Catering to your aircraft in Lashkar Gah.
A flight into Lashkar Gah starts with dry air and dust, not a crowded ramp. Our crew meals and guest trays are packed for OABT conditions and passed to your handling agent at the aircraft.
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.
For a flight leaving Bost, the inflight menu can lean on {Region}-grown produce: Helmand Province pomegranates in season, sweet melons in summer, and local nuts. Private jet food from this part of Afghanistan tends to be rice-based and slow-cooked, so we pack it hot-ready, with sauces and herbs apart. Private jet platters of dried apricots, almonds and cheese carry well on a hot apron.
Local specialities around Lashkar Gah give a private jet menu its identity: mantu dumplings with yoghurt, grilled skewers, flatbread still wrapped, and fruit from the river valley. Each dish is packed to survive a dry, dusty day at OABT. Gourmet inflight meals follow your seat plan, and private jet snacks, such as roasted nuts and dried mulberries, fill the gaps between services in Helmand Province.
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.
Bost Airport sits on the flat desert plain of Helmand Province at 2,464 ft, and a cabin loaded here has to cope with dry heat and dust before the doors even close. Private jet catering at OABT / BST is built for that: sealed, chilled, labelled by seat. Inflight catering and in-flight catering orders travel as one consolidated drop, with aviation catering standards applied to every tray. For business aviation catering, executive jet catering or diplomatic flight catering, the brief starts with the galley on your aircraft; cabin crew meals ride in their own marked box.
Business jet catering at Bost usually serves a small cabin with a tight itinerary. Corporate jet catering, VIP flight catering and charter flight catering orders here follow the aircraft's galley, with luxury inflight catering kept simple and honest. A private jet chef writes a bespoke menu around what the oven and drawer can actually hold.
For official movements into Helmand Province, government flight catering is a protocol question first. Head of state flight catering, VIP aviation catering and state visit aircraft catering share one rule: one contact, itemised trays, sealed to the aircraft.
Halal is the default way of cooking across Helmand Province, so halal requests at Bost are simple; kosher is handled as a separate sealed order. Vegan, gluten free, allergen free, kids meals and other special meals are built around local staples like rice, lentils and fruit, and we flag where nuts, dairy and wheat sit in each dish. Each tray carries a seat number and the restriction, never a name.
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.
A rotation through OABT often means waiting on the ground, so crew meals matter. We pack flight crew meals and pilot meals in separate crew meal boxes, offer different meals for pilots on request, and keep cockpit meals simple to eat. Crew catering is billed on its own, and cabin crew meals are labelled for the galley.
FBO catering at Bost means the food is passed to the handling agent and carried to the aircraft. Catering delivery to the FBO and the general aviation terminal is coordinated with ground handling catering staff, so handling agent catering reaches the stairs without a second handover.
At Bost the aircraft type decides how the load goes in: a light jet takes galley catering by hand up the stairs, while a larger aircraft may need a high loader arranged through your handling agent. Airside catering delivery is coordinated with the FBO, and aircraft provisioning is boxed by galley position so the crew can stow without hunting.
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.
OABT is a modest airfield on the Helmand plain, with general aviation sharing space with other traffic. Airport catering here is a planning exercise, and ground handling services and FBO services are arranged around your slot.
Business aviation catering at Bost is a small, careful business: inflight catering and in-flight catering orders are few but exact. Aviation catering for executive jet catering, diplomatic flight catering and cabin crew meals follows the aircraft, and Bost works as a business aviation hub only for planned movements.
Customs at OABT follows Afghan import rules for food. A sealed, itemised catering order makes the check clean, and your handling agent confirms what can enter.
Average rating from the cabin crew and pilots we cater for.
“Several practical details needed attention at OABT, with grilled salmon with a lemon dressing requested for 3 guests and a changing departure schedule to accommodate. Our brief for vip inflight catering was met with a sensible plan for final order confirmation. Our request to The Galley Girls focused on the main courses, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the snack boxes listed separately when checking how much space the complete order would require.”
“The cabin briefing at BST included 11 passenger meals, a request for a breakfast basket with individual preserves, and instructions addressing a tight boarding window. Our handling contact received the order details from The Galley Girls, including how the desserts had been grouped. The cabin team could match the fruit plates to the request before moving on to the remaining departure tasks. The order made private jet catering feel manageable because the catering handover had been considered beforehand.”
“It was the packing plan I cared about at Bost Airport, with 12 servings of herb chicken with a quinoa salad and an evening cabin service to consider. The sandwiches supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. The sauces were also listed clearly, which made it easier to pass instructions between crew members during preparation. Our brief for private jet catering services was met with a sensible plan for catering handover.”
Cost comes from the plan for the cabin. For a two-service long leg at Bost, the main drivers are protein choice, seasonal fruit and any special meals; we price the whole order together and send it for approval.
Because departures from Lashkar Gah follow heat and dust, we keep the order flexible: confirm the slot with your FBO, tell us the headcount, and we finalise the food around that. Late orders are accepted.
Import of food follows Afghan rules, and the best thing you can do for crew duty time is send the order list early so the handling agent can pre-clear it. Packing is sealed and labelled for inspection.
For a short repositioning from OABT with no passengers, carrying your own food is allowed but often unnecessary. Ask for a small crew meals box instead, packed and sealed so customs sees a clean item list.
No, you order and pay for catering separately from the private jet charter. The galley size drives what we pack, so a compact cabin gets a compact order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
