Catering to your aircraft in Bojnord.
Flying into BJB means cold mornings and light jets. We pack the meal for your galley, label it by seat, and hand it to your handling agent at the apron.
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.
North Khorasan sits where Persian, Turkmen and Kurdish tables meet, so a private jet menu for Bojnord can lean on food that already travels well. Our inflight menu starts with chelow kabab and joojeh kabab, grilled and packed so the rice stays fluffy and the saffron chicken re-plates cleanly. Private jet food from this province also means ash-e reshteh in a lidded cup, barberry rice with a little sweetness, and local breads wrapped against the dry air. These local specialities from {Region} arrive labelled by seat and course, with sauces in their own pots, ready for a galley with limited oven room.
Bojnord and the wider North Khorasan Province give a private jet menu real character: pomegranate, walnut, barberry, dried herbs, lamb and rice. We build the inflight menu from those, so a plate feels of the place and still re-plates in a small galley. Private jet food here is mostly warm and savoury; kebab, stewed khoresh, saffron rice and fresh herbs, with yoghurt and bread on the cold side. These local specialities from North Khorasan are packed course by course, each item marked with its service step, and ready for the crew to plate without surprises.
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.
If you are routing a light jet into BJB, the galley is usually small and the passengers are few. Private jet catering at Bojnord is therefore written dish by dish, not as a tray count. We pack inflight catering with the reheat step known in advance, and in-flight catering that survives a cold ramp. Business aviation catering and executive jet catering share one brief at OIMN; diplomatic flight catering follows protocol with sealed packs, and cabin crew meals are boxed and marked CREW.
Who flies to OIMN? Mostly small groups and a few delegations. Business jet catering is built dish by dish, corporate jet catering with the oven in mind, VIP flight catering and charter flight catering with sealed packs by seat. A private jet chef designs the bespoke menu; luxury inflight catering here means good rice and a clean plate.
When an official flight lands at OIMN, discretion matters. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering are sealed packs, named handover, no names on the labels.
At Bojnord, halal is often the starting point, not the exception, so the real work is in the details: kosher, vegan and gluten free requests, special meals and allergen free dishes, even kids meals. Nuts, sesame and dairy turn up in local dishes more than you expect, so each restricted meal is packed apart, marked by seat number and set aside from the guest trays.
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.
After a cold early start at OIMN, the crew eat last. Crew meals, flight crew meals and pilot meals are ordered with the flight and billed with it. Crew catering is boxed and marked, cockpit meals stay tidy, crew meal boxes hold well, and different meals for pilots are packed apart.
FBO catering at Bojnord ends at the ramp. Catering delivery to the FBO is arranged with your handling agent, through the general aviation terminal, with ground handling catering timed to your slot. Handling agent catering means the food is expected at the door and nobody has to explain it at the gate.
Bojnord handles light and midsize business jets most of the time, so a high loader is rare; when a larger aircraft arrives, galley catering is coordinated with the handling agent for airside catering delivery and aircraft provisioning at the door. Tell us the type and the galley, and we pack to what fits.
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.
Bojnord Airport serves the capital of North Khorasan Province at roughly 3,500 feet, a regional field that business jets use for the province's towns and for onward trips toward the Turkmen border. Airport catering here is simple to plan once the aircraft type and slot are known.
General aviation at Bojnord is occasional and purposeful: provincial officials, regional business, small charters. Inflight catering and in-flight catering are packed to the aircraft; aviation catering and business aviation catering use the same brief, and executive jet catering, diplomatic flight catering and cabin crew meals all go through the FBO. FBO services and ground handling services here are small-scale, a modest business aviation hub.
Iran controls food entering the country, and customs looks at galley supplies on arrival and departure. We source locally, so a catering order at Bojnord rarely crosses a border and the handling agent has less paperwork to clear.
Average rating from the cabin crew and pilots we cater for.
“What impressed me at Bojnord Airport was how a request for chicken skewers with a couscous salad was handled despite a small galley worktop. The Galley Girls talked through the quantities of snack boxes with us before confirmation, rather than leaving us to guess the portions. The quantities of desserts matched our service plan, leaving us comfortable with the order before the final briefing. The order made private jet menu feel manageable because the portion planning had been considered beforehand.”
“Working around different crew meal preferences at OIMN, I asked for beef fillet with roasted potatoes in portions appropriate for our 7 passengers. After a final adjustment to the canapés, The Galley Girls gave us one revised order summary to work from. There was no need to reconstruct the salads quantities from several messages during the final departure checks. I want a private jet chef to understand final order confirmation, and this order gave us a useful starting point.”
“Menu approval at BJB covered a selection of petits fours and sandwiches for 8 guests, leaving us to organise the service around two separate meal services. The Galley Girls labelled the main courses in line with our brief, so the cabin team could identify the relevant portions quickly. This experience of in flight catering gave us a useful reference for managing cabin service sequence on another departure. Keeping the side dishes identifiable helped the colleague taking over service understand the order without another long explanation.”
Think of private jet catering cost as a line per dish. For Bojnord, grilled meats and saffron rice sit in the middle, simple herb plates lower, and a changing headcount is handled by repacking, not repricing the whole order.
Planning a long sector out of Bojnord with two services? Say so, and we split the order: one hot, one cold, packed separately and marked by course. Last-minute orders are handled, day or night. Dietary requests are simplest with notice.
Iran restricts some food imports, so catering sourced locally is the simple route. For a quick reposition with no passengers, we pack crew only and let your handling agent clear the paperwork.
Food from outside may be checked at the gate by the handling agent, and airside access at Bojnord is controlled. Our orders arrive packed, labelled and documented, so they pass without questions. Personal food is your call, but expect a look.
No: a charter contract does not include catering. We take the order separately, invoice it separately, and match the handover to your night or early slot.
Tail, pax and diets — a flight attendant takes it from there, day or night.
