Catering to your aircraft in Bisha.
OEBH is a quiet Saudi terminal where one aircraft can fill the apron. Our crew-run kitchen packs for your galley, labels by seat, and your handling agent receives it at the aircraft.
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.
Bisha is a town of the Asir Region, and its local specialities are the ones travellers across Saudi Arabia know: lamb on rice, flatbread, honey from the highlands. We build a private jet menu around them, an inflight menu that respects the galley you have.
Private jet food here travels well: rice dishes keep their shape, grilled meat reheats in the oven, salads and dates ride chilled. Private jet platters, gourmet inflight meals and private jet snacks all follow a single labelling system, by seat number and by restriction.
For a cabin that wants something lighter, we pack fruit, labneh and fresh bread. The final course is Saudi coffee, packed hot or served at the aircraft.
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.
A short runway call and a handling agent who knows the apron: that is Bisha, OEBH. Our private jet catering here starts with what your galley can finish on board, whether that is a plate for the oven or a platter that stays chilled. Inflight catering and in-flight catering at Bisha are written by former VIP flight attendants. Business aviation catering, aviation catering, executive jet catering and diplomatic flight catering are all ordered the same way, and cabin crew meals are added on request.
A business jet catering brief at Bisha is usually a small group on a tight slot. Corporate jet catering here is built around what the galley can do: a private jet chef writes a bespoke menu for it, hot dishes for the oven, cold ones chilled. VIP flight catering, charter flight catering and luxury inflight catering all follow the same plan, so the order does not change with the label.
A delegation arriving in Asir may bring a government party of many seats. Government flight catering is then cleared menu by menu. Head of state flight catering, VIP aviation catering and state visit aircraft catering share one rule: nothing leaves the kitchen until the protocol office has approved it.
At Bisha, halal is the default of the local kitchen, and we mark it on the label anyway. Kosher, vegan, gluten free and allergen free meals are prepared as a separate procedure, with their own board and box, because wheat flatbread and sesame hide in many regional dishes. Special meals and kids meals are ordered per seat, with seat numbers, not names, on the box.
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 at Bisha, meals are a separate line you ask for, added to the order and billed with it. Flight crew meals can be hot or cold, packed as crew meal boxes labelled CREW, and pilot meals are made in two different dishes so the captain and the first officer never share. Cockpit meals are packed to be eaten with one hand, and crew catering for a long wait on the ground follows the same label. Different meals for pilots are standard practice, and cabin crew meals are added the same way.
At OEBH, catering delivery to the FBO is coordinated with your handling agent. FBO catering is then moved through the general aviation terminal and airside, as ground handling catering is allowed. Handling agent catering ends at the aircraft door, with the boxes labelled by seat.
A business jet at Bisha seldom needs a high loader: the door is low, and galley catering is carried up the stairs in insulated boxes. For a larger aircraft, airside catering delivery means the handling agent brings the loader to the door. Aircraft provisioning on a bigger tail is agreed with the FBO before your slot, so the boxes come aboard in the order your galley is laid out.
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.
Bisha Airport serves the Asir Region and a small general aviation community. Airport catering here is simple in structure: one terminal, one apron, FBO services matched to the local traffic. Ground handling services take over at the aircraft stairs.
Business aviation at Bisha is quiet but steady, a business aviation hub in miniature for the region. Inflight catering and in-flight catering here follow the same plan as at larger fields, while aviation catering and business aviation catering stay tied to the aircraft type. Executive jet catering is ordered by seat count, diplomatic flight catering follows protocol, and cabin crew meals are added on request.
Saudi Arabia controls food entering the country, and pork and alcohol never appear in our packs. Customs on arrival may check sealed boxes, so every label is in English and matches the order. Your handling agent handles the paperwork, and we keep the contents compliant.
Average rating from the cabin crew and pilots we cater for.
“For 6 passengers departing from OEBH, the agreed menu was a charcuterie board and fresh bread; our main consideration was a late menu amendment. Our request to The Galley Girls focused on the salads, with enough detail to distinguish passenger portions from additional provisions. We also checked the snack boxes before approval, which helped avoid a second round of questions later in the preparation. The order made private jet meals feel manageable because the cabin service sequence had been considered beforehand.”
“Timing and organisation mattered at BHH, where our order of poached fish with steamed rice for 10 people involved a small galley worktop. The fruit plates supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. Keeping the desserts identifiable helped the colleague taking over service understand the order without another long explanation. I appreciated the emphasis on packing arrangement throughout the private jet menu arrangements.”
“Good preparation made the difference at Bisha Airport, where 11 guests expected avocado toast components and breakfast fruit despite a tight boarding window. I gave The Galley Girls our storage brief and asked for the breakfast portions to arrive in shallow trays. I want a private jet chef to understand portion planning, and this order gave us a useful starting point. I could hand the sauces to a colleague with a short explanation instead of unpacking the whole order.”
What moves the price here is seat count and menu style. A long turnaround at Bisha means we can plan a hot service, and a short one means a cold service. Neither is priced differently by airport: you pay for the dishes.
Government and head of state visits to OEBH come with a guest list and a security procedure. Order as soon as the aircraft is confirmed, and we work with your handling agent and the FBO. Last-minute orders are handled.
A repositioning leg into Bisha carries little cargo, and customs checks the sealed boxes, not a full cabin load. Our labels name the contents in plain English. Anything that goes against Saudi food rules stays out of the galley.
A return leg is the best moment to order from Bisha: the food is fresh and the labels are ready. Bringing your own food through Saudi customs is possible, but pork and alcohol are not, and we cannot vouch for what was loaded elsewhere.
The charter price pays for the flight, and the catering is ordered on top of it. For Bisha, we keep the menu within Saudi food-import rules and invoice it as a separate line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
