Catering to your aircraft in Ilorin/Ogbomosho.
At 1,126 ft, ILR is quiet by day and busy around state events. We prepare Nigerian dishes for the crew and guests, pack them for a small galley, and your handling agent receives them at 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.
Kwara State cooks with yam, plantain, ofada rice and smoky grilled meats, and a private jet menu for Ilorin can carry all of it. A private jet food order here usually starts with the local specialities guests ask for on the way out: suya, pepper soup, jollof rice, moi moi.
Nothing travels as it is plated. Suya is sliced cold and packed with its yaji spice apart, while jollof and stew are cooked for the galley oven and sealed. Private jet platters of grilled fish and plantain go chilled and are re-plated aboard.
On an inflight menu for Ilorin/Ogbomosho, pounded yam and egusi soup are the dishes guests remember, so we pack the soup in its own container and the swallow separate. Gourmet inflight meals built from Kwara State produce keep their texture that way, and private jet snacks such as chin chin, kilishi and roasted groundnuts need no galley at all.
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.
Third-largest airport in Nigeria by traffic rank, ILR sees business aviation catering for state visits, oil-sector charters and weekend family trips. Private jet catering here means local dishes built for a small galley, with executive jet catering and diplomatic flight catering handled by a named team, and cabin crew meals written on the same order.
Ilorin's business flights are often oil, banking or political delegations. For corporate jet catering and business jet catering we cook with local produce and pack for the aircraft's oven. A private jet chef builds each bespoke menu, and VIP flight catering and charter flight catering orders are labelled by seat, so luxury inflight catering reaches the table intact.
State visits through Kwara State bring protocol offices, security checks and sealed handovers. We deliver government flight catering and head of state flight catering with a traceable chain, and VIP aviation catering and state visit aircraft catering go through the same named team.
Allergens hide in Nigerian cooking in specific places: groundnut in suya spice and kuli-kuli, crayfish in most soups and stews, palm oil as the base of many sauces. Special meals at ILR follow that map. Halal is the norm for meat in Kwara State, kosher and vegan plates are cooked on separate boards, and gluten free, allergen free and kids meals are marked by seat number and sealed apart.
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.
Crew meals on request, billed like any other line. Flight crew meals come boxed for a turnaround at DNIL; pilot meals are simple and hot-capable. Crew catering and cockpit meals travel in crew meal boxes marked CREW, and different meals for pilots are a standard request, not an exception.
FBO catering at General Tunde Idiagbon International is handed over at the general aviation terminal by your handling agent. Catering delivery to the FBO and ground handling catering follow your slot, and handling agent catering is coordinated by phone or email, 24/7.
At DNIL the aircraft type settles how galley catering is loaded: hand-carried up the airstair, or lifted to the door. A light or midsize jet is loaded by hand through the airstair door, while a larger cabin may need a high loader at the apron. Tell us the type and we plan airside catering delivery and aircraft provisioning around the real galley, ovens and 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.
General Tunde Idiagbon International Airport serves Ilorin and Ogbomosho in Kwara State. Airport catering here is built for general aviation use, with FBO services and ground handling services supporting charter and government flights.
DNIL is a modest business aviation hub with seasonal spikes. Aviation catering and business aviation catering for charters, inflight catering for family trips, executive jet catering for delegations, diplomatic flight catering for visits, and cabin crew meals all sit under one order. In-flight catering is planned around the harmattan haze.
Customs at DNIL may inspect food brought in or out of Nigeria. We label trays and keep uneaten items sealed, so the crew can show what is aboard, and your handling agent confirms what must be declared.
Average rating from the cabin crew and pilots we cater for.
“Small packing details became important at DNIL: our 5 passengers wanted avocado toast components and breakfast fruit, and we had a revised passenger count. When comparing private jet catering companies, I would look closely at written menu details after this experience. The Galley Girls gave us an update on the crew provisions before the handover, which helped us organise the cabin checks. Knowing where the starters were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“Several practical details needed attention at ILR, with roasted vegetable bowls with separate dressings requested for 5 guests and a family lunch request to accommodate. My search for "private jet catering near me" led to a practical conversation about cabin service sequence. We described our serving sequence to The Galley Girls and asked for the desserts to be packed accordingly. We left the sandwiches stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“A request for vegetable tartlets and a dessert selection, 10 passengers, and a tight boarding window: that was our brief for the departure at General Tunde Idiagbon International Airport. The Galley Girls talked through the quantities of desserts 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. Our brief for private jet catering menu was met with a sensible plan for written menu details.”
A single local ingredient often sets the price: ofada rice is dearer than long grain, kilishi dearer than chin chin. Tell us the products you want and the number of seats, and the quote follows from that list.
Special meals are the order we ask you to flag first, not because it is slow but because the restriction decides the recipe. DNIL requests, including last-minute ones, are taken 24/7 by phone or email.
A two-service leg turns a customs question into a menu question: what can legally travel onward? We build the second service from items that pass easily, and flag the ones that do not.
You can, and for a night or early-morning slot it is common to bring a thermos or a family dish. The caution is hygiene and customs, not courtesy: home-cooked food has no labelling, and some destinations restrict it. We can pack alongside it.
Charter and catering are two orders. At DNIL a larger jet can take a full hot service, while a light jet needs cold platters and sealed hot items; either way it is invoiced separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
