Catering to your aircraft in Bandar Lengeh.
Heat on the apron at OIBL shapes every order we write, so the dishes are chosen to hold. Crew-run catering, handed over at your FBO, any hour.
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.
Hormozgan Province gives a private jet menu its character: the Persian Gulf supplies fish and prawns, the date groves supply sweetness, and Bandar Lengeh's old port cooking leans on tamarind, dried lime and spice. Our private jet menu for OIBL builds on these local specialities, and every inflight menu we write keeps the sauce apart so the plate comes together in your galley.
Private jet food from Bandar Lengeh starts at the fish market. Grilled hamour, prawn with tamarind, saffron rice and date-based sweets are the local specialities we pack for the Hormozgan coast. Private jet platters, gourmet inflight meals and private jet snacks all follow the same logic: dishes that survive a warm apron and a small galley, served on a private jet menu written for BDH.
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.
Bandar Lengeh International sits at 67 ft on the Hormozgan shore, a Gulf-facing strip that sees business jets in the cooler months. Private jet catering at OIBL is built around what the coast gives the galley: fresh fish, saffron rice, dates, with inflight catering and aviation catering for business aviation catering requests, executive jet catering, diplomatic flight catering and cabin crew meals all handed over through the FBO.
For corporate and charter flights out of OIBL, our private jet chef drafts a bespoke menu for business jet catering that suits a warm apron. Corporate jet catering, VIP flight catering and charter flight catering share one rule: the galley decides. Luxury inflight catering here is simple food done well.
When a delegation lands at OIBL, government flight catering is arranged through protocol first. Head of state flight catering, VIP aviation catering and state visit aircraft catering are sealed, labelled and passed to the aircraft without fuss.
Special meals at Bandar Lengeh follow the local kitchen: fish and rice dishes are naturally gluten free, while stews and sauces are where allergen free requests need care, since nuts, dairy and wheat hide in them. Kosher, halal, vegan and kids meals are set up as a procedure with their own board, and halal is the default of the regional cooking.
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.
At OIBL the crew often waits on the ground, so crew meals are planned around the wait. Flight crew meals and pilot meals come in crew meal boxes, cockpit meals are packed apart, and different meals for pilots are available on request. Crew catering is billed as its own line.
At OIBL, FBO catering ends where your handling agent takes the trays from us at the general aviation terminal. Catering delivery to the apron is sealed and labelled by seat, so ground handling catering reaches the door untouched. Handling agent catering is agreed in advance, which keeps the crew out of the paperwork and the aircraft on its slot.
At OIBL the aircraft type decides the loading: a light or midsize jet takes galley catering by hand at the door, while a larger cabin may need a high loader for airside catering delivery. We confirm the door height and the galley layout so aircraft provisioning arrives sorted by trolley and drawer.
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.
OIBL is a coastal airport at 67 ft, used by charter and business traffic along the Persian Gulf, and it works as a small business aviation hub for the Hormozgan shore. Airport catering here follows the rhythm of the port town, with general aviation handled through the terminal.
BDH is a small general aviation field where inflight catering and aviation catering meet business traffic. Business aviation catering, executive jet catering and in-flight catering are tuned to the season, while diplomatic flight catering and cabin crew meals follow protocol. FBO services and ground handling services keep the handover simple.
Iran controls food entering the country, and a business aviation hub like Bandar Lengeh applies the same rules as any port of entry. Catering prepared locally and passed to the aircraft is treated as galley stores. Tell us the origin of any items you carry, and we align the order with what customs will accept.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at Bandar Lengeh International Airport included 2 passenger meals, a request for a seafood starter and warm vegetable sides, and instructions addressing a short ground stop. For our team, the strongest part of their in flight catering was how they handled cabin service sequence. The desserts from The Galley Girls were organised around the cabin plan, with the later service items kept apart. We left the starters stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Before our guests boarded at OIBL, we needed avocado toast components and breakfast fruit divided into 7 portions suitable for several individual meal preferences. I asked The Galley Girls to review the side dishes quantities against the passenger brief, and the proposed portions made sense. The quantities of sauces matched our service plan, leaving us comfortable with the order before the final briefing. This experience of inflight catering services gave us a useful reference for managing crew briefing on another departure.”
“Choosing smoked salmon bagels and sliced fruit for 10 people at BDH was straightforward; the challenge was making it work with limited fridge space. I asked The Galley Girls for the breakfast portions in compact food boxes, with garnishes supplied separately for plating on board. It made a difference to have the main courses ready without cluttering the galley work area during preparation. I want an inflight catering company to understand cabin service sequence, and this order gave us a useful starting point.”
An early slot at BDH might mean a breakfast box; an evening slot with a long wait might mean saffron lamb. Each is quoted as its own menu, so the cost of private jet catering here is set once the slot is known.
Waiting on the ground against a duty clock changes what we pack: lighter dishes, boxes that eat from one hand. The lead time is flexible at BDH, and late requests are taken.
Halal comes naturally on the Hormozgan coast, while kosher and allergen free meals need a clear request. Customs rules in Iran favour sealed, labelled galley food, which is how we deliver.
If a delegation wants to bring its own meals, say so when you order. We can supplement with fresh Gulf fish and fruit, packed to protocol, and deliver both at the aircraft.
Is catering part of a charter? No, it is ordered and invoiced apart. A headcount that shifts on the day is common, and we resize the meal service to match.
Tail, pax and diets — a flight attendant takes it from there, day or night.
