Catering to your aircraft in Al-Jawf.
Al-Jawf sits at 2,261 ft on the northern Saudi plateau, where winter nights turn cold and the olive groves around Sakaka set the pace of the year. We cook and pack for the galley you actually have, for the crew who actually serve.
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-Jawf is olive country, and Al Jawf Region is known across Saudi Arabia for its oil, pressed from the groves around Sakaka. On a private jet menu it works as a finishing oil for labneh, warm flatbread and tomato salad, packed in its own small pot. An inflight menu here also leans on dates from the local palms, which travel well and need no reheating.
Private jet food from the region is simple and generous: grilled lamb, jareesh, kabsa-style rice, Arabic coffee with cardamom. Local specialities are packed hot or cold depending on your galley, with sauces apart. For Al-Jawf, the table is built on what the groves and the desert produce in the season you fly.
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.
Al-Jawf International serves a region of olive groves, date palms and long desert approaches, and private jet catering here follows that landscape. Whether you operate inflight catering for a charter or a corporate trip, in-flight catering at OESK is packed for the galley, labelled by seat. Aviation catering for business aviation catering clients, executive jet catering for owners, diplomatic flight catering for official visits and cabin crew meals for the people serving, all handed over plane-side.
Business jet catering at Al-Jawf is usually a small party on a corporate trip to the north of the kingdom. Corporate jet catering, VIP flight catering and charter flight catering are written around the seat count, and luxury inflight catering means lamb, dates and warm bread rather than a long list. A private jet chef drafts a bespoke menu once we know the galley.
Official visits to the northern region need a quiet kitchen and a named contact. We handle government flight catering, head of state flight catering and VIP aviation catering with menus cleared first, and state visit aircraft catering is delivered without fuss to the aircraft.
At Al-Jawf, special meals follow the local kitchen: halal is the default for lamb and chicken, kosher meals travel sealed and unopened, and nuts, sesame and dairy are the allergens hiding in dates, tahini and sweets. Vegan, gluten free, allergen free and kids meals are packed on separate boards and marked by seat.
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 OESK are ordered with the trip and invoiced like any other line. Flight crew meals and cockpit meals are packed to be eaten between legs on a quiet apron, with pilot meals kept separate from the cabin. Crew catering boxes are labelled CREW, and different meals for pilots can be requested when the operator asks. Crew meal boxes with lamb, rice and fruit suit a desert layover.
Your order at Al-Jawf goes through the FBO catering chain: catering delivery to the FBO, passage via the general aviation terminal, then the apron. Ground handling catering is booked with the handling agent, and handling agent catering follows the access rules for the day.
Galley catering at Al-Jawf depends on the type: a light jet takes trays through the main door, a larger cabin may call for a high loader at the handling agent. Airside catering delivery is coordinated for the apron, and aircraft provisioning follows the loading order the crew gives us.
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-Jawf International sits at 2,261 ft in the north of Saudi Arabia and handles general aviation alongside scheduled traffic. Airport catering here serves a quiet apron, a region of olive groves, and crews who value an uncomplicated turn.
Al-Jawf is a modest business aviation hub, used for corporate and official trips to the north. Inflight catering, in-flight catering and aviation catering are written for light and mid-size cabins; business aviation catering and executive jet catering follow the same plan, diplomatic flight catering is cleared by protocol, and cabin crew meals are boxed separately.
Saudi Arabia restricts imported food and forbids pork and alcohol. For general aviation, FBO services and ground handling services at Al-Jawf, this means we buy local and declare nothing that is not needed.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at OESK, our 5 guests wanted a cold lunch with cheese and fruit, organised sensibly around different crew meal preferences. With airport catering, careful attention to final order confirmation matters as much to our crew as the menu itself. Our request to The Galley Girls focused on the side dishes, with enough detail to distinguish passenger portions from additional provisions. There was enough information about the fruit plates to brief the crew without making assumptions about what had been ordered.”
“My order at AJF covered vegetarian wraps and colourful salads for 4 guests, with a practical service plan needed because of a short ground stop. For our team, the strongest part of their inflight catering was how they handled packing arrangement. The Galley Girls grouped the side dishes by service, which was more useful to us than simply receiving a list of dishes. Our colleague could take over the fruit plates without asking where every component had been placed during preparation.”
“For 10 passengers departing from Al-Jawf International Airport, the agreed menu was yoghurt pots and fresh berries; our main consideration was a changing departure schedule. With several people involved, The Galley Girls kept the desserts and delivery arrangements together in a concise order update. The cabin team could match the sauces to the request before moving on to the remaining departure tasks. Our brief for in-flight catering was met with a sensible plan for catering handover.”
Costs are set per menu. A date and olive board is modest, a four-course lamb service is not, and where airside access through the handling agent needs arranging at Al-Jawf, we say so before you confirm.
Weather windows matter more than the calendar. On the northern plateau, a sandstorm can reset a departure, so we keep the order flexible; last-minute orders are handled.
At Al-Jawf, the practical answer is to buy local. Dates and olive oil from the region sit comfortably within Saudi rules, while imported meat or alcohol would not be accepted.
Passengers sometimes bring their own food, but customs at Al-Jawf can stop imported items. A child or allergen meal ordered through us arrives sealed and ready.
No. Catering is not part of the charter: you order it separately and it is invoiced separately. On a long leg with two services we pack two sets of trays, marked first and second, so nobody on board has to guess.
Tail, pax and diets — a flight attendant takes it from there, day or night.
