Praslin Island · FSPP / PRI · Seychelles

Private jet catering at Praslin Island Airport (FSPP / PRI), Praslin Island

Catering to your aircraft in Praslin Island.

Praslin's strip is small, the weather moves, and the cabins are compact. We cook and label for that: fresh island fish, chilled fruit, boxed crew dishes, all handed to your handling agent at FSPP.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

Regional dishes of Praslin Island for jet catering at PRI

Praslin Island Airport serves Grand' Anse and the rest of the island, and the private jet menu here follows what the Seychelles actually grow and catch. Creole cooking drives the inflight menu: grilled red snapper, tuna carpaccio, octopus curry with coconut, and rice with a mild masala. Tropical fruit travels well and fills the private jet platters: mango, papaya, passion fruit, fresh coconut. For the gourmet inflight meals, we separate the chilled pieces from the ones that go in the oven, so you re-plate in a small galley without fuss. Local specialities such as banana fritters and cassava chips become private jet snacks for the cabin. Private jet food on Praslin Island works best simple, fresh and clearly labelled.

Grand' Anse (Praslin) is a fishing-and-spice island, and the private jet menu for FSPP reads that way. Fresh catch leads the inflight menu: marinated tuna, grilled grouper, shrimp in Creole sauce, with coconut-milk sides. Private jet platters carry tropical fruit and chilled seafood that stays cold in the drawer until service. Gourmet inflight meals come finished for your galley: sauce apart, oven for the hot dish, chilled for the starter. Private jet snacks lean on local specialities such as sweet potato crisps and coconut sweets. Private jet food chosen for Praslin Island respects the island's produce and the size of the cabin.

Open the menu Download the menuPDF

Local specialities of Praslin Island: grilled snapper, tuna carpaccio and tropical fruit in a private jet menu

01Grilled red snapper, Creole sauceSauce apart

02Tuna carpaccio, lime and coconutChilled

03Octopus curry, coconut milkOven

04Tropical fruit plate: mango, papaya, passion fruitRe-plate cold

05Banana fritters and cassava chipsChilled

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · Praslin IslandPraslin Island Airport · FSPP

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Praslin Island Airport (FSPP)

Few airfields are as gentle as FSPP: ten feet above the sea, a small terminal, a rotation that depends on the season and the weather. For a crew landing at PRI, private jet catering means food that holds on a short apron and finishes in whatever galley the aircraft carries. Our former VIP flight attendants plan inflight catering and in-flight catering for those cabins, aviation catering for charter and owner flights, business aviation catering for operators, executive jet catering for small corporate groups, diplomatic flight catering for delegations and cabin crew meals boxed separately.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Light jet on the apron at Praslin Island (PRI) waiting for private jet catering at the FBO

Business aviationOur core

Private jet catering in Praslin Island for business and VIP flights (PRI)

Business jet catering at Praslin Island usually serves a small corporate party, an owner with friends or a charter group heading for the beaches. Corporate jet catering here means tight cabins, one oven at most, and a private jet chef who plans the menu around the galley. VIP flight catering and charter flight catering follow a bespoke menu: fresh catch, fruit, a cold lunch that waits in the drawer. Luxury inflight catering at FSPP is quiet and precise, never a long list.

Government flight catering for a delegation arriving at Praslin Island Airport, Seychelles

State & royalDiscretion, protocol

State visit and VIP aviation catering at Praslin Island Airport

Official visits to Seychelles can land at Praslin Island with little notice. Government flight catering starts with the protocol office approving the menu; head of state flight catering then adds sealed packing and a named team. VIP aviation catering and state visit aircraft catering stay discreet, delivered at the FBO or the steps.

Menu highlights for private jet catering at *Praslin Island Airport*Or write your own, we cook it

Chilled private jet platters of tuna and tropical fruit for a flight from Praslin Island (FSPP)

Cold galley

No oven · served in four minutes

Private jet platters: tuna carpaccio, smoked fish and tropical fruitChilled

Gourmet inflight meals: shrimp salad with mango and limeRe-plate cold

Private jet snacks: cassava chips, coconut sweets and fresh fruitChilled

Hot octopus curry and grilled snapper packed for a Praslin Island private jet galley

Hot service

One oven · re-plated in twelve minutes

Grilled red snapper with Creole sauce, rice and greensSauce apart

Octopus curry in coconut milk with basmati riceOven

Chicken masala with island vegetablesOven

Banana fritters with warm palm sugar syrupOven

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Special meals & dietary requirements: in-flight catering at Praslin Island Airport

On Praslin Island the allergen question usually hides in the Creole pantry: coconut, shellfish, fish sauce and nut oils turn up in dishes that look plain. We cook kosher, halal, vegan, gluten free and allergen free plates in a separate procedure, with the board and the box kept apart. Special meals and kids meals are marked by seat number, so the right tray reaches the right passenger at FSPP.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Pilot meals and crew meals at Praslin Island Airport (PRI)

Whoever flies into FSPP eats between legs, so crew meals are built for that: flight crew meals in compact boxes, pilot meals that need no plate, crew catering sized to the rotation. Cockpit meals can be different meals for pilots when the policy asks for it. Crew meal boxes for the Praslin rotation are an extra line you ask for, packed labelled CREW and invoiced with the rest of the order.

