Catering to your aircraft in El-Obeid.
HSOB is a plateau airport with sparse handling and long dry days. Tell us the tail and the slot; we pack for your galley and deliver to the FBO or handling agent, 24/7.
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 El-Obeid draws on Kordofan rather than the coast. Gum arabic is the region's famous export, but on a plate it is sesame, groundnut, millet and sorghum that carry the table, with lamb and goat as the mainstays. Local specialities travel well when planned for the galley: kisra and asida stay on the cold side, grilled lamb goes in the oven, and stews ride sauce apart.
For an inflight menu out of HSOB we keep the private jet food honest and regional. Think tamia (Sudanese falafel) chilled, ful medames in a sealed pot, and lamb tibsi that finishes in your oven. Local specialities from North Kurdufan State and El-Obeid are labelled by seat so you re-plate without guessing, and anything fresh from the Kordofan markets is checked against the season before it goes on the list.
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 1,927 ft on the Kordofan plateau, El-Obeid Airport (HSOB / EBD) sees dry-season dust and a thin handling set-up, so private jet catering here is planned around what the crew can carry, store and serve without a second pass. We pack for your galley and hand over at the aircraft: inflight catering, in-flight catering and aviation catering for business aviation catering movements, executive jet catering sectors and diplomatic flight catering rotations, plus cabin crew meals on request.
Business jet catering at El-Obeid is usually a short brief: a corporate jet flies in from Khartoum or the Gulf, the crew waits, the passengers meet officials in the city. Corporate jet catering, VIP flight catering and charter flight catering here mean a private jet chef who writes a bespoke menu around the galley, and luxury inflight catering that holds in the heat.
Government flight catering at El-Obeid runs to protocol and discretion. Head of state flight catering and VIP aviation catering are cleared by name before anything is cooked, and state visit aircraft catering is handed over sealed, with traceability for each tray.
At El-Obeid the bread is the first thing we look at for a gluten-free guest: kisra and local flatbread are made from sorghum or wheat depending on the baker, and shared surfaces carry flour everywhere. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are built from a separate board and a separate box here, marked by seat number, so the labels on your galley tray tell you what is what. Halal is the local default; kosher and allergen free are planned in advance with sealed packs.
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 a crew sits at HSOB for hours, crew meals matter more than the guest menu. Flight crew meals and pilot meals go in crew meal boxes with the seat labelled; cockpit meals are made for a captain who cannot leave the flight deck, and different meals for pilots are packed separately. Crew catering is on request and invoiced as part of the order, with cabin crew meals alongside.
Your handling agent at HSOB opens the gate, we hand the trays over. FBO catering, catering delivery to the general aviation terminal and handling agent catering all go through the same door, on the slot you give us, with ground handling catering sealed and listed.
At HSOB, galley catering is sized to the aircraft that actually parks on the El-Obeid apron: light and midsize jets are loaded by hand through the door, while a large-cabin or VIP airliner may need a high loader for airside catering delivery. Tell us the type and we plan aircraft provisioning to match the galley and the door 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.
El-Obeid is the regional capital of North Kurdufan State and a gateway for the Kordofan plateau. Airport catering here serves charter, humanitarian and government movements on a quiet field with limited services.
HSOB is a modest business aviation hub for Kordofan. General aviation traffic is mixed, FBO services and ground handling services are thin, and inflight catering, in-flight catering and aviation catering are therefore packed to be self-sufficient. Business aviation catering, executive jet catering and diplomatic flight catering follow, as do cabin crew meals.
Sudan applies customs and food-import rules to anything crossing the border or leaving the aircraft. Fresh meat, dairy and produce are the usual flashpoints, so ordering locally and sealed is the practical route. Your handling agent holds the paperwork.
Average rating from the cabin crew and pilots we cater for.
“I wanted mini sandwiches and individual desserts for 5 guests at EBD, packed sensibly for a cabin team dealing with an evening cabin service. For our team, the strongest part of their aviation catering was how they handled meal organisation. The Galley Girls used a readable packing list for the sandwiches, which helped when two colleagues checked the order together. I found the crew provisions without searching through every box, a small detail that mattered during the final cabin checks.”
“As the person coordinating mini sandwiches and individual desserts for 11 passengers at El-Obeid Airport, I needed an arrangement that considered a small galley worktop. This experience of aviation catering services gave us a useful reference for managing packing arrangement on another departure. I needed the salads checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The note about the breakfast portions was easy to spot, and we could brief the rest of the team quickly.”
“Menu approval at HSOB covered a mezze selection with flatbreads for 10 guests, leaving us to organise the service around different crew meal preferences. The Galley Girls suggested compact food boxes for the salads, and that choice worked well with our storage arrangement. The snack boxes were easy to locate, leaving the crew free to focus on the remaining cabin preparation. I want an aviation catering company to understand meal organisation, and this order gave us a useful starting point.”
Price per flight at El-Obeid follows the crew's day. If the duty clock is tight, you order a lighter, quicker meal; if the aircraft waits for guests who are still in the city, you add courses. We quote the order you describe and invoice it like any other.
For El-Obeid the lead time follows your slot. A morning departure and a short turnaround is a planning job we do the night before; an afternoon slot gives more room. Last-minute orders are handled, day or night.
At HSOB, customs inspect galley stock on arrival and departure. Locally bought food, packed sealed and labelled, travels with a paper trail your handling agent can show. Ask us for the packing list.
Bringing food into El-Obeid is allowed in principle, but meat, dairy and fresh produce can be held back by customs. Plan to order locally if you want the galley full on departure.
Charter into HSOB does not carry catering with it. You order it, and the galley decides what we send: a compact galley means cold plates and a short hot list, a larger galley can take a fuller menu.
Tail, pax and diets — a flight attendant takes it from there, day or night.
