Catering to your aircraft in Lusaka.
At 4,200 feet, Lusaka City Airport gets a thin, dry air that changes how food finishes in a galley. We cook for that: nshima, river fish and local greens, packed for your drawer and your oven, handed over at the FBO.
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.
Lusaka Province gives a private jet menu its backbone: maize, freshwater fish, groundnuts and fruit that ripens in the rains. We build the inflight menu around what actually grows and swims here, and pack it so it survives a galley with one oven and a drawer. These are the local specialities we cook and label for private jet food at FLLC.
Nshima is the centre of a Zambian table, a firm maize porridge eaten by hand with a relish. For a cabin it travels as a block, re-plated with the relish in a separate pot so nothing turns watery. Kapenta, the small dried lake fish, comes crisp and salted, fried with tomato and onion, and works as a snack as much as a main. Bream from Lake Kariba and Lake Bangweulu is grilled whole or filleted for the plate. Ifisashi, greens slow-cooked in ground peanuts, holds its flavour across a long sector, and chikanda, the so-called African polony made from orchid tubers, is a local curiosity some guests ask for.
On the cold side, our private jet platters carry cured meats, seasonal fruit from the plateau and cheese, plated for the seat number. Gourmet inflight meals follow the season: mango and citrus in the dry months, roasted maize and sweet potato in the cooler ones. Private jet snacks are simple and local: roasted groundnuts, banana chips, biltong-style dried beef and baked scones. Everything marked local specialities is cooked for the galley, not for a banquet table, and handed over at the FBO or by your handling agent to the aircraft. Lusaka Province shapes the menu; the packing is ours.
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.
Lusaka City Airport lies at 4,200 feet on a plateau where the evenings turn cool and the rains shape the whole business calendar. Private jet catering here is built for short ground times and for cabins that arrive from Johannesburg, Nairobi or the copper belt with a galley already half empty. We cook, pack and label for the galley you actually have, and hand it over to the FBO or your handling agent. For crews who also need inflight catering, in-flight catering for the return leg, or aviation catering for a longer sector, the same order covers both. Executive jet catering for mining and development delegations, cabin crew meals and a diplomatic flight catering protocol all run from one conversation, 24/7.
At FLLC, a brief for corporate jet catering often begins with the aircraft type and a mixed party of executives and staff. Business jet catering for a mining flight differs from a safari charter, so we adjust. Charter flight catering, VIP flight catering and luxury inflight catering all draw on the same Zambian ingredients. A private jet chef builds a bespoke menu around your galley.
Ministerial and official flights through FLLC need a quiet kitchen. For state visit aircraft catering we work with protocol, track every ingredient and keep the team small. Government flight catering, head of state flight catering and VIP aviation catering all end with a handover at the apron.
In a kitchen that works with groundnuts and maize, allergens hide in sauces and oils, so special meals are handled by procedure. Kosher, halal, vegan, gluten free and allergen free dishes are separated, and kids meals are packed on their own tray.
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 duty clock runs at Lusaka City, crew meals matter. Flight crew meals and pilot meals can be ordered with the flight, labelled CREW and handed over at the FBO. Crew catering covers the cabin and the cockpit, with cockpit meals built for quick eating. Crew meal boxes and different meals for pilots are available on request, and cabin crew meals follow the same invoice.
At a small general aviation terminal such as FLLC, the FBO and the handling agent decide the handover point. FBO catering is delivered to the door or the aircraft step, with ground handling catering matched to the slot. Catering delivery to the FBO is on request, and handling agent catering is coordinated with the crew.
Not every aircraft at Lusaka City Airport needs a high loader, but the larger cabins do. Galley catering is packed to the galley layout, airside catering delivery follows the apron rules, and aircraft provisioning is confirmed with the handling agent against the type.
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.
Lusaka City Airport serves Zambia's capital with a small general aviation apron and an airport catering approach built for private flights. General aviation traffic uses the terminal and the FBO services on the field, with ground handling services arranged by your agent.
Lusaka is a business aviation hub for mining and development flights, where inflight catering and in-flight catering are ordered with the trip. Aviation catering and business aviation catering draw on Zambian produce, while executive jet catering and diplomatic flight catering are cleared with protocol. For the cabin, cabin crew meals can be added to the order and are invoiced like everything else.
Zambia's customs treat catering as aircraft provisions once sealed and labelled. Fresh meat, dairy and plant material from abroad face import rules, so we cook locally and avoid the question. Tell us if you carry sealed meals, and we plan the galley around them.
Average rating from the cabin crew and pilots we cater for.
“Getting vegetable tartlets and a dessert selection ready for 7 guests at Lusaka City Airport required an order that accounted for a changing departure schedule. With several people involved, The Galley Girls kept the fruit plates and delivery arrangements together in a concise order update. The order made private jet food feel manageable because the written menu details had been considered beforehand. The cabin team could match the salads to the request before moving on to the remaining departure tasks.”
“Passenger preferences led us to chicken skewers with a couscous salad at Lusaka City Airport; 5 portions were needed, with limited fridge space factored into preparation. This experience of private jet meals gave us a useful reference for managing written menu details on another departure. I asked The Galley Girls for the breakfast portions in shallow trays, with garnishes supplied separately for plating on board. It made a difference to have the main courses ready without cluttering the galley work area during preparation.”
“The 11 passenger portions of fresh fruit and breakfast pastries were the easy part; managing limited fridge space at FLLC took more planning. Our brief for private jet menu was met with a sensible plan for storage requirements. I gave The Galley Girls our storage brief and asked for the sauces to arrive in separate meal boxes. The main courses were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
When the passenger list shifts, we reprice only what shifts. Cold platters and snacks hold their price per portion; hot dishes are cooked to the new count. How much private jet catering costs at FLLC depends on those choices, so the clearest route is to send the headcount and the seat plan.
A government or ministerial flight into Lusaka often arrives with fixed seating and strict dietary notes. What makes the order simple here is a menu agreed with the protocol side first, with named crew and traceable ingredients. If the plan changes, we take it, including requests that arrive out of hours.
For a child's meal or an allergen case, the label matters more than the border. Each tray carries the dietary code, the seat, and a note on what it excludes. The kitchen prepares these on a separate board, and they are packed away from the standard order.
Yes, crews can carry their own food, but fresh meat, dairy and plant material from abroad are subject to Zambian customs rules, so it helps to know what you are bringing. When a duty-time limit leaves you waiting at FLLC, crew meals made locally are simpler: a hot plate or a box delivered to the FBO.
The slot sets the plan. A tight departure means everything is sealed and labelled so the crew re-plates in a few steps. A long turnaround means we can stage the hot dishes with sauce apart. Either way, catering sits outside the charter price.
Tail, pax and diets — a flight attendant takes it from there, day or night.
