Catering to your aircraft in Mueda.
Mueda is a plateau field in Cabo Delgado where light jets and the occasional larger aircraft arrive for short turns. Catering for them is planned in advance, packed for the galley you actually have, and delivered to the aircraft.
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.
Cabo Delgado cooks from the Indian Ocean and from cashew country, and a private jet menu for Mueda borrows from both. Think grilled prawns in piri-piri, matapa (cassava leaves slow-cooked with coconut and peanut), xima served as a side, and cashew nuts roasted plain for the cabin. These are local specialities that travel well if you pack them right: prawns chilled with the piri-piri sauce apart, matapa in a sealed tray that goes into the oven, xima re-plated on arrival.
For the inflight menu, we split the dishes by how they finish. Private jet platters of fruit, cured meats and cheese stay cold; private jet snacks lean on cashews, coconut biscuits and dried mango. Gourmet inflight meals lean on the hot side: chicken zambeziana, rice with coconut, grilled fish from the coast. Private jet food from Mueda starts from this plateau and this coast, with {Region} as the reference, and a private jet menu that reads like where the aircraft landed.
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.
Mueda sits on a plateau at 2,789 ft in Cabo Delgado, and a rotation here usually means a short turn with a galley that was last stocked elsewhere. Private jet catering for FQMD is built around that: what to bring, what to leave cold, what to hand over at the aircraft. Inflight catering for business aviation, aviation catering for diplomatic flight catering and executive jet catering, and cabin crew meals when the crew needs them, are all ordered and invoiced like any other line.
Business jet catering at Mueda usually serves a small party flying in from Maputo, Pemba or abroad. Corporate jet catering here leans on the coast: prawns, grilled fish, tropical fruit. VIP flight catering and charter flight catering follow the same logic, with luxury inflight catering built around a private jet chef's bespoke menu that reads like Cabo Delgado.
When a delegation flies to Cabo Delgado, the catering office wants a single point of contact and a menu approved in advance. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering are all handled this way at Mueda.
Kosher, halal, vegan, gluten free, allergen free and kids meals are all special meals we can plan for Mueda. Cooking on the Cabo Delgado coast leans on peanut, coconut and shellfish, so the allergen discussion happens before the menu is written: matapa carries peanut, prawns carry shellfish, and each dish is packed on its own board and sealed. Every dietary meal is labelled by seat and kept apart from the other trays.
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 plateau turn at Mueda the crew can ask for meals to be added to the order, and they appear on the invoice as ordinary lines. Flight crew meals and pilot meals are packed as crew meal boxes, hot or cold, and eaten in the cockpit or the galley. Crew catering and cockpit meals follow the duty time, with different meals for pilots when the operator's policy asks for it. Cabin crew meals keep things simple during a long wait on the plateau.
The FBO at Mueda receives the order, and your handling agent walks it to the apron. FBO catering and catering delivery to the aircraft are coordinated with the general aviation terminal, with ground handling catering and handling agent catering fitted to your slot.
At Mueda, the aircraft decides how it is loaded. A light jet takes trays through the main door; a larger cabin may need a high loader or a ladder, which your handling agent arranges. Galley catering is packed to the galley you have, airside catering delivery is written around the slot, and aircraft provisioning ends at the aircraft door.
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.
Mueda Airport serves the Mueda plateau in Cabo Delgado Province, at 2,789 ft. Airport catering here is not a given: general aviation is occasional, FBO services are limited, and ground handling services are arranged around the aircraft's slot.
Business aviation hub is too big a word for Mueda, but the field does see executive jet catering for delegations, inflight catering for the crews on repositioning, and aviation catering for the occasional charter. In-flight catering, business aviation catering and diplomatic flight catering all follow the same discipline: tell us the tail and the slot, and cabin crew meals are added if the crew needs them.
Importing food into Mozambique requires declaration, and meat, dairy and fruit are the usual problem. For FQMD, local catering sidesteps the risk, and your handling agent knows what the officer expects.
Average rating from the cabin crew and pilots we cater for.
“Menu approval at Mueda Airport covered roasted vegetable bowls with separate dressings for 8 guests, leaving us to organise the service around different crew meal preferences. The Galley Girls prepared the sandwiches for assembly in the galley, with the accompanying elements easy to locate. It made a difference to have the sauces ready without cluttering the galley work area during preparation. I appreciated the emphasis on packing arrangement throughout the aviation catering services arrangements.”
“Getting vegetable tartlets and a dessert selection ready for 4 guests at FQMD required an order that accounted for an evening cabin service. The Galley Girls labelled the canapés in line with our brief, so the cabin team could identify the relevant portions quickly. The main courses were also listed clearly, which made it easier to pass instructions between crew members during preparation. I want an aviation catering company to understand written menu details, and this order gave us a useful starting point.”
“Packing beef fillet with roasted potatoes for 10 passengers at MUD needed careful thought, especially given several individual meal preferences. We discussed the dimensions before confirming; The Galley Girls grouped the main courses into sealed meal containers that were easy to handle. When comparing aviation catering companies, I would look closely at galley preparation after this experience. Separating the fruit plates from the first service items helped us avoid opening boxes we did not yet need.”
Think of a minister's party flying to Cabo Delgado: breakfast on the way in, a cold lunch for the return, special meals for two guests. The private jet catering cost grows with each of those, and the quote lists them one by one.
Empty cabin, full crew: that is the case here. We plan boxed crew meals and a return-leg cold plate, with last-minute orders handled at Mueda.
For a return from Mueda, ask your handling agent about the destination's food-import rules: some countries refuse fresh meat or fruit on arrival. We pack the return leg accordingly, with cold items sealed and clearly labelled.
Customs in Mozambique treat fresh produce and meat carefully. Food brought on board may be inspected or refused, so many crews order catering locally and avoid the question.
Not part of the charter. Catering is added when you ask for it. If the crew is stuck at Mueda because of duty limits, we pack crew meals on request and bill them with the rest.
Tail, pax and diets — a flight attendant takes it from there, day or night.
