Catering to your aircraft in Gwayi River Farms.
A red-earth runway, safari charters and light aircraft define FVWN. Our former VIP flight attendants pack trays that survive a hot cabin and can be plated by one person. Crew meals are on request and invoiced with the rest.
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.
Matabeleland North Province and the Hwange National Park area give a private jet menu its character: game-lodge cooking, charcoal, maize and river fish. Our inflight menu for HWN draws on local specialities that survive a bush-strip transfer in a hot cabin. Private jet food here means sadza with slow-cooked beef stew packed in a sealed tray, grilled Kariba bream served chilled with lemon and herbs, and boerewors rolls built for a short cabin with one small oven.
Private jet platters for Hwange lean on what a safari guest expects: biltong, dried fruit, cheeses and cured cold cuts boxed per seat. The local specialities of Matabeleland North Province travel well: peanut butter relish, roasted butternut, mopane-spiced chicken. We build the private jet menu and inflight menu around Gwayi River Farms produce where possible, and private jet food is packed for a galley that may have only a warming drawer.
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.
Hwange National Park Airport sits on a red-earth strip at 3,543 ft, serving camps and charter flights between Victoria Falls and Bulawayo. Private jet catering here is built around small cabins, hot afternoons and a short turnaround on the apron: cold platters that hold in the heat, hot dishes finished in the oven, all handed to your handling agent. We write inflight catering and in-flight catering for the aircraft you actually fly, from aviation catering for turboprops to business aviation catering for the occasional jet, with executive jet catering, diplomatic flight catering for official visits and cabin crew meals on request.
At Hwange, business jet catering means a short brief: who is on board, which galley, which departure slot. Our private jet chef writes a bespoke menu for corporate jet catering, VIP flight catering, charter flight catering and luxury inflight catering, each packed for the aircraft you fly.
Government flight catering for Hwange starts with protocol: menu cleared first, then cooked. Head of state flight catering and state visit aircraft catering use a named team and sealed trays, and VIP aviation catering stays discreet with labels carrying only seat numbers.
Special meals at Hwange are written with the local kitchen in mind: kosher and halal requests are planned in advance with sealed, separately labelled trays, while vegan, gluten free, allergen free and kids meals are built from fresh vegetables, maize and fruit. On a bush strip, cross-contact is controlled by separate boards and boxes, and every special meal carries its seat number on the lid.
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 FVWN are on request and invoiced like any other line. Flight crew meals, pilot meals and crew catering are packed for the flight deck; cockpit meals are one-hand dishes for the jumpseat. Crew meal boxes carry the crew label, and different meals for pilots can be ordered so the captain and first officer never share a dish. Cabin crew meals follow the same request.
At Hwange the general aviation terminal is the meeting point. FBO catering, ground handling catering and handling agent catering are coordinated so catering delivery to the FBO ends at the foot of the aircraft, at your slot.
FVWN is a light-aircraft strip, so galley catering is planned around small doors and low cabins rather than a high loader. Airside catering delivery goes through your handling agent to the foot of the aircraft, and aircraft provisioning is sized to the galley on board: one drawer, one small oven, nothing more.
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.
FVWN is a general aviation strip serving the national park, used for safari charters and occasional official visits. Airport catering at Hwange is built for light aircraft, with FBO services and ground handling services kept simple.
As a seasonal business aviation hub, FVWN sees most of its traffic between May and October. We provide inflight catering and in-flight catering for charters, aviation catering for light aircraft, business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals when requested.
Customs in Zimbabwe apply to fresh food entering with the aircraft; sealed goods are easier. For Hwange we cook in-country, so ingredients are cleared and the order can be handed over at the apron without import questions.
Average rating from the cabin crew and pilots we cater for.
“With a late menu amendment to consider at FVWN, we needed a practical way to serve chicken skewers with a couscous salad to 2 passengers. I appreciated the emphasis on final order confirmation throughout the charter flight catering arrangements. I gave The Galley Girls our storage brief and asked for the main courses to arrive in clearly marked packs. Separating the salads from the first service items helped us avoid opening boxes we did not yet need.”
“Having 6 guests request vegetarian wraps and colourful salads at HWN meant planning the portions carefully while accounting for a late menu amendment. The order made private jet food feel manageable because the packing arrangement had been considered beforehand. With several people involved, The Galley Girls kept the side dishes and delivery arrangements together in a concise order update. The cabin team could match the desserts to the request before moving on to the remaining departure tasks.”
“Getting a light pasta dish with grilled vegetables ready for 3 guests at Hwange National Park Airport required an order that accounted for a tight boarding window. The Galley Girls used a readable packing list for the main courses, which helped when two colleagues checked the order together. Keeping the salads identifiable helped the colleague taking over service understand the order without another long explanation. The order made private jet meals feel manageable because the packing arrangement had been considered beforehand.”
Local produce from Matabeleland North Province shapes the invoice. If you want bream, expect it to cost more than boerewors; if you want one cold platter per seat, it costs less than two hot dishes. Quote follows.
Lead time at FVWN is about the slot, not a count of hours: a night departure means chilled dishes ready for the cabin, an early slot means hot dishes finished in the oven. Last-minute orders are handled.
For a government flight into FVWN, customs and import rules for food come with the clearance of the aircraft, and we adapt the menu to what can be provisioned. Diplomatic flight catering stays discreet.
Personal food is allowed in sealed packaging, but fresh imports follow Zimbabwe customs rules and are not guaranteed. Local catering removes the question entirely.
The charter does not include food. You place a catering order for Hwange, we coordinate with your handling agent for access, and it is invoiced separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
