Catering to your aircraft in Calabar.
Calabar's runway is humid and green, with afternoon storms that shape every galley plan. We cook for the aircraft you fly into Cross River State and hand it over through your 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.
A private jet menu out of Calabar starts with Cross River State's food culture, rooted in river, forest and farm. Local specialities such as Afang soup, Edikang Ikong and fresh pepper soup built on catfish or tilapia are the dishes people ask about when they land at DNCA. For an inflight menu we cook them to travel: the soup base packed apart from the garnish, plantain and yam sealed to stay firm. Private jet food from here also means tropical fruit, fresh coconut and grilled fish, plated cold or finished in the galley oven. These local specialities are re-plated aboard, so what reaches the seat looks as it should. Private jet platters, gourmet inflight meals and private jet snacks all draw on this same Cross River State pantry.
Calabar's table is built on river fish, leafy greens and slow-cooked soups, which makes the private jet menu here distinctive. Local specialities like Afang, Ekpang Nkukwo and grilled catfish with pepper sauce travel well when packed correctly: sauce apart, starches in their own tray, garnish chilled. Our inflight menu for CBQ uses that Cross River State pantry, with plantain, yam and tropical fruit as the sides. Private jet food from Calabar is humid-climate food, so cold items stay sealed until service and hot items are marked for the oven. Private jet platters, gourmet inflight meals and private jet snacks all start from these dishes.
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.
Margaret Ekpo International sits in Cross River State, a tropical stop where the afternoon storms and humid air shape every galley plan. Private jet catering at Calabar is cooked to travel in that heat: sauces apart, cold items sealed, and local river dishes packed for the aircraft's own galley. For inflight catering, in-flight catering and aviation catering on a DNCA turn, we hand everything to your FBO or handling agent. Business aviation catering and executive jet catering orders are built around the aircraft type, while diplomatic flight catering and cabin crew meals follow the protocol and headcount you give us.
Business jet catering and corporate jet catering at Calabar usually serve oil-sector and port delegations. VIP flight catering and charter flight catering follow the aircraft's galley, with luxury inflight catering from a private jet chef who builds a bespoke menu around local produce.
Official movements through DNCA call for quiet, traceable work. Head of state flight catering, government flight catering and state visit aircraft catering are cleared with your protocol contact, and VIP aviation catering is delivered through the handling agent.
Special meals at Calabar are a procedure shaped by local cooking: palm oil, crayfish powder, groundnut and fish stock turn up in dishes that look plain, so allergen free orders are built from a separate board and separate pots. Kosher, halal, vegan, gluten free and kids meals are briefed with the headcount and seat numbers when you order.
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 prepare crew meals for the Calabar turn, invoiced as part of your order. Flight crew meals, pilot meals and cockpit meals travel in crew meal boxes; crew catering is labelled apart, and different meals for pilots are available on demand.
FBO catering at Calabar is handed to the FBO or your handling agent, who walks it to the aircraft. Catering delivery to the general aviation terminal is coordinated as ground handling catering and handling agent catering, so the crew meets one point of contact.
Aircraft type decides how the load goes at Calabar. A light or midsize jet takes the order by hand through the cabin door, while a larger airliner-based VIP aircraft may need a high loader at the apron. Galley catering is packed to fit your aircraft's ovens, drawers and chillers. Airside catering delivery goes through your handling agent, and aircraft provisioning is confirmed against the tail before the slot.
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.
Margaret Ekpo International is the working gateway to Calabar and Cross River State, and general aviation here is a small, practical affair: a single runway, a modest apron and a handful of business jets and charters in any given week. Airport catering for these movements is planned around the tail and the slot, and FBO services and ground handling services are the two points of contact that the crew actually deals with on the ramp.
Calabar is not a large business aviation hub, but its traffic is steady: oil-sector delegations, port and trade visitors, and official movements into the state. Inflight catering, in-flight catering and aviation catering for these flights are cooked for humid weather and packed for the aircraft's own galley. Business aviation catering and executive jet catering follow the airframe, diplomatic flight catering follows your protocol contact, and cabin crew meals and crew meals are briefed alongside the passenger order.
Nigerian customs control foodstuffs entering the country, so food brought in from abroad can be held at inspection; that is why the order for DNCA is cooked locally. For uplift on an arrival flight, check the rules with your handling agent before packing anything abroad, and lean on the FBO services and ground handling services on the field to confirm what the crew may carry across the apron.
Average rating from the cabin crew and pilots we cater for.
“Working around a late menu amendment at DNCA, I asked for prawn salad and small fruit plates in portions appropriate for our 10 passengers. When comparing private jet catering companies, I would look closely at crew briefing after this experience. We changed the quantities of breakfast portions, and The Galley Girls reflected the request in the final packing list. The salads remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Nothing about the 8 guest order at CBQ called for excess complexity: just vegetarian wraps and colourful salads and sensible planning for a short ground stop. My search for "private jet catering near me" led to a practical conversation about written menu details. The Galley Girls prepared the main courses for assembly in the galley, with the accompanying elements easy to locate. The fruit plates stayed together in one group, so another crew member could follow the same plating sequence.”
“Clear quantities were essential at Margaret Ekpo International Airport: we had 7 passengers expecting a mezze selection with flatbreads and were working around a revised passenger count. The Galley Girls labelled the starters in line with our brief, so the cabin team could identify the relevant portions quickly. Keeping the desserts identifiable helped the colleague taking over service understand the order without another long explanation. The order made private jet catering menu feel manageable because the written menu details had been considered beforehand.”
A single special meal can shift the whole quote, because it changes how the order is prepared and packed. For Calabar, tell us whether anyone needs halal, allergen-free or child portions, and we price each as its own line.
A long leg with two services is planned as two separate drops of food in one pack: the first service ready to plate, the second sealed and labelled for later. At Calabar, last-minute orders are handled, but a simple order sent with the tail and slot gives us room to pack both services properly.
Night operations at DNCA are routine for business jets, and the order simply follows your slot. Customs matters mostly for what you bring in; local sourcing means nothing extra to declare for the catering itself.
Yes. The question is what the galley can hold and heat. For CBQ we ask for the aircraft type first, then match container sizes and finishing method. Anything imported should be checked against Nigerian customs rules.
Neither a short nor a long turnaround at DNCA changes the basics: catering is a separate order with its own invoice. A long wait lets us hand over calmly at the FBO; a tight slot means we plan around your handling agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
