Catering to your aircraft in Makurdi.
At 371 ft on the Benue plain, Makurdi Airport runs on harmattan haze and rainy-season storms. We cook Benue State dishes and pack them for the crew's galley, handed over 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.
Makurdi is the capital of Benue State, which Nigerians call the food basket of the nation. A private jet menu for Makurdi starts from what the market sells that day: pounded yam, rice, catfish from the Benue River, groundnuts, benniseed, citrus and mango in season.
Our inflight menu keeps local specialities recognisable but packed for a galley: pepper soup and egusi go in sealed containers for the oven, the swallow is portioned per seat, and the stew travels with the sauce apart. Private jet food from here is rarely delicate, so we plate it for service, not for show.
For passengers who want something lighter, we build fruit boards from Benue oranges and mangoes, and cold platters with grilled suya spice kept separate. Ask for Makurdi local specialities and we confirm what the market has before anything is cooked, across Benue State.
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.
Benue State feeds a good part of Nigeria with yam, rice, soya and river fish, and that is the pantry behind every order at Makurdi (DNMK / MDI). Private jet catering here means local cooking adapted to a galley with one oven and a drawer. In-flight catering is delivered to the FBO or general aviation terminal, from business aviation catering for corporate trips to diplomatic flight catering for state visits, with executive jet catering and cabin crew meals ordered the same way.
Executive crews landing at DNMK ask for a private jet chef who understands the galley they have. A bespoke menu for business jet catering, corporate jet catering, VIP flight catering, charter flight catering or luxury inflight catering here starts from yam, rice and river fish.
Government flight catering at Makurdi means working with protocol offices and security. Head of state flight catering and state visit aircraft catering are traced dish by dish, and VIP aviation catering is handled by a named team with discretion.
Makurdi cooking leans on groundnuts, benniseed and shellfish-free river fish, so allergens are mapped dish by dish before anything is cooked. Halal is common in Nigerian kitchens and easy to confirm; kosher, vegan, gluten free and allergen free meals are prepared on separate boards and boxes, with seat numbers instead of names. Special meals and kids meals are ordered with the rest of the trip.
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.
When you land at DNMK, crew catering is a separate order. Crew meals, flight crew meals and pilot meals go into crew meal boxes with CREW on the lid, with different meals for pilots if the policy asks, and cockpit meals packed for eating one-handed. Cabin crew meals are ordered in the same way.
FBO catering at Makurdi is handed over at the aircraft through your handling agent. Catering delivery to the FBO, ground handling catering and handling agent catering follow the general aviation terminal's access rules and security passes.
At Makurdi, the airframe on the apron sets how the trays get from the truck to the galley. A light or midsize jet takes galley catering carried up the stairs by hand, while a larger airframe may need a high loader for airside catering delivery. Tell us the type and where the galley sits, and aircraft provisioning is planned around the door height, the apron and your handling agent's access.
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.
Makurdi Airport serves Benue State on the Benue River, at 371 ft. Airport catering here supports general aviation, FBO services and ground handling services for a modest business aviation hub.
Makurdi sees corporate and official traffic, so inflight catering and in-flight catering sit beside aviation catering, business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals in the same order.
Food arriving from abroad can be inspected or refused under Nigerian rules on animal products and fresh produce. Local catering avoids this, and we label every container for the officers.
Average rating from the cabin crew and pilots we cater for.
“I wanted a cold lunch with cheese and fruit for 12 guests at Makurdi Airport, packed sensibly for a cabin team dealing with a short ground stop. We described our serving sequence to The Galley Girls and asked for the crew provisions to be packed accordingly. The starters were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. I would discuss private aviation catering with them again, especially when written menu details needs careful coordination.”
“My order at DNMK covered roasted vegetable bowls with separate dressings for 7 guests, with a practical service plan needed because of a changing departure schedule. The Galley Girls labelled the main courses in line with our brief, so the cabin team could identify the relevant portions quickly. I found the breakfast portions without searching through every box, a small detail that mattered during the final cabin checks. For our team, the strongest part of their business jet catering was how they handled portion planning.”
“Keeping the galley organised at MDI meant planning fresh fruit and breakfast pastries for 11 guests with a family lunch request in mind. I needed the side dishes checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The order made business aviation catering feel manageable because the final order confirmation had been considered beforehand. There was no need to reconstruct the breakfast portions quantities from several messages during the final departure checks.”
Nobody can price a Makurdi order without knowing the airframe. Yam and catfish dishes cost differently from fruit platters, and a big galley asks for more. Send the type, the seat plan and your preferences, and we reply with the figure for that menu.
Tell us when the aircraft leaves and we plan around it. Makurdi orders move easily when the slot is clear, and last-minute requests are handled with seasonal produce and a shorter menu.
Official flights into Makurdi get closer attention at the apron, and anything uplifted from abroad may be inspected or refused under Nigerian import rules on animal products and fresh food. Local catering sidesteps this. Tell us if a protocol office is involved.
With an empty cabin and a short hop, carrying your own food is possible but risky at customs. A small Makurdi order for the crew avoids any question, and it is ready at the FBO when you land.
Charter and catering are two separate items. When you order a return leg from Makurdi, you also order the food for it, and it is invoiced on its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
