Catering to your aircraft in Al-Ula.
Al-Ula International sits at 2,050 ft in the Hegra desert, and its flying season follows the cool months, festival dates and heritage-site charters. We cook and pack for your galley on that rhythm, and last-minute orders are handled.
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.
AlUla sits in the Al Madinah Region, and its local specialities come from oasis farming: dates, palm-grown produce, citrus and herbs, plus the Najdi and Hijazi cooking that guests expect. A private jet menu for Al-Ula leans on that. An inflight menu here starts with Khalas or Ajwa dates, a warm lamb or chicken kabsa packed rice-apart, and saffron and cardamom sweets that survive the drawer.
Private jet food at Al-Ula International should taste of the place without needing a kitchen in the cabin. Local specialities travel well when you separate them: grilled meat sealed warm, rice in its own tray, salads and labneh chilled, dates and Arabic coffee set aside. Al Madinah Region cooking suits a galley because most of it is built to be served shared.
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.
On a 2,050 ft desert field where arrivals bunch around the AlUla winter season, private jet catering is mostly a question of what stays cold, what stays sealed and what the crew can reheat in a small oven. The same brief holds for inflight catering and aviation catering: one tidy handover, labelled by seat. Business aviation catering, executive jet catering and diplomatic flight catering all start from the same galley sheet, and cabin crew meals are packed on their own. In-flight catering for ULH is written for whoever opens the drawer.
Business jet catering and corporate jet catering at Al-Ula follow a guest list of heritage visitors and festival travellers. VIP flight catering, charter flight catering and luxury inflight catering are built around halal-first menus, and a private jet chef can write a bespoke menu for the cabin and the galley you actually have.
For state visit aircraft catering into OEAO, we work from a named team and a cleared menu. Government flight catering and head of state flight catering stay confidential; VIP aviation catering is delivered to the aircraft with traceable labels.
At Al-Ula halal is the baseline, not the exception, so a kosher, vegan or gluten free request is the one we label and pack apart. Special meals are handled on a separate board with a card, and allergen free trays are sealed so nobody opens the wrong one. Kids meals can be simple, built around rice, grilled chicken and fruit.
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 Al-Ula are ordered on request and invoiced like the rest. Flight crew meals and crew catering are packed in boxes marked CREW, one tray per person, with cockpit meals that can be eaten one-handed. Pilot meals are different meals for pilots when the operator asks, and crew meal boxes include water and a warm main for a desert evening.
FBO catering at Al-Ula means catering delivery to the FBO at the general aviation terminal, coordinated with your handling agent. Ground handling catering and handling agent catering depend on the apron slot, and weather on the ramp can change where we hand over.
Larger aircraft that land at OEAO need galley catering delivered by the right vehicle. Airside catering delivery follows your handling agent's instructions on the ramp, and aircraft provisioning for heavier cabins is planned with the type and galley layout in hand.
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-Ula sits on a plateau of sandstone and old oasis land, and ULH is the gate for visitors to Hegra and the festival calendar. As a small business aviation hub, airport catering is planned around arrival banks rather than daily scheduled traffic. General aviation uses the single terminal, and ground handling services are booked through it ahead of each slot.
ULH works as a seasonal business aviation hub: quiet through the hot months, then crowded with private arrivals once the winter events open. Inflight catering, in-flight catering and aviation catering orders rise with that calendar, along with business aviation catering and executive jet catering for owners and guests. Diplomatic flight catering and cabin crew meals follow delegation visits, and crew meals are ordered with the trip. FBO services and the FBO ramp are arranged through your handler, so tell us the tail and the handover point.
Saudi Arabia bans pork and alcohol, and any food brought in from abroad has to be declared to customs, so a galley stocked elsewhere can cause trouble on arrival at this business aviation hub. Halal is the working standard for every tray we pack here. Ordering in-country means the paperwork matches what is physically in the drawer.
Average rating from the cabin crew and pilots we cater for.
“I wanted a seafood starter and warm vegetable sides for 12 guests at ULH, packed sensibly for a cabin team dealing with a small galley worktop. The galley preparation stood out more than any sales pitch about in-flight catering services. We discussed the dimensions before confirming; The Galley Girls grouped the main courses into separate meal boxes that were easy to handle. The fruit plates were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“Nothing about the 2 guest order at Al-Ula International Airport called for excess complexity: just roasted vegetable bowls with separate dressings and sensible planning for two separate meal services. I would discuss aviation catering with them again, especially when storage requirements needs careful coordination. The Galley Girls gave us an update on the sandwiches before the handover, which helped us organise the cabin checks. Knowing where the starters were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“Our priority at OEAO was a breakfast basket with individual preserves for 7 passengers, with a late menu amendment shaping the service plan. I needed the snack boxes checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. We checked the sandwiches against the same summary, keeping the cabin team and the handling contact aligned. For aviation catering services, that attention to portion planning made the order noticeably easier to manage.”
Pricing for private jet catering at OEAO is built around the order, not a table. A delegation flight with a full majlis spread costs differently from a two-person overnight, and the departure slot affects how we pack.
Lead time at Al-Ula follows the type of flight. A delegation needs protocol sign-off; a private owner can change menu late. Either way, last-minute orders are handled.
Saudi customs apply even on an empty ferry leg: no pork, no alcohol, declared food. Provisioning in Al-Ula keeps the galley compliant.
Can you bring food? Yes. For a return leg from Al-Ula, ordering with us keeps the trays sealed, the labels clear and the customs papers consistent.
Charter pricing does not include catering at Al-Ula. You order separately, and because of Saudi customs and import rules we recommend cooking in-country.
Tail, pax and diets — a flight attendant takes it from there, day or night.
