Catering to your aircraft in Nasiriyah.
A hot apron, a plain runway and a handling agent at the gate: that is a trip into XNH. We pack for the galley you have and pass it to your agent.
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.
Dhi Qar Governorate is marsh and river country, and the Nasiriyah table reflects it. A private jet menu built around local specialities starts with masgouf, the carp split and grilled open over fire, which travels best cold and flaked, with the lemon and amba sauce packed in separate pots. Samoon bread and fresh flatbread come sealed in foil, and dates from the south go into the private jet snacks. For an inflight menu at XNH, stews such as tashreeb and qeema over rice are packed for your oven, and dolma is portioned cold.
Private jet food from Nasiriyah leans on rice, lamb, river fish and dates. Local specialities such as masgouf, dolma, kubba and smoked rice travel in the galley as chilled plates or as oven-ready trays, with sauce apart so nothing softens in the drawer. A private jet menu for Ali Air Base can pair a cold mezze platter with a hot main, and the Dhi Qar region gives you honest, simple ingredients for gourmet inflight meals without fuss.
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.
Ali Air Base sits on flat, open ground in Dhi Qar Governorate at 20 ft elevation, and summer apron temperatures decide what a galley can hold. Private jet catering for XNH is packed to survive that heat: chilled items sealed, hot dishes ready for your oven, nothing that wilts on a sun-baked ramp. For a trip into Nasiriyah we also cover inflight catering, in-flight catering and aviation catering for your cabin, and you can send a business aviation catering brief by phone or email.
Business jet catering at Nasiriyah usually begins with the galley, the headcount and the temperature on the ramp. Corporate jet catering is chilled first, with a hot main if the oven allows. For VIP flight catering and charter flight catering, our private jet chef builds a bespoke menu, and luxury inflight catering stays quiet and exact.
For official movements into Nasiriyah, government flight catering is planned quietly with a named contact. Head of state flight catering and VIP aviation catering follow the protocol office's list, and state visit aircraft catering is sealed and handed over at the aircraft.
Special meals at Nasiriyah are a procedure, not a label. Rice, bread, sauces and stews here often hide wheat, nuts, sesame and dairy, so allergen free and gluten free plates are cooked and packed on their own, marked by seat number. Halal is the local baseline, kosher meals are sealed and handled apart, vegan plates lean on lentils, vegetables and rice, and kids meals are simple and mild. Tell us the restriction and the seat, and the card goes with the 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.
At XNH, crew meals are a request, not a default, and they are billed with the order. Flight crew meals travel as labelled boxes, pilot meals and cockpit meals are packed for a quick sit-down, and crew catering can supply different meals for pilots. Crew meal boxes are cold or oven-ready, whichever suits the leg.
FBO catering at Ali Air Base goes to the FBO or your handling agent, then to the aircraft. Catering delivery to the general aviation terminal is arranged with ground handling catering in mind, and handling agent catering follows the access they confirm for your slot.
At Ali Air Base the type on the ramp sets how the galley is reached. A light jet is served at the door by hand, while a larger cabin may need a high loader and airside catering delivery to reach the galley. Galley catering is packed to the oven and drawer space your type actually has, and aircraft provisioning at XNH goes through your handling agent, who opens the access and confirms 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.
Nasiriyah's airfield is an air base more than a civil airport, and it is used by business aircraft when trips require it. Airport catering is prepared for a quiet ramp, and the handling agent decides how it reaches you.
General aviation at XNH is limited and demand-driven. Business aviation hub is not the word for it, but FBO services and ground handling services are available through your agent. For the page: inflight catering, in-flight catering, aviation catering and business aviation catering for the cabin; executive jet catering, diplomatic flight catering and cabin crew meals by request.
Customs rules in Iraq are firm on food. We pack commercially sealed and listed items, and your agent confirms what is checked at Nasiriyah.
Average rating from the cabin crew and pilots we cater for.
“Small packing details became important at Ali Air Base: our 11 passengers wanted poached fish with steamed rice, and we had a late menu amendment. The Galley Girls gave us an update on the salads before the handover, which helped us organise the cabin checks. The crew briefing stood out more than any sales pitch about airport catering. Knowing where the snack boxes were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“For 6 passengers departing from XNH, the agreed menu was a cold lunch with cheese and fruit; our main consideration was a tight boarding window. Our brief for inflight catering was met with a sensible plan for catering handover. The sauces from The Galley Girls were organised around the cabin plan, with the later service items kept apart. Our colleague could take over the starters without asking where every component had been placed during preparation.”
“Our priority at Ali Air Base was roasted chicken and seasonal vegetables for 2 passengers, with an evening cabin service shaping the service plan. For our team, the strongest part of their in-flight catering was how they handled storage requirements. I gave The Galley Girls our storage brief and asked for the starters to arrive in individual containers. I could hand the crew provisions to a colleague with a short explanation instead of unpacking the whole order.”
Think of a repositioning leg as a small order: two crew meals, drinks, maybe a fruit box. A passenger leg out of Ali Air Base with hot mains and a mezze platter costs more. You see the menu first, then the invoice follows it.
Simplest orders arrive with the agent already named and the access arranged. When that is missing, we help sort it. Last-minute orders are handled, and we are reachable 24/7.
For a night departure or a first-light slot, food is packed and sealed before it reaches the ramp, so inspection is quick to explain: sealed, labelled, matched to the order. Iraq controls food entry, so we keep to commercially packed items and your agent confirms what is checked.
For a return leg, crews often carry their own snacks, but anything raw or unsealed entering Iraq can be stopped at customs. It is simpler to order the return meals here and have them handed over at the aircraft, packed for your galley.
No, it is a separate order. The season in Nasiriyah shapes the day: heat pushes flights to early or late hours, and we pack chilled items to suit.
Tail, pax and diets — a flight attendant takes it from there, day or night.
