Catering to your aircraft in Jos.
Four thousand feet up, the Plateau climate sets the menu at Jos. Crew order by phone or email, and we deliver to the aircraft on your slot.
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.
Jos and Plateau State give a private jet menu its own character: a cool highland climate, vegetable farms around the town and a food culture that is quite different from Lagos or Abuja. For an inflight menu out of DNJO we lean on local specialities that travel well, and Plateau State produce is the thread that ties them together.
Private jet food here starts with the potato and the vegetable trade of the Plateau. Tomatoes, cabbages, carrots and green peppers come from the farms around Jos, so a private jet menu can be built fresh and plated cold or finished in the galley oven. Suya spice, grilled fish and tuwo-style dishes sit on the hot side, always with the sauce apart, and every local speciality is boxed by seat.
Because Jos is high and dry for part of the year, cold plates hold well on the ground, and the harmattan season brings dust to the apron, so everything leaves the van sealed. Tell us the headcount, the diets and the leg, and the Plateau State kitchen builds an inflight menu to fit, with private jet food that reads as local and still behaves in a small galley.
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.
Most of Nigeria's catering questions are about heat; at Jos the question is altitude and the Plateau's market gardens. Private jet catering for Yakubu Gowon Airport (DNJO) uses what grows around Jos, packed for a galley and delivered to the FBO or your handling agent. Our inflight catering and business aviation catering cover corporate and executive jet catering, diplomatic flight catering when a delegation lands, and cabin crew meals on request, invoiced like the rest of the order. Aviation catering and in-flight catering are one brief with one team.
Corporate jet catering out of Yakubu Gowon often means a short list of executives and a long leg south. We offer business jet catering and VIP flight catering with a private jet chef, charter flight catering for groups, and luxury inflight catering with a bespoke menu built from what Plateau State supplies.
When a delegation lands at DNJO, state visit aircraft catering runs through your protocol contact. We handle government flight catering and head of state flight catering as a closed chain: cleared ingredients, sealed boxes, VIP aviation catering handed to the handling agent without fuss.
Special meals at Jos are planned around the local kitchen: groundnut, fish and wheat turn up in a lot of Nigerian cooking, so we ask which of them the guest cannot have before any dish is chosen. Kosher, halal, vegan and gluten free orders each travel as their own sealed box, and allergen free requests and kids meals get the same treatment, all labelled by seat number only. Give us the restriction, the guest and the leg, and the plan is settled before anything 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 the people flying, crew catering at DNJO is a separate order: flight crew meals and pilot meals in crew meal boxes, cockpit meals that travel well, and different meals for pilots if the policy requires. Crew meals are on request and billed like any item; we pack them to be eaten between checklists.
FBO catering at Yakubu Gowon is delivered to the FBO or your handling agent, whichever meets the aircraft. Catering delivery to the FBO is planned around the general aviation terminal and the apron, and ground handling catering is coordinated with your handling agent so that the boxes reach the galley sealed. Handling agent catering is arranged on your slot.
Galley catering for a large aircraft at Jos starts with the type: door height, whether a high loader is needed, and how the handling agent plans airside catering delivery. Wide-body charters and larger business aircraft use an aircraft provisioning plan agreed in advance, with trolleys and boxes loaded in the order the galley will use them. Small and light jets are handed over by hand at the steps.
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.
Yakubu Gowon Airport is a business aviation hub for Plateau State, and the airport catering we provide follows the traffic it sees: general aviation, corporate flights and the occasional delegation. The field sits at 4,232 feet, so the air is cooler than at most Nigerian airports. FBO services and ground handling services are arranged through your agent, which is who we hand over to.
Traffic at this business aviation hub follows the weather: harmattan haze and dust in the dry months, storms once the rains arrive. That rhythm shapes how we set up inflight catering and in-flight catering for DNJO, with aviation catering and business aviation catering matched to the galley that is actually on the aircraft. Executive jet catering suits the small cabins that dominate here, diplomatic flight catering follows protocol, and cabin crew meals are added to the trip when you ask for them.
For a business aviation hub in Nigeria, the import rules decide a lot: fresh meat, dairy and produce arriving from abroad can be held for inspection, while food prepared in-country and sealed usually passes without trouble. That is why we build most orders from Plateau suppliers. Before you fly, we tell you what your handling agent will want to see for your specific order.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at Yakubu Gowon Airport, we needed herb chicken with a quinoa salad divided into 9 portions suitable for limited fridge space. We described our serving sequence to The Galley Girls and asked for the sauces to be packed accordingly. That left time to check the desserts properly before the passengers were ready for the next part of the service. The order made flight catering feel manageable because the portion planning had been considered beforehand.”
“We kept the passenger brief simple at DNJO: prawn salad and small fruit plates for 4 guests, organised with a changing departure schedule in mind. The Galley Girls kept the snack boxes separate from the finishing elements, which gave us control over the final presentation. We could finish the sandwiches as each guest was ready, rather than laying everything out at once. With flight catering services, careful attention to portion planning matters as much to our crew as the menu itself.”
“The cabin briefing at JOS included 11 passenger meals, a request for beef fillet with roasted potatoes, and instructions addressing a changing departure schedule. The main courses supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. My main takeaway from this airline catering order was the practical approach to crew briefing. Keeping the sauces identifiable helped the colleague taking over service understand the order without another long explanation.”
We cannot give one figure, but we can give the shape. Local specialities such as suya, pepper soup and Plateau salads sit at the lower end; imported cheese, seafood or a full chef service sit higher. Send the brief and you receive a line-by-line quote, invoiced like any order.
The simplest orders at DNJO are the ones built on Plateau produce, because the market supplies them. The lead time grows with imported items or a long diet list. We still take last-minute orders and say what is possible.
Nigeria controls the import of fresh food, meat and dairy, and an international flight arriving at Jos needs its catering cleared like any cargo. A sealed kosher or halal box prepared locally avoids most of that. We explain the paperwork for your specific meal request.
Can you bring food? Yes, within the customs rules of Nigeria, but it helps to tell us what, because two services on a long leg need a plan that avoids duplicates. We can complement it with local items from Jos.
Catering sits outside the charter contract, so it is arranged and invoiced as its own order. That matters for an early morning departure at Jos, because the kitchen works to your slot, not to the charter agreement.
Tail, pax and diets — a flight attendant takes it from there, day or night.
