Catering to your aircraft in Beersheba.
LLHB is an air base first, which shapes how a business jet order reaches the cabin. For flights out of Beersheba, we prepare meals for crew and passengers and deliver them to the FBO, or through your handling 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.
Order a private jet menu for Hatzerim and the Southern District gives you plenty to work with: shakshuka, grilled lamb skewers, stuffed vine leaves, tahini sauces, Bedouin-style bread, dates and mint tea. These are local specialities that survive a trip to the apron and a re-plate in the galley.
On the inflight menu, we split dishes by how they finish. Salads, dips and cheese plates go out chilled. Grilled meat and fish go out ready for your oven, with sauce in its own pot. Private jet platters are laid out for the cabin count, not for a buffet.
Private jet snacks and gourmet inflight meals can sit side by side in the same order. Fruit, nuts and sesame sweets for the quiet hours, a hot plate for the main service. That is private jet food built for Beersheba and the desert around it, with local specialities in every course.
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.
Hatzerim is an air base in the Southern District, at 725 ft in the Negev, where desert heat decides what a galley can carry. Private jet catering here is built around that heat: chilled items packed to hold, hot dishes finished in your oven. We handle inflight catering, in-flight catering and aviation catering for business aviation catering and executive jet catering, plus diplomatic flight catering and cabin crew meals for Beersheba departures.
Beersheba flights tend to carry small executive groups, so business jet catering is usually a short, precise brief. We handle corporate jet catering, VIP flight catering and charter flight catering with the same care, and a private jet chef writes a bespoke menu when the passengers want luxury inflight catering with a local accent.
For a state delegation leaving Beersheba, government flight catering is a procedure, not a menu card. Head of state flight catering, VIP aviation catering and state visit aircraft catering are traceable, quietly packed and delivered to the aircraft under the handling agent's escort.
Israel's kitchens already handle kosher as a daily routine, which helps when a Hatzerim order needs it. Kosher, halal, vegan, gluten free and allergen free meals are each cooked on a separate board and packed in a separate box. Special meals and kids meals follow the same procedure. In this region the allergens to watch are sesame in tahini and halva, tree nuts in sweets, and wheat in flatbread and couscous. Each tray is marked with a seat number, never a name.
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 LLHB, flight crew meals are what they remember. We pack crew meals on request, billed as a normal line, in crew meal boxes: pilot meals for the flight deck, cockpit meals that survive a short turn, and crew catering for the cabin. Different meals for pilots are kept apart from guest trays so nothing mixes, and cabin crew meals ride in their own box.
Your handling agent decides how the order enters the base. FBO catering at Hatzerim is coordinated for the slot, with catering delivery to the FBO and ground handling catering planned with the general aviation terminal. Handling agent catering ends at the aircraft steps.
On the Hatzerim apron, the type of aircraft on the slot settles how the order is carried up to the cabin. Galley catering for a light jet is carried up the stairs by hand; for a larger cabin or a government aircraft, airside catering delivery may call for a high loader at the door. Aircraft provisioning is agreed with your handling agent before the slot, so the right equipment is waiting 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.
LLHB sits at 725 ft on dry desert ground, with Beersheba as its civilian anchor. It is a specific case for airport catering: the base is military, general aviation access is arranged ahead, and FBO services and ground handling services both run through your handling agent. We fit the order to that access.
Hatzerim works as a business aviation hub only occasionally, with executive and delegation traffic arriving in bursts. Inflight catering and in-flight catering here depend on summer heat, while aviation catering and business aviation catering depend on access and on the ground handling services arranged for the slot. Executive jet catering, diplomatic flight catering, crew meals and cabin crew meals ride on the same plan.
Israel regulates food entering the country strictly, which matters for catering. Local ingredients from the Southern District avoid the problem, and customs at the destination decide the rest. For departures, check the arrival country's rules on fresh produce with your ground handling services contact; we pack sensitive items sealed so they can be removed if needed.
Average rating from the cabin crew and pilots we cater for.
“As the person coordinating avocado toast components and breakfast fruit for 5 passengers at Hatzerim Air Base, I needed an arrangement that considered a revised passenger count. I asked The Galley Girls for the starters in individual containers, with garnishes supplied separately for plating on board. The order made inflight catering services feel manageable because the packing arrangement had been considered beforehand. The canapés stayed together in one group, so another crew member could follow the same plating sequence.”
“Nothing about the 11 guest order at Hatzerim Air Base called for excess complexity: just mini sandwiches and individual desserts and sensible planning for a family lunch request. I want an inflight catering company to understand written menu details, and this order gave us a useful starting point. Our handling contact received the order details from The Galley Girls, including how the breakfast portions had been grouped. We could account for the salads before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“With a short ground stop to consider at LLHB, we needed a practical way to serve mushroom risotto and a green salad to 12 passengers. When comparing inflight catering companies, I would look closely at written menu details after this experience. The confirmation from The Galley Girls showed the breakfast portions clearly enough for us to check the planned service quantities. We also checked the starters before approval, which helped avoid a second round of questions later in the preparation.”
Price follows what you pick from the Negev menu. Medjool dates and almonds cost little; grilled sea bream for a full delegation costs more. Private jet catering at Hatzerim is quoted per order, with government flights reviewed menu by menu.
Send the slot and the headcount and we confirm what can be prepared for a first-wave morning departure. Seasonal produce and customs rules are the main variables; last-minute orders are still taken.
Local specialities such as tahini and dates do not need special customs handling in Israel. We flag any item that could be a problem at your destination, and pack it sealed or leave it off the order.
A growing or shrinking group is something we adjust for, with trays marked by seat number. Food from home can travel with passengers, but it is not tracked in our allergen procedure, so tell your crew.
Not at all. Catering sits outside a private jet charter contract, and a return leg needs its own order. We can match the menu to the way back, lighter after a long stay or the same favourites packed fresh.
Tail, pax and diets — a flight attendant takes it from there, day or night.
