Catering to your aircraft in Jingzhou (Shashi).
Jingzhou Shashi is a quiet regional field on the Jianghan Plain, and a business jet here tends to arrive with a small party and a tight handover. We cook Hubei dishes, pack them for your galley and pass them to your FBO or handling agent at ZHJZ.
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.
Hubei Province cooks from the river, and the table around Jingzhou Shashi shows it. A private jet menu for Jingzhou (Shashi) leans on Yangtze fish, lotus root, rice and fermented bean flavours, which makes an inflight menu that feels placed rather than generic.
The local specialities travel differently in a galley. Fish is the star of the private jet food here: Jingzhou fish cake is steamed and served in a soft, springy slice, so it re-plates cold or warm. Lotus root and pork soup holds well in a thermos and finishes on the plate in a small pot. We pack private jet platters of cold cuts and pickled vegetables for the passengers who want to graze on the climb.
For the crew and for the cabin alike, gourmet inflight meals from Hubei Province are built around steamed fish, braised pork and glutinous rice, with chilli kept apart in its own pot. Private jet snacks follow the same logic: sesame cakes, roasted lotus seeds and tea eggs that need no cutlery. Every local speciality leaves the kitchen labelled by seat number for Jingzhou Shashi Airport.
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.
Jingzhou Shashi Airport sits on the flat Jianghan Plain in Hubei Province, a regional field that sees business jets come and go through the general aviation terminal. Private jet catering here follows what the plain grows and the river gives, packed for whichever galley taxis in, from ZHJZ to the apron.
A corporate party landing at ZHJZ usually wants something familiar and something local. Our private jet chef builds a bespoke menu: business jet catering and corporate jet catering with Yangtze fish, luxury inflight catering in small portions, VIP flight catering plated per seat, and charter flight catering for groups.
When an official party flies into SHS, discretion is the brief. Government flight catering and head of state flight catering are traced dish by dish, VIP aviation catering is packed sealed, and state visit aircraft catering is cleared with the protocol office before the slot at Jingzhou (Shashi).
Hubei cooking leans on fish, pork, soy and sesame, so allergens hide in sauces and in the starch used for fish cakes. At Jingzhou Shashi we build kosher, halal, vegan, gluten free and allergen free special meals as a separate procedure in the kitchen, with kids meals mild and chilli-free, each tray carrying a seat number and a restriction card for the galley.
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 ZHJZ is a line you add on request, priced and invoiced as part of the same order as the guest trays. Flight crew meals and pilot meals are packed in crew meal boxes marked CREW, crew catering stays apart from guest trays, and cockpit meals are built for one-handed eating. We offer different meals for pilots when policy asks, and cabin crew meals follow the same rules.
FBO catering at Jingzhou Shashi means catering delivery to the FBO, where your handling agent receives it. The general aviation terminal is the point of handover; ground handling catering and handling agent catering follow the same route, pushed to the aircraft on your slot.
Jingzhou Shashi is a regional field, and the aircraft that use it set the loading method: a light jet takes trays through the main door, while a larger cabin may need a high loader for galley catering and airside catering delivery. We ask the type, then plan the aircraft provisioning around its galley door height and your handling agent's equipment.
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.
ZHJZ serves Jingzhou (Shashi) and the surrounding plain. Airport catering for private jets works with the general aviation side of the field, FBO services on request, and ground handling services coordinated by your agent.
Inflight catering, in-flight catering and aviation catering at Jingzhou Shashi serve a modest business aviation hub: business aviation catering for visiting executives, executive jet catering for regional charters, diplomatic flight catering for official guests, and cabin crew meals for the flight deck.
Chinese customs restrict imported meat, fresh produce and dairy, so food for aircraft arriving at Jingzhou Shashi is best sourced in country. We keep ingredient lists and sealed packaging for inspection, and inbound food is checked at the aircraft.
Average rating from the cabin crew and pilots we cater for.
“Passenger preferences led us to a mezze selection with flatbreads at Jingzhou Shashi Airport; 3 portions were needed, with two separate meal services factored into preparation. My main takeaway from this aviation catering services order was the practical approach to storage requirements. I gave The Galley Girls our storage brief and asked for the crew provisions to arrive in stackable containers. We placed the main courses in their planned storage area without first having to reorganise all the catering boxes.”
“It was the packing plan I cared about at ZHJZ, with 4 servings of a cheese board and savoury canapés and two separate meal services to consider. The Galley Girls prepared the starters for assembly in the galley, with the accompanying elements easy to locate. The main courses stayed together in one group, so another crew member could follow the same plating sequence. I want an aviation catering company to understand packing arrangement, and this order gave us a useful starting point.”
“Clear quantities were essential at SHS: we had 8 passengers expecting avocado toast components and breakfast fruit and were working around a revised passenger count. The Galley Girls understood why we wanted the salads readily accessible instead of spread across several different boxes. The starters were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. When comparing aviation catering companies, I would look closely at written menu details after this experience.”
Quote the two legs separately and compare. Outbound from Hubei Province might carry a full hot service; the return might be fruit, tea and cold sliced beef. Private jet catering cost is simply what each of those trays holds, multiplied by seats.
A short empty-cabin hop keeps the galley almost untouched. Because the menu is small, ordering is simple here: crew meal boxes, water, tea. Last-minute changes at Jingzhou (Shashi) are accepted, so send what you know and update us later.
Customs matter most on international arrivals. A delegation landing at SHS may not carry fresh meat or fruit through, and uneaten food is usually removed at the aircraft. Ordering in Hubei Province avoids that discussion, and protocol sign-off is agreed before cooking.
You can, but it may not clear. Food carried in from another country faces Chinese customs, and on a quick turnaround at Jingzhou Shashi the slot leaves little room to sort it. Ordering local avoids it: we pack and hand over at the aircraft on your slot.
No: catering stays a separate order. On a small jet landing at SHS we pack compact trays; on a bigger cabin the same menu grows into a multi-course service, quoted on its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
