Catering to your aircraft in Berbera.
Berbera is a hot, dry stretch of the Gulf of Aden with one long runway, and what you load into the galley depends on the sun on the apron. We cook, pack and label for that, and your crew receives it at the aircraft.
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.
Berbera is a Red Sea and Gulf of Aden port city, and the table here is a coastal one: fish from the harbour, goat and camel meat, rice, flatbread and spiced tea. For a private jet menu at Berbera we start from those local specialities and decide, dish by dish, what survives a hot ramp and a cold galley.
The inflight menu for Maroodi Jeex leans on grilled fish, goat with spiced rice, sambusa and fresh mango and banana from the season. Private jet food from this region is generous with cardamom, cinnamon and clove, and we keep the sauces apart so a long leg does not flatten them.
Camel milk, dates and halwa are the sweet side of Somali hospitality, and they travel well. We use them as local specialities on a private jet menu for Berbera, plated for the cabin and boxed for the crew, with an inflight menu that stays honest about what the coast offers.
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.
Berbera sits on the Gulf of Aden with a runway long enough for almost any business jet, and the heat on the apron decides most of what a galley can carry. Private jet catering here means planning around that heat first and the menu second. For inflight catering and in-flight catering on this stretch of the Somali coast, we write the order for the aircraft you actually have, whether the trip is corporate, executive jet catering for a delegation, or diplomatic flight catering for an official party. Aviation catering and business aviation catering at HCMI come with cabin crew meals on request, and the handover happens at the FBO.
Business jet catering at Berbera often starts with a delegation heading onward, so corporate jet catering here is built around a few dishes done well. VIP flight catering and charter flight catering follow the same method: a private jet chef writes a bespoke menu for the galley you have, with luxury inflight catering touches such as fresh fruit and spiced tea.
When an official party lands at HCMI, government flight catering is a protocol matter first. Head of state flight catering, VIP aviation catering and state visit aircraft catering each have a named team and a sealed handover at the aircraft.
Dietary needs are a procedure, not a label. At Berbera the allergens we watch hardest are sesame and peanut, which show up in oils, sauces and sweets across Somali cooking, and shellfish from the harbour. Halal is the default for local ingredients; kosher, vegan, gluten free, allergen free and kids meals are handled as special meals, each on a separate board and sealed apart from the main trays.
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 a rotation through HCMI, crew meals are ordered with the flight and invoiced separately. Flight crew meals, pilot meals, crew catering and cockpit meals sit in their own crew meal boxes, and we can supply different meals for pilots when the operator asks for it.
FBO catering at Berbera is handed over at the general aviation terminal. Catering delivery to the FBO is coordinated with your handling agent for ground handling catering, and handling agent catering is a single plan rather than three calls.
Berbera Airport receives a mix of business jets and larger aircraft, and the type decides how galley catering is loaded. For airside catering delivery we confirm the door height and whether a high loader is needed, then plan aircraft provisioning around the galley you have on board, with sealed trolleys and boxes for a hot ramp.
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.
Berbera Airport serves Maroodi Jeex on the Gulf of Aden and works as a business aviation hub for this stretch of the Somali coast. Airport catering here follows modest but steady general aviation traffic, and FBO services and ground handling services are arranged through your handling agent.
Business aviation at Berbera is small and purposeful, a business aviation hub for delegations, cargo-adjacent charters and long positioning legs. Inflight catering, in-flight catering and aviation catering are built around that rhythm. Business aviation catering and executive jet catering suit the VIP traffic, diplomatic flight catering covers official movements, and cabin crew meals and crew meals go on request.
Somalia sets its own rules on imported food, and Berbera applies them at the airport, a business aviation hub where the customs officer wants to see what is in the galley boxes. Your handling agent can confirm what needs declaring, and we keep the menu mostly local to simplify customs.
Average rating from the cabin crew and pilots we cater for.
“Working around two separate meal services at HCMI, I asked for vegetarian wraps and colourful salads in portions appropriate for our 2 passengers. With several people involved, The Galley Girls kept the snack boxes and delivery arrangements together in a concise order update. The cabin team could match the sandwiches to the request before moving on to the remaining departure tasks. When comparing aviation catering companies, I would look closely at final order confirmation after this experience.”
“Passenger preferences led us to beef fillet with roasted potatoes at BBO; 7 portions were needed, with a revised passenger count factored into preparation. The Galley Girls labelled the breakfast portions in line with our brief, so the cabin team could identify the relevant portions quickly. The meal organisation stood out more than any sales pitch about flight catering. We could distinguish the starters at a glance instead of lifting lids just to establish what belonged to each service.”
“Timing and organisation mattered at Berbera Airport, where our order of a selection of petits fours and sandwiches for 12 people involved a changing departure schedule. For our team, the strongest part of their flight catering services was how they handled cabin service sequence. The Galley Girls updated the side dishes in the written order and sent back a confirmation that clearly showed our amendments. The note about the canapés was easy to spot, and we could brief the rest of the team quickly.”
Price comes from the menu you choose. At HCMI, one local product, say camel milk or fresh mango, can change the total, so we quote per menu rather than per tray.
Because departures from HCMI depend on heat and wind, we treat the order as a live plan. Send what you know and we adjust when the slot moves.
For customs, tell us what is on the menu. Berbera favours local ingredients, and the handling agent knows which imported items need declaring.
If the headcount moves, say so and we re-plan. Sharing platters and large trays handle a count change better than individual plates.
No, catering is ordered on its own. If your crew will wait at BBO, tell us and we will add meals to the same request.
Tail, pax and diets — a flight attendant takes it from there, day or night.
