Catering to your aircraft in Hofuf.
Al-Ahsa sits in an oasis, with palm groves and summer heat that reaches the apron. We pack for the galley you actually have, with a hot course and a cold board kept apart, crew meals on request, and a handover at your FBO or handling agent.
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.
Al-Ahsa is one of the largest date oases in the world, and the Khalas and Reziz dates are the local signature. For a private jet menu at Hofuf, we pack them whole and pitted, with Arabic coffee in a sealed flask, so the cabin can serve them in the order the guests expect.
The inflight menu for Eastern Province flights leans on what the Gulf coast sends inland: hammour and sayadiyah rice, grilled lamb and chicken, flatbread kept wrapped so it does not sweat in the drawer. Private jet food from this region travels well when sauces ride apart and rice is packed to be steamed, not boiled.
Local specialities such as regag bread, harees and the rich Al-Ahsa rice dishes are heavy, so we size the portion for a seat, not a table. Ash Sharqiyah Region produce is seasonal: dates peak late summer, citrus and herbs come through winter, and we write the menu around that month.
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.
Hofuf runs on dates, and the Khalas harvest decides what a good tray looks like here from late summer on. Private jet catering at OEAH starts from that: oasis fruit, Arabic coffee, halal kitchens by default. Inflight catering for a business jet is packed so that the galley does the minimum. Our in-flight catering sheets are written by former cabin crew, and crew meals are quoted on request like any other line.
Business jet catering at Hofuf is built around who is flying. Corporate jet catering for an oil-sector team is usually halal, light and practical, while VIP flight catering for a family charter expects dates, coffee and a hot course. Charter flight catering, luxury inflight catering and a private jet chef menu are all possible, and a bespoke menu starts with the headcount and the galley.
Government flight catering at OEAH is cleared with protocol before anything is cooked. Head of state flight catering and VIP aviation catering use a named team, traceable ingredients and sealed trays. State visit aircraft catering is quiet work: nothing is opened until the cabin does it, and nothing is announced beforehand.
Halal is the default in the Eastern Province, so the real question at OEAH is what else a guest needs. We handle kosher, vegan, gluten free, allergen free and kids meals as special meals: a separate board, a separate box, a card with the seat number, and nothing opened until the cabin does it.
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.
Crew meals at HOF are a separate line on the order: on request, invoiced like everything else. A night rotation into Hofuf eats differently from a morning one, so flight crew meals are packed for one hand, and different meals for pilots are written in when the operator's policy asks for it. Pilot meals, cockpit meals and crew meal boxes carry a CREW label and travel apart from guest trays, which makes crew catering simple to audit on the invoice.
At HOF, the handling agent decides how food reaches the apron. FBO catering is packed for a drawer or a cart, and catering delivery to the FBO arrives when the aircraft does. The general aviation terminal handles the door, ground handling catering handles the gate, and handling agent catering handles the paperwork.
The aircraft decides how galley catering reaches the cabin at OEAH. A light jet takes a few trays by hand, a large cabin or VIP airliner needs a high loader at the door and a loading order that puts chilled items last. Airside catering delivery runs through your handling agent, and aircraft provisioning is fixed once we know the type, the galley and the seat plan.
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.
Al-Ahsa International serves Hofuf and the oasis and industrial belt of Saudi Arabia's Eastern Province. Airport catering here runs through the handling agent, and general aviation traffic uses its own terminal. FBO services and ground handling services decide who opens which door, so the order names the tail, the slot and the headcount. Business aviation arrives for oil, trade and family visits, mostly in the cooler months.
OEAH is a modest business aviation hub, and its seasons shape the work: cooler months bring the oil and family traffic, summer heat reaches the apron. Inflight catering and in-flight catering follow one rule here, which is tail, slot, headcount. Aviation catering and business aviation catering are sized to the aircraft type, executive jet catering for a light cabin stays small and cold-forward, diplomatic flight catering needs protocol clearance, and cabin crew meals and crew meals are written as their own line. FBO services and ground handling services at the terminal are coordinated before anything leaves the kitchen.
Saudi customs controls food entering the country, with strict rules on pork, alcohol and some meat and dairy imports, so locally bought catering avoids most of the friction. The handling agent clears the load at the apron through the ground handling services on the field, and our FBO services side packs sealed, labelled trays that stand up to inspection.
Average rating from the cabin crew and pilots we cater for.
“Working around limited fridge space at OEAH, I asked for a seafood starter and warm vegetable sides in portions appropriate for our 11 passengers. For inflight catering services, that attention to storage requirements made the order noticeably easier to manage. The Galley Girls confirmed the handover contact and identified the starters, making the catering delivery easier for our team to track. The cabin team could match the main courses to the request before moving on to the remaining departure tasks.”
“It was the packing plan I cared about at HOF, with 7 servings of a light pasta dish with grilled vegetables and several individual meal preferences to consider. I want an inflight catering company to understand packing arrangement, and this order gave us a useful starting point. I wanted clear identification on the starters; The Galley Girls made the packing arrangement easy to compare with the order. Keeping the sandwiches identifiable helped the colleague taking over service understand the order without another long explanation.”
“Having 4 guests request a selection of petits fours and sandwiches at Al-Ahsa International Airport meant planning the portions carefully while accounting for a revised passenger count. I asked The Galley Girls for the snack boxes in divided catering boxes, with garnishes supplied separately for plating on board. We could finish the breakfast portions as each guest was ready, rather than laying everything out at once. When comparing inflight catering companies, I would look closely at catering handover after this experience.”
How much private jet catering costs at OEAH depends on what rides in the drawer: a Khalas date and Arabic coffee board costs far less than a hot kabsa tray or a multi-course service. Seasonal dates in late summer are cheap and plentiful; out-of-season fruit is not. We send the quote before anything is cooked.
Lead time depends on the request more than the airport: halal is the local default and easy, while a sealed kosher meal or a strict allergen plan needs more preparation and a dedicated board. Tell us the restriction and the seat, and we confirm what is possible as soon as we see the brief. Last-minute orders are handled.
Customs in Saudi Arabia is strict on imported meat and dairy, and leftovers from the first service on a long leg may have to be removed at arrival. We plan the second service from locally sourced product and sealed trays so the cabin is not carrying anything it cannot keep.
You can carry your own food, and crews often do on a night departure or an early morning slot. The practical limits are handling and rules: nobody at OEAH will re-heat or re-plate it for you, and imports follow Saudi customs. Ordering through us gets you labelled, sealed trays that clear inspection.
No. Catering is not part of a charter: you order it separately and it is invoiced on its own, like any order. The galley still matters, because a small light-jet galley takes pre-plated trays while a larger cabin takes bulk dishes for re-plating. Send the aircraft type and the slot.
Tail, pax and diets — a flight attendant takes it from there, day or night.
