Catering to your aircraft in Medina.
Landing at Medina in Umrah season means a full apron and a crowded slot list. We build your order around that, with dates, Arabic coffee and halal main courses packed for the galley you actually have.
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 Madinah Region has a table of its own, and a private jet menu for Medina starts with it. Ajwa dates, the dark, soft dates grown in the oases around the city, are the first thing most guests ask for; they travel perfectly in a galley because they need no cooling and no re-plating. Pair them with Saudi Arabic coffee, a pale cardamom-scented brew poured from a dallah, and you have the opening of any inflight menu here.
Private jet food in Medina leans on slow-cooked rice and lamb: mandi, kabsa and the Hijazi sayadiyah with fish. For private jet platters we pack the rice and the meat separately, with the sauce apart, so the cabin crew can re-plate without steam fogging the tray. Gourmet inflight meals for a Medina departure often include harees, fattoush and warm samboosa; private jet snacks are dates stuffed with almonds, roasted nuts and small Arabic sweets. These local specialities are what make a Medina order read as local rather than generic, and every dish is halal.
The region around {Region} also gives us Madinah-style breads, labneh and fresh pomegranate in season. All of it is packed for the galley you actually have, and cold items stay chilled until you serve.
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.
Elevation 2,151 ft, summer heat on the apron and a calendar set by pilgrimage: that is Medina. Private jet catering at OEMA is planned around Ramadan iftar timing, halal sourcing and Madinah dates. We write inflight catering and in-flight catering menus that survive a long ground wait, add aviation catering for royal and ministerial movements, and treat business aviation catering as a protocol exercise. Executive jet catering, diplomatic flight catering and cabin crew meals are each packed separately for MED.
A business jet catering brief for Medina is usually short on paper and strict in practice: halal only, dates on every tray, coffee in a flask. Corporate jet catering and VIP flight catering for a charter flight catering request follow the same rules. A private jet chef writes the bespoke menu around the aircraft's oven, and luxury inflight catering here means dignity in service rather than complexity.
Ministerial and royal movements through OEMA need a discreet process: a named contact, sealed trays and a traceable menu. We handle government flight catering and head of state flight catering as a protocol exercise, with VIP aviation catering for the delegation and state visit aircraft catering for the accompanying staff.
Everything leaving for Medina is halal, so the halal question is already answered; what changes the procedure here is the rest. Kabsa and mandi rely on shared broths and ghee, so vegan, gluten free and allergen free meals are cooked on a separate board and sealed in a separate box. Nuts hide in sweets and in rice garnishes, and kosher, kids meals and special meals ordered for a Medina departure are labelled by seat number, never by name.
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.
On request we pack crew meals for OEMA: flight crew meals for the deck, pilot meals that can be eaten between checklists, and crew catering for a longer duty day. Cockpit meals travel in sealed crew meal boxes, and if your policy requires different meals for pilots, we pack two separate dishes. Everything is invoiced as a separate line.
At OEMA, the order is received at the FBO or directly at the aircraft, with your handling agent signing for it. FBO catering and catering delivery to the FBO follow the general aviation terminal's access rules; ground handling catering is arranged with the handling agent catering contact before the slot.
Wide-body and VIP-configured heavy aircraft do land at Medina, and for those the galley catering is loaded by high loader at the door, which we confirm with your handling agent before the slot. Narrower jets are served by van to the stairs. For airside catering delivery and aircraft provisioning in the Medina heat, cold items travel in insulated carts and are re-checked at the door of the aircraft.
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.
Medina's airport lies on a high, dry plateau at 2,151 ft, which affects takeoff weights and what a galley can hold cold. As a business aviation hub, OEMA handles general aviation traffic alongside pilgrimage flights, and airport catering is planned around both, with FBO services and ground handling services as the usual contact points.
Business aviation at Medina follows the Islamic calendar. Inflight catering and in-flight catering orders rise before Ramadan, Umrah season and Hajj, when private jet catering needs to be planned as soon as the slot is known. Aviation catering for visiting delegations, business aviation catering for corporate groups and executive jet catering for owners all run through the same general aviation apron. Diplomatic flight catering is handled with extra discretion, and cabin crew meals are packed apart.
Saudi customs bans pork and alcohol and expects halal certification for meat. Fresh produce, dairy and meat from abroad may be held or refused, so catering is best ordered locally at OEMA and itemised for your handling agent. The destination's rules matter just as much on the return.
Average rating from the cabin crew and pilots we cater for.
“For 3 passengers departing from OEMA, the agreed menu was mini sandwiches and individual desserts; our main consideration was a changing departure schedule. We described our serving sequence to The Galley Girls and asked for the crew provisions to be packed accordingly. We left the desserts stored until needed, which kept the first service manageable and reduced unnecessary handling. When comparing private jet catering companies, I would look closely at meal organisation after this experience.”
“On this departure from MED, 5 passengers had chosen vegetable tartlets and a dessert selection, and a changing departure schedule needed to be reflected in the order. The crew provisions came from The Galley Girls in clearly marked packs, with a packing list that matched the contents. My search for "private jet catering near me" led to a practical conversation about written menu details. Separating the side dishes from the first service items helped us avoid opening boxes we did not yet need.”
“Small packing details became important at Prince Mohammad Bin Abdulaziz Airport: our 2 passengers wanted chicken skewers with a couscous salad, and we had a late menu amendment. The portion planning stood out more than any sales pitch about private jet catering menu. I asked The Galley Girls to review the side dishes quantities against the passenger brief, and the proposed portions made sense. There was enough information about the starters to brief the crew without making assumptions about what had been ordered.”
Think of it as four lines: guest menu, crew meals, packaging and handover at the FBO. A government flight from Medina usually adds a protocol review and a larger menu; we quote all lines on request and send them to your operations contact.
Repositioning legs are the easiest orders from Medina: few meals, no protocol, no diets to check. Ask about lead time on a pilgrimage weekend and we will say what is possible; last-minute orders are handled whenever the kitchen has the product.
If you order the return meal here, we label it and seal it; the customs officer at the destination then sees an itemised box. Items that carry risk, such as raw meat, soft cheese or fresh fruit, are replaced with cooked or packaged equivalents.
Bringing food is possible for sealed, shelf-stable items, but customs can refuse anything fresh. Medina's rules follow Saudi Arabia's national import list, and a handling agent can tell you what is currently accepted for your aircraft.
No. Catering is not part of the charter: you order it separately and it is invoiced as its own order. A long wait on the ground changes what the crew needs, a light hot meal or a cold box, and we pack crew meals for the aircraft on request.
Tail, pax and diets — a flight attendant takes it from there, day or night.
