Catering to your aircraft in H4.
At 2,250 ft on the Mafraq plateau, OJHR is a desert airbase, and what leaves our kitchen for it is built for that: hot dishes that finish in your galley oven, cold platters that plate in seconds, and crew meals packed for the people serving.
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.
H4 sits in Al Mafraq Governorate, on the high desert east of the Mafraq plateau, and the menu follows the region rather than the airfield. A private jet menu for H4 leans on the Levantine table: mezze built for sharing, grilled lamb, flatbread baked that day, and the dishes Jordan is known for. Choose local specialities with the galley in mind and they hold up from kitchen to cabin. Mansaf, the national dish of lamb in dried-yoghurt sauce over rice, is a case in point: the lamb is packed apart from the jameed sauce and the rice, and you finish it at the aircraft. Private jet platters of hummus, moutabal, labneh, olives and za'atar bread keep cold and plate in seconds. Gourmet inflight meals for a morning departure might be shakshuka-style eggs and fresh fruit. Private jet snacks run to roasted nuts, dates and pistachio pastries. The inflight menu changes with the season, and we agree it with you before the slot, not at the gate.
For OJHR the question is rarely what the region offers and mostly what survives a galley without a full kitchen. Al Mafraq Governorate gives us a short list of local specialities that do. A private jet menu built here uses Jordanian dates, which are good enough to serve on their own, together with za'atar, sumac and olive oil from the north of the country. Private jet platters of grilled halloumi, cucumber and tomato salad, labneh and warm bread plate cold and look right on a tray. Gourmet inflight meals can be hot: maqluba, the upside-down dish of rice, aubergine and chicken, comes sealed and goes to the oven with its finishing note on the lid. Private jet food from this region is generous and well spiced, so we tell you where the chilli sits. Private jet snacks are kept simple: nuts, dried apricots, ma'amoul biscuits. The inflight menu is confirmed with you ahead of the slot.
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.
H4 Air Base sits at 2,250 ft on the Mafraq plateau, flat basalt desert where the afternoon wind builds and the nights run cold. We provide private jet catering for OJHR through your handling agent, and the sections below cover each service as it works on this ramp: inflight catering, in-flight catering for the cabin, aviation catering for the galley, business aviation catering for corporate trips, executive jet catering for charters, diplomatic flight catering for official movements, and cabin crew meals for the people serving.
Corporate trips into OJHR are lean and well planned, and the catering follows suit. A private jet chef takes the brief, the galley and the guests and writes a bespoke menu: business jet catering for a short stay, corporate jet catering for a delegation, VIP flight catering where the finish matters, luxury inflight catering for a long onward leg. Charter flight catering is built from the same questions about equipment and seats.
Protocol decides the order at H4, not the kitchen. For government flight catering the menu is approved first, then cooked and sealed by a small team that knows the file. Head of state flight catering and state visit aircraft catering are handled the same way, and VIP aviation catering for delegations is packed seat by seat and handed over through the handling agent.
Halal is the default across Jordan's kitchens, so a halal meal at H4 is the ordinary case, and we pack it as a procedure with its own board and box. Kosher is a request we handle with a sealed meal that arrives closed and is opened by the passenger. Vegan and gluten free are easy on a Levantine menu built on chickpeas, lentils, rice and vegetables, though flatbread and tahini sauces hide gluten and sesame, so we ask for the card first. Allergen free and kids meals follow the same card, marked by seat. Tell us the restriction and the seat, and special meals come out of the drawer already separated from everything else.
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 waits on the ramp at OJHR, crew catering becomes the order that matters. Crew meals are requested and billed like any item, and flight crew meals come in sealed crew meal boxes marked by role. Pilot meals are simple and portable, with different meals for pilots when the operator's policy requires it. Cockpit meals travel in their own box, separate from the passengers' trays.
At H4 the handover is arranged through your handling agent. FBO catering is brought to the general aviation terminal and passed to the ground team; catering delivery to the FBO is booked with the slot. Ground handling catering means one contact for access and one for the trays, and handling agent catering stays in step with the flight plan.
