Catering to your aircraft in Tall Afar.
A flight into ORTF means a hot apron and a galley that may be small. Our team of former VIP flight attendants prepares each tray for the aircraft you fly, marked by seat and ready for Tall Afar.
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.
Tall Afar sits in Ninawa Governorate, on the dry plain west of Mosul, and the local table is built on grain, lamb and flatbread. A private jet menu for ORTF leans on that: kibbeh, dolma, grilled lamb and rice with toasted vermicelli, all among the local specialities that travel well in a galley. Private jet platters of mezze, olives, white cheese and warm flatbread suit a short ground time, and gourmet inflight meals can be built around the same flavours. Private jet food from Ninawa Governorate carries spice gently, since the cabin is small and the air is dry. Private jet snacks are simple: dates, pistachios, almonds and sesame sweets. The inflight menu is written per flight, so the lamb is cooked to be finished in your oven, and the sauce stays apart.
For a flight into Tall Afar, the local specialities of Ninawa Governorate are a good place to start a private jet menu. Think of dolma wrapped in vine leaves, kibbeh with a crisp shell, lamb with rice and fried onions, and a cucumber and tomato salad dressed apart. These make gourmet inflight meals that re-plate without fuss. Private jet platters of hummus, labneh, white cheese and warm bread give a cold lunch that waits in the drawer. Private jet snacks lean on dates, pistachios and sesame bars. Private jet food here works best simple and fragrant, and the inflight menu is agreed per tail and per headcount.
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.
Tall Afar Army Air Field sits at 996 ft in Ninawa Governorate, and anything loaded there has to survive a dry, hot apron before it reaches the galley. Private jet catering for ORTF is cooked and packed by former VIP flight attendants for the galley you actually fly with. It covers inflight catering and in-flight catering for executive jet catering movements, with aviation catering sealed and labelled by seat. Business aviation catering for government and diplomatic flight catering sorties follows protocol, and cabin crew meals are packed apart from the guest trays.
A typical business jet brief at Tall Afar starts with a small cabin and a short ground time. Business jet catering and corporate jet catering here favour compact trays, a private jet chef who plans around the oven you have, and a bespoke menu for each leg. VIP flight catering for charter flight catering movements is written per tail, and luxury inflight catering stays calm and precise.
Government flight catering at ORTF is handled by a named team with protocol in mind. Head of state flight catering and VIP aviation catering are cleared through the protocol office before anything is cooked, and state visit aircraft catering is traced from kitchen to aircraft. Discretion is part of the order, and nothing is named on the labels.
Special meals at Tall Afar follow a procedure, not a label. Halal is natural to the local kitchen, so lamb and chicken are sourced and handled as halal from the start. Kosher, vegan, gluten free, allergen free and kids meals are briefed per flight, with seed and nut traces watched closely, since sesame and tahini run through local cooking. Each special meal is sealed, marked by seat number and packed apart from the guest trays.
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.
For a crew on the ground at ORTF, crew meals are a separate line on the order, requested and invoiced as normal. Flight crew meals travel in crew meal boxes, pilot meals are simple enough to eat at the controls, and cockpit meals never share a tray with the guests. Crew catering is labelled clearly, and different meals for pilots are available on request.
We deliver to the aircraft at Tall Afar through the FBO or your handling agent. FBO catering follows your slot, catering delivery to the FBO is confirmed with the agent, and the general aviation terminal is the usual point of handover. Ground handling catering and handling agent catering are agreed with the team on the ramp.
Whether a high loader is needed at ORTF depends on the tail you fly. A larger cabin means galley catering that may need a high loader, while a light jet takes trays by hand at the door. Airside catering delivery is coordinated with your handling agent, and aircraft provisioning is agreed against the tail, the door height and the galley fitted. Tell us the type and we plan the loading to match.
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.
Tall Afar Army Air Field is a military-origin strip in Ninawa Governorate at 996 ft, now part of the airport catering picture for general aviation and executive movements. FBO services and ground handling services here are limited, so the ground plan matters. Our airport catering is written around what is available on the day.
Business aviation at Tall Afar is occasional and purpose-driven. A business aviation hub it is not, but inflight catering and in-flight catering are planned per flight, aviation catering is sealed for a hot apron, and business aviation catering is built around the aircraft. Executive jet catering suits short stops, diplomatic flight catering follows the protocol brief, and cabin crew meals are packed apart.
Iraq controls the import of fresh food, so catering for ORTF leans on local sourcing and sealed packs. Your handling agent advises on border and customs rules for the trip. The practical consequence is that food is ordered with the flight and handed over sealed, labelled and ready to inspect.
Average rating from the cabin crew and pilots we cater for.
“Getting mini sandwiches and individual desserts ready for 3 guests at ORTF required an order that accounted for limited fridge space. I gave The Galley Girls our storage brief and asked for the desserts to arrive in divided catering boxes. Separating the canapés from the first service items helped us avoid opening boxes we did not yet need. For our team, the strongest part of their private jet food was how they handled written menu details.”
“Food presentation mattered to our 8 guests, but a late menu amendment also had to be considered when organising chicken skewers with a couscous salad at Tall Afar Army Air Field. The Galley Girls prepared the starters for assembly in the galley, with the accompanying elements easy to locate. I appreciated the emphasis on galley preparation throughout the private jet meals arrangements. We could finish the salads as each guest was ready, rather than laying everything out at once.”
“Rather than an elaborate service at Tall Afar Army Air Field, our 10 guests wanted roasted chicken and seasonal vegetables, organised sensibly around a changing departure schedule. My main takeaway from this private jet menu order was the practical approach to meal organisation. Our request to The Galley Girls focused on the fruit plates, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the starters listed separately when checking how much space the complete order would require.”
For an early slot at Tall Afar, a cold breakfast plate of labneh, dates and flatbread costs far less than a hot lamb service finished in your oven. Private jet catering is priced per menu, so we quote after you send the aircraft type and the number of seats. The hour of departure does not change the logic.
When you order the return from Tall Afar, we brief it as its own flight. The lead time is shaped by the dishes chosen, since a simple cold lunch is easier to arrange than a hot lamb service. Last-minute orders are handled, and we confirm the return menu with you directly.
Catering for Tall Afar is prepared with local sourcing in mind, which also keeps customs simple. A sealed tray of grilled lamb or a box of dates is easier to clear than imported fresh produce. Seasonal weather changes the slot, and your handling agent advises on border rules.
On a light jet, the practical limit is space, so trays are compact and snack boxes stack well. On a heavier aircraft with a full galley, more can be finished on board. Customs and handling decide what crosses the border; ask your handling agent.
Catering sits apart from the charter price. Iraqi customs rules on food mean we build the menu from items sourced locally and packed sealed, so that nothing waits at the border. Order separately and we hand over at the FBO.
Tail, pax and diets — a flight attendant takes it from there, day or night.
