Catering to your aircraft in Errachidia.
A quiet apron at 3,428 ft, a short list of arrivals each day and a passenger list that often changes. We build the order for that rhythm and leave the galley work to you.
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 private jet menu from Errachidia follows the Tafilalet oasis: Medjool and Boufeggous dates, almonds, olives, khobz baked in the morning and tagines that survive a drawer. Local specialities here are desert food in the real sense, heavy on lamb, couscous and preserved lemon. For Drâa-Tafilalet Region, the inflight menu is easiest when it stays close to what the oasis grows.
Private jet food at GMFK splits into what travels cold and what comes hot. Cold means date plates, almond and orange salads, olives, cheeses and msemen. Hot means lamb or chicken tagine, couscous with seven vegetables and harira, packed so you can re-plate it from the galley oven. Local specialities of Drâa-Tafilalet Region are listed on the menu below with the service note each one needs.
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.
Errachidia is a stop for people heading to the dunes of Merzouga and the Ziz valley, which shapes what a cabin wants to eat here. Private jet catering at Moulay Ali Cherif (GMFK) leans on Tafilalet dates, almonds, khobz and slow-cooked lamb, with inflight catering and in-flight catering written around your galley. Business aviation catering and aviation catering are delivered to the FBO or your handling agent. Executive jet catering, diplomatic flight catering and cabin crew meals are quoted by phone or email, day or night.
At GMFK, the brief for corporate jet catering is often short and the headcount small. Business jet catering built around a bespoke menu, written by a private jet chef, keeps VIP flight catering and luxury inflight catering simple. Charter flight catering for a desert stop works the same way.
Government flight catering at Errachidia is arranged around protocol, with a named team and no names on labels. Head of state flight catering and VIP aviation catering follow the same procedure, as does state visit aircraft catering for delegations heading to the south of Morocco.
Food at Errachidia leans on lamb, wheat and nuts, so special meals here mostly mean watching for almonds, sesame and gluten. Allergen free plates are packed sealed and labelled by seat, never plated next to a tagine. Halal is the default for local meat, vegan and vegetarian tagines are easy, kosher and gluten free meals travel sealed, and kids meals stay plain: couscous, grilled chicken, 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.
When a desert stop means a long wait, crew meals matter. We pack flight crew meals, pilot meals and crew meal boxes on request, invoiced as usual. Crew catering at Errachidia includes different meals for pilots and cockpit meals that eat cleanly in a seat.
At Moulay Ali Cherif, FBO catering means a handover through the general aviation terminal, with ground handling catering and handling agent catering coordinated in advance. Catering delivery to the FBO is confirmed with your slot and tail.
Moulay Ali Cherif handles light and midsize business jets, so galley catering is usually a drawer-and-cart job rather than a high loader job. When a larger aircraft calls for airside catering delivery, the handling agent arranges the loader and we match the aircraft provisioning to the galley you have. Tell us the type and we pack for its ovens and drawers.
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.
Moulay Ali Cherif Airport serves Errachidia in the Drâa-Tafilalet Region, at 3,428 ft, with a single terminal and a modest apron. As a business aviation hub for the south-east of Morocco it stays small and quiet, and airport catering here is local in scale, shaped by the oasis around it.
General aviation at Moulay Ali Cherif is mostly charter and the occasional official trip, a modest business aviation hub for desert and valley travel. Business aviation catering, executive jet catering and diplomatic flight catering are quoted by phone or email. Inflight catering, in-flight catering, aviation catering, cabin crew meals and crew meals are packed for your galley and handed over through the FBO, with FBO services and ground handling services arranged around your slot.
Moroccan food-import rules apply to anything brought in from abroad, and a small business aviation hub like GMFK has little room for a customs surprise. Catering ordered at Errachidia is packed, sealed and itemised so the handling agent can clear it without opening every box.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 6 guest order at Moulay Ali Cherif Airport called for excess complexity: just beef fillet with roasted potatoes and sensible planning for several individual meal preferences. I appreciated the emphasis on packing arrangement throughout the VIP flight catering arrangements. We changed the quantities of fruit plates, and The Galley Girls reflected the request in the final packing list. There was no need to reconstruct the crew provisions quantities from several messages during the final departure checks.”
“Before our guests boarded at GMFK, we needed mini sandwiches and individual desserts divided into 6 portions suitable for several individual meal preferences. The Galley Girls labelled the desserts in line with our brief, so the cabin team could identify the relevant portions quickly. The starters were also listed clearly, which made it easier to pass instructions between crew members during preparation. Our brief for charter flight catering was met with a sensible plan for portion planning.”
“Having 7 guests request vegetarian wraps and colourful salads at ERH meant planning the portions carefully while accounting for a revised passenger count. Our request to The Galley Girls focused on the crew provisions, with enough detail to distinguish passenger portions from additional provisions. There was enough information about the salads to brief the crew without making assumptions about what had been ordered. The packing arrangement stood out more than any sales pitch about private jet food.”
Cost follows the order. Dates and almonds are light on the invoice, slow-cooked lamb and a seven-vegetable couscous are heavier. At GMFK the handling agent and airside access are quoted with the food, so the figure you see is what arrives at the aircraft.
Order as soon as you have the tail and the slot, then send changes. At Moulay Ali Cherif a late change in headcount just means a revised pack, not a new order. Last-minute orders are handled; seasonal items may be swapped for what the oasis has that week.
The practical customs point at Moulay Ali Cherif is crew duty time: nobody wants to wait on the ground for food clearance. We send an itemised list in advance and pack sealed, so the handling agent can clear it without opening every box.
Bringing your own food into GMFK means checking Morocco's import rules on meat, dairy and produce first. Many crews skip the risk and order local. We pack to your galley and hand over at the FBO with the paperwork customs expects.
A charter to Moulay Ali Cherif covers the aircraft and crew, not the food. Catering is ordered and invoiced separately, including a return leg ordered from here for the way back. Give us both slots and we plan one or two deliveries.
Tail, pax and diets — a flight attendant takes it from there, day or night.
