Catering to your aircraft in Pump Station 6.
OEPF is quiet, dry and exposed. We prepare the galley at Pump Station 6 around that: insulated cases, sealed trays, and food handed over at the FBO whenever the crew is ready.
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 sets the table here. A private jet menu for OEPF leans on Najdi tradition: kabsa with spiced rice, lamb mandi that is slow-cooked and packed in foil, and dates from the Qassim and Al-Ahsa groves served alongside Arabic coffee with cardamom. Our inflight menu keeps these local specialities recognisable once they reach altitude, and we name each one honestly for the guest. Private jet food from the region travels well because most of it is built to be eaten warm, not hot: a rice base holds heat, while sauces go in separate pots. For lighter sectors we offer private jet platters of grilled halloumi-style cheese, labneh, mutabbal, tabbouleh and fresh flatbread, gourmet inflight meals that keep their texture, and private jet snacks such as roasted nuts, date-filled pastries and fruit. Pump Station 6 in Riyadh Region has an industrial, working character, so crews tend to want something substantial and no-fuss on board.
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.
Pump Station 6 Airport sits at 2,530 ft on the Riyadh Region plateau, and an aircraft that lands here usually arrives with a galley already stocked for the next sector. Private jet catering at OEPF is built around that: sealed trays, oven-ready mains and cold plates that tolerate heat on the apron. For the flight attendant it also covers inflight catering and in-flight catering for the return leg, and aviation catering written for the aircraft you actually fly. Business aviation catering and executive jet catering follow the same method, diplomatic flight catering gets a protocol review before anything is cooked, and cabin crew meals ride in the same order.
Pump Station 6 sees owners and corporate parties who want local food they trust. Business jet catering here is Najdi lamb and saffron rice, corporate jet catering adds cold mezze, and VIP flight catering and charter flight catering arrive packed for the galley. Luxury inflight catering is designed by a private jet chef, and a bespoke menu is possible for each OEPF flight.
For Pump Station 6, official movements are handled quietly. Government flight catering and head of state flight catering pass through protocol first, VIP aviation catering is packed with full traceability, and state visit aircraft catering comes with a named team and sealed delivery.
Halal is the starting point in Saudi Arabia, so the kitchen at OEPF works halal first and treats every other diet as a separate procedure: kosher, vegan, gluten free and allergen free meals each get their own board, knife and sealed box. Special meals and kids meals are marked by seat number, not name. Watch for nuts in desserts and sesame in tahini-based dips, which is where allergens hide in this cuisine.
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.
A crew parked at Pump Station 6 wants food that holds: crew meals on request, flight crew meals in sealed boxes, and pilot meals that differ for each pilot. Crew catering is built around the rotation, cockpit meals are easy to eat in the seat, crew meal boxes carry a CREW label, and different meals for pilots are available on request, invoiced like any order.
FBO catering at OEPF is delivered to the FBO, and catering delivery to the FBO is coordinated with your handling agent. The general aviation terminal is the point of handover, ground handling catering follows the slot, and handling agent catering means one contact for airside access.
At Pump Station 6, galley catering depends on the aircraft: a light jet takes cases through the main door, while a larger cabin may need a high loader at the door. Airside catering delivery is arranged with your handling agent so the vehicle meets the aircraft at its stand, and aircraft provisioning follows the loading plan you send. Send the tail and the galley layout for OEPF, and the trays are cut and boxed to match what your ovens and drawers can hold.
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.
Pump Station 6 Airport is a desert field in Saudi Arabia serving the Riyadh Region, and airport catering here is a matter of heat and open apron. General aviation traffic uses the FBO and the general aviation terminal, and FBO services are limited to what the field offers. Ground handling services arrive with the agent, and OEPF operates as a small business aviation hub.
Pump Station 6 sees private traffic, with inflight catering and in-flight catering ordered per flight. Aviation catering and business aviation catering are written around the aircraft, executive jet catering is common for owners' movements, diplomatic flight catering is rarer but handled, and cabin crew meals are ordered alongside.
Food entering Saudi Arabia is subject to import control, and fresh produce, meat and dairy brought on an aircraft may be inspected or refused. For OEPF we source locally, which avoids the problem, and we advise you on what is safe to carry.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at OEPF, we needed a charcuterie board and fresh bread divided into 9 portions suitable for a family lunch request. I want a private jet chef to understand galley preparation, and this order gave us a useful starting point. The Galley Girls confirmed the handover contact and identified the breakfast portions, making the catering delivery easier for our team to track. The main courses went straight to the right colleague instead of circulating between several people during the turnaround.”
“Nothing about the 4 guest order at Pump Station 6 Airport called for excess complexity: just prawn salad and small fruit plates and sensible planning for a changing departure schedule. Our brief for in flight catering was met with a sensible plan for portion planning. The salads came from The Galley Girls in clearly marked packs, with a packing list that matched the contents. Separating the canapés from the first service items helped us avoid opening boxes we did not yet need.”
“Clear quantities were essential at Pump Station 6 Airport: we had 9 passengers expecting avocado toast components and breakfast fruit and were working around limited fridge space. The Galley Girls prepared the side dishes for assembly in the galley, with the accompanying elements easy to locate. The salads stayed together in one group, so another crew member could follow the same plating sequence. For inflight catering services, that attention to catering handover made the order noticeably easier to manage.”
Cost depends on what you order, and Saudi customs shape that. Fresh items bought locally, such as dates and flatbread, are modest; imported specialities cost more. At Pump Station 6 we quote per menu once we know the aircraft and the number of guests, and invoice it on its own.
On a desert field, crews often sit through duty time on the ground, so the order works around the rest period. At OEPF the slot, the customs situation and the season's produce decide how easy it is; last-minute orders are handled, and the handling agent receives the food when you are ready.
Passenger numbers shift all the time, and customs rules do not shift with them. The practical answer at Pump Station 6 is to order rice and cold platters generously, since they absorb extra guests, and to keep any imported items sealed.
Bringing food is allowed in principle, but the handling agent and customs at OEPF may inspect it. Our catering is passed to the FBO and onward to the aircraft with the paperwork in order.
No, catering sits outside the charter contract and is ordered on its own. The Saudi summer at OEPF means early departures and heavier cold menus, and winter lets us offer more hot dishes.
Tail, pax and diets — a flight attendant takes it from there, day or night.
