Catering to your aircraft in Sarakhs.
Not many tails file for OIMC, so the apron is calm and the handling agent knows who is arriving. Tell us the type and the slot, and the galley is stocked to match.
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.
Sarakhs belongs to Razavi Khorasan Province, and the private jet menu here leans on what Khorasan does well. Local specialities travel well in a galley: chelow kabab with saffron rice, with the grilled meat sliced by passenger and the rice packed separately; ash-e reshteh, a herb and noodle soup carried hot in a sealed container; and Khorasani saffron, used generously in rice and desserts. Dried fruit, pistachios and walnuts make private jet snacks that need no oven. For the inflight menu, tell us the cabin, the headcount and any restrictions; gourmet inflight meals and private jet platters are built from there. Private jet food from Razavi Khorasan Province is simple, aromatic and forgiving in a small galley, which suits OIMC.
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.
Few crews have Sarakhs in the flight plan, and that is the reason private jet catering needs a brief before wheels-up at OIMC. In-flight catering and business aviation catering are packed to the aircraft type and handed over at the FBO or by your handling agent. Diplomatic flight catering, cabin crew meals and executive jet catering follow the same routine as anywhere else.
A business jet catering brief at OIMC is usually short: a few passengers, one oven or none, and a handling agent who controls apron access. We write a bespoke menu around the cabin, and a private jet chef cooks it. Corporate jet catering, VIP flight catering, charter flight catering and luxury inflight catering at Sarakhs all start with the same question: what does the galley hold?
Government flight catering at CKT is cleared by protocol before anything is cooked: who eats, what they eat, who handles the box. Head of state flight catering and state visit aircraft catering use a named team and sealed, traceable packs. VIP aviation catering stays discreet, with no names on labels.
Special meals at Sarakhs start with the local kitchen: wheat flatbread, dairy-rich dips, nuts and sesame are common, so allergen free planning means checking each component, not the dish name. Halal is the local default for meat, kosher and vegan menus are built as separate sealed boxes, gluten free and kids meals are packed on their own board with seat numbers only.
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 stuck on the ground at OIMC still needs to eat, so crew meals are a request on the order, billed with it. We pack flight crew meals and cockpit meals in sealed crew meal boxes, with different meals for pilots when the operator's policy asks. Pilot meals and crew catering come separate from guest food, and cabin crew meals are marked by seat.
Your handling agent decides who opens the gate at OIMC, so FBO catering is coordinated with that person first. Catering delivery to the FBO or straight to the aircraft is arranged around the slot, and the general aviation terminal handles the formalities. Handling agent catering and ground handling catering stay unchanged.
A light jet at OIMC is usually loaded by hand at the cabin door, so galley catering is packed in small, stackable boxes that fit the aircraft's drawers. For anything larger, tell us the type: we plan airside catering delivery around the door height and whether a high loader is available through your handling agent. Aircraft provisioning follows the galley you have, not the menu you wish for.
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.
OIMC is a modest field in Iran's far northeast. Airport catering at Sarakhs is built around the apron's limited services, with the terminal, the handling agent and the aircraft's own galley as the fixed points.
Business aviation hub it is not, but Sarakhs gets its share of regional flights, and inflight catering and in-flight catering are ordered here the same way as anywhere. Aviation catering for private jets, business aviation catering for corporate flights and executive jet catering for charters share one routine. Diplomatic flight catering and cabin crew meals are prepared with sealed packs and seat marking. General aviation and FBO services are limited, so planning matters.
Iranian customs inspect food on entry: meat, dairy and fresh produce are the usual questions, so declare what you carry. Ground handling services at Sarakhs run through your handling agent, who also clears catering onto the apron.
Average rating from the cabin crew and pilots we cater for.
“Small packing details became important at OIMC: our 9 passengers wanted beef fillet with roasted potatoes, and we had an evening cabin service. The Galley Girls used a readable packing list for the crew provisions, which helped when two colleagues checked the order together. For FBO catering, that attention to storage requirements made the order noticeably easier to manage. The fruit plates were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“It was the packing plan I cared about at CKT, with 3 servings of prawn salad and small fruit plates and a small galley worktop to consider. For our team, the strongest part of their airport catering was how they handled written menu details. The Galley Girls updated the sandwiches in the written order and sent back a confirmation that clearly showed our amendments. We checked the sauces against the same summary, keeping the cabin team and the handling contact aligned.”
“For 12 passengers departing from Sarakhs Airport, the agreed menu was a mezze selection with flatbreads; our main consideration was several individual meal preferences. I appreciated the emphasis on meal organisation throughout the inflight catering arrangements. The Galley Girls suggested separate meal boxes for the desserts, and that choice worked well with our storage arrangement. I could hand the sauces to a colleague with a short explanation instead of unpacking the whole order.”
Think in dishes: barberry rice with chicken, a herb platter, dried fruit and nuts each cost differently. Access to the apron through the handling agent is quoted apart, so the catering line stays easy to read.
Night departures from Sarakhs are not a problem for the food: we pack to the slot you give us and coordinate access with the FBO or handling agent. Last-minute orders are handled; call or email, 24/7.
Yes. An order placed at Sarakhs for the way back crosses a border, so we pack to the destination's food import rules and tell you what to leave out.
You may carry food aboard, subject to customs rules on meat, dairy and fresh produce. With departures at Sarakhs depending on season and weather, an order placed through us adapts when your slot moves.
No. A light jet's galley sets the size of the order, and the food is booked on its own and billed on its own line, apart from whatever the operator charges for the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
