Catering to your aircraft in Margate.
Margate is a small KwaZulu-Natal strip where one drawer and a small oven are the whole galley. We build the order for that, cook it on the South Coast and hand it over at the FBO, 24/7.
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 Hibiscus Coast shapes what a private jet menu for Margate looks like. KwaZulu-Natal's South Coast gives you line fish, prawns from the Indian Ocean, mango and litchi from the subtropical belt, and sugarcane-grown honey. Our local specialities travel in the galley the way you would serve them: prawns chilled and sauce apart, a Durban-style curry packed hot for the oven, koeksisters and melktert plated cold. We build a private jet menu around these, an inflight menu that reads like the coast, and private jet food that does not need a chef on board. Private jet platters of fruit, cold fish and cured meats are cut per passenger; gourmet inflight meals finish in the oven; private jet snacks such as biltong and roasted nuts ride in the drawer. For a flight out of Margate, local specialities from KwaZulu-Natal are the point of the menu.
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.
Margate Airport sits at 495 feet on the KwaZulu-Natal South Coast, a small strip that sees light jets and turboprops most often around the December holidays and the winter sardine season. Private jet catering here is built for those light cabins: compact galleys, a drawer and little else, so every dish is cooked, packed and labelled to finish without a full kitchen. We hand it over at the FBO or to your handling agent, in step with inflight catering standards. Aviation catering for business aviation catering crews, executive jet catering for owners, diplomatic flight catering for delegations, and cabin crew meals for the cabin, all ordered 24/7.
Margate flights are quick coastal hops with a small cabin, so the menu is tight. We cook corporate jet catering and business jet catering for the oven and drawer you have, and charter flight catering for groups on the sardine run. A private jet chef sets a bespoke menu, luxury inflight catering uses the coast's seafood and fruit, and VIP flight catering keeps the presentation clean.
When a delegation lands at FAMG, the protocol side decides. Government flight catering and VIP aviation catering are cooked after the menu is cleared, with a named team and sourcing we can trace. Head of state flight catering and state visit aircraft catering are delivered to the handling agent at the aircraft, quietly.
At Margate, the diet question is mostly about curry and seafood: a Durban curry can hide nuts, wheat in the roti, shellfish stock in a sauce. Kosher, halal, vegan, gluten free and allergen free special meals are cooked and packed on their own board, each box carries a seat number, no names, and kids meals travel apart from the guest trays. It is a procedure, not a label: we ask what the passenger can and cannot eat, then build the meal around the KwaZulu-Natal pantry.
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.
At FAMG the crew is small and the turnaround short, so crew meals are boxed and sealed. Flight crew meals travel in crew meal boxes, pilot meals are portioned for the cockpit, and crew catering is ordered on request and invoiced with the order. Cockpit meals avoid shared dishes, with different meals for pilots when the policy requires it.
FBO catering at Margate means we hand over at the FBO or the general aviation terminal, to your handling agent. Catering delivery to the FBO is coordinated with ground handling catering so the food reaches the aircraft on your slot. Handling agent catering also covers airside access, which the agent controls on this small field.
A light jet or turboprop at Margate rarely needs a high loader, but when a larger aircraft calls at FAMG the type decides the loading: door sill, hold height and the galley on board. Galley catering for a large cabin is packed by tray; for a small jet it goes in boxes that fit one drawer. Airside catering delivery runs through the FBO or your handling agent, and aircraft provisioning is agreed against the tail and the seat plan, whatever the aircraft.
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.
Margate Airport is a small general aviation field on the KwaZulu-Natal South Coast, serving the Hibiscus Coast resort belt. Airport catering here suits light traffic: general aviation movements, FBO services and ground handling services on a quiet apron.
Margate is not a major business aviation hub, but the South Coast gives it steady charter and private flying. Inflight catering and in-flight catering here are scaled to light cabins; aviation catering and business aviation catering follow the season. Executive jet catering suits owner flights, diplomatic flight catering is rare but possible, and cabin crew meals are boxed for the crew.
South Africa regulates food import strictly, particularly meat, dairy and fresh produce, and the handling agent clears what comes aboard. For catering at Margate that means ordering locally avoids most questions, with the handover at the FBO or the general aviation terminal.
Average rating from the cabin crew and pilots we cater for.
“Working around a tight boarding window at Margate Airport, I asked for a seafood starter and warm vegetable sides in portions appropriate for our 2 passengers. We described our serving sequence to The Galley Girls and asked for the breakfast portions to be packed accordingly. Our colleague could take over the snack boxes without asking where every component had been placed during preparation. I want an aviation catering company to understand catering handover, and this order gave us a useful starting point.”
“Menu approval at FAMG covered a cold lunch with cheese and fruit for 12 guests, leaving us to organise the service around a revised passenger count. Instead of asking us to improvise, The Galley Girls explained how the side dishes could be arranged during service. It made a difference to have the sandwiches 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.”
“The 7 passenger portions of avocado toast components and breakfast fruit were the easy part; managing two separate meal services at MGH took more planning. After a final adjustment to the main courses, The Galley Girls gave us one revised order summary to work from. This experience of flight catering gave us a useful reference for managing storage requirements on another departure. The salads remained as originally requested, which was reassuring when we checked the latest version with operations.”
A light jet bound for the Hibiscus Coast does not need what a full cabin needs, and that is what drives the price. How much private jet catering costs at Margate follows the aircraft type, how many guests, and whether the order leans on seafood, curry or cold platters. Give us the tail and the galley, and the quote reflects it.
Kosher, halal or allergen free meals leaving Margate go through a separate procedure, and that procedure needs the brief up front. Last-minute orders are handled, but we want the restriction, the seat number and the headcount first. Lead time for a special meal depends mostly on how complete that information is.
Whoever clears you in at Margate also clears the food. The handling agent holds airside access, so we deliver to the FBO or to them directly and let them walk it to the aircraft. For customs questions on a specific item, the agent is the authority; we coordinate the handover around that.
Yes in some cases, no in others: South African food-import rules treat meat, dairy and fresh fruit with caution, and customs can remove them. Margate is a good place to restock locally rather than argue over a cooler. Order with us, we hand over at the FBO or to your handling agent, and the galley is full.
Not part of it. At FAMG a charter agreement does not carry catering, so you order and pay for it apart. For a government or delegation flight we work with the protocol office, build the menu, and hand it over to the handling agent at the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
