Catering to your aircraft in Lar.
At OISL the day often turns on one slot and one open ramp. Former VIP flight attendants write the menu for Lar, pack it for your aircraft, and deliver it to the FBO.
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.
Fars Province gives the Lar menu its backbone, and every dish below is built to survive a galley rather than a restaurant pass. A private jet menu for OISL leans on rice, herbs, grilled meat and fruit from the province, because that is what guests of the region expect. The inflight menu is cooked fresh and packed so the cabin crew only finish and plate. Local specialities travel in three groups: what goes in the oven, what stays chilled, and what waits in its own pot with the sauce apart. Private jet food from Lar is deliberately not complicated; the plateau sets the tone, and the Fars Province pantry does the rest. Every item is written for Lar Airport and its short ramp stops.
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.
Lar Airport sits at 2,641 ft on the Fars Province plateau, a small terminal where business aviation arrives in bursts rather than in a steady flow. Private jet catering here is built around that rhythm: a galley menu cooked and packed by former VIP flight attendants, handed over through the FBO. Inflight catering for OISL covers business aviation catering, executive jet catering and diplomatic flight catering, with cabin crew meals ordered alongside the guest trays. In-flight catering and aviation catering follow the same rule: it is food written for your galley, not a tray shipped blind.
Business jet catering at Lar Airport follows the brief of the trip: corporate jet catering for a flight department, VIP flight catering for a delegation, charter flight catering for a one-off visit, and luxury inflight catering when the cabin is full. A private jet chef writes a bespoke menu around the Fars Province table and your galley.
When a state delegation flies into OISL, the order starts with the protocol office. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering share one rule here: a sealed menu, traceable ingredients, and a discreet handover.
Special meals at Lar start with the local table: Fars Province bread is wheat flatbread, so a gluten free guest gets rice, grilled meat and fruit instead, never a substitution on the day. Kosher, halal, vegan, allergen free and kids meals are each built as a procedure in a separate box, labelled by seat number, and kept apart from the guest trays. Halal is the baseline of the regional kitchen; vegan and allergen free dishes are cooked on clean boards with the sauce in its own pot.
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.
On request, we pack crew meals for the people who fly and serve. Flight crew meals, pilot meals and cockpit meals are separate from guest trays, crew catering is labelled CREW, and different meals for pilots are available. Crew meal boxes and cabin crew meals are invoiced as part of the order.
FBO catering at Lar means the trays arrive at the FBO and go straight to the aircraft. We coordinate with your handling agent for ground handling catering, and handling agent catering is arranged around the general aviation terminal and the stand. Catering delivery to the FBO follows your slot.
Aircraft type decides how a Lar galley is loaded. A light or mid-size jet takes the trays by hand through the door; a larger cabin may need a high loader at the ramp, and the airside catering delivery is arranged with your handling agent. For galley catering we ask for the type, the oven count and the drawer layout. Aircraft provisioning on the plateau is kept simple: sealed trays, labels facing out, nothing that needs a trolley the aircraft does not carry.
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.
OISL is a compact regional airfield in Fars Province, listed twenty-fourth in Iran by our ranking. The general aviation side is small, and airport catering is tailored to that scale.
Business aviation traffic at LRR comes in bursts, and general aviation parking is limited. We provide inflight catering and in-flight catering for charters, aviation catering for state movements, business aviation catering for operators, executive jet catering and diplomatic flight catering, plus cabin crew meals. FBO services and ground handling services stay with the handling agent at this small business aviation hub.
Iranian customs treat food on board as part of aircraft stores. We pack sealed and labelled trays, and the handling agent presents them at inspection, so the order for a Lar departure stays simple.
Average rating from the cabin crew and pilots we cater for.
“Menu approval at OISL covered a charcuterie board and fresh bread for 7 guests, leaving us to organise the service around a tight boarding window. The Galley Girls talked through the quantities of starters with us before confirmation, rather than leaving us to guess the portions. The quantities of sandwiches matched our service plan, leaving us comfortable with the order before the final briefing. I want an inflight catering company to understand final order confirmation, and this order gave us a useful starting point.”
“Before our guests boarded at LRR, we needed a cold lunch with cheese and fruit divided into 5 portions suitable for a tight boarding window. We changed the quantities of side dishes, and The Galley Girls reflected the request in the final packing list. The note about the starters was easy to spot, and we could brief the rest of the team quickly. When comparing inflight catering companies, I would look closely at final order confirmation after this experience.”
“Despite a small galley worktop, we wanted the 9 guests at Lar Airport to enjoy roasted vegetable bowls with separate dressings without a complicated cabin service. I gave The Galley Girls our storage brief and asked for the starters to arrive in separate meal boxes. With in-flight catering services, careful attention to written menu details matters as much to our crew as the menu itself. We placed the sandwiches in their planned storage area without first having to reorganise all the catering boxes.”
Think of it as a menu you read line by line. For a repositioning flight into Lar, the crew boxes are one line, snacks another, a hot Fars Province dish a third. How much private jet catering costs is simply the sum of what you pick, and nothing is added after the slot.
At OISL, the real question is airside access rather than cooking. Tell us the handling agent and the aircraft stand, and we plan the handover around them. We accept last-minute orders, and a menu from the local card is always easier than a fully custom one.
Regulations on food imports and exports follow the aircraft's stores declaration. A dawn departure from Lar needs only sealed trays, clear labels and a handling agent who knows the order. We prepare to that standard so nothing is held back at the gate.
Bringing your own food is a customs matter first and a galley matter second. For a return leg, it is simpler to order from us, packed for the aircraft and handed over via the FBO. We choose dishes that hold, like rice, grilled meat and sweets.
The charter contract covers the aircraft and crew, not the meals. At Lar, we take the order separately and invoice it on its own, like any order. When a weather window shifts the departure, we move the handover with it.
Tail, pax and diets — a flight attendant takes it from there, day or night.
