Catering to your aircraft in Jamestown.
HLE gets few aircraft, and each one gets a long ocean crossing behind it. We pack for the crew that flew it: crew meals, guest trays and a cold box for the way back, at the FBO 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.
Saint Helena is a small volcanic island in the South Atlantic, and the private jet menu for Jamestown and HLE is built from what the island and its trade actually offer. Tuna is the island fish, line-caught and sold in several forms, and it travels well as fish cakes or a chilled plate. Saint Helena coffee, grown on the hills, is among the few island exports and works as a proper end to an inflight menu. Plain starchy sides and root vegetables from island plots make solid private jet food for a long leg. Local specialities such as fishcakes and plo (a rice-and-meat pot dish) can be adapted for the galley, with the sauce packed apart. For a private jet menu here we write the dish around the oven you have, and anything delicate is packed Chilled. {Region} produce is limited by season and by supply ships, so we plan the inflight menu early and say plainly when an ingredient is unavailable.
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.
Saint Helena International sits at 1,017 ft on a cleared ridge, and nothing here is bought at the last minute off a shelf: private jet catering for FHSH is built before the aircraft arrives. Island coffee, tuna and a short list of local produce shape the menu, packed for the galley you actually have. Inflight catering for crews on the Atlantic leg gets the same care as the guest trays, and aviation catering here stays simple on purpose. Business aviation catering, executive jet catering and diplomatic flight catering all follow one rule at HLE: label it, pack it, hand it over at the aircraft. Cabin crew meals ride in their own boxes.
A business jet landing at FHSH is usually between long Atlantic legs, so business jet catering here is built to hold: corporate jet catering with island tuna, a private jet chef's plated main and VIP flight catering that survives a small oven. Charter flight catering follows the same plan, luxury inflight catering stays short and sharp, and a bespoke menu is written around your galley.
Government flight catering at HLE is rare and treated as such: head of state flight catering is planned with the protocol office, the menu cleared before anything is cooked, and VIP aviation catering is packed discreetly under traceable labels. State visit aircraft catering is delivered to the aircraft through the handling agent, and the team involved stays small.
On a small island, the allergen question is about the kitchen you cannot see, so special meals at HLE are handled as a procedure, not a label. Kosher, halal, vegan, gluten free and allergen free orders are cooked and packed on separate boards, sealed and marked by seat. Kids meals are simple and unsauced by default. If a restriction cannot be met with the island's produce, we tell you before the slot, not at the aircraft.
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.
Crew meals at HLE are commanded when you need them and billed with the order. Flight crew meals, pilot meals and cockpit meals travel in crew meal boxes marked CREW, kept apart from the guest trays. Crew catering on the island means a hot main and something that eats cold; different meals for pilots are packed separately by seat.
The general aviation terminal at FHSH is the handover point. FBO catering is brought to the aircraft and ground handling catering is cleared with your agent; catering delivery to the FBO goes on your slot, and handling agent catering is the same simple chain.
Aircraft type decides how the load goes on board at FHSH. A light business jet takes its trays through the main door by hand, while a larger aircraft with a high galley may need a high loader for galley catering arranged through your handling agent. We note door height and galley position on the order, and airside catering delivery is agreed with the FBO on the day. Aircraft provisioning for long legs from the island adds a cold box for the return.
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.
Saint Helena International is an island airport built on a ridge, with airport catering reduced to what the island and the supply ship provide. General aviation here means a small number of aircraft and a long wait between them, and FBO services and ground handling services are matched to that rhythm.
Business aviation hub is not what Saint Helena is, and the airport does not pretend to be one. What it offers is a rare stop for inflight catering in the South Atlantic, where aviation catering and business aviation catering are written around supply and season. Executive jet catering, in-flight catering and diplomatic flight catering follow the same plan, and cabin crew meals are boxed apart.
Import food rules on Saint Helena are strict about fresh produce, meat and dairy, and the same logic applies at the destination of the next leg. Cooked and sealed is the safe route, and every box carries a label so the agent can declare it.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at Saint Helena International Airport: a late menu amendment, alongside a request for roasted vegetable bowls with separate dressings for 11 passengers. Instead of asking us to improvise, The Galley Girls explained how the sandwiches could be arranged during service. We could finish the main courses as each guest was ready, rather than laying everything out at once. For our team, the strongest part of their private jet meals was how they handled written menu details.”
“Getting a breakfast basket with individual preserves ready for 5 guests at FHSH required an order that accounted for a changing departure schedule. I needed the snack boxes checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. We checked the side dishes against the same summary, keeping the cabin team and the handling contact aligned. I appreciated the emphasis on cabin service sequence throughout the private jet menu arrangements.”
“Breakfast was already sorted; at HLE, the next request was herb chicken with a quinoa salad for 12 guests, with a family lunch request to work around. The Galley Girls confirmed the handover contact and identified the sauces, making the catering delivery easier for our team to track. I want a private jet chef to understand meal organisation, and this order gave us a useful starting point. Knowing where the starters were packed meant the crew could begin the relevant checks as soon as the order arrived.”
Private jet catering cost at FHSH starts with the galley, not the headcount: what the oven fits, what has to travel cold, how many re-plates the crew can manage. Island produce keeps cost down; anything brought in adds to it. We quote from the real menu, never a flat guess.
Because departures from Saint Helena follow the weather, lead time here is about flexibility rather than a fixed rule. We prepare the order against your latest slot and last-minute orders are handled. Phone or email, 24/7.
If you want a return order from HLE, say where you are flying next: cooked dishes in sealed boxes usually pass, while fresh meat or dairy might not. We pack the way back in its own sealed cold box, labelled by seat.
You may bring your own food, but the next airport's customs may stop it, and early departures from HLE leave no time for improvising. We pack to your slot and mark each box.
A charter does not cover food by default. We take the order directly, invoice it on its own, and arrange airside access with your handling agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
