Catering to your aircraft in Lime Acres.
Four thousand nine hundred feet up and hot by midday, FALC asks for food that holds on a plateau apron. We pack it for your slot and your galley, and the crew serves without opening the wrong box.
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 Northern Cape plateau around Lime Acres is sheep, game and dry-land farming, and that shapes a private jet menu worth flying. Local specialities here lean on karoo lamb, biltong, droewors and rusks, all of which travel well in a galley with no space to spare. Our inflight menu for this region keeps the lamb as a roast that is finished in the oven, the biltong and droewors as private jet snacks in the cabin, and the sweet things in a sealed tin. Private jet food in Northern Cape is simple on purpose: a braai-style sosatie, a chilled platter of cured meats and cheese, koeksisters for the end of the leg. Private jet platters are built for six, cut per passenger, and gourmet inflight meals stay plated cold or hot according to what the aircraft carries.
Lime Acres is mine country, and the crews flying in tend to want food that holds up on a long, dry day. For a private jet menu in the Northern Cape we start from karoo lamb, from biltong and droewors, from rusks and a proper malva pudding. These local specialities are packed for the galley that exists: a sealed roast with its sauce apart, a cold platter ready to re-plate, a tin of rusks for the cockpit. Private jet snacks come first on short legs, gourmet inflight meals on long ones, and private jet food for Northern Cape routes is always labelled by seat so the cabin crew serves without opening the wrong box. Private jet platters travel chilled.
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.
Dry plateau air, a high field and a mine at the end of the road: that is FALC. Our private jet catering for Lime Acres is cooked and packed by former VIP flight attendants for crews who rarely get a second chance at a provisioning stop. Inflight catering and in-flight catering are written to survive a hot Northern Cape apron; aviation catering and business aviation catering cover owner, charter and mining-company trips. Executive jet catering, diplomatic flight catering and cabin crew meals follow your tail and your slot.
Business jet catering at Lime Acres is built around mine and charter traffic into FALC. Corporate jet catering, VIP flight catering and charter flight catering are all packed to the aircraft type. Luxury inflight catering here is a karoo lamb rack with its sauce apart; a private jet chef writes a bespoke menu around the passengers on board.
Officials landing at Lime Acres need discretion and a traceable kitchen. Government flight catering and VIP aviation catering are handled by one team; head of state flight catering and state visit aircraft catering are agreed with the protocol office, not the kitchen.
In the Northern Cape, allergens hide in sauces and rusks. Special meals, kosher, halal, vegan, gluten free and allergen free are prepared apart, and kids meals are marked by seat number.
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.
Pilots flying into FALC rarely get a second provisioning stop, so crew meals are ordered on request with the trip and invoiced as their own line. Flight crew meals and pilot meals are packed for the flight deck, cockpit meals that can be eaten one-handed on a hot plateau day. Crew catering for the cabin is marked CREW, and cabin crew meals ride in the same case. Crew meal boxes can hold different meals for pilots when the operator's policy asks for it.
At FALC the handling agent opens the door and we hand over at the aircraft. FBO catering, catering delivery to the FBO and ground handling catering all pass through the general aviation terminal; handling agent catering is coordinated with your slot.
On a mine strip, a high loader may not be there, so galley catering is packed to be carried up the stairs. Airside catering delivery is agreed with the handling agent, and aircraft provisioning is done to the galley you have.
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.
FALC is a working mine strip, not a terminal hub. General aviation traffic here is corporate and charter, and airport catering follows the roster the day it is flown. FBO services on the field are a handling agent and a small terminal, so ground handling services stay simple and the food is handed over where the crew parks.
Inflight catering and in-flight catering for Lime Acres serve a business aviation hub that is really a mine, with a dry plateau apron that runs hot by midday. Aviation catering and business aviation catering are packed to whichever tail turns up, and executive jet catering is tuned for the pax who fly in for a shift review. Diplomatic flight catering is rare on this strip. Cabin crew meals and crew meals are ordered on request with the trip.
South Africa restricts imported meat, dairy and fresh produce, so food is easiest when it is made in-country. Customs are applied at entry, and FBO services and ground handling services on this strip log what is on board with the aircraft. Food is declared with the tail, and packed cases are marked so the handling agent can clear them without opening a passenger tray.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 3 guest order at LMR called for excess complexity: just grilled salmon with a lemon dressing and sensible planning for a late menu amendment. Our request to The Galley Girls focused on the snack boxes, with enough detail to distinguish passenger portions from additional provisions. The quantities of sandwiches matched our service plan, leaving us comfortable with the order before the final briefing. With private jet food, careful attention to meal organisation matters as much to our crew as the menu itself.”
“Small packing details became important at Lime Acres Finsch Mine Airport: our 4 passengers wanted a seafood starter and warm vegetable sides, and we had a small galley worktop. The Galley Girls confirmed the handover contact and identified the sauces, making the catering delivery easier for our team to track. The final order confirmation stood out more than any sales pitch about private jet meals. We could account for the breakfast portions before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“My order at FALC covered beef fillet with roasted potatoes for 5 guests, with a practical service plan needed because of two separate meal services. The crew briefing stood out more than any sales pitch about private jet menu. The sauces supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. The starters were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
Late headcount changes are normal for crews flying into the Finsch strip. We quote per dish and per seat, so adding two guests adds two trays; a roast costs more than a platter of droewors. Private jet catering at LMR stays itemised on the invoice.
If you know you will fly out again, order both legs together. The lead time for the return is shorter than you expect because we already know the galley. Last-minute orders are handled, and everything is handed over at the aircraft.
Customs at LMR follow the same national rules as any airport in South Africa: restrictions on imported animal products and plants apply. A short turnaround means we deliver food that is already cleared, packed and marked for the galley.
With two services on a long leg, the second meal is the one that suffers if packed badly. Bringing your own food risks customs at the border; ordering from us gives you a first service cold and a second hot, both cleared.
No: the private jet charter price covers aircraft, crew and fuel. Meals for the departure window are a separate order, commanded when the slot is confirmed and handed over at the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
