Catering to your aircraft in Lamerd.
A small field in southern Fars, a hot ramp and a short turnaround: at Lamerd we pack local dishes for the galley and hand them to your FBO. Crew meals are on request.
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.
Lamerd belongs to the south of Fars Province, closer in habit to the Gulf coast than to Shiraz, and the private jet menu here reflects that. Local specialities travel well when they are built for a galley: saffron rice, grilled kebab, stews cooked down so they reheat without drying.
For an inflight menu from Lamerd we keep the rice and the stew in separate trays, so your re-plating stays clean. Private jet food from Fars Province tends to be generous in herbs and dried lime, which means a short allergen conversation before we pack. In-flight catering for the region also draws on dates, citrus and flatbread from local bakeries, all sealed for the cabin.
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.
Lamerd Airport sits at 1,337 ft in the south of Fars Province, and a private jet catering order here starts from a short list: what the galley can hold, what the heat does to it. Inflight catering for OISR is packed for a drawer and an oven, with in-flight catering notes marked by seat. Aviation catering for business aviation catering flights, executive jet catering and diplomatic flight catering movements follows the same plan, and cabin crew meals are ordered with the rest.
Arrivals at Lamerd are usually small parties, so we build a bespoke menu with a private jet chef instead of a long list. Business jet catering, corporate jet catering, VIP flight catering and charter flight catering are all treated alike, and luxury inflight catering means every dish suits the galley.
Head of state flight catering and government flight catering share one rule: nothing is cooked before it is cleared. VIP aviation catering and state visit aircraft catering at OISR come with a named team, sealed boxes and a quiet handover.
A vegan menu for Lamerd is built from what grows in Fars Province: lentils, herbs, rice, dates, citrus and pomegranate. Local stews often start from meat stock, so we cook from scratch, plate on a separate board and box with the seat number. Kosher, halal, gluten free, allergen free, kids meals and other special meals follow the same procedure, with the restriction written on the lid and checked against your order.
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.
For a crew at Lamerd, crew meals are something you ask for, and they appear on the invoice as their own line. Flight crew meals, pilot meals and cockpit meals are packed apart from guest trays, crew catering is labelled CREW, and crew meal boxes can carry different meals for pilots when the operator asks for it. Cabin crew meals follow on a separate line.
FBO catering at Lamerd means we hand over to the FBO or your handling agent at the aircraft. Catering delivery to the FBO is arranged on your slot, through the general aviation terminal when it applies. Ground handling catering and handling agent catering use the same procedure.
The aircraft type decides how the galley is loaded at Lamerd. Light and midsize jets take their galley catering by hand through the door, while a larger cabin may call for a high loader, which your handling agent arranges for airside catering delivery. Tell us the type and the galley layout and we pack aircraft provisioning to match: trays that fit the drawer, one oven, no surprises on the ramp.
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.
OISR serves Lamerd and the south of Fars. Airport catering here is planned with your handling agent, since general aviation is small and FBO services are limited. The field is a quiet business aviation hub, and ground handling services follow your schedule.
Lamerd is a quiet business aviation hub; executive jet catering, aviation catering and business aviation catering all go through the same order. Inflight catering, in-flight catering and diplomatic flight catering are packed to fit the galley, and cabin crew meals are listed apart.
Iranian customs rules apply to food brought into or out of the country, and your handling agent confirms the position on the day. A return leg ordered from Lamerd and sealed on site avoids carrying anything in.
Average rating from the cabin crew and pilots we cater for.
“As the person coordinating a seafood starter and warm vegetable sides for 11 passengers at Lamerd Airport, I needed an arrangement that considered a tight boarding window. The Galley Girls updated the desserts in the written order and sent back a confirmation that clearly showed our amendments. There was no need to reconstruct the fruit plates quantities from several messages during the final departure checks. When comparing aviation catering companies, I would look closely at storage requirements after this experience.”
“Clear quantities were essential at OISR: we had 10 passengers expecting avocado toast components and breakfast fruit and were working around a late menu amendment. The Galley Girls talked through the quantities of snack boxes with us before confirmation, rather than leaving us to guess the portions. The order made flight catering feel manageable because the galley preparation had been considered beforehand. It was useful to see the desserts listed separately when checking how much space the complete order would require.”
“Food presentation mattered to our 4 guests, but limited fridge space also had to be considered when organising a breakfast basket with individual preserves at LFM. For flight catering services, that attention to crew briefing made the order noticeably easier to manage. Instead of asking us to improvise, The Galley Girls explained how the sauces could be arranged during service. Keeping the desserts aside until service helped preserve the presentation while we dealt with the boarding tasks.”
The handling agent and airside access shape the total at OISR. Dishes are priced per menu, and handover through the FBO or your agent appears as its own item. A simple chilled board costs less than a full hot service, and we show both before you confirm.
A night departure or an early morning slot changes how we pack: hot dishes ready for the oven, cold items sealed. Send the slot and we tell you what works. Lead time is never an obstacle for a small field like OISR, and last-minute requests are taken seriously.
Food crossing a border is always the question. For an order from Lamerd intended for the return leg, we pack sealed and label by seat. Your handling agent confirms the customs position for your flight.
Bringing food from outside depends on customs and on how long it sits before departure. At Lamerd the season and the weather window can shift departures, so locally prepared meals often make more sense than anything carried in.
No. Catering is not part of a charter: the aircraft is one contract, the food is another, ordered separately and on its own invoice. The galley of your aircraft decides how much we can pack, so send us the type first.
Tail, pax and diets — a flight attendant takes it from there, day or night.
