Catering to your aircraft in Khojaly.
UBBS is a small field in the Khojaly District where slots are few and the weather turns quickly. Our team prepares the order around the aircraft and the galley, and hands it over at the FBO or 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.
Khojaly is part of the Karabakh highlands, and the table here is a mountain table: lamb, herbs, walnuts, pomegranate and flatbread baked in a tandir. For a private jet menu out of UBBS we build the inflight menu around what packs well, since local specialities such as dolma and kebab need a plan for the galley rather than a tray dropped in blind.
Private jet food from Azerbaijan leans on grilled meat, rice with saffron and dried fruit, fresh herb plates and tea served in small glasses. In the Khojaly District we write each private jet menu so the plov is finished in your oven, the kebab keeps its sauce apart and the sweets travel chilled. Local specialities stay local, but they are re-plated for the seat.
Khojaly District cooking is built for sharing, which suits a cabin of six. We turn local specialities into private jet platters and gourmet inflight meals: cold herb and cheese boards, walnut and pomegranate salads, then hot lamb and plov that finish in the galley oven. The inflight menu for UBBS is short on purpose and long on detail.
Pomegranate, walnut, fresh coriander and dill, sheep cheese and thin lavash are the base of what leaves our kitchen for Khojaly. We treat private jet food as a service problem first: what survives a climb, what needs sauce apart, what must stay chilled. The result is a private jet menu that tastes of the region and still plates well at altitude.
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.
Few Azerbaijani fields have the altitude of UBBS, so a hot dish leaves the FBO and meets a cool apron. Private jet catering for Khojaly follows that rhythm: sealed trays, sauce apart, a clear label for each seat. We prepare inflight catering and in-flight catering for short Caucasus hops and long onward legs alike, with aviation catering and business aviation catering built around your galley. Executive jet catering and diplomatic flight catering are packed with discretion, and cabin crew meals travel in their own box.
Executives landing at UBBS rarely want a heavy lunch. We build business jet catering from cold plates and one hot main, with corporate jet catering that suits a fast turn. VIP flight catering for a delegation may add a second service, and charter flight catering follows the same sequence. Our private jet chef shapes a bespoke menu and luxury inflight catering is on request.
When an official delegation lands at UBBS, the order is approved by protocol before anything is cooked. Government flight catering follows a written plan, and head of state flight catering keeps the team small. VIP aviation catering and state visit aircraft catering are labelled by seat only.
Azerbaijani cooking hides allergens in a few predictable places: walnuts in sauces and salads, butter in the rice, wheat in the lavash and pakhlava. For Khojaly we write special meals as a procedure: a separate board, a separate box, seat numbers on the lid. Kosher and halal are sourced to your request, and vegan and gluten free versions of plov and dolma are possible. Allergen free and kids meals follow the same labelling.
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 Khojaly are ordered on request and invoiced like the rest of your order. Flight crew meals are packed as light, one-handed dishes for a long day, and pilot meals are labelled so nobody opens a passenger tray. Crew catering and cockpit meals come in boxes you can eat at the jumpseat, with crew meal boxes marked CREW. For different meals for pilots, we plan two separate dishes. Cabin crew meals can follow the guests' menu on request.
Everything we cook for UBBS goes to the FBO first and then to the aircraft. The general aviation terminal is where the handover is arranged, and FBO catering is confirmed with your handling agent. Catering delivery to the apron is part of ground handling catering, and handling agent catering keeps the paperwork clean.
Loading at UBBS is set by the type on the apron, not by the menu. Smaller jets take trays by hand through the door, while larger cabins may need a high loader, and we plan galley catering around the door height and the galley you have. Airside catering delivery runs through your handling agent, who sets how the aircraft provisioning is staged on the apron.
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.
Khojaly Airport is a small airfield in the Khojaly District of Azerbaijan, at an elevation of 2,001 ft. Airport catering here follows the rhythm of general aviation, with FBO services and ground handling services arranged ahead of the slot. It is a business aviation hub in name only, but flights do arrive.
Executive jet catering and business aviation catering at Khojaly often serve official and charter flights. Inflight catering and in-flight catering are prepared for two or four guests; aviation catering plans for longer legs on request. Diplomatic flight catering applies when a delegation lands, and cabin crew meals complete the order.
Customs rules in Azerbaijan restrict some animal products, so a Khojaly order is easiest when it is cooked in the country. Sealed, labelled trays are accepted more readily than loose produce. Ask your handling agent about what may stay on board after landing.
Average rating from the cabin crew and pilots we cater for.
“Getting yoghurt pots and fresh berries ready for 9 guests at Khojaly Airport required an order that accounted for a short ground stop. Instead of asking us to improvise, The Galley Girls explained how the fruit plates could be arranged during service. It made a difference to have the sandwiches ready without cluttering the galley work area during preparation. I want an aviation catering company to understand written menu details, and this order gave us a useful starting point.”
“Our priority at UBBS was a cheese board and savoury canapés for 12 passengers, with a late menu amendment shaping the service plan. The breakfast portions supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I found the sandwiches without searching through every box, a small detail that mattered during the final cabin checks. When comparing aviation catering companies, I would look closely at crew briefing after this experience.”
“I wanted a charcuterie board and fresh bread for 2 guests at Khojaly Airport, packed sensibly for a cabin team dealing with a small galley worktop. The Galley Girls confirmed the handover contact and identified the sandwiches, making the catering delivery easier for our team to track. My main takeaway from this flight catering order was the practical approach to crew briefing. The cabin team could match the breakfast portions to the request before moving on to the remaining departure tasks.”
Price comes from what is on the tray. For a long leg, plov and kebab cost more than salads and cold plates, and a second service means another set of trays and another finish. We quote before the order is confirmed, so you know the number before the aircraft moves.
Short answer: it is simple when the menu stays local. Azerbaijan limits certain food imports, so local lamb, herbs and rice make the order easier than anything flown in. Last-minute orders are handled, and we tell you early if a dish is not possible.
Two services on a long flight means more food in the galley when you cross a border. Azerbaijan and most destinations expect sealed trays, labelled by seat, with no loose produce. We pack that way as standard.
Azerbaijan treats food imports seriously, so carrying a cooler of cheese or meat through UBBS is a risk. Sealed snacks are normally fine. We recommend ordering anything fresh from us so there is no customs conversation at the aircraft door.
Not by default. A private jet charter contract rarely covers the galley, so catering is ordered and billed separately. For a long flight with two services we plan both courses together so the crew has a clear sequence.
Tail, pax and diets — a flight attendant takes it from there, day or night.
