Catering to your aircraft in Pump Station 9.
Pump Station 9 Airport is a desert field at 3,000 ft in the Riyadh Region, reached by operators on a clear brief. We cook, pack and label for the galley you have, and the trays are passed over at the FBO or by your handling agent.
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 gives a private jet menu for Pump Station 9 a strong, simple spine: Najdi lamb, spiced rice, dates, and coffee flavoured with cardamom. Local specialities travel better than most guests expect, because slow-cooked meat and rice hold their heat and their texture through a loaded cart and a short apron transfer.
An inflight menu for OEPI can lean on Saudi hospitality: a date platter at the start, Arabic coffee in a thermos, and a main course that suits a galley oven. Private jet food from this region is generous but not fussy, so we pack sauces apart, keep salads chilled, and label every tray by seat.
Private jet platters from the Riyadh Region usually mean mezze, grilled meats, and fruit in season. Gourmet inflight meals keep the same spirit but plate more precisely, and private jet snacks tend to be dates, roasted nuts and light pastries. Each of these local specialities is chosen for how it behaves in a drawer, not on a banquet table.
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.
Few aircraft file for OEPI by accident. If yours is one of them, private jet catering for Pump Station 9 starts with the type, the galley and the passenger list, then moves to dates, Arabic coffee and grilled lamb that travel well. Business aviation catering and executive jet catering are cooked and packed for the aircraft, then passed over at the FBO or by your handling agent. Diplomatic flight catering and cabin crew meals follow the same plain rules: labelled, sealed, ready for re-plating.
For Pump Station 9, business jet catering means planning around a desert departure rather than a city restaurant. Corporate jet catering favours dishes that hold in a drawer, VIP flight catering adds careful presentation, charter flight catering suits short notice, and luxury inflight catering brings the finishing touches. Our private jet chef shapes a bespoke menu once we know the type and the guest list.
When a delegation flies into Pump Station 9, government flight catering is a question of traceability and quiet. Head of state flight catering and VIP aviation catering are prepared by the same small team, packed sealed, and passed over at the aircraft. For state visit aircraft catering, we agree the menu and the handover point with the operator beforehand.
Special meals for Pump Station 9 are handled as a procedure built around local cooking: halal is the default for the lamb and chicken, kosher is prepared sealed with its own packaging, and vegan and gluten free dishes avoid ghee, flour-thickened sauces and shared fryers. Allergen free trays are cooked and boxed apart, with the restriction written on the lid, and kids meals keep the rice and grilled chicken but drop the heavy spice.
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 rotation through Pump Station 9 gives the crew little time and fewer options, so crew meals are ordered with the trip and billed with it. Flight crew meals, pilot meals and cockpit meals are packed in separate boxes marked CREW, and crew catering can include different meals for pilots if the operator asks. Crew meal boxes and cabin crew meals follow the same plain logic: easy to open, easy to eat, nothing heavy before the next leg.
FBO catering at OEPI is handed over at the general aviation terminal or at the aircraft, depending on how your handling agent works the apron. Catering delivery to the FBO is coordinated with ground handling catering staff, who confirm access and the slot. Handling agent catering is the simplest route on a field this size: one contact, one handover, one signed tray list.
At OEPI the aircraft in front of you sets the loading method. A light or midsize jet takes galley catering by hand up the stairs, while a larger cabin may need airside catering delivery with a high loader and a handling agent at the door. For aircraft provisioning on this field, tell us the type and galley layout so trays, drawers and ice are packed 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.
OEPI sits at roughly 3,000 ft above sea level on the desert plateau of central Saudi Arabia. Airport catering for this field relies on the FBO or handling agent for access, and general aviation visitors tend to arrive on a defined brief. FBO services and ground handling services are simple and reliable, which suits a menu written for one aircraft at a time.
As a business aviation hub, OEPI is modest: a desert strip, a small apron and an operator-led use pattern. Inflight catering and in-flight catering here are planned per trip, aviation catering and business aviation catering follow the aircraft's brief, and executive jet catering is packed for a short ground time. Diplomatic flight catering and cabin crew meals follow the same labelled, sealed routine, because nothing at the field is on standby.
Saudi Arabia restricts the import of pork, alcohol and some meat and dairy products, and Pump Station 9 follows those national rules. For catering, this means halal sourcing is the default and any food arriving from abroad is checked against customs requirements. We pack food locally, label it clearly, and keep any leftover disposal simple for the crew.
Average rating from the cabin crew and pilots we cater for.
“An order of avocado toast components and breakfast fruit for 11 people at Pump Station 9 Airport had to be organised around a short ground stop. The sandwiches came from The Galley Girls in divided catering boxes, with a packing list that matched the contents. When comparing inflight catering companies, I would look closely at meal organisation after this experience. The salads were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“Between cabin checks at OEPI, I coordinated poached fish with steamed rice for 4 guests and explained our concerns about a changing departure schedule. For our team, the strongest part of their in-flight catering services was how they handled written menu details. After a final adjustment to the salads, The Galley Girls gave us one revised order summary to work from. There was no need to reconstruct the starters quantities from several messages during the final departure checks.”
“A request for vegetable tartlets and a dessert selection, 5 passengers, and a tight boarding window: that was our brief for the departure at Pump Station 9 Airport. Our brief for aviation catering was met with a sensible plan for crew briefing. The Galley Girls confirmed the handover contact and identified the salads, making the catering delivery easier for our team to track. We could account for the desserts before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
Private jet catering cost is quoted per menu. A local product such as Khalas dates barely moves the total, whereas premium cuts of lamb or imported fish do. We send a written price before cooking starts, so you know what the invoice will say.
Special meals are the part of a Pump Station 9 order where lead time matters most. Name the restriction and the seat, and we cook it separately, label it, and pack it apart from the main service. Last-minute requests are still accepted.
Long legs raise customs issues because food that was fine on departure may not be allowed on arrival. We pack the two services separately, label them clearly, and keep documentation simple for the handling agent.
Can you bring food? Yes, within customs rules. For an early morning departure from OEPI, though, a packed order from us means no hunting for open shops and no cold-chain worries.
No, catering sits outside the charter contract. For a small galley at OEPI we cook dishes that finish in one oven and plate on the passenger's tray, while a larger cabin can take a fuller service.
Tail, pax and diets — a flight attendant takes it from there, day or night.
