Catering to your aircraft in Oudtshoorn.
Oudtshoorn sits in the Klein Karoo at 1,063 ft, and most traffic here is light and midsize business aircraft with small galleys. We cook ostrich, lamb and Karoo fruit for that galley, and crew meals go on the same order, on request.
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 private jet menu for Oudtshoorn starts with the Klein Karoo itself: ostrich fillet, Karoo lamb, dried fruit, cheese and the late-summer figs and apricots. Local specialities travel well in a galley when each dish is finished one way only: oven, sauce apart, or chilled. The inflight menu for Western Cape flights mixes a cold platter of biltong, cheese and preserves with one hot main per cabin. Private jet food from here is plated for re-plating, not cooked on board, and the private jet platters below show how it is packed. Gourmet inflight meals and private jet snacks follow the same logic, with Western Cape wine pairings left to the passenger.
Oudtshoorn is known for ostrich, and a private jet menu built here uses it three ways: fillet as a hot main, carpaccio as a cold starter, and biltong as a snack. Local specialities from the Western Cape also include Karoo lamb, malva pudding and sticky fruit preserves. Private jet food for this terrain is packed in separate boxes so sauces stay apart and cold items stay chilled. The inflight menu for OUH stays short, because the aircraft that land here carry small galleys, and gourmet inflight meals, private jet snacks and private jet platters are sized to match.
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.
At 1,063 ft in the Klein Karoo, Oudtshoorn Airport sees mostly light and midsize business aircraft flying the Garden Route. Private jet catering here leans on what the region grows and raises, packed for a small galley. Inflight catering for these flights is usually a short brief, and in-flight catering for the cabin is built around lamb, ostrich and Karoo fruit. Aviation catering for FAOH is ordered and invoiced separately from the flight, and business aviation catering follows the same rules as everywhere else.
Who flies to Oudtshoorn? Corporate groups and families heading for the Cango Caves and ostrich farms. Business jet catering is built around their season and galley, corporate jet catering keeps portions tight, and charter flight catering is ordered apart from the flight. A private jet chef writes a bespoke menu for VIP flight catering and luxury inflight catering, using what the Klein Karoo produces.
When an official flight lands at FAOH, the menu is agreed with protocol first. Head of state flight catering, government flight catering and VIP aviation catering all use a named team and traceable produce, and state visit aircraft catering is sealed before it leaves the kitchen.
Special meals for flights out of Oudtshoorn are handled as a procedure, not a label. Ostrich and lamb dishes often come with nut or dairy sauces here, so allergen free orders are cooked on separate boards and boxed apart. Kosher and halal meals are ordered ahead and sealed, vegan and gluten free plates avoid the Karoo pastry and cream, and kids meals follow the same rules.
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.
Ask for crew meals when you book the flight to FAOH; they are on request and invoiced with the order. Flight crew meals and pilot meals can differ, and different meals for pilots avoids shared dishes. Crew catering at Oudtshoorn is packed in crew meal boxes, cockpit meals are easy to eat in a seat, and cabin crew meals stay marked CREW.
For FAOH we deliver to the FBO or the handling agent, who controls the gate. FBO catering, ground handling catering and handling agent catering are coordinated through them, and catering delivery to the general aviation terminal follows your slot.
Aircraft arriving at Oudtshoorn are mostly small, so galley catering is packed to fit the galley the aircraft actually has, usually one oven and a drawer. Airside catering delivery goes through the FBO or your handling agent to the aircraft door. If a larger aircraft needs a high loader, say so when ordering: aircraft provisioning for FAOH is set up around the type, not assumed.
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.
Oudtshoorn Airport (FAOH/OUH) is a regional airport in the Western Cape, used for general aviation and small business jets serving the Klein Karoo. Airport catering here is limited to what the apron and terminal can receive, and FBO services and ground handling services are modest but dependable.
Oudtshoorn works as a business aviation hub for tourism: flights arrive for the Cango Caves and ostrich farms, and inflight catering is packed for short stays. In-flight catering and aviation catering follow the season, business aviation catering is ordered ahead, executive jet catering uses the Klein Karoo larder, diplomatic flight catering is cleared by protocol, and cabin crew meals ride alongside.
South African customs apply to international flights into Oudtshoorn: meat, dairy and fresh produce from abroad are restricted, and leftover items may be removed. Domestic legs within the country are simpler, and food ordered with us is packed to match the route.
Average rating from the cabin crew and pilots we cater for.
“Menu approval at Oudtshoorn Airport covered roasted vegetable bowls with separate dressings for 11 guests, leaving us to organise the service around several individual meal preferences. For private jet menu, that attention to galley preparation made the order noticeably easier to manage. I wanted clear identification on the snack boxes; The Galley Girls made the packing arrangement easy to compare with the order. We could distinguish the salads at a glance instead of lifting lids just to establish what belonged to each service.”
“My order at FAOH covered a selection of petits fours and sandwiches for 10 guests, with a practical service plan needed because of two separate meal services. I want a private jet chef to understand galley preparation, and this order gave us a useful starting point. The Galley Girls understood why we wanted the canapés readily accessible instead of spread across several different boxes. The sauces were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“I wanted vegetable tartlets and a dessert selection for 3 guests at OUH, packed sensibly for a cabin team dealing with a small galley worktop. The Galley Girls prepared the sandwiches for assembly in the galley, with the accompanying elements easy to locate. We could finish the salads as each guest was ready, rather than laying everything out at once. With in flight catering, careful attention to cabin service sequence matters as much to our crew as the menu itself.”
A long duty day at Oudtshoorn usually means the pilots eat twice. We price the meals you ask for, one by one, and crew meals are invoiced like the rest. Local ostrich and lamb push the figure up, cold boards bring it down.
If the aircraft repositions empty to FAOH, the order is small and flexible. Karoo products are on hand, so late changes are normal and last-minute orders are handled.
The galley sets what fits, customs sets what can stay on board. For international flights through Oudtshoorn, South African rules apply to meat and dairy; we plan portions to match the aircraft.
You can bring outside food, but customs rules on meat and dairy apply to international flights. For anything medical or religious, order it from us so it stays sealed and labelled.
A private jet charter contract does not cover food. At Oudtshoorn, we order separately, deliver to the FBO or handling agent, and invoice like any other order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
