Catering to your aircraft in Al Kharj.
Al Kharj mixes military and executive traffic on one field. For OEPS departures we pack to the galley you have, with cold items kept cold and hot dishes finished in your oven, handed over at the stand.
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.
The Riyadh Region table is built on dates, lamb, rice and strong coffee, and most of it travels well in a galley. A private jet menu for Prince Sultan Air Base starts there: kabsa-style rice and grilled lamb for the cabin, Arabic coffee and fresh dates for the first hour. Our inflight menu and private jet food for Al Kharj keep the local specialities recognisable without asking your oven to do the impossible.
Private jet platters for OEPS lean on mezze, grilled chicken and fruit plates, cut for sharing across a cabin. Gourmet inflight meals follow the same logic: rice and meat dishes reheated in your oven, sauces in their own pots. Private jet snacks from the Riyadh Region mean dates, spiced nuts and pastries with cardamom coffee. These local specialities are cooked fresh, labelled by seat, and handed over 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.
Prince Sultan Air Base sits on the open plateau of the Riyadh Region at 1,651 ft, where the apron is hot most of the year and a chilled drawer matters more than a clever menu. Private jet catering at OEPS (AKH) is cooked and packed for your galley, then handed over at the aircraft through the FBO. Inflight catering, in-flight catering and aviation catering here follow the Saudi table: dates, grilled lamb, flatbread. Business aviation catering, executive jet catering and diplomatic flight catering for state movements go through the handling agent, and cabin crew meals are packed apart from guest trays.
A business jet catering brief at OEPS is usually short: a few passengers, one or two services, a cabin that wants Saudi food it recognises. Corporate jet catering and VIP flight catering for Prince Sultan lean on lamb, rice and fruit. Charter flight catering for visiting groups follows the same pattern. Luxury inflight catering means a private jet chef writing a bespoke menu around the aircraft's galley and the guests' taste.
At a base with official traffic, VIP aviation catering starts with clearance. Government flight catering and head of state flight catering are prepared by a small named team, and state visit aircraft catering is delivered to the aircraft with access arranged ahead. Nothing is discussed beyond what the order needs.
Special meals at Prince Sultan Air Base are handled as a procedure adapted to Najdi cooking. Halal is the default on the local table, so the real work is elsewhere: kosher meals come sealed and are not opened by the galley, vegan and gluten free plates avoid the ghee and flour that hide in rice and pastry, and allergen free requests are packed apart from the lamb and nut dishes. Kids meals are plain and cut small.
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.
Whoever flies the OEPS leg can add crew meals to the order on request, and they appear on the invoice as their own line. Flight crew meals are packed for the turnaround, pilot meals are boxed to eat with one hand, and crew catering is labelled CREW so it never mixes with the cabin. Cockpit meals can be different meals for pilots when the operator asks, and crew meal boxes carry rice, grilled chicken and fruit. Cabin crew meals go into their own sealed bag, marked CREW, so the Al Kharj galley never confuses them with a guest tray.
At OEPS, FBO catering is delivered through the handling agent to the general aviation terminal or straight to the stand. Catering delivery to the FBO follows your slot, and ground handling catering is agreed in advance. Handling agent catering keeps the access question out of the cockpit's hands.
On the Prince Sultan apron, galley catering is decided by the aircraft type before anything else. Larger cabins need a high loader to reach the door, and the handling agent arranges it for airside catering delivery. On smaller jets the trays go up by hand. Aircraft provisioning is planned against the galley you have: the oven size, the chiller, the drawer space. Tell us the type and we pack to fit.
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.
OEPS (AKH) is a desert airfield in the Riyadh Region. Airport catering follows the aircraft, and general aviation traffic and FBO services are arranged through the handling agent. Ground handling services here manage access to the apron, which matters when food is going airside.
Prince Sultan is a business aviation hub in a minor way, used more for official movements than routine charters. Inflight catering, in-flight catering and aviation catering for those flights are built on what the galley can hold. Business aviation catering, executive jet catering and diplomatic flight catering all go through the handling agent, and cabin crew meals are packed separately.
Saudi Arabia does not permit pork or alcohol, and imported food can be inspected or held at the terminal. Catering prepared in the Kingdom avoids that step. Your handling agent is the first contact for any foreign stock already on board.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 3 guests, but an evening cabin service also had to be considered when organising a charcuterie board and fresh bread at Prince Sultan Air Base. I asked The Galley Girls to review the fruit plates quantities against the passenger brief, and the proposed portions made sense. The quantities of desserts matched our service plan, leaving us comfortable with the order before the final briefing. Our brief for private jet catering was met with a sensible plan for packing arrangement.”
“I wanted vegetarian wraps and colourful salads for 3 guests at OEPS, packed sensibly for a cabin team dealing with a small galley worktop. The Galley Girls used a readable packing list for the side dishes, 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. My main takeaway from this private jet catering services order was the practical approach to meal organisation.”
“Keeping the galley organised at AKH meant planning roasted chicken and seasonal vegetables for 12 guests with limited fridge space in mind. Instead of asking us to improvise, The Galley Girls explained how the canapés could be arranged during service. I want a private jet catering company to understand catering handover, and this order gave us a useful starting point. It made a difference to have the snack boxes ready without cluttering the galley work area during preparation.”
Ask what you want to serve first. Saudi dates and flatbread are modest; lamb shoulder for a full cabin is not. Private jet catering at OEPS is quoted on those choices and billed separately.
The simplest orders are the ones that name the restriction up front. Child meals are quick to arrange; kosher and allergen free take care. Same-day requests are handled when we can source properly.
Two services on board means more food, and Saudi rules still apply: no pork, no alcohol. Catering loaded at OEPS is local, so it avoids import checks. Let the handling agent know about any foreign stock early.
Bringing your own is possible but not simple, since pork, alcohol and some meats are restricted. For a pre-dawn departure, a local order is the quiet option, handed over at the stand.
Catering stays outside the charter contract. The galley decides the menu: a long-range cabin with two ovens is not the same job as a turboprop with a drawer.
Tail, pax and diets — a flight attendant takes it from there, day or night.
