Catering to your aircraft in Robertson.
At FARS the traffic follows the vineyards: owners visiting estates, small crews and short stays. Crew meals and guest trays are packed for a compact galley and delivered to your handling agent.
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.
Robertson sits in the Western Cape wine country, and the private jet menu for FARS follows the valley rather than the city. Karoo lamb is the anchor of any inflight menu here: slow-roasted shoulder travels well, comes out of the oven carved, and holds a jus served apart. Private jet food from the estates includes olives and olive oil pressed within the district, farm cheeses, and dried apricots and peaches from the Breede River orchards.
Local specialities for a Western Cape departure: koeksisters and melktert for the sweet end, biltong and droewors as private jet snacks that need no galley at all, and fynbos honey for the cheese plate. A private jet menu from Robertson usually mixes one hot lamb dish with cold platters of cured meats, local cheese and fruit, because the galley of a light jet rarely holds more than a single oven.
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.
Robertson Airport sits at 640 ft in the Breede River Valley, a vineyard and stone-fruit district where light jets and turboprops arrive for the harvest and the wine estates. Private jet catering here leans on what the valley grows: lamb, olives, dried fruit, cheese. Inflight catering, aviation catering and business aviation catering are ordered with your tail and slot, and cabin crew meals are packed beside the guest trays.
Business jet catering at Robertson is usually a small brief: four to eight passengers visiting a wine estate or a farm, aboard a light jet with one oven. Corporate jet catering and VIP flight catering here lean on local lamb and cheese. Charter flight catering, luxury inflight catering, a private jet chef and a bespoke menu are each arranged around the galley of the aircraft.
When a delegation uses FARS, government flight catering is planned with the protocol office. Head of state flight catering uses sealed, traceable trays; VIP aviation catering is discreet, and state visit aircraft catering is agreed before the slot.
Special meals at Robertson are handled as a procedure, not a label. The valley's cooking leans on lamb, dairy and wheat, so allergens hide in rusks, malva pudding and cheese boards: we prepare allergen free and gluten free orders on a separate board and pack them in a separate box. Kosher, halal, vegan and kids meals are agreed before the slot and marked by seat.
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.
When the crew lands at FARS, a quiet field means a long wait and little nearby to eat. Crew meals are available on request, billed with the order, and flight crew meals can be hot or cold. Pilot meals and cockpit meals are packed separately; crew catering and crew meal boxes go to the FBO. For operators that require it, different meals for pilots are prepared, and cabin crew meals are boxed too.
FBO catering at Robertson means handing the order to the FBO or your handling agent, who passes it up to the aircraft. Catering delivery to the FBO is planned around your slot. The general aviation terminal is small, so ground handling catering and handling agent catering are coordinated by phone or email.
FARS handles light jets and turboprops, so the aircraft type decides the loading. Most cabins here take galley catering through the main door, carried up the airstairs. Heavier cabins that need a high loader for airside catering delivery are flagged when you give us the type, so aircraft provisioning is planned around the doors and sill height.
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.
FARS serves Robertson, a wine and fruit town in the Western Cape. It is a general aviation field with a small FBO that receives arrivals, and the FBO services here are modest: ground handling services are run by a compact team, with airport catering handed over through the handling agent. A business aviation hub in the busy sense it is not, and that suits the quiet departures.
Visitors to the Western Cape wine route use FARS in the dry season, when FBO services see most of their traffic and inflight catering and in-flight catering favour chilled plates. Aviation catering, business aviation catering and executive jet catering are agreed per trip, diplomatic flight catering follows protocol, and cabin crew meals and crew meals are boxed separately.
South Africa's agricultural import rules limit meat, dairy and fresh produce arriving on foreign aircraft. Ordering local catering from the Western Cape avoids declaration problems on the ramp. Your handling agent, or the FBO services desk, can confirm waste disposal and arrival formalities.
Average rating from the cabin crew and pilots we cater for.
“For 12 passengers departing from Robertson Airport, the agreed menu was herb chicken with a quinoa salad; our main consideration was a tight boarding window. With vip inflight catering, careful attention to portion planning matters as much to our crew as the menu itself. The Galley Girls suggested separate meal boxes for the salads, and that choice worked well with our storage arrangement. We placed the main courses in their planned storage area without first having to reorganise all the catering boxes.”
“It was the packing plan I cared about at FARS, with 11 servings of a light pasta dish with grilled vegetables and an evening cabin service to consider. The Galley Girls talked through the quantities of snack boxes with us before confirmation, rather than leaving us to guess the portions. There was enough information about the crew provisions to brief the crew without making assumptions about what had been ordered. Our brief for private jet catering was met with a sensible plan for catering handover.”
“Rather than an elaborate service at ROD, our 6 guests wanted poached fish with steamed rice, organised sensibly around a tight boarding window. The Galley Girls labelled the salads in line with our brief, so the cabin team could identify the relevant portions quickly. I found the fruit plates without searching through every box, a small detail that mattered during the final cabin checks. The cabin service sequence stood out more than any sales pitch about private jet catering services.”
Harvest and wine season at Robertson shifts what is available. A chilled stone-fruit plate in January sits at the lower end, a Karoo lamb shoulder with trimmings at the higher end. We price per menu, not per tray.
Orders for FARS are simple when the menu uses valley produce already on hand. Special requests such as kosher or halal are best agreed early; last-minute orders are still handled, day or night.
Check the agricultural rules before you land: leftover foreign meat or dairy in the galley must be declared. Ordering from Robertson avoids carrying anything in.
It is possible, but check the customs rules on meat and dairy and the size of your galley first. We pack to the galley you actually have.
Not unless your broker adds it as a separate line. For any dietary requirement into Robertson, we prepare and invoice the order like any other.
Tail, pax and diets — a flight attendant takes it from there, day or night.
