Catering to your aircraft in Colombo.
Colombo's coastal air is humid and the rain comes fast, so boxes at VCBI are sealed and labelled before they leave the kitchen. We cook and pack for the crew who must serve it.
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.
Western Province and Colombo give a private jet menu that leans on coconut, curry leaf, cinnamon and fresh seafood. A Colombo inflight menu works best when the rice and curry travel separately from the sambols, so private jet food keeps its texture past the climb.
Local specialities that survive a galley: black pork curry, crab curry, lamb and cashew curry, string hoppers, kiribath and wood-apple or papaya for dessert. For private jet platters we build tropical fruit, hoppers with lunu miris, and chilled prawns; gourmet inflight meals come plated cold or heated in the oven. Private jet snacks include cashews, jackfruit chips and short eats.
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.
Colombo handles a steady stream of long-haul tech stops and island-hopping charters, and the kitchen plans around both. Our private jet catering at CMB covers executive jet catering for owners, diplomatic flight catering for delegations, and inflight catering built by former VIP flight attendants. The same in-flight catering, aviation catering, business aviation catering and cabin crew meals standard applies at VCBI as at every airport.
A Colombo brief tends to be a curry, a fruit plate and a clear allergen note. Business jet catering and corporate jet catering follow your aircraft type; VIP flight catering and charter flight catering are written per trip, with a private jet chef building luxury inflight catering and a bespoke menu from the local market.
State visit aircraft catering into Colombo needs a menu approved by the delegation's office. Government flight catering and head of state flight catering run on traceability and discretion; VIP aviation catering is handled by a small, named crew.
Rice-and-curry kitchens hide allergens in the places a menu does not show: coconut milk in gravies, fish paste in sambols, ghee and cashew in the rice. For special meals at Colombo we keep vegan, kosher, halal, gluten free and allergen free dishes on a separate board and in a separate box, and kids meals are plated mild, with the heat in a pot apart.
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.
Ordering crew meals for Colombo is optional and billed on its own. Flight crew meals, pilot meals and crew catering are packed separately from guest trays; cockpit meals stay simple, crew meal boxes are labelled, and different meals for pilots are available so captain and first officer never share a dish.
FBO catering at Colombo goes to the aircraft through your handling agent. Catering delivery to the FBO is made at the general aviation terminal; ground handling catering and handling agent catering are coordinated so the boxes reach the right door.
Larger types out of Colombo need a high loader at the door. Galley catering for a wide-body or long-haul bizliner is built around the aircraft's ovens and chillers, with airside catering delivery and aircraft provisioning handled through your handling agent to the correct door.
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.
Bandaranaike International is Sri Lanka's main gateway, with a general aviation terminal handling business jets and charters alongside scheduled traffic. Airport catering, FBO services and ground handling services are arranged around that mix.
Colombo is a business aviation hub for charters and tech stops across the Indian Ocean. Inflight catering, in-flight catering and aviation catering are supplied for business aviation catering flights, executive jet catering for owners, diplomatic flight catering for delegations, and cabin crew meals for the rotation.
Import of animal products and fresh fruit into Sri Lanka is controlled. Plan on declaring leftovers at VCBI; supplying the departing leg from local catering avoids any issue at customs.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 5 guest order at VCBI called for excess complexity: just a cold lunch with cheese and fruit and sensible planning for a revised passenger count. The Galley Girls suggested shallow trays for the desserts, and that choice worked well with our storage arrangement. I would discuss in flight catering with them again, especially when written menu details needs careful coordination. The breakfast portions were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“One detail shaped our order at CMB: a tight boarding window, alongside a request for a cheese board and savoury canapés for 2 passengers. I appreciated the emphasis on catering handover throughout the inflight catering services arrangements. I asked The Galley Girls to review the breakfast portions quantities against the passenger brief, and the proposed portions made sense. It was useful to see the sauces listed separately when checking how much space the complete order would require.”
“I wanted a breakfast basket with individual preserves for 3 guests at Bandaranaike International Colombo Airport, packed sensibly for a cabin team dealing with an evening cabin service. I want an inflight catering company to understand catering handover, and this order gave us a useful starting point. The Galley Girls updated the canapés in the written order and sent back a confirmation that clearly showed our amendments. We checked the sauces against the same summary, keeping the cabin team and the handling contact aligned.”
Quotes at Colombo depend on weather and catch. In calm months, prawn and seer fish are easy to source and priced fairly; in the south-west monsoon they tighten. Give us your seat count and we price it before the order is confirmed.
Crew duty limits make waiting on the ground expensive, so we plan around your slot rather than a fixed lead time. Last-minute requests are treated normally; the FBO handover keeps the turnaround clean.
Quarantine officers at Colombo check the galley regardless of passenger load. Repositioning empty means arriving with little food anyway, so ordering local avoids any issue with imports.
Galley size decides it. Small types need compact boxes; larger ones take full re-plating sets. Own food passes customs checks, so most crews order from us instead.
Charters at Colombo do not cover food. A special meal, whether kosher, halal, nut-free or a child's plate, is its own order, priced and invoiced like the rest, and packed so no tray is opened by mistake.
Tail, pax and diets — a flight attendant takes it from there, day or night.
