Catering to your aircraft in Ningbo.
Most flights through ZSNB carry executives, small delegations and charter groups, in aircraft from light jets to large cabins. We pack the tray to suit your galley and your slot, and deliver it to the aircraft through your handling agent, 24/7.
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.
Ningbo is a port city, and its kitchen shows it: yellow croaker, eel, crab and tidewater shrimp reach the table every day of the week. For a private jet menu at Ningbo Lishe International, we choose the dishes that hold up in a cabin. The inflight menu leans on steamed and braised fish, cold-dressed shrimp and light rice dishes, all packed so that you only re-plate and serve.
Zhejiang cooking is gentle: little chilli, clear broths, a touch of sweetness. That makes private jet food from this region easy for a mixed cabin, and local specialities such as Ningbo tangyuan or drunken crab are offered as a finish or a cold course. The region around Ningbo also gives us bamboo shoots, Longjing tea and seasonal river vegetables; each one is described to you with its service note, so the galley knows what to do with it.
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.
Zhejiang Province is rice, river fish and sweet-savoury sauces, and a cabin tray from Ningbo reflects it. Our private jet catering for NGB covers inflight catering for charter and corporate flights, business aviation catering for executive jet catering schedules, and diplomatic flight catering with named staff and sealed packing. Every order is made by former VIP flight attendants who know what a small galley can finish.
Business jet catering and corporate jet catering at Ningbo usually begin with a short brief: who is flying, which aircraft, what the galley can finish. VIP flight catering and charter flight catering follow the same rhythm. A private jet chef writes a bespoke menu around Zhejiang seafood and rice, and luxury inflight catering at ZSNB is packed so that you only re-plate. Crew meals can be added to the same order.
For state visit aircraft catering at ZSNB, the menu is agreed with the protocol team first. Government flight catering and head of state flight catering are prepared by a named team, VIP aviation catering is sealed and labelled by seat, and the handover happens at the aircraft through your handling agent.
Dietary requests at Ningbo are handled as a procedure: soy, shellfish, peanut and sesame sit in many Zhejiang dishes, so we separate those lines early, pack each special meal on its own board and mark it by seat number. Kosher, halal, vegan, gluten free, allergen free and kids meals are all available as special meals, written around local produce such as bamboo shoots, lotus root and seasonal greens.
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.
When a crew lands at ZSNB, the order for crew meals is placed with the trip, on request and invoiced as part of it. Flight crew meals and pilot meals are packed apart from the guest trays, cockpit meals are designed to be eaten between tasks, and crew catering arrives in crew meal boxes marked CREW. Different meals for pilots are prepared on request, and cabin crew meals travel in their own box.
FBO catering at Ningbo ends where the aircraft is: catering delivery to the FBO is coordinated with your handling agent, and the general aviation terminal staff open the access. Ground handling catering and handling agent catering run on your slot, and the tray is handed over at the door.
Aircraft type decides how the load goes on at ZSNB. A light jet is served from a cart at the stairs, while a large-cabin aircraft may need a high loader to reach a raised door. Galley catering is packed to the galley you actually have: one oven, a small drawer, limited chilled space. Airside catering delivery goes through your handling agent, and aircraft provisioning is confirmed against the tail before anything is cooked. At FBO catering level, this is a quick conversation, and last-minute orders are handled.
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.
Ningbo Lishe International works as a small business aviation hub for the Hangzhou Bay side of Zhejiang, with airport catering for executive flights forming a modest but regular part of its day. General aviation traffic is received at its own terminal, and FBO services and ground handling services are arranged through your handling agent.
Inflight catering and in-flight catering at Ningbo serve corporate and executive legs, mostly short and planned ahead. Aviation catering and business aviation catering for ZSNB go through the FBO, executive jet catering follows the tail and the headcount, diplomatic flight catering is cleared by a protocol office first, and cabin crew meals and crew meals are added to the trip order. As a business aviation hub it is seasonal: typhoon weeks shape the schedule more than the clock.
China controls food entering the country, with strict rules on meat, dairy, eggs and fresh produce, and food left over from an international flight may have to be declared or disposed of on arrival. For a business aviation hub like Ningbo, ordering locally avoids most of this, and your handling agent explains what applies to your tail.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 10 guests, but an evening cabin service also had to be considered when organising vegetarian wraps and colourful salads at Ningbo Lishe International Airport. The Galley Girls used a readable packing list for the breakfast portions, which helped when two colleagues checked the order together. For in-flight catering, that attention to catering handover made the order noticeably easier to manage. We could distinguish the sandwiches at a glance instead of lifting lids just to establish what belonged to each service.”
“The 11 passenger portions of roasted vegetable bowls with separate dressings were the easy part; managing different crew meal preferences at ZSNB took more planning. For vip inflight catering, that attention to cabin service sequence made the order noticeably easier to manage. 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 starters properly before the passengers were ready for the next part of the service.”
“On this departure from NGB, 9 passengers had chosen fresh fruit and breakfast pastries, and an evening cabin service needed to be reflected in the order. For our team, the strongest part of their private jet catering was how they handled galley preparation. The confirmation from The Galley Girls showed the main courses clearly enough for us to check the planned service quantities. There was enough information about the fruit plates to brief the crew without making assumptions about what had been ordered.”
Because customs in China restrict what food can enter, a menu built around Zhejiang seafood, rice and bamboo is cheaper and simpler than one that relies on imports. Wagyu in this case costs more than local pork. Give us the tail and the tastes and we price the specific menu.
Planning the trip back from Ningbo is easier when it sits with the outbound request. Customs and seasonal seafood are the two things to settle early. Last-minute orders are handled, and you can reach us by phone or email at any hour.
Repositioning empty into Ningbo means you rarely need much food, but any you carry in must meet Chinese import rules. Ordering locally avoids this, and your handling agent advises on waste from the outbound leg.
Official flights tend to want a menu that is cleared and traceable. Food from abroad needs to pass Chinese customs, and fresh items often do not. Our Ningbo kitchen prepares to the cleared menu, with staff named in advance.
No, the charter does not cover food. Catering at NGB is ordered and billed separately, and the turnaround length tells us whether to send a cold lunch or a hot dish for your galley.
Tail, pax and diets — a flight attendant takes it from there, day or night.
