Catering to your aircraft in Ağrı.
Ağrı is a plateau airfield where winter shapes every order. We cook for your galley, pack each item apart, and hand it to your handling agent at the aircraft; crew meals are added on request and invoiced with the rest.
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.
Ağrı Province lies under Mount Ararat on the Eastern Anatolian plateau, and the local table follows the altitude: dairy, honey, lamb and flatbread rather than seafood or delicate leaf. A private jet menu for Ağrı works with those products. We build an inflight menu around them, so private jet food from this region reads as local specialities and not a generic tray.
Eastern Anatolian cooking is the starting point for private jet food at Ağrı: sheep's milk cheeses, kaymak with honey, lamb, bulgur, dried fruit and fresh village bread. The region's local specialities travel well in a cold climate, and a private jet menu here leans on them. The inflight menu keeps sauces apart and breads wrapped, with Ağrı Province produce carrying most of the plate.
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.
Ağrı Airport sits at 5,462 ft on the high Eastern Anatolian plateau, and that altitude, plus the cold, decides how a tray behaves between the kitchen and the cabin. Private jet catering at LTCO is planned around that: dishes that hold their texture in dry cold air, sauces packed apart, bread that does not harden on the way. For inflight catering and in-flight catering on this field we cook and pack for your galley and hand over at the FBO. Business aviation catering and aviation catering orders here take the same care as executive jet catering at any larger airport, and diplomatic flight catering and cabin crew meals follow the same procedure.
Most business movements through Ağrı are short, and the brief is plain: who is on board, which galley, how long the turnaround. Corporate jet catering and business jet catering are built from that. VIP flight catering and charter flight catering get the same care, and a private jet chef will adjust a bespoke menu to the aircraft and the guests, with luxury inflight catering kept restrained.
A state or delegation movement into LTCO changes the order from the start: protocol office, security passes, a vetted menu. Government flight catering is handled with traceability; head of state flight catering and VIP aviation catering stay discreet, and state visit aircraft catering is packed to the aircraft's galley.
At Ağrı the dietary card is built around a cuisine heavy on dairy, wheat and lamb, so allergens hide in places guests do not expect: yoghurt in sauces, flour in soups, butter in pilaf. Kosher, halal, vegan, gluten free, allergen free and kids meals are all special meals we cook separately, packed in their own box and marked by seat. Halal is simple in this region; kosher and strict allergen free orders are agreed with us before the aircraft arrives.
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.
For an Ağrı rotation, we pack crew meals separately from guest trays, on request and invoiced as part of the order. Flight crew meals and pilot meals go in crew meal boxes marked CREW. Crew catering means cockpit meals that survive a cold ramp, and we prepare different meals for pilots whenever the captain and first officer should not share a dish.
Everything we pack for LTCO arrives through your handling agent: FBO catering is placed at the general aviation terminal or at the aircraft. Catering delivery to the FBO is tied to your slot, ground handling catering follows airside access, and handling agent catering is agreed with the agent before the trolley moves.
Ağrı sees mostly light and midsize business jets, so a high loader is rarely needed for galley catering, and the cart usually goes up by hand through the main door. For a larger aircraft, tell us the type: airside catering delivery then depends on door height, and aircraft provisioning is planned around the stairs or loader your handling agent can bring to the apron.
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.
Ağrı Airport serves a quiet eastern Turkish city at the foot of Mount Ararat, and airport catering here is local and seasonal. General aviation is modest: one terminal handles occasional business and government movements, and the FBO services and ground handling services on the field are scaled to match. Altitude and cold decide how food is packed.
Business aviation at Ağrı is occasional but real, and the way we work is the same everywhere: inflight catering and in-flight catering built for the galley, aviation catering handed over at the aircraft. Business aviation catering, executive jet catering, diplomatic flight catering, cabin crew meals and crew meals are all available on request here. FBO services and ground handling services stay simple on this field, so a clear brief to your agent goes a long way. As a business aviation hub it is small, but it is the gateway to Ararat and eastern Turkey.
Food entering Turkey is controlled, and animal products, dairy and fresh produce are the usual points of question at customs. Ordering catering locally avoids carrying them in; the ground handling services agent on the field can confirm the rules for your routing, and the FBO services desk passes on any airside restriction before the aircraft arrives.
Average rating from the cabin crew and pilots we cater for.
“Working around a family lunch request at AJI, I asked for roasted vegetable bowls with separate dressings in portions appropriate for our 6 passengers. I want an inflight catering company to understand packing arrangement, and this order gave us a useful starting point. With several people involved, The Galley Girls kept the fruit plates and delivery arrangements together in a concise order update. We could account for the desserts before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“The 6 passenger portions of yoghurt pots and fresh berries were the easy part; managing two separate meal services at Ağrı Airport took more planning. We changed the quantities of breakfast portions, and The Galley Girls reflected the request in the final packing list. The note about the snack boxes was easy to spot, and we could brief the rest of the team quickly. When comparing inflight catering companies, I would look closely at packing arrangement after this experience.”
“Between cabin checks at LTCO, I coordinated roasted vegetable bowls with separate dressings for 12 guests and explained our concerns about a small galley worktop. I asked The Galley Girls for the sauces in shallow trays, with garnishes supplied separately for plating on board. It made a difference to have the starters ready without cluttering the galley work area during preparation. The order made in-flight catering services feel manageable because the meal organisation had been considered beforehand.”
Cost depends on the dishes, the number of covers and how much work the galley has to do before departure. At Ağrı, a quick departure slot favours simple chilled items; a longer turnaround lets us pack a hot main with sauce apart. Either way you get a written price for the order before it is cooked.
Tell us early for official flights; for everything else lead time here is flexible and last-minute orders are handled. A government party at Ağrı adds clearance and airside access steps, and those steps decide how early the order should be placed.
For an empty positioning flight, customs is a planning point, not an obstacle. Food brought in from abroad can be held or discarded, while locally prepared catering carries no such risk. Tell us the origin and the onward leg and we pack accordingly.
You can bring food, though a return leg ordered from Ağrı saves the discussion at customs. Meat, dairy and honey are the items worth checking if you carry them in. Anything we pack is cooked in Turkey and handed to the crew like any local order.
A charter price covers the aircraft and crew, not the food. For a flight into LTCO we take the catering as its own order, packed for your galley and invoiced separately. Because Turkey controls what food may be imported, ordering here is also the tidy way to avoid customs questions.
Tail, pax and diets — a flight attendant takes it from there, day or night.
