Catering to your aircraft in Zallaq.
Sakhir Air Base is a desert airfield with winter peaks and summer heat, and the catering we pack for OBKH is written around both: Gulf dishes sealed against dust, delivered to your 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.
The Southern Governorate around Zallaq is a coastal and desert region, and its table is Gulf cooking: grilled hammour, machboos spiced rice, fresh dates, mezze with hummus and muhammara, and Arabic coffee with cardamom. These local specialities shape every private jet menu we write for Sakhir Air Base, and the inflight menu is built the way the galley will actually use it: rice and stews hot from the oven, mezze and salads chilled, sweets served last. Our private jet platters pair mezze with grilled meats, our gourmet inflight meals follow the logic of Bahraini home cooking, and private jet snacks include dates, nuts and small pastries. Private jet food here favours spice over heat, so dishes travel well and re-plate cleanly. For {Region}, the point is a local identity the passenger recognises without a chef on board.
Anyone flying through Zallaq expects Gulf flavours, and that is the thread of the private jet menu we write for OBKH: machboos, grilled fish, lamb ouzi, labneh, fatayer, and dates with Arabic coffee to finish. The inflight menu keeps hot dishes in the oven and cold dishes in the drawer, with sauces apart. Private jet platters carry mezze and grills, gourmet inflight meals are plated for re-plating, and private jet snacks cover nuts, dates and light pastries. Private jet food from the Southern Governorate stays bold but not heavy, and local specialities are chosen for how they survive a galley, not just a menu card.
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.
Zallaq's coastline and Sakhir's desert interior give OBKH an unusual calendar: winter brings the busiest business aviation traffic, summer brings heat that dictates how food is packed. Private jet catering at Sakhir Air Base follows both. We write inflight catering and in-flight catering per galley, treat aviation catering and business aviation catering as one brief, and keep executive jet catering, diplomatic flight catering and cabin crew meals as separate orders, each commanded and invoiced on request.
Zallaq's desert interior sets the tone for business jet catering at Sakhir: dishes that tolerate dry heat and hold in a drawer. Corporate jet catering for OBKH is simple to brief, VIP flight catering and charter flight catering are quoted by menu, luxury inflight catering is plated for re-plating, and our private jet chef writes each bespoke menu for your passengers.
A delegation arriving at OBKH changes the order: the protocol office signs off the menu, the kitchen follows. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering at Sakhir are handled with traceability and quiet.
Bahraini cooking leans on tahini, nuts, wheat and dairy, so the allergen risk at OBKH is concentrated there, not in meat. Halal is the default; kosher, vegan, gluten free, allergen free, special meals and kids meals are each prepared on a separate board with a separate box, labelled by seat number, and confirmed with you against the passenger list.
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 catering for a Sakhir turnaround is planned as its own order. Crew meals and flight crew meals come in sealed crew meal boxes, pilot meals and cockpit meals are packed to be eaten between tasks, and different meals for pilots are on request. Cabin crew meals are labelled separately; everything is invoiced on its own.
FBO catering at Sakhir Air Base is handed over at the aircraft or the general aviation terminal, whichever your handling agent confirms. Catering delivery to the FBO is coordinated with ground handling catering, and handling agent catering is a conversation, not a form.
Aircraft at Sakhir Air Base range from light jets to larger VIP types, and the cabin door decides the loading: stairs, high loader or hand carry. Galley catering is packed to the galley of the type, and airside catering delivery at OBKH is arranged through your handling agent. Aircraft provisioning for a larger tail is agreed with the FBO before the slot, so containers match the height of the door.
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.
OBKH is a military-origin airfield in Zallaq, used by general aviation and business aviation. Airport catering follows the apron routine, with FBO services and ground handling services in the loop.
Executive jet catering and business aviation catering at Sakhir follow the Gulf calendar: busy winter, hot summer. Inflight catering, in-flight catering and aviation catering are written per tail, diplomatic flight catering is packed for protocol, and cabin crew meals are ordered on request. As a business aviation hub, OBKH rewards tidy briefs.
Customs in Bahrain look at imported food, not local dishes. At Sakhir Air Base we favour local sourcing, pack sealed trays with a list, and leave the declaration to the handling agent.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at OBKH included 8 passenger meals, a request for vegetable tartlets and a dessert selection, and instructions addressing two separate meal services. For our team, the strongest part of their aviation catering services was how they handled catering handover. The sandwiches from The Galley Girls were organised around the cabin plan, with the later service items kept apart. That left time to check the side dishes properly before the passengers were ready for the next part of the service.”
“Rather than an elaborate service at Sakhir Air Base, our 9 guests wanted prawn salad and small fruit plates, organised sensibly around a family lunch request. I want an aviation catering company to understand catering handover, and this order gave us a useful starting point. With several people involved, The Galley Girls kept the salads and delivery arrangements together in a concise order update. The cabin team could match the canapés to the request before moving on to the remaining departure tasks.”
“We kept the passenger brief simple at Sakhir Air Base: a mezze selection with flatbreads for 12 guests, organised with a revised passenger count in mind. We discussed the dimensions before confirming; The Galley Girls grouped the sauces into stackable containers that were easy to handle. I could hand the desserts to a colleague with a short explanation instead of unpacking the whole order. When comparing aviation catering companies, I would look closely at final order confirmation after this experience.”
Think of it as a menu question: private jet catering at Sakhir with halal Gulf dishes costs one thing, a vegan plate with imported ingredients another. Local sourcing keeps costs steady, and customs requirements are factored in when we quote.
Lead time depends on the menu: Gulf dishes like machboos are simple, specialist diets need a little more planning. For a return leg we align the order to the slot, and last-minute requests are handled.
An empty cabin means a lighter order, but customs rules on food still apply in Bahrain. We keep it simple: sealed boxes, labelled by purpose, with documentation for the handling agent.
You can, but Bahrain's customs and protocol rules apply: food brought from outside is inspected, and diplomatic flight catering often works better when the kitchen is local and traceable. We coordinate with the protocol office on request.
No, and a long or short turnaround does not change that: food is a separate order, invoiced on its own. For Sakhir we plan around the slot, not the clock.
Tail, pax and diets — a flight attendant takes it from there, day or night.
