Catering to your aircraft in Sokoto.
Sokoto DNSO sees a few business jets a week and the odd delegation, so the galley is usually bare. We cook for the aircraft you fly and deliver to the FBO, labelled seat by seat.
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.
Sokoto State sits at the northern edge of Nigeria, and its food is built on millet, sorghum, groundnuts and cattle. For a private jet menu out of Sokoto, the useful question is what survives a galley: tsire-style grilled beef or chicken, dan wake, dates and citrus all travel well. Local specialities here favour dry heat and strong spice, so every inflight menu we write keeps sauces apart and packs hot items for the oven. Private jet food from Sokoto works best when the suya spice is on the side and the meat is sliced for plating. Private jet platters of grilled meat, dates, groundnuts and fresh fruit hold for hours. Gourmet inflight meals take the northern Nigerian pantry and finish it to galley standard, and private jet snacks are kilishi, roasted groundnuts and dates. These local specialities are what a Sokoto State crew remembers.
Sokoto State food is Hausa-Fulani cooking: millet fura, tuwo, miyan taushe, masa, and grilled suya with yaji spice. A private jet menu for Sokoto starts from that, then adapts to a galley with one oven. Our inflight menu keeps yaji separate, because the spice mix sheds oil into a tray, and the private jet food stays recognisable after re-plating. Local specialities such as kilishi, fura da nono and tsire are packed to your galley. Private jet platters carry grilled meat, onions and tomato; gourmet inflight meals add rice or tuwo; private jet snacks are dates, groundnuts and kilishi. Everything is built around Sokoto and what a northern Nigerian pantry gives in the dry season.
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.
A delegation lands at Sokoto and the galley is almost empty: that is the usual brief at DNSO. Private jet catering for the sultanate city is built for hot afternoons and short, tight turnarounds. Our inflight catering and in-flight catering are cooked by ex VIP flight attendants and handed over at the FBO. Aviation catering, business aviation catering and executive jet catering all start from your type, your headcount and your slot. Diplomatic flight catering gets a protocol-cleared menu, and cabin crew meals are ordered with the flight and invoiced separately.
At DNSO, business jet catering means short menus that hold: grilled meat, rice, fruit. A private jet chef builds a bespoke menu; corporate jet catering, VIP flight catering, charter flight catering and luxury inflight catering all use the same order form and invoice.
Government flight catering for Sokoto starts with protocol: the menu is cleared before anything is cooked, with names kept off the labels. Head of state flight catering and VIP aviation catering use the same discreet process, as does state visit aircraft catering for a sultanate occasion.
At Sokoto most dishes are built on groundnut oil and groundnut paste, so allergen free orders need a separate board and a separate box, with the labels naming the allergen. Kosher, halal, vegan and gluten free meals follow a procedure rather than a promise: halal is the local default, gluten free means millet or rice instead of wheat, and kids meals are mild, with no yaji. Special meals are agreed before the order is cooked.
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 a crew on a Sokoto turn, crew meals are a separate order, billed with the rest. Flight crew meals and pilot meals are boxed and marked; crew catering can be hot or cold. Cockpit meals travel in a closed box, crew meal boxes carry the CREW label, and different meals for pilots are packed in a second bag.
At DNSO the general aviation terminal is where FBO catering changes hands. Catering delivery to the FBO is coordinated with your handling agent, who walks it to the apron. Ground handling catering is a matter of agreeing the gate, and handling agent catering is confirmed by phone.
Sokoto handles light and mid-size business jets rather than wide-bodies, and the aircraft type decides how we load. Galley catering is packed to your oven and drawer count. Airside catering delivery is made through the FBO or your handling agent, who drives out to the apron. Aircraft provisioning for larger types, including a VIP widebody on a state visit, is agreed with the handler ahead of the slot, with the high loader arranged by them.
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.
Sadiq Abubakar III International is the main airport of Sokoto State, in the far north-west of Nigeria. Airport catering here is a small operation: a handful of arrivals a day, general aviation sharing the apron, FBO services at the terminal, and ground handling services that walk the order out to the aircraft.
Sokoto is not a business aviation hub, but state events and religious occasions bring steady traffic. Inflight catering and in-flight catering are written for your type; ground handling services decide how the order reaches the apron. Aviation catering covers business aviation catering and executive jet catering, while diplomatic flight catering, cabin crew meals and crew meals complete the order.
Nigerian customs and the agriculture authority control what food enters the country, and the ground handling services team can clear a request for imported items before arrival. Anything cooked in country avoids that step, which is why most Sokoto orders are local.
Average rating from the cabin crew and pilots we cater for.
“Packing a selection of petits fours and sandwiches for 4 passengers at SKO needed careful thought, especially given several individual meal preferences. I would discuss charter flight catering with them again, especially when cabin service sequence needs careful coordination. The Galley Girls prepared the sauces for assembly in the galley, with the accompanying elements easy to locate. We could finish the snack boxes as each guest was ready, rather than laying everything out at once.”
“Small packing details became important at Sadiq Abubakar III International Airport: our 7 passengers wanted smoked salmon bagels and sliced fruit, and we had a changing departure schedule. The Galley Girls labelled the salads in line with our brief, so the cabin team could identify the relevant portions quickly. The sauces were also listed clearly, which made it easier to pass instructions between crew members during preparation. The order made private jet food feel manageable because the galley preparation had been considered beforehand.”
“We kept the passenger brief simple at DNSO: mini sandwiches and individual desserts for 7 guests, organised with a tight boarding window in mind. We changed the quantities of fruit plates, and The Galley Girls reflected the request in the final packing list. The note about the snack boxes was easy to spot, and we could brief the rest of the team quickly. I appreciated the emphasis on storage requirements throughout the private jet meals arrangements.”
Local grills and dates keep the figure down on a Sokoto departure, imported seafood pushes it up. We price the whole menu and invoice it as its own order, so there is no hidden line.
Night departures are fine. What matters is whether you want imported items or local ones: local items need little lead time at DNSO, imports need more. Last-minute orders are handled.
Aircraft type is the starting point: we ask for type, ovens and drawer space. Customs only comes in if you want imported ingredients, which the handling agent clears.
You can carry your own, but Nigerian customs may restrict meat, dairy and fresh produce on arrival, and a short turnaround leaves no time to sort it. For a tight slot at Sokoto, order locally and take it from the FBO at the aircraft.
On a government flight the charter contract covers the aircraft and crew, not food. We quote catering on its own, and diplomatic flight catering at Sokoto is cleared by protocol before anything is cooked.
Tail, pax and diets — a flight attendant takes it from there, day or night.
