Catering to your aircraft in Cap Skirring.
Cap Skirring is a winter-sun airport on the Casamance coast, where business jets arrive for the beach and leave with guests who have eaten seafood all week. We are former VIP flight attendants, and for crews we cook, pack and label to fit your galley.
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.
The Casamance is not the Senegal of Dakar. Around Cap Skirring, in Ziguinchor Region, the table is Diola: rice cooked with fish, grilled catch of the day, oysters from the mangrove creeks, and a lot of fruit. A private jet menu built here starts from that, then adapts it to a galley. Our inflight menu for Cap Skirring keeps the Atlantic seafood cold and plated late, and sends hot dishes in a form your oven can finish.
Private jet food for a flight out of Cap Skirring draws on local specialities: yassa poulet or yassa fish with its onion sauce packed apart, thieboudienne rice dishes cut down to a single seat portion, bissap and ginger drinks, cashew nuts, mango and papaya. Private jet platters of grilled prawns and oysters travel chilled and re-plate cold. Gourmet inflight meals and private jet snacks made from Casamance produce keep the cabin tied to the Ziguinchor Region rather than to a generic airport menu.
In Cap Skirring the coast sets the menu. Oysters and prawns from the Casamance creeks, grilled fish, rice with palm oil, cashew fruit and mango give a private jet menu its local character, while Ziguinchor Region cooking supplies the sauces. We pack these local specialities as private jet platters and gourmet inflight meals, with sauces in their own pots and cold plates labelled for re-plating, so the inflight menu survives the humidity of the apron.
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.
Cap Skirring Airport (GOGS / CSK) is the beach-resort strip of the Casamance, in Ziguinchor Region, and most business jets that land here arrive for the coast rather than for a city. Private jet catering at Cap Skirring follows that rhythm: seafood from the Atlantic side, tropical fruit, light plates that hold in humid heat. We are former VIP flight attendants, so inflight catering for this field is built around the galley you actually have. Aviation catering and business aviation catering here are ordered by phone or email, 24/7, and handed over at your FBO or to your handling agent. Executive jet catering for a Casamance stay is usually simple, and cabin crew meals ride in the same order, labelled CREW.
Executives and families arrive in Cap Skirring for the coast, so corporate jet catering is simple and seasonal. Business jet catering draws on prawns, oysters and tropical fruit; VIP flight catering stays discreet; a private jet chef adjusts a bespoke menu to the galley. Charter flight catering and luxury inflight catering are commissioned the same way, by phone or email.
For a head of state or ministerial flight, the menu comes after the protocol, not before. Government flight catering at Cap Skirring is packed in sealed boxes by a named team. Head of state flight catering and state visit aircraft catering are traceable, and VIP aviation catering is delivered discreetly to the aircraft.
At Cap Skirring the local kitchen runs on fish, groundnut, palm oil and onion, so allergens hide in sauces and stocks more than on the plate: shellfish in rice stock, peanuts in stews, fish sauce in marinades. Kosher, halal, vegan, gluten free and allergen free special meals are prepared as a procedure, on a separate board and in a separate box, and kids meals are simple rice-and-chicken or fruit plates. Pilots with a different diet get their own labelled box.
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 catering here is ordered with the flight, on request, and billed as any other line. Crew meals come in crew meal boxes with a label by role; flight crew meals suit a short Casamance stopover; pilot meals and cockpit meals are packed for eating at the seat, and different meals for pilots follow the operator's policy. Nothing is shared with the cabin trays.
At Cap Skirring, FBO catering is handed over at the aircraft by your handling agent or at the general aviation terminal, depending on the slot. We arrange catering delivery to the FBO with the ground crew, and ground handling catering follows the apron's access rules. Handling agent catering is coordinated by phone or email, 24/7.
Cap Skirring is a small airport, and what loads the aircraft depends on the type. A light or mid-size business jet takes galley catering by hand through the cabin door; a larger aircraft with a high sill may call for a high loader, which we ask the handling agent about when you give us the tail. Airside catering delivery is arranged with the ground crew on your slot, and aircraft provisioning for a Casamance stopover follows what the galley can store: one oven or two, drawer or fridge.
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.
Cap Skirring Airport is the coastal gateway of the Casamance, in Ziguinchor Region, serving resorts and a regional road network. It is a small field with a single runway, where general traffic mixes with business aviation in the winter months, and ground handling services stay light and personal.
Business aviation at Cap Skirring peaks in winter, and airport catering follows the same calendar. Inflight catering for these flights stays simple. In-flight catering and aviation catering are packed for light jets and mid-size aircraft, business aviation catering for beach groups, executive jet catering for small delegations, and diplomatic flight catering for official visits. The cabin crew meals are ordered with the flight and boxed apart from the guest trays, and the crew meals carry a CREW label. The airport is a small business aviation hub for the Casamance, with general aviation, FBO services and ground handling services arranged through your agent.
Senegal controls imported fresh food, so customs may hold produce brought from abroad. At Cap Skirring the practical rule is to arrive with a clean galley and order catering locally, with your handling agent confirming what is accepted and coordinating ground handling services on the apron.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 10 guest order at CSK called for excess complexity: just a light pasta dish with grilled vegetables and sensible planning for different crew meal preferences. We described our serving sequence to The Galley Girls and asked for the side dishes to be packed accordingly. The starters were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. I want an aviation catering company to understand portion planning, and this order gave us a useful starting point.”
“Passenger preferences led us to a breakfast basket with individual preserves at Cap Skirring Airport; 9 portions were needed, with two separate meal services factored into preparation. The Galley Girls kept the breakfast portions separate from the finishing elements, which gave us control over the final presentation. It made a difference to have the starters ready without cluttering the galley work area during preparation. When comparing aviation catering companies, I would look closely at final order confirmation after this experience.”
“One detail shaped our order at GOGS: limited fridge space, alongside a request for a cold lunch with cheese and fruit for 2 passengers. With several people involved, The Galley Girls kept the snack boxes and delivery arrangements together in a concise order update. The order made flight catering feel manageable because the catering handover had been considered beforehand. The desserts went straight to the right colleague instead of circulating between several people during the turnaround.”
Pricing follows what you ask for. A cold lunch of mango and grilled prawns costs differently from a hot yassa and rice for six. Because customs in Senegal limit what fresh food can come in, we source from the Casamance rather than import, which keeps the quote tied to local produce and to the number of seats.
Return orders from Cap Skirring are usually easy: guests who have eaten Casamance seafood all week often want something lighter for the flight. Lead time depends on the dishes, not on a fixed rule, and last-minute orders are handled. Phone or email us whenever the slot is known.
When an aircraft repositions empty to GOGS, customs treat the leftover galley stock like any imported food. Senegal restricts fresh produce, meat and dairy, so we advise emptying the galley before arrival and ordering fresh for the departing leg, plated and boxed locally.
A government flight into Cap Skirring can carry its own food, but anything fresh may be checked or withheld by customs. Many delegations prefer local catering because the menu is agreed with protocol in advance, the packing is traceable, and the team stays discreet. Crew meals are ordered separately, on request.
No. Catering is not part of the charter: the operator or the client orders it with us by phone or email, and it is invoiced separately like any other order. A short turnaround on the apron only changes how we arrange the handover at the aircraft, never the way the order is billed.
Tail, pax and diets — a flight attendant takes it from there, day or night.
