight crew meals, pilot meals and cockpit meals are boxed and labelled; crew catering is packed apart from the guest service, and crew meal boxes close without spilling. Different meals for pilots are prepared on request, and cabin crew meals follow the same labelling.
FBO catering at Kenitra Air Base is agreed with the handling agent before the slot. Catering delivery to the FBO ends at the general aviation terminal, ground handling catering is coordinated with access to the base, and handling agent catering means the tray arrives at the aircraft without a stop in between.
The aircraft type decides how a galley is loaded at GMMP. A light jet is served from a cart at the door, while a larger cabin may need a high loader to reach the galley door. Galley catering is packed to the oven and drawers of your aircraft, and airside catering delivery is agreed with your handling agent before the slot. Aircraft provisioning at a military field depends on base access, so we ask for the tail and the handling contact when you order.
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.
GMMP is a small air base on the Gharb plain, 16 ft above sea level, and for a business aviation hub it is an unusual one: access runs through the base, not through a public terminal. Airport catering here is planned around that access. General aviation visitors arrange their arrival beforehand, and FBO services and ground handling services depend on the handling agent you appoint.
Kenitra is not a business aviation hub in the daily sense, so inflight catering and in-flight catering are planned tail by tail. Aviation catering, business aviation catering and executive jet catering all start from the same short brief; diplomatic flight catering needs protocol clearance first, and cabin crew meals and crew meals are ordered together with the flight.
For a business aviation hub of this kind, the practical question is food import. Moroccan customs rules decide what catering may stay on an aircraft landing at GMMP, so fresh catering ordered locally avoids the issue, and any food already on board is declared to the handling agent on arrival.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at NNA, the next request was vegetarian wraps and colourful salads for 4 guests, with a short ground stop to work around. The side dishes came from The Galley Girls in divided catering boxes, with a packing list that matched the contents. We placed the salads in their planned storage area without first having to reorganise all the catering boxes. This experience of private aviation catering gave us a useful reference for managing catering handover on another departure.”
“What impressed me at Kenitra Air Base was how a request for yoghurt pots and fresh berries was handled despite two separate meal services. The Galley Girls kept the crew provisions separate from the finishing elements, which gave us control over the final presentation. The salads stayed together in one group, so another crew member could follow the same plating sequence. With business jet catering, careful attention to written menu details matters as much to our crew as the menu itself.”
“My order at GMMP covered smoked salmon bagels and sliced fruit for 9 guests, with a practical service plan needed because of two separate meal services. The confirmation from The Galley Girls showed the sandwiches clearly enough for us to check the planned service quantities. I would discuss business aviation catering with them again, especially when catering handover needs careful coordination. There was enough information about the crew provisions to brief the crew without making assumptions about what had been ordered.”
Moroccan customs rules on imported food mean the ingredients are bought on local markets, and that is what drives how much private jet catering costs here: citrus in season is modest, Atlantic seafood is not. The figure is settled per order once we know the aircraft, the guests and the dishes.
Lead time for the way back from Kenitra comes down to menu and sourcing: seasonal citrus and vegetables are easy, fresh Atlantic fish takes more arranging. State the return slot when you order and we confirm it with your handling agent. Phone or email us at any hour, and last-minute orders are handled.
An empty cabin still carries obligations: Moroccan customs control foodstuffs arriving on board, so leftovers from a previous sector may not be cleared. Customs matters on a repositioning flight into Kenitra, and we avoid the issue by cooking locally, crew meals only, nothing imported.
On delegation flights the question is less whether you can bring food and more who clears it. Morocco regulates imported food, so we recommend a locally prepared menu, labelled by seat and agreed in advance with the protocol contact.
A long turnaround at Kenitra allows a hot menu finished in the oven, a short one calls for chilled dishes. Either way, catering is not part of the charter: it is ordered and billed separately from the flight.
Tail, pax and diets — a flight attendant takes it from there, day or night.
