Catering to your aircraft in Inhambane.
Flights into INH tend to be beach-bound, short on ground time and light on galley space. We cook, pack and label for that: seafood plates, cold boxes and crew meals, brought to your 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.
Inhambane Province is built on the Indian Ocean, and the private jet menu here reads like the coast: tiger prawns, calamari, line fish, coconut and cashew from the province's groves. For an inflight menu out of INH, we plate private jet platters of grilled prawns with peri-peri sauce apart, a chilled seafood board, and cashew-crusted fish for the oven. Gourmet inflight meals follow the same logic, with coconut rice and matapa, the cassava-leaf stew that is the staple of Mozambican tables, packed for a galley that has one oven. Private jet snacks are roasted cashews, dried mango and fresh pineapple. These local specialities travel well, and private jet food from Inhambane Province stays honest to the region.
Think of Inhambane the way the fishing boats at Tofo do: whatever came in this morning. Our private jet menu for the province leans on prawns, crab, line fish, coconut and cashew, written as an inflight menu you can finish in a small galley. Private jet platters carry piri-piri prawns with the sauce apart and a chilled seafood plate; gourmet inflight meals add xima with fish stew or matapa with coconut rice, marked Oven. Private jet snacks mean cashews, mango and tropical fruit. Local specialities of Inhambane stay local, and every private jet food order from here is built for the aircraft's galley.
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.
Inhambane Airport sits at 30 ft on the Mozambique coast, and the aircraft that land here are mostly bound for the beaches of Tofo and Barra. Private jet catering at FQIN follows that pattern: light cold plates, seafood from the coast, and crew meals boxed for a quiet apron. The same inflight catering and aviation catering we run anywhere is remitted to the aircraft here; business aviation catering for leisure charters, executive jet catering for owner flights, and diplomatic flight catering for official visits are all handled by former VIP flight attendants, with cabin crew meals ordered alongside.
Business jet catering at Inhambane is usually a leisure brief with a business tail: corporate jet catering for owners heading to Tofo, VIP flight catering for small groups, and charter flight catering for a weekend party. A private jet chef writes a bespoke menu around the coast, and luxury inflight catering here means prawns on ice, not fuss. The galley is small, so each dish is built for it.
Official visits to Inhambane Province are rare but real, and the catering follows protocol. Government flight catering is approved first, head of state flight catering and state visit aircraft catering are traced and sealed, and VIP aviation catering is kept discreet, by a small named team.
Special meals at Inhambane are written around a coastal kitchen where shellfish, peanuts and cashews are everywhere, so allergen free work starts with a separate board and a separate box. Kosher, halal, vegan and gluten free meals are sealed and labelled by seat number, kids meals are plain and cold, and each restriction card travels with the tray so the galley never has to guess.
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.
Think of the crew first: crew meals here are on request, charged like the order. Flight crew meals are cold or hot, pilot meals and cockpit meals are packed to eat in a seat, and crew meal boxes carry a CREW label. Crew catering at FQIN is simple, different meals for pilots can be arranged, and cabin crew meals are lighter, coastal and easy to hold.
FBO catering at Inhambane means the food is remitted to the aircraft through the general aviation terminal, with the handling agent opening the door. Catering delivery to the FBO is arranged on your slot; ground handling catering and handling agent catering are one conversation, not three, and the tray goes to the apron.
Inhambane handles light and mid-size business jets, so galley catering usually goes up in a few boxes by hand. When a larger aircraft calls, airside catering delivery switches to a high loader, and aircraft provisioning follows the type: door height, drawer layout and the oven you actually have on board decide how we pack.
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.
FQIN, also known as INH, is the gateway to Tofo and the Inhambane coast. As a general aviation field with limited services, airport catering is arranged ahead and brought to the aircraft; FBO services and ground handling services are modest and personal.
Business aviation hub is a big phrase for a small airfield, but Inhambane has a steady leisure season, and inflight catering demand follows it. In-flight catering and aviation catering for beach charters, business aviation catering for owners, executive jet catering for small groups, diplomatic flight catering for the occasional official trip, and cabin crew meals all land the same way: at the aircraft, on request.
Mozambique customs apply to international arrivals at Inhambane, and imported fresh meat, dairy and produce can be inspected or refused. In practice, local food bought here stays clear of that, and the order follows the route: tell us where the flight came from and we advise on what leaves the aircraft.
Average rating from the cabin crew and pilots we cater for.
“Small packing details became important at INH: our 10 passengers wanted a breakfast basket with individual preserves, and we had an evening cabin service. The Galley Girls used a readable packing list for the salads, which helped when two colleagues checked the order together. The order made private aviation catering feel manageable because the portion planning had been considered beforehand. Keeping the starters identifiable helped the colleague taking over service understand the order without another long explanation.”
“As the person coordinating prawn salad and small fruit plates for 2 passengers at Inhambane Airport, I needed an arrangement that considered limited fridge space. Our brief for business jet catering was met with a sensible plan for packing arrangement. The Galley Girls suggested compact food boxes for the breakfast portions, and that choice worked well with our storage arrangement. The desserts were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“It was the packing plan I cared about at FQIN, with 3 servings of roasted vegetable bowls with separate dressings and a tight boarding window to consider. I would discuss business aviation catering with them again, especially when cabin service sequence needs careful coordination. Instead of asking us to improvise, The Galley Girls explained how the starters could be arranged during service. It made a difference to have the crew provisions ready without cluttering the galley work area during preparation.”
The honest answer for INH is that it varies by menu: peri-peri prawns, a seafood board or a simple fruit plate all land at different prices. Handling agent fees and airside access are a smaller part. We give you a quote once we know the tail and headcount.
Lead time at INH is mostly a question of when the weather lets you leave. We keep orders open to change, and a seafood menu of prawns and line fish is simple to adjust. Last-minute orders are handled, day or night.
Fresh food coming into Mozambique can be refused at customs; food bought in Inhambane Province is not an import. Our menus lean on local products such as coconut, cashew and line fish for that reason, and we flag any ingredient that needs paperwork.
Passengers can bring their own food, but a special-meal request is the case where we step in: a separate board, a separate box, a card with the restriction. For an allergen or a religious diet at Inhambane, ordering it sealed is cleaner than carrying it.
No, it is not. Charter into Inhambane covers the aircraft; catering is requested and billed as its own order. On a long sector needing two services, we plan each course, then hand it over to the handling agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
