Catering to your aircraft in Kassala.
An eastern Sudan airfield at 1,671 ft, with dry heat and few services on the ground: Kassala calls for catering packed to travel. Crew meals on request, 24/7 contact by phone or email.
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 Kassala State kitchen is built on sorghum, lentils, okra and lamb, cooked with spices the Beja and Rashaida communities have carried across the Red Sea hills. For a private jet menu, that means dishes already designed to hold. The inflight menu can feature fūl, tamiya and grilled meat with a pot of sauce on the side. Private jet food drawn from Kassala's markets stays recognisable, which matters when a passenger wants something regional rather than generic.
Kassala grows citrus and mangoes along the Gash, and these are the local specialities that behave best in a galley: firm, bright and cold-friendly. Private jet platters can be assembled around fruit, white cheese and flatbread. Gourmet inflight meals add slow-cooked lamb and aubergine, plated for the oven on board. Private jet snacks are dates, nuts and spiced biscuits with sweet hibiscus or tea. Every item is packed to survive a hot Kassala apron.
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.
Kassala Airport (HSKA / KSL) sits at 1,671 ft in the dry plain of eastern Sudan, and a flight arriving here rarely finds a galley to restock from the ground. Private jet catering for this field is built around heat, dust and a single handover at the FBO. Inflight catering from us arrives packed for your galley, with in-flight catering labelled by seat and restriction. Aviation catering and business aviation catering stay simple: you send the tail, the slot and the headcount. Executive jet catering, diplomatic flight catering and cabin crew meals are all ordered by phone or email, 24/7.
Who flies into HSKA? Usually a corporate jet with a short party and a hot afternoon ahead. Business jet catering and corporate jet catering for Kassala favour dishes that hold: lamb, lentils, flatbread, fruit. VIP flight catering and charter flight catering stay simple. A private jet chef builds a bespoke menu, and luxury inflight catering is plated to your galley.
When a state delegation lands at HSKA, the menu is cleared first and cooked second. Government flight catering, head of state flight catering and state visit aircraft catering use an assigned team and sealed packaging. VIP aviation catering is handed over at the aircraft, with discretion as a working rule.
Special meals at Kassala are handled as a procedure, not a label. Kosher and halal are sourced and sealed separately, vegan and gluten free dishes are easier here than you might expect because local cooking leans on lentils, beans and sorghum. Allergen free requests need care: sesame, peanut and wheat appear in many regional dishes, so each tray is packed apart. Kids meals are simple and mild, marked by seat number.
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 Kassala are ordered on request and invoiced with the rest, never bundled. Flight crew meals are cooked for the long wait that duty time often forces here. Pilot meals are packed one-handed, and cockpit meals travel in sealed boxes. Crew catering follows your count, crew meal boxes carry the CREW label, and different meals for pilots are available when the operator asks. Cabin crew meals can be hot or cold.
At Kassala the FBO or handling agent is the only door to the apron. FBO catering is delivered to the general aviation terminal, then taken out by ground handling catering staff. Handling agent catering follows your slot, and catering delivery to the FBO is confirmed with them before it leaves our kitchen.
Whether the food rides up on a high loader or goes in by hand depends on the airframe parked at the HSKA apron. A light or midsize jet takes galley catering carried to the door by hand; a larger airframe may need a high loader on the apron. Airside catering delivery is arranged with your handling agent, who controls access to the stand. Aircraft provisioning follows your galley: one oven, a drawer, a chiller, or nothing at all, and we pack to match.
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.
HSKA is the airport of Kassala State, set on a dry plain beneath the Taka mountains. Airport catering reflects a field where general aviation is limited, FBO services are compact and ground handling services run through a single agent.
Kassala is not a major business aviation hub, but private flights do arrive here for trade, humanitarian and government purposes. Inflight catering, in-flight catering and aviation catering for these trips are packed for heat. Business aviation catering and executive jet catering are quoted per menu, diplomatic flight catering is cleared by protocol, and cabin crew meals are ordered on request.
Sudan applies customs controls to imported food and animal products, so catering for Kassala is best sourced locally. Your handling agent clears what reaches the aircraft, and any leftover provisions follow the same rules on departure.
Average rating from the cabin crew and pilots we cater for.
“The 9 passenger portions of a seafood starter and warm vegetable sides were the easy part; managing several individual meal preferences at KSL took more planning. For our team, the strongest part of their private jet catering services was how they handled storage requirements. I wanted clear identification on the sandwiches; The Galley Girls made the packing arrangement easy to compare with the order. Keeping the crew provisions identifiable helped the colleague taking over service understand the order without another long explanation.”
“Having 8 guests request a breakfast basket with individual preserves at Kassala Airport meant planning the portions carefully while accounting for different crew meal preferences. We changed the quantities of side dishes, and The Galley Girls reflected the request in the final packing list. The canapés remained as originally requested, which was reassuring when we checked the latest version with operations. I want a private jet catering company to understand crew briefing, and this order gave us a useful starting point.”
“We kept the passenger brief simple at HSKA: vegetarian wraps and colourful salads for 9 guests, organised with an evening cabin service in mind. The fruit plates from The Galley Girls were organised around the cabin plan, with the later service items kept apart. We left the sauces stored until needed, which kept the first service manageable and reduced unnecessary handling. When comparing private jet catering companies, I would look closely at crew briefing after this experience.”
Delegation and government flights are quoted as written menus, never as a general rate. At Kassala that often means a lamb main, a citrus platter and bread, with a second simple menu for the accompanying party. A lamb dish with dukkah costs more than a plate of Gash delta fruit and white cheese, and the bill follows those choices.
Special meals are the one part of a Kassala order that gains from early notice, because sourcing and sealing a kosher or halal tray takes care. Each tray is prepared apart and labelled by seat number. Last-minute orders are handled, but tell us as soon as the restriction is known.
Sudan applies customs controls to imported food, and a crew sitting out duty time at HSKA is better served by local dishes than by carried-in boxes that may be held. Crew meals are ordered on request, invoiced like the rest, and handed to your handling agent for the aircraft.
You can bring food, but imported produce may be questioned by customs at Kassala, and a tight turnaround leaves no room for that conversation. Ordering through us puts everything in one handover to the FBO or handling agent, set against your departure slot.
Is catering part of a charter into HSKA? No. The charter covers the aircraft, and food is a separate order, invoiced on its own. A local product such as grilled lamb with dukkah or Gash citrus is the simplest way to make the menu feel regional.
Tail, pax and diets — a flight attendant takes it from there, day or night.
