Catering to your aircraft in Arandis.
Most traffic into Arandis serves Erongo's mines, so the galley has to cope with dry air and long daylight sectors. We pack for the aircraft you fly, with crew meals on request, and deliver to the FBO day or night.
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.
Erongo Region is where the Namib meets the Atlantic, and the private jet menu for Arandis borrows from both: Walvis Bay oysters and line-caught fish on one side, game and desert-farm produce on the other. Our inflight menu is built from these local specialities, written down as private jet food that travels well in a drawer or an oven.
Kudu and oryx are the Namibian meats guests ask about, so we cook them as sliced, cold-served private jet platters or as a hot dish with the sauce apart. Oysters from the coast stay on ice and are shucked only if the crew asks. Biltong and dried-fruit private jet snacks round out gourmet inflight meals for a long stretch over the desert.
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.
Arandis sits at 1,905 ft on the Namib plateau, a long way from any hotel kitchen, which is why private jet catering for FYAR is planned around the galley before the menu. Inflight catering here means food that survives dry heat and a quiet apron. In-flight catering for a mine-country sector, aviation catering for the crew, and cabin crew meals boxed apart from the guest trays all follow the same brief. Business aviation catering, executive jet catering and diplomatic flight catering are ordered and invoiced separately, like any order.
Executives flying into Arandis tend to want plain, reliable food: business jet catering that reheats cleanly, corporate jet catering for a working lunch, and VIP flight catering for a guest. Charter flight catering and luxury inflight catering are priced by the menu. A private jet chef adjusts a bespoke menu to the oven.
When a delegation uses FYAR, state visit aircraft catering starts with a cleared menu and a small named team. Government flight catering and head of state flight catering keep traceability for every item, and VIP aviation catering stays discreet.
Special meals for Arandis are handled as a procedure built around Namibian kitchens, where game, seafood and bread are the usual places allergens hide. Kosher, halal, vegan, gluten free, allergen free and kids meals are each cooked and boxed on a separate board, labelled by seat number, and handed over with a diet card the crew can read in the galley.
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.
For an Erongo rotation, crew meals are ordered with the flight and billed on the same invoice. Flight crew meals and pilot meals are packed so they can be eaten between tasks; crew catering, cockpit meals and crew meal boxes are labelled CREW, with different meals for pilots on request. Cabin crew meals come from the same kitchen.
FBO catering at Arandis means we hand over at the aircraft through your handling agent, in the general aviation terminal area. Catering delivery to the FBO and ground handling catering are planned around the slot, with handling agent catering notes for gate access.
At FYAR the aircraft type decides how galley catering is loaded: a light jet takes boxes by hand up the stairs, while a larger cabin may need a high loader for airside catering delivery and aircraft provisioning. Tell us the type and where its galley sits, and the packing follows the doors and drawers, not a standard crate.
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.
Arandis Airport serves the Erongo mining area on the Namib plateau. Airport catering here is handled through general aviation, with FBO services and ground handling services arranged by your agent.
Business aviation hub is too strong a phrase for Arandis, but mining traffic gives it a steady rhythm. Inflight catering, in-flight catering, aviation catering and business aviation catering all go through the same order; executive jet catering, diplomatic flight catering and cabin crew meals are added when the flight needs them.
Namibia controls imports of animal products, so fresh meat is sourced locally rather than brought in. Declare catering with your handling agent and keep boxes sealed.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 4 guest order at FYAR called for excess complexity: just vegetarian wraps and colourful salads and sensible planning for two separate meal services. I would discuss crew meals with them again, especially when portion planning needs careful coordination. We described our serving sequence to The Galley Girls and asked for the canapés to be packed accordingly. The main courses were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“As the person coordinating beef fillet with roasted potatoes for 9 passengers at ADI, I needed an arrangement that considered a late menu amendment. For our team, the strongest part of their FBO catering was how they handled written menu details. I needed the desserts checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. We checked the sauces against the same summary, keeping the cabin team and the handling contact aligned.”
“Despite a family lunch request, we wanted the 11 guests at Arandis Airport to enjoy a charcuterie board and fresh bread without a complicated cabin service. With several people involved, The Galley Girls kept the snack boxes and delivery arrangements together in a concise order update. Knowing where the sandwiches were packed meant the crew could begin the relevant checks as soon as the order arrived. I would discuss airport catering with them again, especially when cabin service sequence needs careful coordination.”
Think of it per item, not per airport. Empty-cabin sectors usually mean crew boxes and a basic platter, which is the cheaper end. Local specialities like kudu or kingklip sit at the other end, and we quote on the menu you choose.
When a delegation lands at FYAR, send the tail, the slot, the number of principals and any diet restrictions. A protocol-cleared menu comes first, then cooking; late additions are accepted.
Import rules for animal products are stricter than people expect, so we source locally for Arandis rather than bring fresh meat across a border. That keeps the declaration short when the turnaround is.
Yes, guests may carry their own food, though customs will want it declared and the galley will limit what can be heated. We pack for the actual aircraft, with drawers and oven in mind.
A night departure from Arandis does not make catering part of a private jet charter: it stays a separate order. We are available 24/7, so an early morning slot is simply another handover.
Tail, pax and diets — a flight attendant takes it from there, day or night.