Here the type of aircraft decides how the trays get from the ramp to the cabin. A light jet takes its trays through the door; a large cabin or a government widebody may need a high loader to bring galley catering to the sill. Airside catering delivery at H4 goes through your handling agent and is arranged with the slot, so tell us the type and where the galley is. For larger aircraft, aircraft provisioning means more containers and a longer loading sequence, planned in advance and not improvised on the ramp.
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.
H4 Air Base is a Jordanian military airfield in Al Mafraq Governorate, at 2,250 ft on the desert plateau. For airport catering it means access is arranged, not assumed, and the order goes through your handling agent. General aviation is occasional and planned, FBO services follow the same rule, and ground handling services are booked with the slot rather than found on the day.
Business aviation at H4 is irregular and tied to permits, not to a published schedule. Inflight catering and in-flight catering for these movements are built per flight, around whatever ground handling services the permit allows. Aviation catering and business aviation catering follow the same pattern, executive jet catering suits short stops, diplomatic flight catering handles official arrivals, and cabin crew meals and crew meals cover the people on duty. It is a business aviation hub only when a flight makes it one.
Jordan regulates imported food at customs, and anything brought in on an aircraft may be inspected. Catering prepared in the country and delivered through the FBO is local product, which keeps the handover simple, and your ground handling services contact can confirm what the inspectors expect on the day. Tell us if you are carrying food, and we advise on how to declare it.
Average rating from the cabin crew and pilots we cater for.
“Getting a mezze selection with flatbreads ready for 8 guests at H4 Air Base required an order that accounted for two separate meal services. I asked The Galley Girls to review the fruit plates quantities against the passenger brief, and the proposed portions made sense. This experience of private jet food gave us a useful reference for managing final order confirmation on another departure. The quantities of desserts matched our service plan, leaving us comfortable with the order before the final briefing.”
“What impressed me at OJHR was how a request for avocado toast components and breakfast fruit was handled despite a changing departure schedule. The order made private jet meals feel manageable because the final order confirmation had been considered beforehand. We described our serving sequence to The Galley Girls and asked for the sauces to be packed accordingly. Our colleague could take over the salads without asking where every component had been placed during preparation.”
“Passenger preferences led us to a cold lunch with cheese and fruit at H4 Air Base; 9 portions were needed, with a revised passenger count factored into preparation. With private jet menu, careful attention to crew briefing matters as much to our crew as the menu itself. The Galley Girls used a readable packing list for the snack boxes, which helped when two colleagues checked the order together. Keeping the crew provisions identifiable helped the colleague taking over service understand the order without another long explanation.”
Dietary requests are where the bill moves. A vegan menu from Jordanian vegetables and chickpeas barely changes it, while a certified kosher or fully allergen-free meal needs separate preparation and packing. How much private jet catering costs at OJHR depends on that before it depends on anything else, so tell us who is flying and what they cannot eat.
Crew duty time decides what lead time means at OJHR. A short turn needs food ready and labelled at the aircraft; a long wait lets us time a hot crew meal for later. Either way we plan around your slot, and last-minute orders are handled.
On a short turn at H4 there is no time to open a box and explain it. We pack sealed, labelled meals for the departure slot, prepared in Jordan, so the customs question is settled before the trays reach the ramp. If you carry food of your own, tell us so we can tell you how it is treated.
If the question is whether you can bring food, the answer is yes, subject to customs and your operator's policy. If the question is what we would add, it is Jordanian olive oil: poured over mezze, with warm bread, at the aircraft. Local ingredients make the menu specific to the place.
The charter price does not include catering at H4. It is an independent order with its own invoice. Jordan's customs and food-import rules apply to food brought into the country, which is one reason to order from a kitchen already there. Give us the aircraft and the slot and the delivery goes to your FBO.
Tail, pax and diets — a flight attendant takes it from there, day or night.
