Catering to your aircraft in Trincomalee.
At Trincomalee, the apron is small and the traffic seasonal. We handle catering for China Bay on your slot, with crew meals on request, and hand everything over at the FBO or to 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.
Trincomalee has one of the deepest natural harbours in Asia, and the Eastern Province table follows the sea. A private jet menu for China Bay leans on what the fishing boats land: seer fish, tuna, prawns, cuttlefish, mud crab. Local specialities travel well in a galley when each one is built for it. The inflight menu keeps the curry sauce in its own pot and the rice apart, so nothing goes soft before the re-plating. Private jet food from this coast also means sambols, coconut roti and string hoppers, packed for passengers who want something that tastes of the place rather than of a hotel kitchen. Private jet platters of tropical fruit (papaya, mango, pineapple, wood apple, rambutan in season) are cut the way a guest eats them. Gourmet inflight meals draw on the same ingredients, and private jet snacks run to cashews, jaggery sweets, banana chips and Ceylon tea. Local specialities of Eastern Province are never a theme: they are the menu.
Eastern Province cooking is coastal, spiced and built on coconut: fish ambul thiyal, crab curry, devilled prawns, kottu, lamprais, pol sambol. For a private jet menu out of Trincomalee we choose the dishes that hold up through a service and tell you how each finishes: oven, sauce apart, chilled or re-plated cold. The inflight menu changes with the monsoon, because the fish does. Private jet food here avoids anything that needs a flame on board. Private jet platters carry cut tropical fruit and cold seafood, gourmet inflight meals carry the hot curries in their own containers, and private jet snacks include roasted cashews, kavum and short eats. Local specialities from Eastern Province and the Trincomalee coast come labelled by seat, with allergens marked.
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.
China Bay sits on a flat coastal strip at 6 ft, on the edge of Koddiyar Bay, and its business-aviation traffic is thin and seasonal. Private jet catering here means seafood from the Trincomalee harbour, packed for a galley that rarely has more than one oven. For inflight catering, in-flight catering and aviation catering at TRR, we cook and pack as former VIP flight attendants would want to find it in the drawer. Business aviation catering and executive jet catering orders reach us by phone or email, around the clock. Diplomatic flight catering and cabin crew meals are handled on the same footing.
Business jet catering at China Bay mostly serves corporate jet catering for short regional hops and charter flight catering for tourist groups heading to the east coast. VIP flight catering here means a private jet chef cooking a bespoke menu from the Trincomalee market, sized for a light jet galley, with luxury inflight catering touches such as cut mango and chilled coconut water.
Government flight catering at China Bay is arranged through protocol, not through the kitchen. Head of state flight catering and VIP aviation catering need a named team, traceability of every ingredient, and discretion at the aircraft. State visit aircraft catering into Trincomalee is cleared before anything is cooked.
Eastern Province kitchens cook with coconut, fish sauce, shrimp paste and cashews, so allergens hide in places a menu does not show. At China Bay we handle kosher, halal, vegan and gluten free requests as a procedure: separate board, separate box, seat number on the lid. Special meals, allergen free dishes and kids meals are agreed with you before anything is cooked, and rice-based Sri Lankan cooking makes gluten free simple.
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.
At China Bay a crew can ask for meals when the flight is booked, and they appear on the invoice as a normal line. Flight crew meals are packed labelled CREW, so pilot meals are never mixed with passenger trays. Crew catering for a long wait on the ground can be boxed for the jumpseat, and cockpit meals are built to be eaten with one hand. Crew meal boxes can hold two different dishes, which is how different meals for pilots are done when the operator's policy asks for it. Cabin crew meals get the same attention.
At TRR the handover happens at the general aviation terminal, where FBO catering is received on the apron side. We pass the order to the handling agent, and handling agent catering follows the same route as the baggage: a named person meets the aircraft and signs for the boxes. Ground handling catering at China Bay is arranged around your slot, and catering delivery to the terminal is confirmed with the handling agent before anything is packed. On a quiet field like this, one agent usually covers the whole arrival.
The aircraft type decides everything at China Bay. A light jet is loaded by hand at the door, while a larger cabin may need a high loader, which the handling agent organises. Galley catering is sized to the oven and drawers you actually have, and airside catering delivery is made on the apron, to the aircraft. Tell us the type and we pack for the aircraft provisioning that results.
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.
China Bay is a small coastal airport at the head of Koddiyar Bay, serving Trincomalee and the Eastern Province. Airport catering here is simple: a modest apron, a general aviation terminal, and a handling agent who coordinates arrivals.
China Bay is a quiet business aviation hub with seasonal peaks, and inflight catering, in-flight catering and aviation catering orders rise in the dry months. Business aviation catering and executive jet catering suit the light jets that come for the coast. Diplomatic flight catering is rare but handled, and cabin crew meals go on any order that asks for them. General aviation traffic uses FBO services and ground handling services at the terminal.
Sri Lankan customs inspect imported food and can hold fresh meat, fruit and plant products. Catering bought locally at Trincomalee avoids the issue, and a short word to your handling agent clears any questions at VCCT.
Average rating from the cabin crew and pilots we cater for.
“We kept the passenger brief simple at TRR: poached fish with steamed rice for 11 guests, organised with two separate meal services in mind. We discussed the dimensions before confirming; The Galley Girls grouped the side dishes into divided catering boxes that were easy to handle. My main takeaway from this private jet meals order was the practical approach to portion planning. The fruit plates were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“Several practical details needed attention at China Bay Airport, with roasted chicken and seasonal vegetables requested for 4 guests and a late menu amendment to accommodate. This experience of private jet menu gave us a useful reference for managing storage requirements on another departure. The Galley Girls kept the snack boxes separate from the finishing elements, which gave us control over the final presentation. The desserts stayed together in one group, so another crew member could follow the same plating sequence.”
“Small packing details became important at VCCT: our 9 passengers wanted a mezze selection with flatbreads, and we had a tight boarding window. I want a private jet chef to understand cabin service sequence, and this order gave us a useful starting point. The Galley Girls grouped the sandwiches by service, which was more useful to us than simply receiving a list of dishes. The crew provisions were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
Two flights out of Trincomalee can cost very differently. Seer fish with sambol and fruit for four is one price; a crab curry service for eight with kids meals is another. The slot sets how elaborate it can be.
Order as soon as the flight plan is firm, and we build both services around what the Trincomalee market has. If the plan changes, call; short-notice orders are handled.
Fresh produce arriving from abroad is checked on entry to Sri Lanka. In the weather window that decides TRR departures, a delayed flight can mean food waiting on board, so local sourcing and cold packing are safer than carrying your own.
Bringing food into Sri Lanka means declaring it, and fresh items may be taken. A crew waiting at TRR through a long turnaround is better served by a boxed meal ordered with the flight.
Charter terms rarely include food, and a short empty-cabin leg to TRR is a good example: there may be no guests, so no catering. If the crew wants meals, we pack them on request.
Tail, pax and diets — a flight attendant takes it from there, day or night.
