Catering to your aircraft in Hatzor.
A quiet apron at 148 feet and a runway that serves the air force first: that is Hatzor, LLHS. Catering for your flight is cooked, labelled and handed to 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.
The Central District table is built on vegetables, tahini, grilled fish and warm bread, which suits a galley that has one small oven and no stove. A private jet menu for Hatzor leans on what holds its texture in a drawer: salads cut that morning, hummus and labneh in sealed pots, and grilled chicken that re-plates cleanly. The inflight menu keeps hot items short and sauces separate.
Private jet food from this region is easy to serve and easy to label. Local specialities such as shakshuka, sabich and stuffed vine leaves each have a clear service note, and we pack them so the cabin crew only finishes and plates. Private jet platters of mezze and cheese, gourmet inflight meals of grilled fish or lamb kofta, and private jet snacks like roasted nuts and dried fruit cover most requests out of Hatzor, in the Central District.
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.
Hatzor sits on the Central District plain at 148 feet, a flat military field where visiting business aircraft are the exception rather than the routine. That changes how private jet catering is planned here: the order goes through your handling agent, and the galley brief is agreed before the slot. Inflight catering and in-flight catering for LLHS follow the same logic, and aviation catering here is packed for the aircraft you actually fly. Business aviation catering and executive jet catering arrive at the FBO or at the aircraft. Diplomatic flight catering and cabin crew meals are written into the same order when the flight asks for them.
Who flies into Hatzor Air Base? Mostly corporate and executive travellers on light and midsize types. Business jet catering is packed in seat-marked boxes, corporate jet catering and VIP flight catering share one order, and a private jet chef writes a bespoke menu around Central District produce. Charter flight catering and luxury inflight catering are invoiced like any other order.
A field used by the air force understands discretion. State visit aircraft catering for LLHS is planned with your protocol office, head of state flight catering is packed under seal, and government flight catering and VIP aviation catering are delivered at the aircraft without ceremony. The team is the same on every order.
Israeli cooking makes kosher the starting point at Hatzor rather than the exception, and a kosher meal that stays sealed in its tray is part of how special meals are handled from here. Halal, vegan, gluten free and allergen free meals follow a written procedure: separate boards, sealed packaging, a card marked by seat. Tahini, sesame and nuts are everywhere in local dishes, so allergen free orders are checked line by line, and kids meals are packed plainly in their own 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.
On a short ground time at LLHS, crew catering is whatever can be eaten between checks. We ask for crew meals when you order guest food, and they are invoiced as a normal line. Flight crew meals and pilot meals are boxed, cockpit meals are dry and tidy, crew meal boxes are marked CREW, and different meals for pilots are packed on request.
Ask your handling agent where the handover happens at LLHS, and we adapt. FBO catering is delivered to the aircraft or the general aviation terminal, ground handling catering is coordinated with the agent, and handling agent catering is agreed before the slot. Catering delivery to the FBO follows the same steps everywhere.
A military field like Hatzor does not pretend to be a commercial apron, so galley catering is planned against the aircraft type before anything is cooked. Door height and sill decide whether airside catering delivery goes up by hand or by high loader, and your handling agent confirms access for Hatzor Air Base ahead of the slot. Aircraft provisioning on larger cabins is packed in standard galley containers and trolleys that match the fit, so loading is orderly and nothing is repacked at the steps.
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.
LLHS sits on a flat plain at 148 feet and serves the air force first. General aviation visits are rare and arranged, so airport catering is agreed ahead with FBO services and ground handling services. We treat it like any other field: the same service, handed over at the aircraft.
Hatzor is not a business aviation hub in the usual sense, but visiting jets do use it. Business aviation catering, executive jet catering and aviation catering are handled as for any field. Inflight catering and in-flight catering are packed for the galley, diplomatic flight catering follows protocol, and cabin crew meals are a separate request.
Israel regulates fresh meat, dairy and produce brought in from abroad, so food loaded at your last stop may be declared or refused at Hatzor. Customs formalities go through your handling agent. Ordering catering locally avoids import questions, and our sealed, itemised packaging simplifies any inspection.
Average rating from the cabin crew and pilots we cater for.
“The 12 passenger portions of mini sandwiches and individual desserts were the easy part; managing a changing departure schedule at LLHS took more planning. The Galley Girls suggested sealed meal containers for the fruit plates, and that choice worked well with our storage arrangement. I want an aviation catering company to understand cabin service sequence, and this order gave us a useful starting point. We placed the desserts in their planned storage area without first having to reorganise all the catering boxes.”
“Before our guests boarded at Hatzor Air Base, we needed chicken skewers with a couscous salad divided into 3 portions suitable for a tight boarding window. When comparing aviation catering companies, I would look closely at catering handover after this experience. The Galley Girls confirmed the handover contact and identified the canapés, making the catering delivery easier for our team to track. The cabin team could match the breakfast portions to the request before moving on to the remaining departure tasks.”
“Service planning came first at Hatzor Air Base, with 5 passengers choosing beef fillet with roasted potatoes and a changing departure schedule influencing our preparation. For our team, the strongest part of their flight catering was how they handled cabin service sequence. I asked The Galley Girls for the crew provisions in sealed meal containers, with garnishes supplied separately for plating on board. Keeping the fruit plates aside until service helped preserve the presentation while we dealt with the boarding tasks.”
Cost moves with the menu, not with a table, so a late change of passenger count is handled by adjusting the covers on the same order. Fewer guests means fewer plates of grilled sea bream, more guests means more mezze, and we reprice on that basis. How much does private jet catering cost at Hatzor then depends on what you choose: a chilled platter costs less than lamb kofta.
A return leg ordered from here is a separate order for a separate field, so we ask for that airport and its slot while you are still at Hatzor. Lead time then depends on the produce and the customs situation at the far end, and last-minute requests are treated as normal, with the menu simplified if needed.
On a short ground time, customs is about paperwork already done. Each order from us carries a list matched to the boxes, so the handling agent can clear catering for Hatzor Air Base quickly. Food arriving from abroad is the part that needs thought, since fresh items may be restricted.
Bringing food from home is possible, though customs at an Israeli field can stop fresh items. Because a long leg means two meals, we would rather pack both services in labelled boxes, with a note on which one goes to the oven and which stays cold.
No, it is a separate order, whatever the private jet charter terms say. The season in the Central District, from hot dry summers to wet winters, affects what we recommend: chilled mezze in July, shakshuka and soup in January. If the weather moves your slot, the order follows.
Tail, pax and diets — a flight attendant takes it from there, day or night.
