Catering to your aircraft in Beersheba.
At 1,330 ft in the Negev, Nevatim's summers are dry and hard on a tray. Private jet catering for LLNV is packed for that heat, handed over at the aircraft through your FBO or handling agent, ordered 24/7 by crew who have done the job.
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.
For a private jet menu around Beersheba, think of what the Negev grows and grills: lamb, eggplant, tomatoes, herbs, tahini and dates. Local specialities that suit a galley include kofta, stuffed vegetables, and flatbread baked fresh and wrapped.
The inflight menu from Nevatim often starts with a mezze board served cold, then a grilled main finished in the oven. Private jet platters of cheeses, olives and cured fish cover long cruise sectors, and gourmet inflight meals such as sea bream with lemon and herbs are sealed in portions.
Private jet food here is simple and generous. Private jet snacks include roasted nuts, dried fruit, halva and pastries; local specialities from the Southern District are chosen so nothing wilts on a hot ramp and everything re-plates cleanly in the galley.
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.
Nevatim Air Base (LLNV / VTM) stands at 1,330 ft in the northern Negev, where summer apron heat tests every tray. Private jet catering here means cold items that stay cold and mains that survive a dry, hot ramp. We run inflight catering and aviation catering for business aviation catering movements into the Southern District, and cabin crew meals are packed for the same galley. Executive jet catering and diplomatic flight catering are briefed with the handling agent before the slot.
A typical Nevatim brief is a small corporate or charter group heading out of Beersheba, with a galley that has one oven and two drawers. Business jet catering and corporate jet catering here are cold courses plus one hot main, VIP flight catering for the principals, luxury inflight catering where the cabin allows, and charter flight catering for the crew's turn. A private jet chef builds a bespoke menu around the aircraft type.
Government and state movements into Nevatim are briefed with protocol, not with the kitchen. Government flight catering and head of state flight catering use a named team, sealed trays and a menu cleared in advance; VIP aviation catering for delegations stays discreet, and state visit aircraft catering is traced from cooking to the aircraft door.
Israel's kitchens know special meals well, so kosher, halal, vegan and gluten free requests at Nevatim are routine rather than exceptional. Each special meal is cooked and packed on its own board, in a sealed box marked with the seat number, and allergen free dishes are kept apart from sesame, nuts and tahini, which turn up everywhere in local cooking. Kids meals are cooked mild and cut small.
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 the crew turning an aircraft at Beersheba, crew meals are an on-request line on the order, billed like any other. Flight crew meals sit apart from the guest trays, pilot meals come as two separate dishes, and crew catering is labelled CREW so nobody opens the wrong tray. Cockpit meals are easy to eat in the seat, crew meal boxes are sealed individually, and different meals for pilots follow operator policy.
Your handling agent decides how a delivery reaches the aircraft at LLNV. FBO catering and catering delivery to the FBO are one conversation, ground handling catering is lined up against your slot, handling agent catering is confirmed by tail number, and the general aviation terminal is the reference point for the handover.
Nevatim sees everything from light jets to large government transports, and the aircraft decides the loading. A narrowbody with a deep galley needs galley catering delivered to a door at height, which means a high loader on the apron; a light jet takes airside catering delivery by hand up the stairs. Aircraft provisioning is agreed with your handling agent beforehand, so the right vehicle meets the right door.
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.
Nevatim Air Base serves the northern Negev from just outside Beersheba, a long runway on a high desert plain. Airport catering here is shaped by dry heat and by an apron that handles both military and visiting government traffic. General aviation and business arrivals are routed through the FBO, and the FBO services on the field, with ground handling services alongside, decide who reaches the aircraft and when.
Business aviation hub is a generous label for Nevatim, but VIP and government visitors do use it, and the FBO services there set the pace for every arrival. Inflight catering and in-flight catering are planned around desert temperatures, aviation catering for the Southern District travels sealed, and business aviation catering for corporate groups leans on local food. Executive jet catering and diplomatic flight catering follow protocol, while cabin crew meals and crew meals are ordered on request and billed like the rest.
Israel is strict on food imports, particularly meat, dairy and fresh produce, and a galley arriving by air meets the same rules. Ordering locally for Nevatim avoids declarations, and the FBO services and handling agent clear the delivery airside; every meal is labelled so inspection stays short.
Average rating from the cabin crew and pilots we cater for.
“Passenger preferences led us to roasted vegetable bowls with separate dressings at LLNV; 11 portions were needed, with a family lunch request factored into preparation. The starters from The Galley Girls were organised around the cabin plan, with the later service items kept apart. Our colleague could take over the breakfast portions without asking where every component had been placed during preparation. For airport catering, that attention to storage requirements made the order noticeably easier to manage.”
“Despite several individual meal preferences, we wanted the 12 guests at VTM to enjoy vegetarian wraps and colourful salads without a complicated cabin service. The Galley Girls gave us an update on the canapés before the handover, which helped us organise the cabin checks. I appreciated the emphasis on catering handover throughout the inflight catering arrangements. We could account for the snack boxes before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Menu approval at Nevatim Air Base covered a light pasta dish with grilled vegetables for 9 guests, leaving us to organise the service around limited fridge space. With in-flight catering, careful attention to catering handover matters as much to our crew as the menu itself. I asked The Galley Girls to review the starters quantities against the passenger brief, and the proposed portions made sense. It was useful to see the side dishes listed separately when checking how much space the complete order would require.”
Cost depends on what the galley can finish. For LLNV, a light jet gets pre-plated cold courses, a heavier aircraft with proper ovens gets hot dishes, and we price that difference line by line.
The simplest lead time here is the shortest brief: diet, seats, allergens. Nevatim's local cooking already covers kosher and halal widely, and last-minute orders are handled.
Customs at Nevatim is a matter of paperwork and access. Your handling agent arranges the airside pass, and we deliver sealed meals with a manifest so they pass inspection without being opened.
Import rules in Israel are the reason many crews avoid carrying food in. We provide the meals locally for the departure, which keeps the aircraft clean on customs checks.
Catering stays outside the charter contract. For a state or delegation movement into LLNV, we handle the protocol-cleared menu on request and bill it separately from the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
