Catering to your aircraft in Pemba.
Pemba is a coastal stop, and the cabin tends to ask for light food that still tastes of the north. We pack it in separate containers, label it by seat, and deliver it plane-side through 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.
Cabo Delgado is a coastline first, and the Pemba table reads that way. A private jet menu for Pemba leans on the sea: grilled tiger prawns, line fish, and the coconut sauces of northern Mozambique. Our inflight menu keeps each local speciality in its own container so it arrives as it left the kitchen. Private jet food from the region travels well when the sauce rides apart and the starch is plated cold or finished in the oven.
Private jet platters built for Pemba start with what the Cabo Delgado Province coast actually offers: prawns, octopus, mango, papaya, cashews from the north. These are the local specialities we pack as gourmet inflight meals, with private jet snacks such as roasted cashews and fruit cups for the short sectors. Each is nameable on the inflight menu and sized for the galley it will meet.
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.
Pemba Airport sits at 331 ft on the Cabo Delgado coast, and the galleys that land here tend to leave with the Indian Ocean on the plate. Private jet catering for FQPB is built around that: prawns, grilled fish and coconut rice packed for a galley with one oven. For business aviation catering and inflight catering alike, the question is what survives a drawer and a re-plate. Executive jet catering, in-flight catering and cabin crew meals follow the same method, and aviation catering for diplomatic flight catering is cleared before anything is cooked.
Pemba flights are often a handful of guests heading to the coast or the islands. We handle business jet catering, corporate jet catering and VIP flight catering the same way: ask about the galley, then write the bespoke menu. Charter flight catering is ordered and invoiced separately, and our private jet chef finishes luxury inflight catering with local seafood.
For official arrivals at Pemba, we treat government flight catering as a protocol matter first. Head of state flight catering and state visit aircraft catering are confirmed in advance, and VIP aviation catering is packed by a named team.
Pemba's kitchen runs on seafood, groundnuts and coconut, so allergen free work here starts with shellfish and nuts. Kosher, halal, vegan, gluten free and kids meals are handled as special meals in a separate area, each tray marked by seat number and restriction, and sealed until the cabin crew opens it.
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 request, we add crew meals to a Pemba order, and they appear on the invoice like every other line. Flight crew meals are packed as crew meal boxes, one for each person, with different meals for pilots when the operator asks. Pilot meals and cockpit meals are made to be eaten one-handed. Crew catering stays separate from guest trays.
At Pemba we coordinate handling agent catering with whoever runs your flight. Ground handling catering is passed at the aircraft, and catering delivery to the FBO or the general aviation terminal is confirmed with the slot. FBO catering here is a handover, not a drop.
Aircraft provisioning at Pemba depends on the type: a light jet takes galley catering by hand through the door, while a large cabin may need a high loader at the apron. Tell us the tail and we plan the airside catering delivery around the aircraft's door height and galley layout, not around a standard cart.
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.
FQPB is the airport that serves Pemba on the Cabo Delgado coast, used by general aviation and charter operators. Airport catering here means small groups and short stops, with FBO services and ground handling services working around the heat, so food has to hold on the apron.
Pemba is a small business aviation hub, busiest in the dry months. FBO services and ground handling services set the pace for each turnaround, while inflight catering and in-flight catering are ordered flight by flight. Aviation catering, business aviation catering and executive jet catering follow the same routine, and diplomatic flight catering and cabin crew meals sit alongside them. Crew meals are requested with the trip.
Customs in Mozambique are strict on fresh animal products and produce arriving by aircraft, and your handling agent and the ground handling services on the field will ask what is on board. Catering prepared locally avoids most of it; tell us if you carry food in, and the FBO services team and our order adjust.
Average rating from the cabin crew and pilots we cater for.
“Getting chicken skewers with a couscous salad ready for 4 guests at FQPB required an order that accounted for an evening cabin service. The Galley Girls suggested clearly marked packs for the sauces, and that choice worked well with our storage arrangement. The sandwiches were easy to locate, leaving the crew free to focus on the remaining cabin preparation. I would discuss private jet menu with them again, especially when storage requirements needs careful coordination.”
“Working around several individual meal preferences at POL, I asked for smoked salmon bagels and sliced fruit in portions appropriate for our 9 passengers. I wanted clear identification on the salads; The Galley Girls made the packing arrangement easy to compare with the order. I want a private jet chef to understand portion planning, and this order gave us a useful starting point. I found the side dishes without searching through every box, a small detail that mattered during the final cabin checks.”
“Small packing details became important at Pemba Airport: our 7 passengers wanted a seafood starter and warm vegetable sides, and we had a late menu amendment. My main takeaway from this in flight catering order was the practical approach to meal organisation. The Galley Girls talked through the quantities of side dishes with us before confirmation, rather than leaving us to guess the portions. There was enough information about the salads to brief the crew without making assumptions about what had been ordered.”
Because each Pemba menu is built per guest, extra seats mean extra portions, not a new quote from scratch. Seafood-heavy menus sit at the top, fruit and snack boxes at the bottom. We confirm the revised figure before the aircraft leaves.
At Pemba, airside access is the pacing item, not the kitchen. Name your handling agent and we coordinate the pass and the handover at the aircraft. Late requests are accepted and treated like any other order.
Season shapes the day here. If a storm holds the aircraft, a chilled menu with sauces apart keeps well. Customs treat imported fresh food strictly, so please tell us what is already on board before the order is built.
We can work around food you have brought, but customs apply. If you want something that says Pemba, order the prawns: they are the local product we pack most, with sauce on the side.
Charter and catering are two separate contracts. For Pemba, tell us who needs a special meal and what the restriction is, and the tray is built and labelled for that seat.
Tail, pax and diets — a flight attendant takes it from there, day or night.
