Catering to your aircraft in Plettenberg Bay.
FAPG is a small coastal field, busiest when the southern summer brings owners to the lagoon. Our crew, former VIP flight attendants, prepare dishes that suit a short sector and a compact galley, handed to your handling agent for the aircraft.
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.
Plettenberg Bay sits on the Garden Route in the Western Cape, and the private jet menu for FAPG follows what that coast produces. Local specialities start with the sea: Knysna oysters, kingklip and line fish, calamari and prawns from the Indian Ocean side. Inflight menu choices stay practical: a seafood platter packed on ice, a cold fish salad dressed on the side, a hot kingklip or hake dish finished in the galley oven where the aircraft has one. Private jet food from the region also means the farm side: biltong, droëwors, farm cheeses, fresh fruit and the sweet milk tart that travels well. We write private jet platters and gourmet inflight meals around what the Western Cape grows, then pack private jet snacks for a short hop back to the city: rusks, nuts, dried fruit, chilled juice. Each dish is marked for the seat it belongs to and travels in the right container for a small cabin.
The Western Cape gives the private jet menu at Plettenberg Bay its character: fish from the Indian Ocean, oysters from the nearby lagoons, fruit from valley orchards and wine from the cape cellars. Local specialities are chosen for how they survive a small galley. Inflight menu items split into what stays chilled (oysters, ceviche, fruit, cheese) and what is finished warm (braai-style lamb, malva pudding, grilled fish with sauce on the side). Private jet food built this way suits light jets that rarely carry an oven. Private jet platters, gourmet inflight meals and private jet snacks for Plettenberg Bay are all composed from that regional pantry, with the Western Cape on every label so the crew knows where each item comes from.
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.
Plettenberg Bay Airport sits at 465 ft on the Western Cape coast, a small field where light jets and turboprops park on a compact apron in the December holiday season. Private jet catering here is built around that rhythm: Cape seafood, fruit from the Garden Route and cold platters that suit a galley with no oven. Inflight catering, aviation catering and business aviation catering all follow the same order, handed to the aircraft through your FBO or handling agent. Executive jet catering for owners, diplomatic flight catering for visiting delegations and cabin crew meals for the people working the trip are all ordered the same way.
Owners flying into Plettenberg Bay want something local and light. Corporate jet catering here means oysters, grilled fish and fruit, and business jet catering is cooked to fit a galley with one oven. For charter flight catering and VIP flight catering, our private jet chef shapes a bespoke menu; luxury inflight catering is the same quality as anywhere else we serve.
When a delegation lands at Plettenberg Bay, government flight catering follows the protocol office's instructions. For head of state flight catering, VIP aviation catering and state visit aircraft catering the menu is approved first, traceable by batch, and handed over quietly at the aircraft.
Special meals at Plettenberg Bay are handled as a procedure, not a promise on a label. Kosher and halal requests are cooked and sealed separately, vegan and gluten free dishes are built on their own board, and allergen free meals are marked by seat number so nothing moves between trays. On this coast the places an allergen hides are shellfish stock in sauces, nut oils in dressings and wheat in the rusks and batter, so we check each dish against the guest's card. Kids meals are packed smaller and plainer: grilled fish fingers, rice, fruit, no sauce on top.
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.
Crew meals at Plettenberg Bay are an on-request item, invoiced like everything else. Flight crew meals, pilot meals and cockpit meals suit a short stay between legs; crew catering for a longer wait adds a second hot dish. Crew meal boxes are labelled CREW, and different meals for pilots are packed separately. Cabin crew meals are ordered with the same flight.
FBO catering at FAPG is handed over at the general aviation terminal or straight to the aircraft. Catering delivery to the FBO is coordinated with your ground handling catering contact, so handling agent catering is agreed before the slot. The same rules apply to every aircraft, and the handover is at the aircraft.
Light jets and turboprops are the usual traffic at FAPG, so the load is rarely a high loader job. Galley catering is carried up the airstair or passed through the cabin door by hand, and the aircraft type decides the packing: one oven, a drawer, a small chiller or nothing at all. For a larger cabin that does need airside catering delivery, aircraft provisioning is agreed with the handling agent before the slot so the vehicle, the door height and the galley layout are known.
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.
Plettenberg Bay Airport is a small general aviation field on the Garden Route and a modest business aviation hub for the Western Cape coast. Airport catering here suits light aircraft: simple, cold-leaning and packed for the cabin. FBO services and ground handling services are limited, so orders are placed ahead and handed to the FBO.
Traffic at FAPG peaks in the southern summer, when this small business aviation hub fills with owners heading for the lagoon. Inflight catering, in-flight catering and aviation catering for the season lean cold and fresh; business aviation catering for owners flying in, executive jet catering for charters and diplomatic flight catering for visiting officials all go through the FBO, with cabin crew meals and crew meals packed with each order.
Customs and agriculture officials control food imports into South Africa and can refuse fresh meat, fruit and dairy. For a flight into Plettenberg Bay, a business aviation hub without a large inspection presence, the practical answer is to order the catering locally, so the galley is loaded with food already cleared for the aircraft.
Average rating from the cabin crew and pilots we cater for.
“For 9 passengers departing from FAPG, the agreed menu was a mezze selection with flatbreads; our main consideration was a revised passenger count. The Galley Girls labelled the main courses in line with our brief, so the cabin team could identify the relevant portions quickly. For inflight catering services, that attention to galley preparation made the order noticeably easier to manage. The breakfast portions were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“Getting beef fillet with roasted potatoes ready for 3 guests at PBZ required an order that accounted for a late menu amendment. I want an inflight catering company to understand catering handover, and this order gave us a useful starting point. The side dishes came from The Galley Girls in separate meal boxes, with a packing list that matched the contents. We placed the starters in their planned storage area without first having to reorganise all the catering boxes.”
“I wanted herb chicken with a quinoa salad for 7 guests at Plettenberg Bay Airport, packed sensibly for a cabin team dealing with a small galley worktop. When comparing inflight catering companies, I would look closely at meal organisation after this experience. The Galley Girls understood why we wanted the sauces readily accessible instead of spread across several different boxes. The salads were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
On a day when crew duty time runs long, private jet catering at FAPG grows with it: a pilot meal for the way out, another for the way back, a hot dish held in the cooler. Kingklip and oysters push the cost up, salads and fruit bring it down. We price by menu and headcount for each flight.
For a short repositioning flight with no passengers, lead time at Plettenberg Bay depends mainly on the season. In the December holiday period slots fill, so plan earlier; in other months the field is quiet. Last-minute orders are handled in both cases.
South African customs treat food on an international flight into Plettenberg Bay under agricultural import rules. Meat, dairy, fruit and vegetables can be refused or held, so the galley size and aircraft type decide how much you carry in. We supply fresh local food for the outbound leg.
Can you bring food to Plettenberg Bay? For a special-meal request (kosher, halal, allergen, child) many crews do, because sealed meals from home are what the passenger trusts. Customs may still check imported items, so we also prepare special meals locally and seal them by seat.
No, catering is not part of a charter into FAPG. A private jet charter price does not carry food; you order it separately and it is invoiced like any other order. Airside access is arranged through the handling agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
