Catering to your aircraft in Wau.
A flight into Wau usually means a small aircraft and a short brief. We pack sealed, label by seat, and deliver to the FBO for HSWW, with crew meals 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.
Wau is the capital of Western Bahr el Ghazal State, and the private jet menu we build here leans on what the region actually eats rather than on imports. An inflight menu for Wau starts with grilled tilapia from the Jur river system, goat stewed with onion and groundnut, and kisra or flatbread that travels well wrapped. Private jet food at HSWW has to hold in a hot galley, so local specialities are chosen for how they keep: dry-spiced meats, groundnut paste dishes, sesame, and seasonal mango and guava when the fruit is in. Private jet platters for Wau are cut and sealed, gourmet inflight meals come finished for a small oven, and private jet snacks are dry and robust. Each dish is marked by seat number, with sauce packed apart.
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.
Wau sits at 1,529 ft in Western Bahr el Ghazal State, and a rotation here usually means a bare galley and a cabin that has been sitting in the sun. We supply private jet catering for Wau Airport (HSWW / WUU), packed for the aircraft you actually fly, with inflight catering, in-flight catering and aviation catering handled the way crew expect: labelled by seat, sealed, ready to re-plate. Business aviation catering and executive jet catering for Wau follow the same logic, and diplomatic flight catering runs through a named contact. Cabin crew meals come on request.
Business jet catering at Wau is usually a small order for a small aircraft: corporate jet catering for two to six passengers, VIP flight catering for a delegation, charter flight catering for a one-day run. Luxury inflight catering here means well-packed local food, with a private jet chef writing a bespoke menu around fish from the Jur, grilled meats and seasonal fruit.
Visits to Wau by officials mean government flight catering with discretion. For head of state flight catering and state visit aircraft catering we agree the menu with the protocol office, and VIP aviation catering is handed over to the aircraft, sealed, with a named team.
At Wau the cold chain is the hard part, so special meals are handled as a procedure rather than a promise. Kosher, halal, vegan, gluten free and allergen free meals are cooked and sealed on their own, with nothing shared with the main order, and kids meals are packed the same way. Local dishes lean on groundnut, sesame and wheat flatbread, so allergen free requests are checked against those ingredients first. Each special meal is labelled by seat and card, never by name.
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.
On a long day at HSWW the crew eats last. Crew meals, flight crew meals and pilot meals come in crew meal boxes marked with the seat or role. Cockpit meals are sealed and simple; different meals for pilots are packed as separate boxes. Crew catering is on request, and cabin crew meals can be added to the same order.
FBO catering at Wau is handed over at the aircraft. Catering delivery to the FBO is coordinated with your handling agent, who opens the gate to the general aviation terminal apron. Ground handling catering and handling agent catering follow your slot, and we confirm access before packing.
Wau Airport is a small terrain, and the aircraft decides how the galley is loaded: door height, trolley or boxes, whether a high loader is needed or a hand carry is simpler. Galley catering for a turboprop or light jet is packed in sealed boxes that fit the drawers you have; for a larger business jet we adapt. Airside catering delivery runs through your handling agent, and aircraft provisioning is confirmed against the type before anything is cooked.
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.
Wau Airport is the main airfield for Western Bahr el Ghazal State, handling airport catering for a modest flow of general aviation, humanitarian and charter traffic. FBO services and ground handling services are limited and arranged through your handling agent.
Wau is a quiet business aviation hub with seasonal peaks. Executive jet catering, diplomatic flight catering and business aviation catering all follow the dry-season rhythm, when roads are passable and flights are busiest. Inflight catering and in-flight catering for the leg out are packed against heat, and aviation catering for the crew comes as cabin crew meals on request.
South Sudan applies customs and import checks to food arriving by air, and rules can change, so ingredient lists and sealed packaging matter. Your handling agent advises on current requirements; we label every box with contents and allergens so inspection is quick.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at WUU, the next request was a seafood starter and warm vegetable sides for 12 guests, with a changing departure schedule to work around. The order made flight catering feel manageable because the crew briefing had been considered beforehand. Instead of asking us to improvise, The Galley Girls explained how the starters could be arranged during service. The salads stayed together in one group, so another crew member could follow the same plating sequence.”
“Working around a revised passenger count at Wau Airport, I asked for grilled salmon with a lemon dressing in portions appropriate for our 5 passengers. After a final adjustment to the side dishes, The Galley Girls gave us one revised order summary to work from. There was no need to reconstruct the breakfast portions quantities from several messages during the final departure checks. The written menu details stood out more than any sales pitch about flight catering services.”
“Good preparation made the difference at HSWW, where 10 guests expected avocado toast components and breakfast fruit despite a short ground stop. The Galley Girls understood why we wanted the canapés readily accessible instead of spread across several different boxes. Our colleague could take over the sauces without asking where every component had been placed during preparation. The written menu details stood out more than any sales pitch about airline catering.”
Start from the galley. A small aircraft at Wau means fewer, simpler boxes; a bigger one means more courses and more packaging. Private jet catering cost here follows that, plus the dishes you pick, whether fish or grilled meat. We quote per menu once we know the type.
A short repositioning flight with an empty cabin makes ordering simple: crew meals only, sealed, handed over at the aircraft by your handling agent. Late requests are handled, and we are reachable 24/7.
South Sudan treats imported fresh food with caution, and crew sitting through a long turnaround notice it first. We pack sealed, labelled meals, supply ingredient lists, and coordinate with your handling agent so nothing is opened unnecessarily.
Seasonal weather at Wau sets the rhythm of departures, and a delayed one is the wrong moment to be explaining a cooler bag. Carry-in food can be questioned at customs; ordering through us keeps labels and ingredients documented.
No. Catering is not part of the charter: the aircraft price leaves the galley empty, and you order the food separately, invoiced on its own. On a long leg out of HSWW that needs two services, tell us so and we pack each course in its own labelled box.
Tail, pax and diets — a flight attendant takes it from there, day or night.
