Catering to your aircraft in Arkalyk.
UAUR is a plateau strip in the Kostanay Region, and the flights that use it tend to be purposeful ones. We cook, pack and mark every box by seat, then hand it to your handling agent at Arkalyk North.
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.
Arkalyk lies in the Kostanay Region, grain-and-livestock country where the table is built on beef, lamb and horse meat, dense bread and fermented dairy. For a private jet menu out of Arkalyk North we turn that into private jet food that travels: beshbarmak pulled apart and re-plated, kazy and smoked meats sliced cold, baursak packed dry in a separate box. These local specialities sit well on an inflight menu because they hold, reheat in an oven and taste of the region.
Our private jet platters for Kostanay Region departures lean on cold, sliceable local specialities: cured horse sausage, aged cheese, pickled vegetables and steppe honey with flatbread. Gourmet inflight meals follow with lamb or beef and a sauce apart. Private jet snacks come as dried fruit, nuts and baursak. Each dish is written for the galley you have on board, with oven, sauce or chilled service marked on the lid.
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.
Arkalyk North sits on open steppe at 1,266 ft, and the Kostanay Region wind decides more of the day than the timetable does. Private jet catering here is built for sparse ramp services and long flights onward: dishes that hold in a drawer, hot items that finish in a small oven, and boxes marked by seat. Inflight catering and in-flight catering both mean the same thing to us at UAUR: food that survives the galley. Aviation catering for business aviation catering crews, executive jet catering for the delegation, diplomatic flight catering when protocol is involved, and cabin crew meals boxed separately.
At UAUR the brief is often a handful of guests and one long sector ahead. We take that into a bespoke menu from a private jet chef: business jet catering with lamb, corporate jet catering with cold boards, VIP flight catering for the principal, charter flight catering and luxury inflight catering for the rest.
Official visits to AYK are quiet by design. We handle government flight catering with a named team, head of state flight catering with traceability, VIP aviation catering with sealed labelling, and state visit aircraft catering through your handling agent.
Halal is the default logic of most Kazakh kitchens, so halal meat is straightforward to specify here; kosher, vegan, gluten free and allergen free meals are built as a separate procedure, with their own board and box, because noodle sheets, baursak dough and dairy sauces hide gluten and milk across the local menu. Special meals and kids meals are written into the order with the seat number on the lid.
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 arriving at UAUR, crew meals are a separate, on-request order. We prepare flight crew meals, pilot meals and cockpit meals in crew meal boxes, plan crew catering around the rotation, and write different meals for pilots when the policy requires.
Your handling agent at UAUR is the person who opens the ramp, so FBO catering is arranged around them. We plan catering delivery to the FBO, meet at the general aviation terminal, and keep ground handling catering and handling agent catering notes on the same order.
Arkalyk North handles mainly business jets and mid-size charters, so galley catering is usually carried by hand or small trolley to the stairs. If a larger aircraft is on the order, tell us the type: airside catering delivery and aircraft provisioning change with door height, and we will say whether a high loader is needed through your handling agent.
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.
Arkalyk North is a plateau airfield in the Kostanay Region of northern Kazakhstan, quiet and flat, used for regional and charter movements. Airport catering here is built around that simplicity.
Arkalyk North is a small business aviation hub on a long runway. Inflight catering, in-flight catering and aviation catering travel from the FBO to the cabin; business aviation catering and executive jet catering for the cabin; diplomatic flight catering for official movements; and cabin crew meals for the crew. General aviation and FBO services meet ground handling services here.
Kazakhstan restricts imported meat and dairy, so we source inside the country and pack sealed. Border formalities are handled by your handling agent, and we label contents so they can be read quickly.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at UAUR, we needed beef fillet with roasted potatoes divided into 3 portions suitable for a changing departure schedule. The Galley Girls grouped the sauces by service, which was more useful to us than simply receiving a list of dishes. That left time to check the fruit plates properly before the passengers were ready for the next part of the service. Our brief for flight catering services was met with a sensible plan for packing arrangement.”
“For 12 passengers departing from AYK, the agreed menu was roasted vegetable bowls with separate dressings; our main consideration was several individual meal preferences. I wanted clear identification on the crew provisions; The Galley Girls made the packing arrangement easy to compare with the order. Keeping the sauces identifiable helped the colleague taking over service understand the order without another long explanation. I appreciated the emphasis on catering handover throughout the airline catering arrangements.”
“An order of roasted chicken and seasonal vegetables for 10 people at Arkalyk North Airport had to be organised around a family lunch request. Our request to The Galley Girls focused on the fruit plates, with enough detail to distinguish passenger portions from additional provisions. I would discuss crew meals with them again, especially when storage requirements needs careful coordination. There was enough information about the desserts to brief the crew without making assumptions about what had been ordered.”
Cost climbs with ambition: horse-meat charcuterie and slow-cooked lamb are premium, noodles and soup are modest. For a two-service leg we suggest one hot main and one cold course, which keeps the galley manageable and the invoice clean.
An early morning slot out of UAUR is simple once the FBO is confirmed. Fresh bread and dairy are prepared for that slot, hot items are packed to finish in the oven, and anything late is still handled. Call or email with the details.
Galley size drives the order more than customs does: one oven or none changes the dishes we cook. For borders, we source inside Kazakhstan, pack sealed and label contents, so ground handling and border staff can read them quickly.
Bringing your own is possible, though customs may question meat and dairy. On a short turnaround it is usually simpler to let us supply from here, packed for your galley.
Not as part of a private jet charter, no. For delegation or government movements to UAUR, we take the protocol, dietary and security notes up front and invoice the catering separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
