Catering to your aircraft in Hail.
Hail International sits at 3,331 ft on the northern Saudi plateau, where winter mornings run cold and summer afternoons run hard on a galley. We cook and pack for crew who need the drawer to hold up.
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.
Hail is date country, and the Ha'il Region is known for its Sukkari-style dates, wheat and the slow Najdi table. For a private jet menu out of OEHL this means fresh dates with Arabic coffee served first, which most guests expect on boarding.
Local specialities travel well when you plan them for the galley: kabsa rice and lamb pack in separate trays so the rice stays dry, and jareesh, the cracked-wheat dish of the region, reheats cleanly in an oven. An inflight menu from Hail can lean on these rather than imported dishes.
Private jet food here is lamb, rice, flatbread and dates more than anything else. Mutabbaq and sambousek go in sealed trays, chilled, to be warmed in the aircraft oven. Pastry crisps again only if it is packed dry. The Ha'il Region is the name to put on the order for local specialities.
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 cold clear night on the Hail plateau and a tail on the apron at 3,331 ft: that is the usual brief for private jet catering at OEHL. We are former VIP flight attendants, and we pack for the galley you actually have. Inflight catering here leans on Najdi flavours, and in-flight catering for a long Gulf leg means dishes that survive the drawer. Aviation catering for business aviation catering clients, executive jet catering and diplomatic flight catering all start with the same question: who is boarding, and what do they eat. Cabin crew meals are ordered with the flight.
Hail sees business jet catering for executives travelling into the Ha'il Region and for charter flight catering on regional rotations. Corporate jet catering here usually means a hot lunch, dates and coffee, and a plated option for the principal. Our private jet chef writes a bespoke menu around the aircraft and the headcount. VIP flight catering and luxury inflight catering at OEHL both start from the galley you have.
Government flight catering at Hail is handled with discretion and a named team. Head of state flight catering and VIP aviation catering follow the protocol office's menu, traceable and sealed. State visit aircraft catering is checked against the guest list and packed so nobody opens a tray by mistake. Nothing is cooked before the menu is cleared.
At Hail the local bread and wheat dishes are where gluten hides, so a gluten free guest gets a separate board and a sealed tray. Kosher, halal, vegan, special meals, allergen free dishes and kids meals are all cooked apart from the main order and marked with the seat number. Tell us the restriction and the cabin; we write the card for the galley.
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.
At OEHL the crew rarely has time to sit, so pilot meals are packed to be eaten from a jumpseat or a cockpit shelf. Crew meals and flight crew meals are on request, ordered with the flight and invoiced like any other line. Crew catering can be cold or hot; cockpit meals are labelled by role, and different meals for pilots are available when the operator asks for them. Crew meal boxes close flat and hold in the drawer.
FBO catering at Hail means the handover happens on the apron at your slot. Catering delivery to the FBO goes through the handling agent, who knows which door is opened and when. The general aviation terminal at Hail International is where the order is checked against the tail. Ground handling catering and handling agent catering are coordinated for the night as much as for the day.
At Hail the aircraft type sets the loading: a light jet takes a trolley through the door, a large cabin may need a high loader at the sill. Galley catering is packed to the oven, drawer and chiller you tell us about. Airside catering delivery goes through the handling agent, and aircraft provisioning is checked against the seat plan. Tell us the type and registration and we plan the load from that.
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.
Hail International Airport (OEHL/HAS) is an airport catering point for Ha'il Region, with scheduled traffic and a general aviation terminal for business flights. General aviation here is seasonal, with hunting parties, pilgrims in transit and regional business. FBO services and ground handling services are available through the handling agent.
Hail is a small business aviation hub whose calendar follows the seasons: winter hunting parties and cool mornings bring private jets, summer heat limits afternoon turnarounds. Inflight catering and in-flight catering for these flights are built around dates and Arabic coffee. Aviation catering and business aviation catering from Hail also serve executive jet catering and diplomatic flight catering. For the flight deck at Hail, cabin crew meals go on the same order as the trip and are invoiced as their own line.
Saudi Arabia does not allow pork or alcohol on board, and imported food is declared by the handler on arrival. For Hail we keep the menu within local rules and send the handling agent a written list. Plan the order so that it clears on the apron without delay.
Average rating from the cabin crew and pilots we cater for.
“What impressed me at Hail International Airport was how a request for herb chicken with a quinoa salad was handled despite limited fridge space. Our brief for crew meals was met with a sensible plan for storage requirements. The Galley Girls used a readable packing list for the desserts, which helped when two colleagues checked the order together. Keeping the canapés identifiable helped the colleague taking over service understand the order without another long explanation.”
“Breakfast was already sorted; at OEHL, the next request was roasted chicken and seasonal vegetables for 11 guests, with limited fridge space to work around. With several people involved, The Galley Girls kept the salads and delivery arrangements together in a concise order update. Knowing where the starters were packed meant the crew could begin the relevant checks as soon as the order arrived. The order made FBO catering feel manageable because the meal organisation had been considered beforehand.”
“The cabin briefing at HAS included 10 passenger meals, a request for yoghurt pots and fresh berries, and instructions addressing different crew meal preferences. The Galley Girls suggested compact food boxes for the crew provisions, and that choice worked well with our storage arrangement. We placed the salads in their planned storage area without first having to reorganise all the catering boxes. I would discuss airport catering with them again, especially when portion planning needs careful coordination.”
Special meals move the price more than anything else. If a guest needs a gluten free or child meal on a Hail departure, we cook it apart and label it by seat, which is a separate line. Ask how much private jet catering costs and we answer with a quote for your menu.
A leg across the Gulf with a hot meal and a cold one asks for more planning. Lead time at OEHL is easiest when we know both services in advance. Last-minute orders are handled, but tell us early about restrictions.
Saudi Arabia is strict on what enters a cabin, and a night departure from Hail leaves little room for surprises. We keep the menu within local rules and give the handling agent a written list of what is on the tray.
It depends on the galley. A large cabin with a full oven takes outside food easily; a light jet at OEHL does not. Customs may ask about what you carry, so keep it sealed and labelled. We can supply the rest.
No, catering is outside the charter agreement. At Hail International you order it with us directly, and it is billed as its own line. Send the schedule and we plan delivery around the slot.
Tail, pax and diets — a flight attendant takes it from there, day or night.
