Catering to your aircraft in Showt.
Maku National sits at 3,136 ft in the cold north-west of Iran, and we cook and label what a small galley can finish for crews working the Showt 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.
West Azerbaijan Province is orchard and highland country, and a private jet menu built here leans on what the province grows: apricots, walnuts, pomegranates and the thick-skinned apples that keep for weeks. Local specialities travel well in a galley when they are chosen for it. Lavash and sangak breads arrive wrapped and go from the drawer to the plate; kebab koobideh is grilled, boxed with its sauce apart and finished in the oven; ash reshteh, the herb and noodle soup, is packed hot-ready in a sealed pot. For an inflight menu at Maku National, private jet platters of cheese, herbs, radish, walnut and dried fruit make a cold course that needs no cooking at all. Gourmet inflight meals can follow the same logic: saffron rice with a braised lamb or chicken, a sour cherry or pomegranate sauce served apart, and a plate of fresh herbs. Private jet snacks from Showt are mostly nuts, dried apricot, sesame sweets and pistachio. Private jet food on this field is simple, seasonal and well labelled, and every local speciality is listed with how it must be finished in your galley.
Showt and the surrounding West Azerbaijan Province give a private jet menu a clear identity: mountain dairy, wild herbs, walnut, apricot and pomegranate. A flight attendant who lands at OITU in winter will want food that tolerates a cold apron, and the local specialities answer that: thick soups, braised dishes, flatbread and dried fruit hold their quality better than anything delicate. Our inflight menu is organised by how it is served: Chilled for cheese, herb and walnut boards, Oven for kebab and rice, Sauce apart for the pomegranate and sour cherry reductions. Private jet platters are cut by passenger, gourmet inflight meals are plated in the lid, and private jet snacks are sealed in single portions. All private jet food for IMQ is made to sit in the drawer until the seatbelt sign goes off and be re-plated by the person who serves it.
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.
The roads around Showt and the border corridor to the north mean that most arrivals at IMQ are short, purposeful business or official trips, often with a crew who will wait on the ground. Private jet catering here is written around that wait: a hot lunch for the cabin, a lighter box for the flight deck, nothing that needs a full kitchen. Our former VIP flight attendants plan inflight catering and in-flight catering by galley type, supply aviation catering and business aviation catering through the general aviation terminal, and treat executive jet catering and diplomatic flight catering with the discretion each calls for. Cabin crew meals can be added on request and are invoiced with the order.
Flights into Showt tend to carry a handful of passengers, so a bespoke menu from a private jet chef is written to the aircraft. Business jet catering, corporate jet catering and VIP flight catering share the same packing; charter flight catering and luxury inflight catering add the trays your passengers ask for.
For official arrivals at IMQ, state visit aircraft catering starts with a menu cleared by the delegation. Government flight catering and VIP aviation catering use sealed, labelled packing, and head of state flight catering is delivered by a team that stays out of the cabin.
Kosher, halal, vegan, gluten free, allergen free and kids meals are handled as a procedure at OITU, not a label. Halal is the default in this part of Iran, so halal sourcing is straightforward; kosher and special meals are sealed and marked by seat. Local cooking hides wheat in noodles and flatbread and nuts in stews, so allergen free and gluten free meals are cooked on a separate board and packed in their own box.
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.
A crew waiting at Showt can add crew meals to the order: flight crew meals for the cabin team, pilot meals and cockpit meals for the flight deck. Crew catering is packed in crew meal boxes, and different meals for pilots are separate by design. All of it is on request and invoiced with the order.
Your handling agent receives the order at the FBO and brings it airside. FBO catering for OITU means catering delivery to the FBO at the general aviation terminal, with ground handling catering synchronised to the slot and handling agent catering confirmed by phone or email.
Aircraft at Maku National are mostly small and mid-size business jets, so galley catering is loaded by hand through the main door, with no high loader needed. For larger aircraft using IMQ, airside catering delivery is coordinated with the handling agent so aircraft provisioning follows the galley layout and door height of that type.
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.
Maku National Airport is the airport for Showt and the surrounding border country of West Azerbaijan Province, and airport catering here is organised around a small terminal and a quiet apron.
General aviation here is low-volume, so FBO services and ground handling services are personal and unhurried. As a business aviation hub in the area, Showt sees corporate and official flights; inflight catering, in-flight catering and aviation catering are planned per arrival. Business aviation catering and executive jet catering follow your aircraft, diplomatic flight catering follows protocol, and cabin crew meals can be added on request.
Iran restricts several categories of imported food, so we build menus from local products and keep the paperwork on your side to a minimum. Ask your handling agent about anything you bring in.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at IMQ, where 12 guests expected a cheese board and savoury canapés despite a tight boarding window. The Galley Girls used a readable packing list for the snack boxes, which helped when two colleagues checked the order together. I found the sauces without searching through every box, a small detail that mattered during the final cabin checks. My main takeaway from this FBO catering order was the practical approach to catering handover.”
“Timing and organisation mattered at Maku National Airport, where our order of prawn salad and small fruit plates for 11 people involved two separate meal services. The canapés came from The Galley Girls in separate meal boxes, with a packing list that matched the contents. I could hand the snack boxes to a colleague with a short explanation instead of unpacking the whole order. I would discuss airport catering with them again, especially when crew briefing needs careful coordination.”
“Choosing beef fillet with roasted potatoes for 7 people at OITU was straightforward; the challenge was making it work with an evening cabin service. The Galley Girls grouped the breakfast portions by service, which was more useful to us than simply receiving a list of dishes. The order made inflight catering feel manageable because the meal organisation had been considered beforehand. That left time to check the starters properly before the passengers were ready for the next part of the service.”
Start with the aircraft and its galley: oven or none, drawers, cold storage. A cabin crew on a light jet might want a single platter and cabin crew meals, while a bigger aircraft might need gourmet inflight meals for twelve. Each is priced for what is loaded, and the quote shows every line.
Customs makes ordering easy or awkward. At OITU, a menu of lavash, kebab, rice, herbs and dried fruit uses ingredients that are all sourced inside the country, so there is little to clear. Foreign products need paperwork, and that is what takes planning; we handle last-minute orders with local ingredients.
At OITU, dried apricot and walnut from the province are an ideal choice: they are local, they keep, and they need no clearance. Foreign goods landing at the airport are inspected, so the menu we plan tends to use what is grown nearby. Ask your handling agent about anything you plan to carry in.
You can carry your own, but Iranian customs will look at it, and on a short turnaround at IMQ there is little time to sort that out on the apron. Most crews let us handle it: a menu packed for the slot, handed over at the aircraft, with crew meals boxed separately.
The charter price does not include food. Maku National crews who wait several hours often ask for crew meals and pilot meals as an addition, and these are ordered and invoiced separately like everything else.
Tail, pax and diets — a flight attendant takes it from there, day or night.
