Catering to your aircraft in Chimoio.
FQCH is a quiet field at 2,287 ft, used by charters, survey work and official visits. Tell us the aircraft and the galley; we send back a menu built from Manica produce, boxed by seat and ready at your FBO.
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.
Chimoio lies on the Manica plateau, and the private jet menu here leans on what the highlands grow: tomatoes, cabbage, maize, bananas, citrus and the sweet potato that turns up on every local table. An inflight menu built from this stays honest and simple, and private jet food that starts from local produce travels better than anything flown in tired.
The local specialities of Manica Province are rooted in Mozambican home cooking. Grilled chicken with piri-piri, matapa made from cassava leaves and coconut, and xima, the stiff maize porridge, are the dishes crews ask about. We pack the piri-piri apart, keep matapa for the oven, and serve xima in a sealed tray, so the galley handles it without a stove.
Private jet platters for Chimoio start cold: sliced local fruit, cured meats, fresh cheeses and bread, sealed and marked by seat. Gourmet inflight meals follow for longer legs, from grilled fish to chicken in a sauce packed apart. Private jet snacks are roasted cashews, a Mozambican staple, and dried fruit. Every item is chosen to survive a drawer and a small oven.
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.
Manica Province is farming country, and Chimoio Airport (FQCH / VPY) sees charters, survey flights and the occasional official party rather than a steady stream of jets. Private jet catering for those days starts with the aircraft type and the legs ahead, then the menu. Inflight catering is plated cold or finished in the oven on board; aviation catering is handed to your handling agent or placed at the aircraft. Business aviation catering, executive jet catering and cabin crew meals each get their own labelled box, and diplomatic flight catering is held to a stricter protocol. Phone or email us at any hour, every day of the week.
Executives landing at FQCH from Maputo or Beira tend to want something light and local. Business jet catering is built on Manica fruit, grilled meats and bread, corporate jet catering adds cold plates, and VIP flight catering stays discreet. A private jet chef drafts a bespoke menu for charter flight catering and luxury inflight catering, tied to the galley you have.
Government flight catering at Chimoio is rare and handled quietly. Head of state flight catering and VIP aviation catering follow a protocol agreed in advance, with a named team and sealed, traceable trays. For state visit aircraft catering, nothing is cooked until the protocol office has cleared the menu and the aircraft's galley.
Special meals at Chimoio are a procedure, not a label. Kosher and halal requests are written against what Manica Province kitchens actually stock, and a vegan or gluten free dish is cooked on its own board. Allergen free trays are sealed and marked by seat; kids meals are simple and unsauced. Peanut and cashew are common here, so we flag them on every tray.
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 Chimoio the crew side is a request: you ask for crew meals when the trip is booked, and they appear on the invoice with everything else. Flight crew meals are packed for the flight deck, pilot meals come in a separate box, and crew catering can be hot or cold. Cockpit meals are made to be eaten one-handed, crew meal boxes carry the CREW label, and different meals for pilots are available when the operator asks for them. The cabin crew meals ride separately.
FBO catering at Chimoio is handed over at the general aviation terminal or at the aircraft. Catering delivery to the FBO is coordinated with your handling agent, who opens the apron gate on your slot. Ground handling catering and handling agent catering are the same job here: the tray goes from the vehicle to the galley without waiting.
Chimoio's aircraft are mostly turboprops and light jets, which board by the stairs and rarely need a high loader. Galley catering for a larger aircraft is checked with your handling agent before the slot. Airside catering delivery at Chimoio Airport follows the aircraft's door height, and aircraft provisioning is loaded in the order the galley uses it.
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.
Chimoio Airport serves the provincial capital of Manica and the highway corridor toward Zimbabwe. It is a regional field with a single runway, used by charter operators, light jets and turboprops. Airport catering here is straightforward, and general aviation traffic is modest.
FQCH is a working field rather than a destination hub, with a business aviation hub feel in the dry season. Inflight catering and aviation catering for charters are the usual orders; in-flight catering for a longer leg, executive jet catering for a visiting company, and business aviation catering all follow the aircraft. Diplomatic flight catering and cabin crew meals are handled on request, FBO services and ground handling services are provided by the field.
Mozambique controls the import of meat, dairy and fresh produce, and Chimoio's officers apply those rules to catering coming in from abroad. Local sourcing in Manica Province avoids most of the paperwork. Sealed, labelled trays and a packing list make the inspection quick.
Average rating from the cabin crew and pilots we cater for.
“Having 6 guests request smoked salmon bagels and sliced fruit at Chimoio Airport meant planning the portions carefully while accounting for limited fridge space. I asked The Galley Girls for the salads in divided catering boxes, with garnishes supplied separately for plating on board. Keeping the snack boxes aside until service helped preserve the presentation while we dealt with the boarding tasks. For flight catering, that attention to cabin service sequence made the order noticeably easier to manage.”
“Our priority at FQCH was fresh fruit and breakfast pastries for 4 passengers, with several individual meal preferences shaping the service plan. The Galley Girls grouped the salads by service, which was more useful to us than simply receiving a list of dishes. The order made flight catering services feel manageable because the catering handover had been considered beforehand. The starters were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“An order of a cold lunch with cheese and fruit for 12 people at VPY had to be organised around limited fridge space. For airline catering, that attention to cabin service sequence made the order noticeably easier to manage. The Galley Girls confirmed the handover contact and identified the main courses, making the catering delivery easier for our team to track. The side dishes went straight to the right colleague instead of circulating between several people during the turnaround.”
A special meal for a Chimoio departure is quoted on what goes into it: certified kosher components cost more than a gluten free bread roll. Everything is invoiced as its own order, separate from any charter. Tell us which dietary codes apply and we write the menu and its price together.
The long leg decides everything. If the aircraft has one oven, we pack service two in foil, labelled for it. Chimoio produce is easy to source, so the lead time is rarely a constraint and last-minute orders are handled.
Mozambique's customs rules apply to leftover catering from abroad, and a night departure from Chimoio leaves the officer less margin. We keep the order clean: packed here, sealed, labelled, ready for your handling agent to show. Raw items stay out of the plan.
The aircraft decides. A larger jet with an oven can take a home-prepared dish, while a small aircraft at FQCH has no room for it. Customs still apply to animal and plant products, and the handling agent may ask for the origin. A sealed tray from us carries a label.
No. Is catering part of a charter? Not at FQCH or anywhere else: the charter price covers the aircraft, and food is ordered and invoiced on its own. A short stop does not change that, so send us the slot and we deliver to the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
