Catering to your aircraft in Colombo.
Ratmalana (RML) is a low-lying field in Colombo where business jets come for the island. We prepare curry, fruit and sweets so the galley only has to finish them.
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.
Colombo Ratmalana is the field to think of when the Western Province is the destination, and the private jet menu here is a Sri Lankan one. A private jet menu for RML starts with rice and curry components packed separately, so the sauce stays in its own pot and the rice is steamed on re-plating. The inflight menu favours dishes that tolerate a slow descent and a tight galley: devilled cashew, fish ambul thiyal, jackfruit curry, coconut sambol and pol roti.
Private jet food from Colombo draws on the coast and the hill country. Local specialities include black pork curry, crab from the Western coast, lamb and cashew curries, and desserts built on treacle and jaggery. Fresh fruit is the strongest card in Western Province: mango, woodapple, rambutan in season, king coconut served in the shell. Ceylon tea and cinnamon come last, boxed for the crew.
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 Ratmalana sits at 22 ft in the Western Province, a compact field where business aviation shares the apron with domestic traffic. Private jet catering here leans on what the island grows: fresh pineapple, papaya, king coconut and cinnamon-laced dishes that survive a galley drawer. Inflight catering and in-flight catering both start with the aircraft type and the galley you actually have. Aviation catering for business aviation catering and executive jet catering flights is built dish by dish, and diplomatic flight catering and cabin crew meals follow the same brief.
Business jet catering at VCCC is usually built around a short brief: who is on board, which aircraft, and which galley. Corporate jet catering and VIP flight catering follow the same process, whether it is a charter flight catering order or luxury inflight catering for a guest. Our private jet chef writes a bespoke menu using Sri Lankan produce, with sauces packed apart and plates that re-plate cleanly.
Government flight catering at RML follows protocol: one named contact, a cleared menu, and discretion. Head of state flight catering and VIP aviation catering are prepared by the same small team, and state visit aircraft catering is traced from kitchen to door.
Vegan menus at Colombo are easy: coconut milk is native here, and dhal, jackfruit and gotu kola sambol need little adapting. Kosher, halal, gluten free, allergen free and kids meals are handled as separate procedures, with special meals packed in their own box and labelled by seat. Halal is straightforward on the island; kosher is cooked and sealed on request. Watch for fish sauce, shrimp paste and Maldive fish, which hide in many curries here.
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.
Crew meals are available on request at VCCC, invoiced as a line of their own. Flight crew meals, pilot meals and cockpit meals travel in sealed crew meal boxes marked CREW, and crew catering offers different meals for pilots so captain and first officer are served separately.
FBO catering at Colombo Ratmalana is handed over at the FBO or to your handling agent, on your slot. Catering delivery to the FBO, ground handling catering and handling agent catering all go to the general aviation terminal apron, and we confirm access before the trays leave.
A high loader is only used when the aircraft type needs one at Colombo Ratmalana. For a larger cabin, galley catering is loaded in an order set by the galley layout: ovens first, then chilled trays, then crew boxes. Airside catering delivery runs through your handling agent, and aircraft provisioning is confirmed against the door height and the tail before anything is packed.
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.
Colombo Ratmalana is the older airport in the capital, now used for general aviation and domestic flights. Airport catering here is aimed at business aviation, with a handling agent and a general aviation terminal that suit private jets.
Ratmalana is a business aviation hub in miniature, with general aviation and FBO services in one place. Inflight catering and in-flight catering sit beside aviation catering, business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals.
Sri Lankan customs restrict some meat and dairy imports, so we source locally where we can. Ground handling services confirm the paperwork, and the practical effect is simple: tell us the menu early and we avoid anything that needs clearing.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at RML, where 11 guests expected chicken skewers with a couscous salad despite a revised passenger count. The Galley Girls confirmed the handover contact and identified the salads, making the catering delivery easier for our team to track. The cabin team could match the crew provisions to the request before moving on to the remaining departure tasks. When comparing inflight catering companies, I would look closely at storage requirements after this experience.”
“Nothing about the 3 guest order at Colombo Ratmalana International Airport called for excess complexity: just a cheese board and savoury canapés and sensible planning for limited fridge space. The Galley Girls kept the desserts separate from the finishing elements, which gave us control over the final presentation. Our brief for in-flight catering services was met with a sensible plan for storage requirements. It made a difference to have the sauces ready without cluttering the galley work area during preparation.”
“We kept the passenger brief simple at VCCC: yoghurt pots and fresh berries for 7 guests, organised with different crew meal preferences in mind. For aviation catering, that attention to storage requirements made the order noticeably easier to manage. The main courses from The Galley Girls were organised around the cabin plan, with the later service items kept apart. That left time to check the snack boxes properly before the passengers were ready for the next part of the service.”
A crab-based menu from the Western coast costs differently from one that needs imported lamb. Customs on animal products in Sri Lanka guide that choice, and we quote once the brief is in.
For official visits, discretion matters more than speed: one contact, one confirmed menu, and last-minute orders are still handled.
An early departure means the handover is planned the evening before, sealed and labelled, so customs can check without opening trays.
Many passengers ask for local products, and king coconut or fresh rambutan are the usual picks. You can bring your own food, but Sri Lankan customs may check animal products, so local items are the easier route.
Catering is ordered apart from the charter at Colombo, and billed as its own line. A late change in passengers is handled, not penalised.
Tail, pax and diets — a flight attendant takes it from there, day or night.
