Catering to your aircraft in Baruun Urt.
Baruun Urt Airport is a small field in eastern Mongolia where the cabin is often stocked before arrival; our dishes are cooked for the galley and handed over at the FBO.
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.
Sükhbaatar Province is herding country, and the private jet menu for Baruun Urt reflects it: mutton, beef and dairy are the backbone of the table. Our inflight menu draws on these local specialities, adapted so each dish travels in a galley. Private jet food here means boiled mutton sliced thin, buuz dumplings packed for the oven, and a clear broth that holds its temperature. Private jet platters of dried curd, cheese and cured meat suit a cold cabin, and private jet snacks such as aaruul and fried khuushuur ride well in a drawer. These gourmet inflight meals are re-plated by your crew, with the sauce apart and every tray marked by seat number.
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.
Winter on the Mongolian steppe changes what a galley can hold, and Baruun Urt is no exception. Our private jet catering for UUN is built by former VIP flight attendants who know what survives a cold ramp and a cold cabin. Expect inflight catering that travels well, in-flight catering packed for a drawer or a small oven, and aviation catering labelled by seat. Business aviation catering and executive jet catering orders at Baruun Urt Airport are confirmed by phone or email, diplomatic flight catering is handled with discretion, and cabin crew meals can be added when you ask for them.
A trip into UUN tends to be short and weather-aware, so business jet catering keeps to dishes that hold. Corporate jet catering and VIP flight catering can add a bespoke menu; a private jet chef adapts charter flight catering and luxury inflight catering to the aircraft, with the sauce apart.
For officials landing at ZMBU, government flight catering is agreed in advance. Head of state flight catering, VIP aviation catering and state visit aircraft catering are traced dish by dish, with a small named team and no names on labels.
Mongolian cooking leans on mutton, beef and dairy, so special meals at Baruun Urt are a procedure, not a label. Kosher and halal orders are agreed in advance and sealed; vegan and gluten free dishes are cooked on a separate board, since flour and milk sit in almost every local recipe. Allergen free trays and kids meals are marked by seat number, so the crew opens the right tray.
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 steppe stop, crew meals matter: flight crew meals, pilot meals and crew catering are all sold on request and invoiced with the order. Cockpit meals are packed for a single hand, crew meal boxes are labelled, different meals for pilots are available, and cabin crew meals can be added.
At ZMBU the apron is quiet, so the FBO usually opens its door once your tail is on final and the trays go straight across. FBO catering is passed to your handling agent, who walks it out; if the aircraft parks away from the general aviation terminal, ground handling catering carries it to the cabin door. Give us the type and the galley and we plan catering delivery to the FBO around them, with handling agent catering confirmed by phone or email.
Baruun Urt Airport handles business jets and turboprops on a quiet apron, so galley catering here is usually carried to the cabin door rather than lifted by a high loader. For a larger aircraft, airside catering delivery and aircraft provisioning are arranged with your handling agent before arrival, with the door height and galley layout confirmed first.
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.
Baruun Urt sits on open steppe in eastern Mongolia, and airport catering here supports a general aviation apron with FBO services and ground handling services handled by one team.
As a business aviation hub, UUN sees occasional jets and regional flights. Inflight catering, in-flight catering and aviation catering are ordered per trip; business aviation catering, executive jet catering and diplomatic flight catering stay discreet, and cabin crew meals are added on request.
Mongolia checks incoming meat, dairy and plant products, so food for Baruun Urt is best sourced in-country. Your handling agent can explain the declaration and what must be declared on arrival.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at ZMBU: we had 2 passengers expecting a charcuterie board and fresh bread and were working around an evening cabin service. The Galley Girls understood why we wanted the desserts readily accessible instead of spread across several different boxes. Our brief for flight catering services was met with a sensible plan for catering handover. Our colleague could take over the main courses without asking where every component had been placed during preparation.”
“An order of mushroom risotto and a green salad for 5 people at UUN had to be organised around a small galley worktop. This experience of airline catering gave us a useful reference for managing final order confirmation on another departure. The Galley Girls confirmed the handover contact and identified the fruit plates, making the catering delivery easier for our team to track. We could account for the sandwiches before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Choosing vegetarian wraps and colourful salads for 10 people at Baruun Urt Airport was straightforward; the challenge was making it work with an evening cabin service. I appreciated the emphasis on meal organisation throughout the crew meals arrangements. Our request to The Galley Girls focused on the side dishes, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the main courses listed separately when checking how much space the complete order would require.”
Pricing follows what is on board: dishes, covers and special diets. If your party grows after you file, we re-pack and re-invoice accordingly. Local mutton and dairy keep it moderate, while air-freighted produce raises it. Phone or email works day and night.
Duty time on the ground at Baruun Urt tends to be quiet, which helps the order. Confirm the slot and the galley type, and we cook and pack to match. Late requests are accepted and coordinated with the FBO.
For international arrivals at Baruun Urt, food and plant products can be inspected. Your handling agent explains the declaration process, and our catering is prepared in-country so nothing needs to cross the border.
Planning the way back from the steppe works well with local catering: order the return leg with the outbound trip, and the trays arrive chilled or oven-ready at the FBO. Food from home is allowed within customs limits.
On a short empty-cabin hop into Baruun Urt, the charter covers the flight and nothing else. Meals for crew or passengers are booked and invoiced separately, on request.
Tail, pax and diets — a flight attendant takes it from there, day or night.
