Catering to your aircraft in George.
A light jet on the apron at FAGG, a drawer, a small oven and a crew that has to re-plate. We pack meals for George flights with the oysters, lamb and Cape wines the region is known for.
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 Garden Route is the reason most jets come to George, and the private jet menu follows it: Knysna oysters, line fish from the Indian Ocean, Karoo lamb and Cape wine country cheeses. Local specialities travel well when you plan the galley around them. Oysters stay chilled and shucked to order, while a lamb rack finishes in the oven. Our inflight menu for Western Cape flights keeps hot and cold apart and labelled by seat.
Private jet food at George starts with the Western Cape larder. Local specialities such as Knysna oysters, biltong, Karoo lamb and malva pudding fill the private jet menu for guests heading to Plettenberg Bay or the golf estates. Each dish is packed for a galley with one oven, with sauces in their own pot, so the inflight menu survives the drawer. Western Cape produce also changes by season, so the menu does too.
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.
George Airport sits at 648 feet on the Garden Route, and the aircraft that land here are mostly business jets bound for Knysna, Plettenberg Bay and the golf estates. Private jet catering at FAGG means a galley stocked with oysters, Karoo lamb and Cape wine, from inflight catering to cabin crew meals. We run aviation catering for business aviation catering clients and executive jet catering, with diplomatic flight catering on request.
Executives arriving at FAGG for golf estates and coastal homes get business jet catering built around the Western Cape. Our private jet chef writes a bespoke menu for corporate jet catering, VIP flight catering and charter flight catering. Luxury inflight catering here means fresh fish and a cheese board that travels well.
Government flight catering at George follows protocol: a named team, traceable sourcing and quiet delivery. Head of state flight catering and VIP aviation catering are agreed before the slot. State visit aircraft catering respects the aircraft's security procedures on the apron.
At George the allergen risk hides in shellfish from the coast and in nuts used in local biltong and dessert dishes. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are cooked and packed apart from the rest, labelled by seat number, never by name.
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 crews waiting at FAGG, crew meals come on request, invoiced with the order. Flight crew meals and pilot meals are packed as crew catering, separate from the cabin. Cockpit meals are easy to eat in the seat, crew meal boxes carry a CREW label, and different meals for pilots can be arranged.
Your handling agent at FAGG receives the order, and the FBO hands it over at the aircraft. Ground handling catering, FBO catering and catering delivery to the FBO follow the general aviation terminal access route. Handling agent catering is coordinated by phone or email.
Most traffic at George is business jets and turboprops, so a high loader is rarely needed. For larger aircraft, galley catering is loaded through the main door, and airside catering delivery is agreed with your handling agent. Aircraft provisioning follows the galley the type actually has.
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.
George Airport serves the Garden Route, with airport catering suited to general aviation and business jets. FBO services and ground handling services sit at the general aviation terminal. The airfield is a business aviation hub for the southern coast.
Garden Route holidays shape business aviation catering at George. We supply inflight catering and in-flight catering, aviation catering, and executive jet catering with diplomatic flight catering by request. Cabin crew meals are packed for every crew on the ramp.
Customs rules in South Africa on animal products and fresh produce make local catering the practical choice. At George, the handling agent clears the delivery and the aircraft keeps a clean galley.
Average rating from the cabin crew and pilots we cater for.
“For 11 passengers departing from FAGG, the agreed menu was beef fillet with roasted potatoes; our main consideration was a family lunch request. The crew provisions came from The Galley Girls in sealed meal containers, with a packing list that matched the contents. We placed the canapés in their planned storage area without first having to reorganise all the catering boxes. The storage requirements stood out more than any sales pitch about vip inflight catering.”
“Clear quantities were essential at GRJ: we had 5 passengers expecting roasted vegetable bowls with separate dressings and were working around an evening cabin service. We described our serving sequence to The Galley Girls and asked for the fruit plates to be packed accordingly. The storage requirements stood out more than any sales pitch about private jet catering. Our colleague could take over the starters without asking where every component had been placed during preparation.”
“Getting smoked salmon bagels and sliced fruit ready for 12 guests at George Airport required an order that accounted for a short ground stop. My main takeaway from this private jet catering services order was the practical approach to meal organisation. I asked The Galley Girls for the sandwiches in stackable containers, with garnishes supplied separately for plating on board. It made a difference to have the canapés ready without cluttering the galley work area during preparation.”
Think of a long leg with two services on board: a plated dinner with Knysna oysters and Karoo lamb costs more than a light lunch for four, because of the extra courses, the packaging and the crew meals that go with it. That mix of dishes, not a headline number, is what shapes the invoice.
Lead time at George depends on the season and the weather window that decides departures. In peak Garden Route weeks the handling agent is busy and local seafood is in demand, so an early brief helps; we take orders day and night, and last-minute orders are handled.
When crew duty time is tight and the crew waits on the ground, customs decides what may stay on board. South African rules on meat, dairy and fresh fruit from abroad make a locally cooked meal handed over at the FBO the simple route.
Can you bring food? Yes, but South African customs rules on animal products and fresh produce still apply. On a short repositioning flight with an empty cabin, a boxed crew meal handed over at the FBO is usually easier than carrying your own.
Is catering part of a charter into George? No: you order it separately and it is invoiced separately. The aircraft type then sets the limits, since a small galley means a cold plate and a larger one can finish a plated dinner in the oven.
Tail, pax and diets — a flight attendant takes it from there, day or night.
