Catering to your aircraft in Edremit.
Summer traffic, a small terminal and an aircraft with a short galley: that is a typical LTFD day. Our former VIP flight attendants cook for it and hand over through your FBO.
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 Edremit gulf is olive country, and that is where a private jet menu for EDO starts. Cold-pressed olive oil, green olives and the thin, peppery oil of the Ayvalık side end up in most of what we plate, because they travel well and taste like the place. Our inflight menu for Balıkesir Province is built around the local specialities that survive a galley: zeytinyağlı vegetable dishes served at room temperature, white cheese, tomatoes from the plain and citrus from the gulf.
Private jet food at Koca Seyit works best when it is Aegean and simple. Sea bream and sea bass, grilled and packed with the sauce apart, sit beside kabak çiçeği dolması and artichoke in olive oil. For Edremit, we write the private jet menu around what is ripe, so a summer inflight menu looks nothing like a November one. These local specialities are cooked in our kitchen, packed for the galley and finished by your 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.
Koca Seyit sits at 50 ft above sea level on the Edremit gulf, a summer airport where light jets and turboprops arrive for the olive groves and the coast. Private jet catering here follows the season: cold Aegean plates in July, heartier trays in the shoulder months. Our former VIP flight attendants write inflight catering for the galley you have, and aviation catering for business aviation catering flights, executive jet catering and diplomatic flight catering movements alike, with cabin crew meals packed to the same standard.
A bespoke menu for LTFD starts with the headcount and the galley. Business jet catering, corporate jet catering and charter flight catering all draw on the same Aegean pantry, VIP flight catering adds protocol, and a private jet chef handles luxury inflight catering for the guests who want more.
For official movements through EDO, we handle government flight catering with discretion. Head of state flight catering, VIP aviation catering and state visit aircraft catering are labelled by seat number and handed over at the aircraft.
In Turkey, halal is the baseline rather than the exception, so a halal request at Edremit is routine and a pork-free kitchen is normal. Kosher, vegan, gluten free, allergen free and kids meals are handled as a procedure: separate board, separate box, labelled by seat number. Olive oil is everywhere on this coast, so tell us about nut, sesame and shellfish allergies and special meals are marked accordingly.
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.
Pilot meals and flight crew meals at LTFD are a separate order, on request and invoiced. Crew catering is packed in crew meal boxes, cockpit meals are easy to handle at the controls, and different meals for pilots are available so captain and first officer never share a dish.
At Edremit we arrange catering delivery to the FBO through your ground handling agent. FBO catering, handling agent catering and ground handling catering are all confirmed against your slot, with entry through the general aviation terminal.
Koca Seyit mostly sees light jets, midsize jets and turboprops, so galley catering usually travels by trolley and cool box rather than high loader. When a larger aircraft calls, we arrange airside catering delivery and aircraft provisioning with your handling agent, sized to the cabin door and the galley layout you have.
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.
Koca Seyit serves the Edremit gulf, a coastline of olive groves and summer villas. Airport catering here is shaped by the season and by a small, quiet terminal.
General aviation at LTFD is seasonal: FBO services and ground handling services peak in summer, when this business aviation hub fills with private traffic. Inflight catering, in-flight catering and aviation catering follow the same rhythm, and business aviation catering, executive jet catering and diplomatic flight catering movements are planned around it, with cabin crew meals ordered alongside.
Import rules in Turkey limit animal products carried in from abroad. Our menus are cooked and sealed in-country, which keeps the galley clear of customs issues.
Average rating from the cabin crew and pilots we cater for.
“My order at LTFD covered herb chicken with a quinoa salad for 2 guests, with a practical service plan needed because of a small galley worktop. For our team, the strongest part of their VIP flight catering was how they handled catering handover. The confirmation from The Galley Girls showed the breakfast portions clearly enough for us to check the planned service quantities. It was useful to see the sandwiches listed separately when checking how much space the complete order would require.”
“One detail shaped our order at EDO: limited fridge space, alongside a request for vegetarian wraps and colourful salads for 10 passengers. Our brief for charter flight catering was met with a sensible plan for packing arrangement. We changed the quantities of crew provisions, and The Galley Girls reflected the request in the final packing list. We checked the main courses against the same summary, keeping the cabin team and the handling contact aligned.”
“For 10 passengers departing from Balıkesir Koca Seyit Airport, the agreed menu was yoghurt pots and fresh berries; our main consideration was several individual meal preferences. We discussed the dimensions before confirming; The Galley Girls grouped the snack boxes into compact food boxes that were easy to handle. The side dishes were easy to locate, leaving the crew free to focus on the remaining cabin preparation. For our team, the strongest part of their private jet food was how they handled cabin service sequence.”
How much private jet catering costs here depends on the dishes: sea bream in season sits higher than a vegetable and olive oil spread. Early morning slots at Edremit often suit breakfast boxes, which price lower than plated dinners.
Larger aircraft with full galleys give more room for hot service, light jets less. We adapt the menu to either at EDO, and last-minute orders are handled by phone or email, 24/7.
Turkey regulates animal products entering and leaving. For EDO, we keep the menu domestic and sealed, labelled by seat, so a quick customs check does not slow a short ground stop.
It is possible, though customs and security can hold carried food. For a delegation at EDO, a locally cooked, sealed order is the cleaner route and the same crew handles it end to end.
No, the aircraft and crew are one contract; food is another. An empty positioning flight to Koca Seyit might need nothing, or just cockpit meals, ordered like any other item.
Tail, pax and diets — a flight attendant takes it from there, day or night.
