Catering to your aircraft in Gurayat.
Gurayat Domestic is a quiet northern field where the season sets the menu. We pack for your galley and hand it over at the FBO, so the crew re-plates and serves.
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 Region is known across Saudi Arabia for its olive groves, and olive oil from the area is the first local speciality worth putting on a private jet menu. Around Gurayat the table is built on dates, flatbread baked fresh, labneh, grilled lamb and spiced rice, and we pack them for the galley rather than the dining room.
Our private jet menu for Gurayat and the wider Al Jawf Region leans on those local specialities: dates and Arabic coffee for the welcome, mezze plates that travel well, and mains that finish in your oven. The inflight menu keeps the olive oil and the herbs, and leaves out anything that wilts on a hot apron.
Private jet food from this part of Saudi Arabia is simple and generous: whole roasted lamb cut into portions per seat, saffron rice, fresh salads dressed apart. Crews who stop at Gurayat Domestic will recognise the logic: each local speciality is plated, labelled and boxed to be re-plated at altitude.
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 field at 1,672 ft in Al Jawf Region, the galley question is always the same: what survives a hot ramp and a small oven. Our private jet catering for OEGT is packed by former VIP flight attendants who know that. Expect in-flight catering sorted by seat, business aviation catering for executive jet catering and diplomatic flight catering runs, plus crew meals boxed for the flight deck.
Who flies into Gurayat? Often an executive visiting regional business, a family trip to Al Jawf, or a charter crew repositioning. For business jet catering or corporate jet catering, we ask the type, the galley and the seat plan. VIP flight catering and luxury inflight catering are built by a private jet chef with a bespoke menu, and charter flight catering follows the same logic with a lighter brief.
Government flight catering at Gurayat means discretion and a clear chain: who prepared the food, who sealed it, who delivers it. Head of state flight catering and VIP aviation catering follow protocol set before anything is cooked. For state visit aircraft catering, a named team handles the order and the handover, and nothing is said outside the brief.
At Gurayat the kitchen reality is simple: halal is the default across Al Jawf, so halal needs no special request, while kosher, vegan and gluten free orders are handled as a separate procedure with their own board and sealed box. Allergen free dishes matter here because many local sauces rely on tahini, nuts and wheat, so we list every component. Kids meals go on the manifest as their own line: mild rice, grilled chicken, fruit, nothing spiced. Special meals are marked by seat number only.
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.
Waiting on the ground in Al Jawf makes a proper meal useful. Crew catering ordered on request covers flight crew meals, pilot meals and cockpit meals in crew meal boxes, each marked CREW. Different meals for pilots means two dishes, packed separately. Cabin crew meals are listed apart. Everything is invoiced as a normal line, never an extra.
FBO catering is how food reaches the aircraft at Gurayat Domestic. Catering delivery to the FBO means the boxes are received at the general aviation terminal, checked against the order and carried out to the apron. Your handling agent catering contact signs for the handover, and ground handling catering stays simple when the tail, the slot and a phone number reach us in advance.
Gurayat Domestic handles the lighter end of business aviation, and most aircraft here load straight from the FBO by hand or small van. For anything bigger that needs a high loader, tell us the type and we plan the galley catering to match: cart count, door height and airside catering delivery are agreed with your handling agent before the slot. For light and midsize jets the load is just a few insulated boxes carried to the door. Aircraft provisioning for a larger cabin is arranged around the type's galley, not around our packing preferences.
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.
Gurayat Domestic Airport is the general aviation field for Al Jawf Region, a flat desert terrain in the north of Saudi Arabia. Airport catering here is straightforward: a small terminal, a clear apron and a short handover. We plan around the season, since heat on the ramp is real from late spring.
Gurayat is a general aviation stop more than a business aviation hub. Inflight catering for Gurayat is ordered with the tail and the slot, and in-flight catering or aviation catering follows the same route when the aircraft is larger. Business aviation catering, executive jet catering and diplomatic flight catering follow the same route, and cabin crew meals are added on request. FBO services and ground handling services are arranged through your handling agent.
Saudi Arabia does not allow pork or alcohol on food imports, and fresh meat, dairy and produce can be refused at the border. Customs at Gurayat Domestic are handled by your handling agent, who confirms the rules for your flight. Ordering local catering avoids carrying controlled items in.
Average rating from the cabin crew and pilots we cater for.
“Service planning came first at OEGT, with 3 passengers choosing fresh fruit and breakfast pastries and a short ground stop influencing our preparation. We described our serving sequence to The Galley Girls and asked for the starters to be packed accordingly. When comparing private jet catering companies, I would look closely at packing arrangement after this experience. We left the fruit plates stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Getting a breakfast basket with individual preserves ready for 7 guests at URY required an order that accounted for limited fridge space. My search for "private jet catering near me" led to a practical conversation about storage requirements. The confirmation from The Galley Girls showed the main courses clearly enough for us to check the planned service quantities. There was enough information about the sandwiches to brief the crew without making assumptions about what had been ordered.”
“Working around several individual meal preferences at Gurayat Domestic Airport, I asked for a charcuterie board and fresh bread in portions appropriate for our 7 passengers. This experience of private jet catering menu gave us a useful reference for managing crew briefing on another departure. I wanted clear identification on the crew provisions; The Galley Girls made the packing arrangement easy to compare with the order. Keeping the fruit plates identifiable helped the colleague taking over service understand the order without another long explanation.”
A state or delegation movement to Gurayat Domestic is quoted line by line: dishes, packaging, delivery to the FBO. There is no standard tariff to cite, only a quote written for your manifest. The more complete the brief, the tighter the figure, and last-minute changes are handled when they arrive.
Lead time for Gurayat is shaped by produce and by customs, not by the length of the flight. Local olives and dates are on hand, imported items take planning. Sending the order with the repositioning plan lets us line up everything for the return leg, and late changes are still accepted.
A return leg from Gurayat Domestic is a cabin stocked locally and sealed. Customs concern is at the other end, where fruit, meat and dairy may be limited. We ask where you land next, and pack the menu so it clears without discussion.
Yes, but with limits. Sealed, commercially packed items are usually tolerated, while fresh produce, meat and anything containing pork or alcohol is not. Rules at Saudi airports are enforced by the authorities and can change. Ordering locally for the flight avoids the question altogether.
Catering and charter are billed separately, always. During a long wait on the ground, the crew can order hot or cold meals on request; the invoice reflects what was delivered. Phone or email us, day or night.
Tail, pax and diets — a flight attendant takes it from there, day or night.
