Catering to your aircraft in Lichinga.
Lichinga is a high, quiet field in Niassa Province, and the flying here follows the dry season. We cook for that rhythm and pack for your galley, so the crew gets a clean handover and a plate that goes straight from drawer to table.
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.
Niassa Province is Mozambique's quiet north-west, and the private jet menu at Lichinga follows it: freshwater fish from Lake Niassa, cassava, groundnuts, cashew and the small sweet bananas of the highlands. An inflight menu here leans on local specialities that travel well, and we pack them as private jet food for the galley you have, not the one on the brochure.
Lichinga's table is lake, plateau and bush: chambo-style tilapia from Lake Niassa, matapa made with cassava leaves and groundnut, grilled chicken with piri-piri, and honey from the Niassa woodlands. For {Region} charters we shape a private jet menu and an inflight menu from these local specialities, kept simple enough to re-plate in a small galley and finished with sauce on the side.
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.
The plateau around FQLC is farmland and miombo woodland, and the cool air at altitude changes how a cold plate behaves on the apron. For private jet catering at Lichinga we pack for that: sealed, labelled by seat, ready to re-plate. Aviation catering and business aviation catering for Niassa Province come from people who have worked the aisle themselves.
Business jet catering at Lichinga usually serves a small party on a short stay: mining, development and government travel into Niassa Province. We plan business jet catering and corporate jet catering around the cabin you fly, with VIP flight catering and charter flight catering for the same field. A private jet chef writes a bespoke menu from lake fish and local produce, and luxury inflight catering here means plates that hold their shape.
When a delegation lands at FQLC, the first question is who clears the menu. For state visit aircraft catering and head of state flight catering we work through the protocol office, keep a short chain of people on the ground and apply the same VIP aviation catering discipline as at any field. Government flight catering here is quiet by design.
At Lichinga the allergen to watch is groundnut, which sits in matapa, sauces and snacks across Niassa Province, so nut-free plates are cooked and packed apart from the groundnut work. Kosher, halal, vegan, gluten free and other special meals are prepared as a procedure with their own board and box, allergen free requests are sealed and labelled by seat number, and kids meals are built around simple rice, chicken and 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.
A crew at FQLC may spend long hours on the ground, so crew catering is worth deciding early. We offer crew meals and flight crew meals on request, invoiced as part of the order, with pilot meals and cockpit meals packed apart from the guest trays. Crew meal boxes can hold different meals for pilots; cabin crew meals are boxed alike.
FBO catering at Lichinga is handed over at the aircraft by your handling agent. Catering delivery to the FBO is arranged for your slot, and the general aviation terminal is the point of contact on the field. Ground handling catering and handling agent catering follow one rule: your crew signs for sealed, labelled boxes.
Lichinga sees smaller business aircraft far more than wide-bodies, so most galley catering here goes straight from the van to the cabin door by hand. For larger types we coordinate airside catering delivery with your handling agent and the high loader on the field, matching the galley of your aircraft: aircraft provisioning is planned around its door height, its ovens and its 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.
Lichinga Airport serves the capital of Niassa Province in north-west Mozambique and handles regional and charter traffic. As a small business aviation hub for the province, FQLC relies on airport catering that supports general aviation, with FBO services and ground handling services on the field.
Traffic at the airport is quiet, which makes planning easier: private jet arrivals, an occasional delegation, a charter for the reserve. For a business aviation hub of this size we provide inflight catering, in-flight catering and aviation catering at FQLC, with business aviation catering and executive jet catering for the cabin, diplomatic flight catering when protocol applies, and cabin crew meals and crew meals on request.
Mozambique controls the import of animal products and fresh produce, so we source and cook in-country. Your handling agent explains local entry rules and confirms airside access, and the order reaches the aircraft already prepared.
Average rating from the cabin crew and pilots we cater for.
“Getting a light pasta dish with grilled vegetables ready for 7 guests at VXC required an order that accounted for limited fridge space. I want a private jet catering company to understand storage requirements, and this order gave us a useful starting point. I asked The Galley Girls for the crew provisions in separate meal boxes, with garnishes supplied separately for plating on board. It made a difference to have the sandwiches ready without cluttering the galley work area during preparation.”
“Good preparation made the difference at Lichinga Airport, where 12 guests expected prawn salad and small fruit plates despite different crew meal preferences. When comparing private jet catering companies, I would look closely at portion planning after this experience. We discussed the dimensions before confirming; The Galley Girls grouped the main courses into clearly marked packs that were easy to handle. The breakfast portions were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“Passenger preferences led us to poached fish with steamed rice at FQLC; 3 portions were needed, with a family lunch request factored into preparation. I needed the fruit plates checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The note about the snack boxes was easy to spot, and we could brief the rest of the team quickly. My search for "private jet catering near me" led to a practical conversation about catering handover.”
Think of two orders for the same aircraft: a box of snacks for a quick turn, or a full tilapia lunch for a crew whose duty time runs long. That gap is the cost question at Lichinga. We give the figure per menu once we know the headcount.
A changed headcount is something we plan for. Lichinga orders flex on the day, last-minute orders are handled, and we confirm the final plates with your handling agent before the aircraft arrives.
Give us the tail and slot and we coordinate airside access with the handling agent. Mozambican customs rules are strict on animal products, so we source locally and your crew is not asked to carry food through the terminal.
You can, but declare it: Mozambique restricts meat, dairy and fresh produce from abroad. The dry season on the Niassa plateau is when most departures happen, and in that window ordering locally saves your crew a customs conversation.
Is catering part of a charter here? No: it is a separate order with its own invoice. If you want something that tells your guests where they landed, groundnut matapa or grilled lake tilapia is the local choice.
Tail, pax and diets — a flight attendant takes it from there, day or night.
