Catering to your aircraft in Ibadan.
Ibadan Airport runs on quiet general aviation days and busier delegation weeks. We cook and pack for the galley in front of you, with crew meals and local Oyo State dishes ready at the FBO.
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.
Oyo State cooking gives a private jet menu at Ibadan a clear identity. Our local specialities start with jollof rice, which travels well in a sealed hot tray and reheats evenly in a galley oven. Pounded yam with egusi or efo riro travels as separate parts: the swallow wrapped on its own, the soup in a pot with a lid, so nothing goes soft before service. Suya, the spiced grilled beef from the north, is sliced and packed dry with yaji spice and sliced onion apart; it works as one of the private jet snacks and as a starter on private jet platters. Moin moin, steamed bean pudding, is portioned per seat and keeps its shape cold. Grilled tilapia or croaker with pepper sauce is a main for the inflight menu, sauce in its own pot. For private jet food at the lighter end, plantain, fruit from Oyo State markets and chin chin cover gourmet inflight meals without a cooking step. Ibadan, as the capital of Oyo State, anchors this private jet menu in real local dishes, and every item is packed for a small galley.
A private jet menu for Ibadan starts from what Oyo State actually eats. Amala with ewedu and gbegiri, the classic Ibadan plate, is packed in three parts so each keeps its texture; that is the clearest of our local specialities. Jollof rice and fried rice with grilled chicken make dependable inflight menu mains, hot and sealed. Suya goes out sliced with yaji on the side, equally good as private jet snacks or arranged across private jet platters with moin moin, akara and fresh plantain. Fruit platters use pineapple, watermelon and pawpaw, chilled. Gourmet inflight meals for Ibadan therefore mix local flavour with simple service: oven finish for the hot dishes, sauce apart for the soups, chilled for the fruit. This is private jet food chosen for the galley, not for the brochure, and Ibadan's own kitchens set the tone.
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.
Ibadan Airport sits at 725 feet on the plateau of Oyo State, and the rainy-season weather there decides how a tray reaches the aircraft. Private jet catering at DNIB is built around that: cold platters that tolerate humid ramp air, hot dishes finished in your oven, delivered to the FBO. Inflight catering for a Nigerian rotation also means in-flight catering for crews who hold the aircraft on the ground between legs, so aviation catering here is planned around the galley you actually have. We also cover business aviation catering, executive jet catering for owner trips, diplomatic flight catering for official visits and cabin crew meals for the people working the cabin.
Corporate jet catering for Ibadan starts with how many people eat and what the galley can finish. Business jet catering and charter flight catering for private jet charter operators follow that, and VIP flight catering adds protocol where needed. Our private jet chef builds a bespoke menu for each trip, with luxury inflight catering touches like chilled pawpaw and warm amala.
State visit aircraft catering into Oyo State means a menu approved in advance, with traceable ingredients and sealed packing. Government flight catering and VIP aviation catering use the same team each time; for a head of state flight catering order, delivery is arranged with the handling agent at the apron.
Special meals at Ibadan follow the local kitchen: egusi, groundnut and shrimp-based seasonings are where allergens hide, so allergen free orders get a separate board and a separate box. Halal is straightforward with Nigerian suya and grilled meats, and vegan and gluten free plates lean on beans, plantain, yam and rice. Kosher and kids meals are arranged on request with the same procedure.
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.
At Ibadan the crew often waits on the apron, so crew meals matter more than the passenger menu. We offer flight crew meals in boxes marked CREW; pilot meals and cockpit meals are packed apart from the cabin. Crew catering is on request and billed with the order, crew meal boxes hold rice and grilled chicken, and different meals for pilots are available. Cabin crew meals are added when you ask.
At DNIB, FBO catering is booked with the tail and the slot. Catering delivery to the FBO goes through the general aviation terminal, and your handling agent checks the trolleys at the aircraft. Ground handling catering is the last step before the door closes; handling agent catering is the contact that ties it together.
At Ibadan the aircraft type decides the loading: a light jet is served by hand through the door, while a larger cabin may need a high loader at the apron for galley catering and aircraft provisioning. Tell us the type and we plan airside catering delivery with your handling agent, so the trolleys match the galley of the aircraft in front of you.
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.
DNIB is the main airfield for Ibadan and a practical alternative when a Lagos routing is crowded. Airport catering for private flights here is simple: one general aviation apron, a short handover, and FBO services that take the tray from the terminal side to the door. Ground handling services on the field are modest, so we plan the load around what one crew can carry.
Ibadan is a quiet business aviation hub: inflight catering and in-flight catering orders come from corporate, charter and government operators. Aviation catering and business aviation catering are planned around the aircraft type; executive jet catering is packed for small galleys. Diplomatic flight catering and cabin crew meals complete what we do at DNIB.
Nigerian customs rules apply to food entering with an aircraft, and officers at Ibadan can open sealed trays. Your handling agent explains what to declare, and the FBO services desk or ground handling services staff can point you to the right counter. We pack commercially sealed food with a list so the customs check stays short.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at IBA: limited fridge space, alongside a request for avocado toast components and breakfast fruit for 4 passengers. The salads from The Galley Girls were organised around the cabin plan, with the later service items kept apart. For in flight catering, that attention to cabin service sequence made the order noticeably easier to manage. Our colleague could take over the sauces without asking where every component had been placed during preparation.”
“The cabin briefing at Ibadan Airport included 9 passenger meals, a request for chicken skewers with a couscous salad, and instructions addressing a family lunch request. With inflight catering services, careful attention to final order confirmation matters as much to our crew as the menu itself. The Galley Girls confirmed the handover contact and identified the sauces, making the catering delivery easier for our team to track. The cabin team could match the crew provisions to the request before moving on to the remaining departure tasks.”
“Keeping the galley organised at DNIB meant planning prawn salad and small fruit plates for 3 guests with a small galley worktop in mind. I want an inflight catering company to understand catering handover, and this order gave us a useful starting point. I asked The Galley Girls to review the sandwiches quantities against the passenger brief, and the proposed portions made sense. We also checked the canapés before approval, which helped avoid a second round of questions later in the preparation.”
Government flights into DNIB are quoted on what you load, not on the airport. A delegation of fifteen eating jollof, amala and fruit is a different figure from four passengers on cold platters.
Empty cabin, hungry crew: lead time for that Ibadan leg is set by your slot, not by a long brief. Last-minute orders are handled and we phone back any time.
For a return leg out of Ibadan, customs look at what boards, so we label and seal every tray. Meat and dairy go in marked boxes your agent can open on request.
Bringing your own meals to DNIB works if the food is sealed and declared. Anything fresh from abroad may be confiscated, so many operators order here instead.
Not part of a charter: catering for Ibadan is its own order and invoice. A long wait means the crew meal boxes should be on that order too.
Tail, pax and diets — a flight attendant takes it from there, day or night.
