Catering to your aircraft in Merowe.
HSMN is a desert airfield with a Nile-valley kitchen behind it. We prepare food for your galley and hand it to the FBO or your handling agent, ready for the turnaround at Merowe.
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 Northern State follows the Nile through desert, and the table follows the river. A private jet menu for Merowe leans on what the valley grows and cooks: dates, which are the pride of this stretch of the Nile, fresh tabaldi or kisra flatbread, ful medames, and grilled Nile fish. These are the local specialities that travel well in a galley.
For an inflight menu out of Merowe, think of the dishes Sudanese hosts actually serve. Ful with sesame oil and lemon, taameya, aseeda with a stew on the side, lamb kebab, and a bowl of dates with strong spiced coffee. Private jet food from this region is simple, seasoned and generous, so we pack it hot or chilled with sauces apart.
Merowe sits in the Northern State, where date palms line the river banks. Private jet platters built around local specialities start there: dates stuffed with almonds, cheese with flatbread, grilled chicken, salad of tomato and cucumber. Gourmet inflight meals from this table keep their character in the drawer and on the plate, and private jet snacks stay dry and easy to open.
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.
Merowe Airport (HSMN / MWE) serves the Northern State from a dry plateau by the Nile, where heat and dust shape every galley decision. Private jet catering here means food that holds in high temperatures and a handover at the FBO or to your handling agent. We also supply inflight catering and in-flight catering for the turnaround, aviation catering for charters, and cabin crew meals. For business aviation catering, executive jet catering and diplomatic flight catering into Sudan, we plan around the climate and the customs rules of the country.
Who flies into HSMN? Mostly small corporate and charter parties heading for projects in the Northern State. Our private jet chef builds a bespoke menu for the cabin: business jet catering with grilled fish and ful, corporate jet catering with sealed cold plates, VIP flight catering for hosts, charter flight catering for fuel stops, and luxury inflight catering with local dates.
Official aircraft landing at HSMN need food that is traceable and quiet to deliver. We handle state visit aircraft catering, government flight catering, VIP aviation catering and head of state flight catering through a named team, sealed trays and a handover agreed with the delegation.
At Merowe the main allergen risks hide in sesame, peanut oil and wheat flatbread, which are everywhere in local cooking. Kosher, halal, vegan, gluten free and allergen free special meals are prepared on separate boards and sealed in their own boxes, labelled by seat. Kids meals follow the same procedure, with milder seasoning.
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 the ground at HSMN the crew still has to eat, and crew meals are an on-request line of the order. Flight crew meals come boxed, pilot meals are different dishes for captain and first officer, and crew catering follows the rotation. Cockpit meals stay simple, crew meal boxes carry the CREW label, and we supply different meals for pilots whenever policy requires. Cabin crew meals ride in their own box, apart from the guest food.
At HSMN the food reaches the aircraft by way of the FBO or the general aviation terminal. We coordinate FBO catering and ground handling catering with your handling agent, and handling agent catering stays simple: tail, slot, headcount. Catering delivery to the FBO ends with a handover on the ramp.
The aircraft type decides the loading: door height, whether a high loader is needed, and what the galley can hold. For galley catering at Merowe we confirm the type and tail first, then plan airside catering delivery with your handling agent. Larger cabins need aircraft provisioning on the ramp, with trolleys sealed against dust and heat.
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.
Merowe Airport serves the Northern State of Sudan, a desert region along the Nile. It is a modest field with a long runway, used by charter operators, project flights and official travel. We handle airport catering for the aircraft that use it.
Merowe is a quiet business aviation hub in the Northern State. Inflight catering and in-flight catering follow the heat, aviation catering favours sealed cold items, business aviation catering suits project and charter travel, executive jet catering suits small parties, diplomatic flight catering is cleared by protocol, and cabin crew meals are ordered on request. General aviation and FBO services are limited, so we plan ground handling services with your agent.
Sudan controls imported food, so we cook and source locally for Merowe. Alcohol is restricted in the country, and meat should be halal. Your handling agent tells us what customs want to see on the day.
Average rating from the cabin crew and pilots we cater for.
“Menu approval at MWE covered poached fish with steamed rice for 7 guests, leaving us to organise the service around a tight boarding window. I wanted clear identification on the starters; 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. With inflight catering services, careful attention to final order confirmation matters as much to our crew as the menu itself.”
“Passenger preferences led us to chicken skewers with a couscous salad at Merowe Airport; 12 portions were needed, with a small galley worktop factored into preparation. Our request to The Galley Girls focused on the crew provisions, with enough detail to distinguish passenger portions from additional provisions. I want an inflight catering company to understand meal organisation, and this order gave us a useful starting point. We also checked the salads before approval, which helped avoid a second round of questions later in the preparation.”
“The cabin briefing at HSMN included 12 passenger meals, a request for grilled salmon with a lemon dressing, and instructions addressing a changing departure schedule. When comparing inflight catering companies, I would look closely at final order confirmation after this experience. We discussed the dimensions before confirming; The Galley Girls grouped the breakfast portions into divided catering boxes that were easy to handle. Separating the starters from the first service items helped us avoid opening boxes we did not yet need.”
Tell us the restriction, kosher, halal, nut-free or a child's plate, and we price that dish line by line. Nothing is bundled and nothing is guessed. The total depends on what is cooked and sealed for your guests flying out of HSMN.
Lead time depends on what you order. A cold plate of dates and flatbread is simple, a hot Nile fish menu needs a firmer slot. Crews waiting at Merowe get priority attention, and we are reachable 24/7 by phone and email.
Short ground time and customs go together: pack once, seal everything, hand over at the aircraft. At Merowe we keep to locally produced food, which removes most import questions, and we tell you if anything needs a permit.
Bringing food from abroad can raise questions with Sudanese customs. A local product such as Northern State dates avoids that, and it is the one item guests tend to remember from a stop at HSMN.
No, catering is a separate order with its own invoice. Sudan's customs treatment of imported food is a reason to keep the menu local, and we tell you what is possible before you confirm.
Tail, pax and diets — a flight attendant takes it from there, day or night.
