Catering to your aircraft in Beersheba.
Ramon is a quiet desert field in the Negev, where flights are few, slots are fixed and the nights are cold. We cook for the crew and passengers that use it, and we hand everything to 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.
Southern District cooking comes from the desert and from everywhere its people arrived from. A private jet menu for Ramon draws on that: grilled lamb and chicken with spiced rice, roasted vegetables, labneh, hummus and warm pita, and tahini-heavy salads that travel well. Done properly, these become gourmet inflight meals rather than airport boxes.
Fresh herbs, olives, dates from the Negev valleys and goat cheese are the local specialities we lean on for private jet food here. Each one is packed the way it flies: dips in sealed pots, bread wrapped apart, anything with sauce sent with the sauce on the side.
For an inflight menu out of Beersheba country, think mezze boards, shakshuka-style egg dishes for early departures, and citrus and pomegranate in season. These private jet platters and light private jet snacks keep their texture in a galley with one oven.
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.
Ramon is a military field in the Southern District, and a trip through LLRM means paperwork before plates. Private jet catering for this airport is planned around the handling agent and the slot you are given. Inflight catering and in-flight catering arrive at the aircraft, aviation catering and business aviation catering are written to the galley, and executive jet catering, diplomatic flight catering and cabin crew meals each get their own labelled box.
At LLRM, business jet catering is shaped by the aircraft and the guests more than by the airport. Our private jet chef builds a bespoke menu for corporate jet catering, VIP flight catering and charter flight catering, with luxury inflight catering touches such as plated desserts and chilled mezze.
Ramon is a military field, so state visit aircraft catering fits naturally. Government flight catering and head of state flight catering follow a cleared menu and a quiet handover, and VIP aviation catering keeps one contact from order to apron.
Dietary needs at Ramon are written into the order: kosher, halal, vegan, gluten free and allergen free meals each get their own box. Special meals and kids meals are tagged by seat, and tahini and nut ingredients are always declared.
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 desert turnaround, crew meals are the thing that is easy to forget, so we pack them with the order and bill them as normal. Flight crew meals might be roast chicken and rice, while pilot meals come as two different dishes when policy asks for it. Our crew catering is labelled by seat number, cockpit meals travel in sturdy crew meal boxes, and different meals for pilots are available on request. Cabin crew meals are boxed on their own, so a tray meant for the back never ends up in the cabin.
FBO catering at Ramon goes to the aircraft through your handling agent, since access to the field is controlled. Catering delivery to the FBO or general aviation terminal is coordinated before the slot, and ground handling catering is cleared with security. Handling agent catering is packed sealed so the check is short.
When the type is a wide-body, airside catering delivery means a high loader at the door. Aircraft provisioning and galley catering are planned from the tail number, so what arrives fits where it must go.
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.
Ramon sits on the Negev plateau at about 2,100 feet. It is a military airfield used for business and diplomatic movements, so general aviation here means paperwork and a controlled gate, and airport catering is organised around that routine.
For a business aviation hub that is mostly military, Ramon is quiet, and the FBO services you may know elsewhere are replaced by your handling agent and a controlled gate. Inflight catering, in-flight catering and aviation catering are packed sealed, business aviation catering and executive jet catering follow the aircraft, and diplomatic flight catering and cabin crew meals are labelled for the right hands, with crew meals boxed apart.
Food import in Israel is governed by veterinary and plant rules, and Ramon adds security screening on top. Ground handling services here take sealed, labelled boxes more easily than loose product, so we source locally where possible and list the contents on every item.
Average rating from the cabin crew and pilots we cater for.
“Our priority at Ramon Air Base was a cold lunch with cheese and fruit for 8 passengers, with a late menu amendment shaping the service plan. The starters came from The Galley Girls in individual containers, with a packing list that matched the contents. We placed the fruit plates in their planned storage area without first having to reorganise all the catering boxes. The packing arrangement stood out more than any sales pitch about in flight catering.”
“As the person coordinating avocado toast components and breakfast fruit for 12 passengers at Ramon Air Base, I needed an arrangement that considered two separate meal services. The Galley Girls talked through the quantities of canapés with us before confirmation, rather than leaving us to guess the portions. The quantities of fruit plates matched our service plan, leaving us comfortable with the order before the final briefing. With inflight catering services, careful attention to meal organisation matters as much to our crew as the menu itself.”
“Clear quantities were essential at LLRM: we had 12 passengers expecting avocado toast components and breakfast fruit and were working around an evening cabin service. We described our serving sequence to The Galley Girls and asked for the crew provisions to be packed accordingly. I want an inflight catering company to understand meal organisation, and this order gave us a useful starting point. The main courses were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
A hummus-and-grill menu from Beersheba suppliers costs less than a menu that requires imported ingredients and extra customs checks. We write the quote after we know your slot, headcount and preferences.
Lead time for a state or government flight depends on clearance rather than cooking. Menus are approved by protocol before anything is packed, and late orders are handled as long as the clearances are in place.
Customs at Ramon follow Israeli rules for food import, and a night or early slot just means preparing everything sealed. Labels and ingredient lists go with each box, so the check is short and clean.
Passengers sometimes arrive with favourites, and the crew can take them, but customs will inspect everything. Local produce like Negev olives and herbs avoids that and keeps the menu simple.
A private jet charter does not include meals; catering is ordered and invoiced apart. If the count changes at the last minute at Ramon, we re-cut portions and re-label every tray.
Tail, pax and diets — a flight attendant takes it from there, day or night.
