Catering to your aircraft in Khark.
Khark Airport sits low on a Gulf island, and the apron holds heat. Our private jet catering arrives chilled or ready for your oven, packed by seat for OIBQ.
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.
Khark sits in Bushehr Province, on the northern Gulf, and the local table is a seafood table. A private jet menu for Khark draws on what comes out of these waters: grilled hamour and shrimp, saffron rice, and herb-heavy stews of the southern Iranian coast. Local specialities have to be translated for a galley, so an inflight menu here means fish that is cooked and chilled for re-plating, rice packed apart from sauce, and flatbread wrapped to stay soft. Private jet food from this region is fragrant rather than rich: saffron, dried lime, pomegranate, fresh herbs. Our private jet platters pair cold mezze with grilled fish, our gourmet inflight meals finish in your oven, and our private jet snacks stay dry and crew-friendly: dates, pistachios, sesame sweets. Every item is a local speciality adapted to Bushehr Province heat and to the galley you actually fly with.
Bushehr Province gives Khark its flavour: Gulf seafood, date palms, saffron, and breads baked on hot stone. When we write a private jet menu for this field, we start from those ingredients and ask what survives heat and a cabin. Shrimp and fish travel best grilled and chilled; rice and stew travel best packed apart. The inflight menu for Khark therefore mixes cold platters with a few dishes that finish in the oven. Private jet food here relies on herbs, citrus and pomegranate rather than heavy cream. Our private jet platters carry cold mezze and cured fish, gourmet inflight meals cover the hot plate, and private jet snacks are dates, nuts and sesame sweets. These are the local specialities of Bushehr Province, packed for a galley.
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.
Khark Airport (OIBQ / KHK) sits at 17 feet above sea level on a Gulf island in Bushehr Province, and that low, hot, salt-air setting decides what survives in a galley. Private jet catering here is built around chilled platters that tolerate heat on the apron, with hot dishes finished in your own oven. Inflight catering, in-flight catering and aviation catering on this field all follow the same brief: a menu cleared before the slot, packed by seat, handed to the FBO. For business aviation catering and executive jet catering we write the menu around your type and galley. Diplomatic flight catering is cleared by protocol first, and cabin crew meals are packed apart from the guest trays.
Business jet catering at Khark (KHK) is usually a short brief: a few passengers, a compact galley, a Gulf-hot apron. Corporate jet catering here favours chilled platters and shrimp, and VIP flight catering adds a hot plate that finishes in your oven. Charter flight catering is written per slot. For luxury inflight catering our private jet chef can write a bespoke menu around the local seafood, packed so the cabin crew only re-plates.
For official flights through Khark, the first step is protocol, not the kitchen. Government flight catering and head of state flight catering are written with a named team and sealed boxes. VIP aviation catering and state visit aircraft catering are labelled by seat number and passed to the handling agent.
Allergens hide in different places in southern Iranian cooking: sesame in sweets and pastes, walnuts in sauces and salads, nuts in rice garnish, and shared grills for fish and meat. Special meals at Khark are a procedure, not a label. Kosher, halal, vegan, gluten free, allergen free and kids meals are written into the order, cooked on separate boards and packed in sealed, marked boxes, with the restriction on the lid and the seat number beside it.
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 OIBQ the crew often eats on the apron, so crew meals are built for that: cold, boxed, easy to hold. Flight crew meals and crew catering are commanded and billed with the trip, never assumed. Pilot meals and cockpit meals are packed to be eaten between tasks, in crew meal boxes with the seat or role on the lid. Different meals for pilots are available when policy requires them.
FBO catering at Khark is simple: the order is handed to the FBO or to your handling agent at the general aviation terminal. Catering delivery to the FBO is agreed against your tail and slot. Ground handling catering and handling agent catering follow the same chain, so the food reaches the aircraft the way the agent normally loads it.
On the Khark apron the aircraft type decides how the galley is loaded: door height, whether a high loader is needed, and how much space the galley itself has. Galley catering is packed to match, and airside catering delivery is agreed with your handling agent so aircraft provisioning happens at the aircraft, trays by seat, boxes by crew.
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.
Khark Airport (OIBQ / KHK) serves a Gulf island in Bushehr Province at 17 feet above sea level. Airport catering here has to respect the heat, the salt air and the limited ground services of an island. General aviation arrivals use the general aviation terminal, and FBO services and other ground handling services are arranged through your handling agent.
Inflight catering and in-flight catering at Khark are shaped by the Gulf: cold seafood, dates and saffron rice travel well. Aviation catering for business aviation catering and executive jet catering is written per aircraft, and the ground handling services on the island decide how simply it can be loaded. Diplomatic flight catering goes through protocol, and cabin crew meals are boxed apart from guest trays, with crew meals ordered on request. As a business aviation hub on a small island, the field rewards simple, well-labelled orders.
Iran controls food imports at customs, and alcohol and pork are not part of any catering order. At Khark we cook inside those rules, pack sealed and listed boxes, and the ground handling services of your handling agent take care of declarations.
Average rating from the cabin crew and pilots we cater for.
“Getting yoghurt pots and fresh berries ready for 8 guests at OIBQ required an order that accounted for different crew meal preferences. I wanted clear identification on the desserts; The Galley Girls made the packing arrangement easy to compare with the order. My main takeaway from this FBO catering order was the practical approach to storage requirements. The starters were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“Working around a revised passenger count at KHK, I asked for fresh fruit and breakfast pastries in portions appropriate for our 4 passengers. With airport catering, careful attention to meal organisation matters as much to our crew as the menu itself. Instead of asking us to improvise, The Galley Girls explained how the canapés could be arranged during service. It made a difference to have the snack boxes ready without cluttering the galley work area during preparation.”
“Nothing about the 12 guest order at Khark Airport called for excess complexity: just roasted chicken and seasonal vegetables and sensible planning for a late menu amendment. For inflight catering, that attention to catering handover made the order noticeably easier to manage. The Galley Girls gave us an update on the sandwiches before the handover, which helped us organise the cabin checks. We could account for the breakfast portions before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
A quote at Khark is a list: each dish, each seat, each crew box. Because the season brings heat and changing departure windows, we recommend chilled dishes that hold. Dishes that need the oven cost more because of ingredients. Private jet catering is invoiced as a plain order.
Khark sees business jets of every size, and each galley changes the order. We ask for the type first, then write the menu around its oven and drawers. Lead time is shorter for simple cold service; last-minute requests are handled.
At Khark, customs follow Iranian import rules for food. We cook and pack inside them, keeping every box sealed and every ingredient listed. Declarations go through your handling agent.
The simplest answer is to order the local product. Gulf shrimp cooked for re-plating works better than something carried through customs. Your own food can be brought, with your agent's guidance.
Catering is not covered by a private jet charter. At Khark the slot and turnaround length guide the menu: a quick stop gets a boxed cold meal, a longer ground time takes oven dishes. Billing is separate.
Tail, pax and diets — a flight attendant takes it from there, day or night.
