Catering to your aircraft in Cat Hill.
The island at Cat Hill gives you no second shop to rely on, so a stop at RAF Ascension Island is easier when the food is already decided. We build the order around your aircraft and your slot, and the handling agent brings it airside.
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.
Ascension is a volcanic island in the South Atlantic, and the private jet menu for FHAW is built around what that means: very little local produce, a short supply chain and a cabin that needs to be fully provisioned before the aircraft arrives. The inflight menu we write for Ascension leans on food that holds without a trolley and travels well in sealed trays.
Local specialities on the island are few and modest; Ascension is known for its fishing, and tuna and wahoo are the catches crews and residents talk about. We treat these as the nearest thing to a regional table: private jet food that can be plated cold or finished in the oven, with sauces kept apart. The Region here is Ascension, and the menu is honest about it: a short list of dishes that survive the island rather than a long list that does not.
If you are flying a long leg past Ascension, think of the stop as a hand-off point for the return leg: order the way back from here, in the galley format you will use, and let the handling agent bring it to the aircraft at your slot.
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.
Ascension Island has one runway at Cat Hill and very little shop-bought food to fall back on, so a stop at FHAW is planned around the galley before it is planned around the schedule. Private jet catering for RAF Ascension Island is written for that reality: dishes that travel, finish in a small oven or come out cold, and hold through a cabin that sits on the apron. We handle inflight catering and in-flight catering for business aviation, aviation catering that respects the island's limits, and cabin crew meals packed apart from guest trays. Business aviation catering, executive jet catering and diplomatic flight catering all start from the same brief, written by former VIP flight attendants.
Business jet catering at FHAW is usually a short brief: who is flying, what the cabin carries and what the galley can finish. Corporate jet catering and VIP flight catering are planned the same way, with a bespoke menu written by a private jet chef who has worked the cabin. Charter flight catering and luxury inflight catering for Ascension are adapted to a remote supply chain.
Government flight catering at Ascension is run by protocol: a named team, traceability on every dish and discretion at the apron. Head of state flight catering and VIP aviation catering are coordinated with the handling agent, and state visit aircraft catering follows the clearance the flight has been given.
Special meals on Ascension are planned around what is available on the supply chain, not what a general kitchen would assume. Kosher, halal, vegan, gluten free and allergen free requests are handled as a separate preparation, boxed apart and marked with the seat number so nothing is opened by mistake. Kids meals are planned in the same way. Tell us the diets on the manifest and we confirm what can be sourced for FHAW.
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 FHAW the crew eats from the same island supply as everyone else, so we pack crew meals deliberately: flight crew meals and pilot meals marked by role, cockpit meals that can be eaten with one hand, crew catering boxed or plated on request, and crew meal boxes with different meals for pilots when the operator asks. Cabin crew meals follow the same rule and are invoiced as part of the order.
Your FBO and handling agent control access at FHAW. FBO catering, catering delivery to the FBO and ground handling catering are arranged around the general aviation terminal, and handling agent catering is confirmed before the slot so nothing is held up at the apron.
Aircraft arriving at FHAW vary from small business jets to larger types on Atlantic routings. Galley catering depends on the aircraft type, so we ask for it first: the door, the sill height and whether a high loader is needed for airside catering delivery. Aircraft provisioning at Ascension is coordinated with your handling agent so that what leaves the truck matches what the galley can store and re-plate.
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.
FHAW is a military airfield that also serves general aviation. Airport catering at Ascension reflects that: ground handling services and FBO services are limited and carefully scheduled, so we match our deliveries to the handling agent's timetable.
Business aviation hub is not what Ascension is, but business aviation catering still matters here: aircraft use FHAW as a mid-ocean stop and need inflight catering, in-flight catering and aviation catering that suit a short island turnaround. Executive jet catering and diplomatic flight catering are handled the same way, and cabin crew meals are packed with the rest of the order.
Food entering Ascension is subject to customs and import rules set locally and by the handling agent. Because supply is limited, we check what can be brought in for each order and confirm with your handling agent before the slot.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at ASI meant planning yoghurt pots and fresh berries for 5 guests with limited fridge space in mind. With in flight catering, careful attention to catering handover matters as much to our crew as the menu itself. The confirmation from The Galley Girls showed the desserts clearly enough for us to check the planned service quantities. It was useful to see the sandwiches listed separately when checking how much space the complete order would require.”
“For 10 passengers departing from RAF Ascension Island, the agreed menu was roasted vegetable bowls with separate dressings; our main consideration was a family lunch request. We described our serving sequence to The Galley Girls and asked for the canapés to be packed accordingly. We left the crew provisions stored until needed, which kept the first service manageable and reduced unnecessary handling. For our team, the strongest part of their inflight catering services was how they handled final order confirmation.”
“My order at FHAW covered a breakfast basket with individual preserves for 3 guests, with a practical service plan needed because of a short ground stop. The Galley Girls prepared the canapés for assembly in the galley, with the accompanying elements easy to locate. Keeping the snack boxes aside until service helped preserve the presentation while we dealt with the boarding tasks. I want an inflight catering company to understand written menu details, and this order gave us a useful starting point.”
A fixed price would mean ignoring how remote the island is. Instead we quote from the actual brief: what the aircraft carries, how many people eat, and which dishes we can source for Ascension at the time. Tell us the departure window, because that is what decides what is realistic here.
Orders for Ascension go more smoothly the more we know about the return. A crew that plans the way back from the island gives us the freedom to source fish and fresh produce rather than rely on whatever is left. Last-minute orders are handled, and the more notice we have the more choice you get.
Early morning slots at Ascension are common for aircraft heading north or east, and they leave little room for last-minute customs questions. We confirm with the handling agent what is needed and keep the order clean: sealed, labelled and ready.
Ascension's remote setting means airside access is tightly managed. You may bring your own food, but the handling agent's rules apply, and an order from us avoids any question at the gate.
Private jet charter pricing does not include food. Even for a brief repositioning flight with an empty cabin at FHAW, catering is ordered on its own and invoiced separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
