Catering to your aircraft in Bandırma.
LTBG sees few departures a day, so every order stands out. We prepare Marmara dishes for your cabin and deliver to the handling agent at the aircraft.
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.
Balıkesir Province gives a private jet menu a short, honest list. The Marmara coast around Bandırma is a seafood country: grilled sea bass, anchovy, mussels and calamari, which travel best cold or as a sealed hot portion with the sauce apart. The inflight menu can lean on local specialities such as olive oil dishes from the Marmara and Aegean groves, white cheese, kaymak and honey, plus Turkish simit and pide baked for the day of departure. For private jet food on a short leg, we build private jet platters of cheese, olives and cold mezze, gourmet inflight meals of lamb or fish with rice, and private jet snacks of dried fruit, nuts and lokum. Every item is tagged for the galley it will meet.
For Balıkesir Province we start from what grows and swims nearby. Olives and olive oil from the Marmara belt, sheep cheese, seasonal tomatoes and peppers, and fish from the coast shape a private jet menu that reads as local rather than generic. The inflight menu for Bandırma keeps hot items simple: kofte, grilled fish or a lamb stew, oven-finished with the sauce in its own pot. Cold, we pack private jet platters of mezze and cheese, gourmet inflight meals of stuffed vine leaves or a chilled seafood salad, and private jet snacks of roasted nuts and dried figs. These local specialities are priced per menu, never per tray.
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.
LTBG is a quiet field, and a quiet field means the order matters more than the airport. Private jet catering for Bandırma (BDM) starts with who is flying, which type, and what the galley can do with a tray. We cook and pack, you re-plate and serve. Whether it is inflight catering for a family trip to the Marmara coast, in-flight catering for a corporate group, aviation catering for a charter, or business aviation catering with executive jet catering standards, the brief is built around your cabin. Diplomatic flight catering and cabin crew meals are quoted the same way.
Executives landing at BDM tend to want something light and local. Business jet catering, corporate jet catering and charter flight catering all start with a call about cabin size and appetites. A private jet chef builds the bespoke menu, and VIP flight catering and luxury inflight catering are handed over at the FBO.
Government flight catering at Bandırma runs on protocol: a named team, traceable ingredients and no talk outside the order. Head of state flight catering and VIP aviation catering follow the same rules, and for state visit aircraft catering the menu is cleared before anything is cooked.
Special meals at Bandırma start with the Turkish table itself, where olive oil, yogurt, bread and cheese are everywhere, so allergen free and gluten free plates are cooked and packed separately, never trimmed from a regular dish. Kosher, halal, vegan and kids meals each travel on their own board and box, marked by seat. Halal is the local default; kosher and vegan are planned with the order so the galley never opens a mixed tray.
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 a crew waiting at LTBG, we pack crew meals on request and bill them as normal. Flight crew meals and pilot meals go in crew meal boxes; crew catering and cockpit meals are built for a hand free of the controls, with different meals for pilots when policy asks. Cabin crew meals ride along.
At LTBG we deliver to the FBO, and the handling agent walks the order airside. FBO catering, ground handling catering and handling agent catering all rely on the same step: catering delivery to the general aviation terminal, then the aircraft door.
Bandırma handles light and midsize business jets, so galley catering usually goes aboard by hand at the cabin door rather than by high loader. For a larger type, we plan the airside catering delivery with your handling agent and the door height, and aircraft provisioning is sized to what the galley can hold. Tell us the type and the galley, and we pack to fit.
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.
Airport catering at Bandırma serves a small general aviation field with a modest apron on the Marmara coast. FBO services and ground handling services are limited in scale, so planning the order with the handling agent matters more than the distance.
Business aviation hub is too grand a word for Bandırma, but inflight catering and in-flight catering are still needed by jets stopping for the coast. Aviation catering, business aviation catering and executive jet catering all follow the same plan, and diplomatic flight catering and cabin crew meals are ordered the same way.
Food import rules in Turkey favour local ingredients, which suits our approach at LTBG. The handling agent declares the stores to customs, and we adapt the menu if a product is restricted.
Average rating from the cabin crew and pilots we cater for.
“Choosing chicken skewers with a couscous salad for 4 people at BDM was straightforward; the challenge was making it work with different crew meal preferences. The confirmation from The Galley Girls showed the desserts clearly enough for us to check the planned service quantities. The quantities of sandwiches matched our service plan, leaving us comfortable with the order before the final briefing. For our team, the strongest part of their private jet food was how they handled meal organisation.”
“For 7 passengers departing from Bandırma Airport, the agreed menu was mushroom risotto and a green salad; our main consideration was two separate meal services. The Galley Girls kept the main courses separate from the finishing elements, which gave us control over the final presentation. The snack boxes stayed together in one group, so another crew member could follow the same plating sequence. Our brief for private jet meals was met with a sensible plan for galley preparation.”
“Passenger preferences led us to herb chicken with a quinoa salad at LTBG; 5 portions were needed, with a late menu amendment factored into preparation. The Galley Girls updated the snack boxes in the written order and sent back a confirmation that clearly showed our amendments. This experience of private jet menu gave us a useful reference for managing galley preparation on another departure. The note about the starters was easy to spot, and we could brief the rest of the team quickly.”
Pricing at Bandırma follows what goes aboard. Turkey restricts some food imports, which is why we cook locally rather than ask you to bring ingredients. Lamb stew, sea bass or cold mezze each price differently, and the quote shows each menu line.
Lead time follows the rotation. Crew duty time at LTBG often fixes the wait, so we line the delivery up with the FBO handover and have the crew meals ready when the crew steps off.
If the headcount moves, customs does not care, but the galley does. We re-count the covers, repack by seat number and keep the items within Turkish import rules, since everything is cooked locally.
Yes, you may bring your own, within customs limits for meat, dairy and fresh produce. But a delivery to the FBO is simpler: we pack for the galley and the handling agent handles the airside step.
No. Catering is not part of a charter: it is ordered separately and billed as its own order. Wind over the Sea of Marmara can shift departures, so we keep the order flexible and last-minute orders are handled.
Tail, pax and diets — a flight attendant takes it from there, day or night.
