Catering to your aircraft in Qayyarah.
At RQW the sun and the schedule decide the menu. We prepare private jet catering around a hot apron and a tight galley, and the handover is made by your handling agent at the aircraft.
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.
Ninawa Governorate is built around the Tigris and the old city of Mosul, and a private jet menu for Qayyarah West borrows from that table. We write the inflight menu with local specialities that travel well, so the private jet food on your tray tastes of the region rather than of a generic kitchen.
Think masgouf-style grilled fish only when it can be chilled and re-plated; kubba in its semolina or rice shell; dolma of vine leaves, onion and courgette; tepsi baytinijan with aubergine and tomato; and flatbread from the oven. Kleicha, the date-filled cookie, is a private jet snack that keeps in a crew drawer. Gourmet inflight meals built on these local specialities come with sauce apart where it matters, plus the private jet platters for mezze-style sharing.
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.
Qayyarah West sits on high, dry ground at 749 ft in Ninawa Governorate, and flights here tend to come and go with a tight, task-driven rhythm. Private jet catering at RQW is packed for a galley that may have one oven and little room, then handed over by your handling agent at the aircraft. The same kitchen covers inflight catering, in-flight catering and aviation catering for every trip. For business aviation catering and executive jet catering, we write the menu around the type and the passenger list. Diplomatic flight catering and cabin crew meals follow the same procedure, with protocol cleared before anything is cooked.
Corporate and executive parties into RQW tend to travel light, so business jet catering is planned tray by tray. Corporate jet catering and charter flight catering follow the same method: menu agreed first, galley matched second. VIP flight catering and luxury inflight catering add a more formal service on request. A private jet chef drafts the bespoke menu with you.
Government flight catering at Qayyarah West is handled through protocol, with a named team and discreet handover. Head of state flight catering follows a menu cleared before cooking, with every tray traceable. VIP aviation catering and state visit aircraft catering are built to the same standard, ordered by phone or email.
In Ninawa the food is rich in lamb, ghee, nuts and wheat, so the allergen check matters more than the label. Halal is the default kitchen standard here, and kosher, vegan, gluten free and allergen free special meals are handled as a separate procedure, boxed apart from the guest trays. Kids meals are available too. Tell us the restriction with the order and each tray is marked by seat number.
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 the crew lands at RQW, crew meals are a separate request, ordered and billed with the trip. Flight crew meals can be hot or cold, and pilot meals are made so that captain and first officer do not share a dish. Cockpit meals are packed apart, crew catering carries a CREW label, and crew meal boxes stack in the drawer. Different meals for pilots are available, and cabin crew meals are added to the same order.
Delivery at RQW is coordinated with your handling agent. FBO catering and catering delivery to the FBO are handed over at the aircraft on your slot. The general aviation terminal and ground handling catering rules decide the access, and handling agent catering keeps the order list with the agent.
Larger aircraft at Qayyarah West need a different handover from a light jet. For galley catering on wide-body or VIP-configured types, airside catering delivery is arranged through your handling agent, who decides what reaches the door and with which equipment. Tell us the type and the door you use; aircraft provisioning is planned around the galley height, not around the menu.
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.
Qayyarah West is an airfield in Ninawa Governorate, northern Iraq, at 749 ft above sea level. Airport catering here serves general aviation and business flights, and FBO services and ground handling services run through the handling agent. The airfield is a small business aviation hub in a region with a long food tradition.
Business aviation at Qayyarah West is tied to the season and the project. Inflight catering, in-flight catering and aviation catering are ordered for each trip, and business aviation catering is scaled to the party. Executive jet catering and diplomatic flight catering sit alongside cabin crew meals in the same order book.
Iraq controls the import of food, and meat, dairy and fresh produce draw most attention. Orders for Qayyarah West should use locally prepared food, with the handling agent arranging airside access. The consequence for the order is simple: sealed, labelled trays and an order list that matches the manifest.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at Qayyarah West Airport, our 7 guests wanted a selection of petits fours and sandwiches, organised sensibly around a family lunch request. With VIP flight catering, careful attention to galley preparation matters as much to our crew as the menu itself. I wanted clear identification on the starters; The Galley Girls made the packing arrangement easy to compare with the order. I found the fruit plates without searching through every box, a small detail that mattered during the final cabin checks.”
“My order at RQW covered a charcuterie board and fresh bread for 2 guests, with a practical service plan needed because of limited fridge space. The order made charter flight catering feel manageable because the portion planning had been considered beforehand. The Galley Girls kept the desserts separate from the finishing elements, which gave us control over the final presentation. Keeping the sandwiches aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“Several practical details needed attention at Qayyarah West Airport, with mini sandwiches and individual desserts requested for 9 guests and a family lunch request to accommodate. I gave The Galley Girls our storage brief and asked for the starters to arrive in stackable containers. We placed the sauces in their planned storage area without first having to reorganise all the catering boxes. I appreciated the emphasis on packing arrangement throughout the private jet food arrangements.”
How much does private jet catering cost when the flight needs two meals? It depends on what you choose: grilled dishes and stuffed vegetables are more work than cold platters. We quote the whole menu, crew boxes included, before anything is cooked.
Repositioning to Qayyarah West usually needs only crew meals. The lead time stays short in effect because nothing needs carving or plating. Last-minute orders are handled and invoiced like any other order.
Airside access at RQW is the real constraint. Your handling agent arranges the pass for the delivery, and local food prepared in Iraq avoids import questions. We coordinate by phone or email.
You can bring your own food, though customs and the apron temperature at night or early morning still matter. For a pre-dawn RQW departure, we hand over at the aircraft with the heating instructions on the lid. Phone or email, 24/7.
For a return from Qayyarah West, catering stays outside the charter contract. Order it with us, tell us the destination galley, and we pack accordingly.
Tail, pax and diets — a flight attendant takes it from there, day or night.
