Catering to your aircraft in Overberg.
FAOB runs at the pace of the Overberg: few movements, wide apron, weather that decides the day. We pack catering for that rhythm, plated for your crew and handed over at the FBO.
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 Overberg is wheat, canola and sheep country, and a private jet menu for Overberg starts there. Local specialities travel well in a galley: Overberg lamb, slow-cooked and packed with its jus apart, Karoo-style rusks for the crew, and Cape fynbos honey for the cheese plate. An inflight menu built on private jet food from the Western Cape leans on fresh bread, soft cheeses and fruit from the Elgin and Grabouw orchards.
Private jet platters for FAOB draw on what the Overberg grows: wheat for the bread, canola-pressed oil for dressings, and lamb from farms around the field. Gourmet inflight meals follow the season; private jet snacks run to biltong, dried fruit and rusks. Local specialities from the Western Cape, such as fynbos honey and milk tart, are boxed so they arrive intact. The private jet menu and the inflight menu change with the harvest.
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.
Few airports in the Western Cape feel as unhurried as Overberg, FAOB, where the apron is wide and the Overberg wind is the main scheduling problem. For private jet catering, that means we plan around the weather window and the tail, then pack for your oven or no oven. Inflight catering follows the cabin; in-flight catering for a short hop is mostly chilled. Aviation catering and business aviation catering are delivered through the FBO or your handling agent. Executive jet catering, diplomatic flight catering and cabin crew meals all come off the same order, written for this field.
Corporate, charter and owner flights into FAOB share one problem: a small galley and a fixed slot. Business jet catering for Overberg is built around cold platters and one hot main. Corporate jet catering, VIP flight catering and charter flight catering all come off one order. Luxury inflight catering uses fynbos honey and orchard produce; the private jet chef adapts the bespoke menu to your oven.
When a state aircraft lands at FAOB, the catering is a protocol matter first. Government flight catering and head of state flight catering run through traced suppliers and a named team. VIP aviation catering stays discreet, and state visit aircraft catering is delivered under the handling agent's supervision.
Overberg kitchens lean on lamb, dairy and wheat, so allergens hide in gravies, pie pastry and rusks. Special meals are cooked and packed on their own: kosher and halal on a separate board and box, vegan and gluten free plated apart, allergen free marked by seat number. Kids meals stay simple and cold when the cabin is small. Give us the restriction with the order and we rework the local dishes around it.
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 the crew landing at Overberg, we pack crew meals as a separate order, not part of the passenger service. Flight crew meals travel in crew meal boxes labelled by name or seat. Pilot meals are plated for the flight deck, with different meals for pilots when the policy requires it. Crew catering is on request and invoiced; cockpit meals are simple, one-hand food.
FBO catering at Overberg is handed over at the general aviation terminal or on the apron, with your handling agent on the radio. Catering delivery to the FBO is coordinated for your slot, and ground handling catering is confirmed against the tail. Handling agent catering is a conversation, not a form.
At Overberg the aircraft type decides the loading: a light jet takes the galley by hand through the main door, while a larger cabin may need a high loader brought out to the apron. Galley catering is packed to the galley on board, oven or no oven. Airside catering delivery goes through the FBO or your handling agent, and aircraft provisioning is confirmed against the tail before it leaves the kitchen.
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.
Overberg Airport, FAOB, sits on the Western Cape plain at 52 ft elevation and sees general aviation and the occasional business jet. The FBO services here are low-key and the ground handling services are a short conversation with the handling agent. Airport catering follows that calm: few movements, a wide apron, a terminal that never crowds, and a business aviation hub in character only on peak summer weekends.
Traffic at Overberg follows the Western Cape calendar: summer holidays, wine-country and coastal visits, a corporate trip now and then. For these flights, inflight catering and in-flight catering lean on the local harvest, and aviation catering is ordered with the tail. Business aviation catering and executive jet catering suit light and midsize cabins, while diplomatic flight catering is rare and cleared by protocol first. Cabin crew meals and crew meals go on the same order, and the FBO services and ground handling services at the field take the handover.
South African import rules restrict meat, dairy and some fresh fruit, which matters for any aircraft arriving from abroad with food on board. At FAOB we cook and pack locally, so outbound catering never crosses a border. Customs and the FBO services are the only checkpoints; the ground handling services at this small business aviation hub keep the paperwork light.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at OVG included 5 passenger meals, a request for smoked salmon bagels and sliced fruit, and instructions addressing several individual meal preferences. After a final adjustment to the desserts, The Galley Girls gave us one revised order summary to work from. For our team, the strongest part of their jet catering was how they handled catering handover. There was no need to reconstruct the snack boxes quantities from several messages during the final departure checks.”
“Working around a short ground stop at Overberg Airport, I asked for vegetable tartlets and a dessert selection in portions appropriate for our 7 passengers. Our brief for VIP flight catering was met with a sensible plan for portion planning. I gave The Galley Girls our storage brief and asked for the side dishes to arrive in clearly marked packs. Separating the snack boxes from the first service items helped us avoid opening boxes we did not yet need.”
“Our priority at FAOB was a light pasta dish with grilled vegetables for 2 passengers, with different crew meal preferences shaping the service plan. My main takeaway from this charter flight catering order was the practical approach to final order confirmation. The Galley Girls prepared the main courses for assembly in the galley, with the accompanying elements easy to locate. Keeping the crew provisions aside until service helped preserve the presentation while we dealt with the boarding tasks.”
Passenger numbers can shift on a Western Cape morning, and the quote shifts with them. We price each dish, so a late guest adds one plate, not a new order. Private jet catering at Overberg stays itemised, and last-minute changes are accepted.
Return legs from FAOB are easiest when ordered together, so the galley is packed once and the second service is already labelled. Lead time here depends on the dish and the slot, not a fixed number, and late requests are still taken.
With a short turnaround, customs is the one thing you cannot negotiate. South African import rules cover animal products and fresh produce, so leftover inbound food is better left behind. We deliver fresh, local catering to the aircraft.
Yes in principle, no in practice for fresh items. Overberg catering gives you a first service from the oven and a second that waits cold, so the crew is not improvising mid-flight. Local food also avoids customs questions.
No: catering sits outside a private jet charter, ordered and billed on its own. If a front over the Overberg pushes your departure, tell us the new slot and we repack.
Tail, pax and diets — a flight attendant takes it from there, day or night.
