Catering to your aircraft in Mosul.
At 719 ft on the Ninawa plain, Mosul International runs on short, hot days and tight rotations. We cook and pack for the galley you have, and hand it over at your 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.
Mosul sits in Ninawa Governorate, and its kitchen is one of the most distinctive in Iraq. Private jet food from this region means kubba in its different forms, masgouf-style grilled fish from the Tigris tradition, and stuffed vegetables rolled to order. As local specialities, they suit a galley because most are finished with a short oven pass and a sauce kept apart.
Build a private jet menu for OSM around contrast: cold salads and herb plates for the first service, a hot rice-and-grill main for the second. The inflight menu stays simple on purpose, because the galley is never as big as the menu. Dates, nuts and sesame sweets close the meal and need no handling.
Ninawa Governorate cooks with sumac, mint, parsley and lamb, and that gives an inflight menu a clear identity without heavy sauces. Private jet food from Mosul should survive a carry, so we favour dishes that hold structure, with yoghurt and sauces in their own pots. Local specialities like these let a crew serve something that tastes of the place without cooking on board.
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.
Mosul International sits at 719 ft on the plain west of the Tigris, and the aircraft that land here arrive with a galley that has to work with whatever the apron allows. Private jet catering at ORBM is written by former VIP flight attendants, so each order is packed for the oven and drawers you actually have. For inflight catering and aviation catering on this field, send the tail and the slot. Business aviation catering and executive jet catering follow the same brief, diplomatic flight catering gets its own protocol, and cabin crew meals are boxed apart from guest trays. In-flight catering for a delegation leaves nothing to improvise.
Business jet catering at Mosul International starts with the brief. Corporate jet catering here is often a charter flight catering order for a small group, and a VIP flight catering request adds protocol. Luxury inflight catering at OSM is built around a private jet chef's bespoke menu for the cabin and the galley you have.
Official movements through ORBM need a quiet, traceable order. Government flight catering and head of state flight catering share one discipline: protocol first, then the kitchen. VIP aviation catering and state visit aircraft catering are delivered plane-side, with no name on any label.
At Mosul International the diet question usually starts with bread and ends with the kitchen. Wheat sits in the flatbread, the kubba shell and the bulgur; halal is the default for local meat, while kosher needs sealed, separately sourced meals. Vegan, gluten free, allergen free and kids meals are written as a procedure: separate board, separate box, seat number on the lid. Special meals are agreed with the handling agent before the slot.
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.
When a crew waits on the ground at ORBM, crew meals become part of the plan. Flight crew meals are on request and invoiced as a normal line; pilot meals are packed for the flight deck and cockpit meals are never mixed with guest trays. Crew catering comes in crew meal boxes labelled by seat, and we offer different meals for pilots on request.
The handover at ORBM happens through the FBO. FBO catering is brought to the general aviation terminal or the aircraft on your slot. Ground handling catering, handling agent catering and catering delivery to the ramp are all coordinated with one contact.
Galley catering at ORBM depends on the aircraft type, not the airport. A large cabin on the ramp may need a high loader to reach the door sill, while a mid-size jet is served by hand from the stairs. Airside catering delivery is coordinated with your handling agent, and aircraft provisioning is packed in crates sized for the galley you have, so nothing has to be repacked on the apron.
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.
Mosul International Airport serves the city and Ninawa Governorate, and it sits at 719 ft above sea level. It is the fifth-ranked airport in Iraq in our list, with the usual mix of passenger and charter traffic. Business aircraft use the general aviation apron.
Airport catering at Mosul is shaped by general aviation traffic, not by a large terminal. Aviation catering, inflight catering and in-flight catering reach the apron via FBO services and ground handling services. As a business aviation hub in the region, the field sees executive jet catering and business aviation catering for charters and delegations, with diplomatic flight catering and cabin crew meals ordered the same way.
Customs rules in Iraq make imported fresh food difficult, and that shapes the order for Mosul International. We source locally and pack sealed, so the aircraft is not carrying anything that needs a declaration. Your handling agent can confirm specifics.
Average rating from the cabin crew and pilots we cater for.
“As the person coordinating prawn salad and small fruit plates for 4 passengers at ORBM, I needed an arrangement that considered two separate meal services. The crew provisions came from The Galley Girls in shallow trays, with a packing list that matched the contents. We placed the desserts in their planned storage area without first having to reorganise all the catering boxes. Our brief for airline catering was met with a sensible plan for storage requirements.”
“An order of beef fillet with roasted potatoes for 12 people at OSM had to be organised around a late menu amendment. The Galley Girls updated the starters in the written order and sent back a confirmation that clearly showed our amendments. The note about the canapés was easy to spot, and we could brief the rest of the team quickly. My main takeaway from this crew meals order was the practical approach to crew briefing.”
“For 6 passengers departing from Mosul International Airport, the agreed menu was beef fillet with roasted potatoes; our main consideration was a late menu amendment. The Galley Girls labelled the snack boxes in line with our brief, so the cabin team could identify the relevant portions quickly. I would discuss FBO catering with them again, especially when cabin service sequence needs careful coordination. I found the canapés without searching through every box, a small detail that mattered during the final cabin checks.”
Crew duty time sets the cost here. If the crew is stuck on the ground at ORBM, that usually means an extra service, and extra service means extra plates. Lamb grill costs more than a vegetable dolma, so tell us what the pilots will eat and we price that menu.
Special meals have their own lead time, and the earlier we know the better. A halal request in Mosul is straightforward since the local meat is halal by default; kosher, allergen free and child meals take more care. Last-minute requests are handled.
Customs is the first question on a state or delegation flight to ORBM. Iraq has its own rules on imported food, so we cook locally and avoid anything that needs clearance. Delivery goes through the FBO, and you tell us the headcount.
Yes in principle, but with customs checks and a fixed quantity, a late passenger leaves you short. For ORBM we suggest a local order sized to the list, with room to adjust. Your handling agent can confirm the import rules.
Catering sits outside the charter price at Mosul International. A long leg with two meals needs a plan: a cold first service and a hot second. You order it separately, and it arrives at the aircraft in labelled crates.
Tail, pax and diets — a flight attendant takes it from there, day or night.