Meal passFSPP

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passFSPP

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Praslin Island Airport (FSPP / PRI) on the Grand' Anse coast, Seychelles

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

FBO delivery and FBO catering at Praslin Island Airport (PRI)

FBO catering at Praslin Island ends where the aircraft begins. Catering delivery to the FBO is coordinated with your handling agent, and the general aviation terminal is the usual meeting point. Ground handling catering then moves airside to the steps. Handling agent catering is confirmed by phone or email before the slot.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

High loader and aircraft provisioning: aviation catering at Praslin Island Airport

Praslin Island is a small field and the aircraft that use it rarely need a high loader. Galley catering for a turboprop or light jet goes up the door steps in compact boxes, and airside catering delivery is coordinated with your handling agent on the apron. If a larger aircraft calls at PRI, tell us the type: aircraft provisioning then changes to match the door height and the galley you actually have.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportFSPP / PRI

About Praslin Island Airport: business aviation and airport catering

Praslin Island Airport is the island's gateway for small aircraft, a short airfield beside the Indian Ocean with a modest terminal. Airport catering here is simple by design, and general aviation traffic sets the pace.

Business aviation

Business aviation hub is a big phrase for a small field, but Praslin Island does fill with private traffic in the dry season. Inflight catering and in-flight catering for those flights are planned around the cabin. Aviation catering and business aviation catering serve charter and owner flights, executive jet catering serves small corporate groups, and diplomatic flight catering covers official visits. Cabin crew meals are boxed separately, and FBO services and ground handling services complete the picture.

Customs & food import

Seychelles enforces strict biosecurity on food entering the islands, and customs can refuse fresh produce and animal products. Ordering locally means the food is already documented and sealed for the aircraft.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★VIP AIRLINER

“The cabin briefing at FSPP included 5 passenger meals, a request for a light pasta dish with grilled vegetables, and instructions addressing limited fridge space. The Galley Girls used a readable packing list for the sandwiches, which helped when two colleagues checked the order together. With aviation catering services, careful attention to galley preparation matters as much to our crew as the menu itself. We could distinguish the side dishes at a glance instead of lifting lids just to establish what belonged to each service.”

Santiago F. | Chief cabin officer — BBJ

BBJ 2

★★★★★ROYAL FLIGHT

“On this departure from PRI, 7 passengers had chosen a breakfast basket with individual preserves, and several individual meal preferences needed to be reflected in the order. I want an aviation catering company to understand galley preparation, and this order gave us a useful starting point. Our handling contact received the order details from The Galley Girls, including how the fruit plates had been grouped. The main courses went straight to the right colleague instead of circulating between several people during the turnaround.”

Olivia T. | Royal family manager

BBJ

★★★★★BUSINESS JET

“Small packing details became important at Praslin Island Airport: our 5 passengers wanted grilled salmon with a lemon dressing, and we had a short ground stop. When comparing aviation catering companies, I would look closely at storage requirements after this experience. I asked The Galley Girls to review the side dishes quantities against the passenger brief, and the proposed portions made sense. The quantities of breakfast portions matched our service plan, leaving us comfortable with the order before the final briefing.”

Anders I. | VIP flight attendant

Gulfstream G650

Praslin Island: the questionsAsked by crews

How much does private jet catering cost at Praslin Island Airport?+

The size of the galley is the first question we ask for any Praslin Island order. Oven or no oven, one drawer or four, one attendant or two: each answer changes the menu, and the menu sets what you pay for private jet catering here.

What is the lead time for a special-meal request at Praslin Island?+

A special-meal request for PRI is easiest when it comes with the passenger's restriction written in full: coconut allergy, shellfish, halal certification, a child's age. Lead time then follows the sourcing of that item. Last-minute orders are handled, and your plate is packed apart from the rest.

What do customs and airside access mean for catering at Praslin Island Airport?+

The agent decides who goes airside at Praslin Island, and customs expects food to arrive listed and sealed. We write the packing list for that inspection and deliver as your agent directs, FBO or steps. Private jet catering here runs smoothly once the agent is in copy.

Can you bring food into Seychelles on a private jet?+

Seychelles customs treat fresh food as a biosecurity matter. A tray of cut fruit or cold meat from abroad can be seized, so we advise against it. Order at Praslin Island and the food comes packed, labelled and cleared for the aircraft.

Is catering part of a charter flying to Praslin Island?+

Not part of it. Government and delegation flights to Praslin Island often assume the charter covers meals; it does not. Catering is ordered on its own, with traceability and a named team, and billed like any other order.