Catering to your aircraft in Eskişehir.
Eskişehir is quiet for most of the day, then a state or business aircraft arrives and the galley needs to be ready. We prepare the order around the slot and hand it over 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.
Eskişehir Province gives a private jet menu a strong local identity. The inflight menu can open with çibörek, the crescent of fried dough stuffed with minced meat that the city is known for, packed so the crust stays crisp and the filling stays hot only if the oven is used. Private jet food from here is also met-sucuklu, simple grilled köfte, and the pale, creamy kaymak that Turkish crews know well. Local specialities travel better when each is assigned its own tray, so private jet platters of börek, cheeses and olives stay separate from the sweets.
Eskişehir is a student city on the plateau, and its local specialities show it: balaban kebab, çibörek, and the milky sweets sold around the old Odunpazarı quarter. For a private jet menu we pack these as gourmet inflight meals, with sauce apart and fresh herbs in their own pot. Private jet snacks from Eskişehir Province can be simit, dried apricots and pistachios. The inflight menu is chosen around what a small galley can actually finish.
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.
Eskişehir Air Base sits on the Anatolian plateau at 2,581 ft, and a jet that lands here usually arrives dry-mouthed after a long sector from the Gulf or Europe. Private jet catering at LTBI is built around that: inflight catering that survives a cold apron, aviation catering packed for a small galley, and business aviation catering that respects Turkish food-import rules. Executive jet catering and diplomatic flight catering both run through the FBO and your handling agent, and cabin crew meals ride in the same order.
Business jet catering at Eskişehir often starts with a short brief from an ops desk: who is flying, how many, and what the galley can do. Corporate jet catering and VIP flight catering follow from that. Charter flight catering is ordered by the crew, luxury inflight catering uses local lamb and pastry, a private jet chef plans the menu, and a bespoke menu is written once we know the aircraft.
A state visit aircraft landing at LTBI is handled with discretion. Government flight catering is planned with the delegation, head of state flight catering follows protocol, and VIP aviation catering uses a small named team. State visit aircraft catering is traceable from kitchen to galley.
At Eskişehir the kitchen works from a plateau diet heavy on dairy, bread and lamb, so the check is where hidden allergens sit: yoghurt in sauces, tahini in mezze, wheat in bulgur and böreks. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are cooked on a separate board and packed in a separate box, labelled by seat number.
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.
When a crew sits at LTBI between legs, crew meals are the simplest part of the order. Flight crew meals, pilot meals and cockpit meals are prepared separately from passenger trays. Crew catering is on request and invoiced; crew meal boxes carry a CREW label, and different meals for pilots are packed in separate boxes.
At LTBI the order ends where a vehicle can reach the aircraft, and on a military field that means the gate is never ours to open. Your handling agent arranges apron access, so FBO catering for Eskişehir is released only once the crew or the agent confirms the stand. Catering delivery to the FBO, or to the general aviation terminal when the aircraft parks there, is handed over to a named person. Ground handling catering and handling agent catering are the same hand-off, because the agent walks the trays through the gate.
The aircraft type sets the loading here. A light jet takes its galley catering through the main door by hand; a large-cabin or VIP airliner at LTBI may need a high loader for airside catering delivery, agreed with your handling agent before the slot. Aircraft provisioning follows the galley layout and the oven count, so nothing arrives that the galley cannot finish.
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.
Eskişehir Air Base is a military field on the Anatolian plateau, elevation 2,581 ft, with airport catering needs that change by season. General aviation visitors use the FBO services, and ground handling services arrange access.
Eskişehir is not a classic business aviation hub, but it sees corporate and government aircraft. Private jet catering is brief and local. Inflight catering, in-flight catering and aviation catering follow your handling agent's slot. Business aviation catering and executive jet catering are planned around the galley. Diplomatic flight catering needs protocol clearance, and cabin crew meals are added on request.
Turkey applies import controls on meat, dairy and fresh produce, so imported food on an aircraft can be inspected or removed. Catering bought at Eskişehir is local and already cleared, which makes the customs conversation shorter.
Average rating from the cabin crew and pilots we cater for.
“We kept the passenger brief simple at Eskişehir Air Base: a mezze selection with flatbreads for 2 guests, organised with different crew meal preferences in mind. The snack boxes from The Galley Girls were organised around the cabin plan, with the later service items kept apart. Our colleague could take over the starters without asking where every component had been placed during preparation. When comparing private jet catering companies, I would look closely at crew briefing after this experience.”
“Breakfast was already sorted; at LTBI, the next request was mushroom risotto and a green salad for 11 guests, with a revised passenger count to work around. The Galley Girls gave us an update on the side dishes before the handover, which helped us organise the cabin checks. We could account for the starters before passing the boxes to the cabin team, without a lengthy unpacking exercise. My search for "private jet catering near me" led to a practical conversation about galley preparation.”
“My order at ESK covered a seafood starter and warm vegetable sides for 7 guests, with a practical service plan needed because of a small galley worktop. The Galley Girls kept the sandwiches separate from the finishing elements, which gave us control over the final presentation. The order made private jet catering menu feel manageable because the final order confirmation had been considered beforehand. The crew provisions stayed together in one group, so another crew member could follow the same plating sequence.”
For a round trip through ESK, the quote lists each leg's menu separately. Cheaper plates, such as lentil soup and pide, sit next to dearer ones, such as lamb chops, and the total is the sum. Private jet catering cost is shown line by line.
The lead time question at Eskişehir comes down to customs: imported fresh produce and animal products can be held. We buy locally and cook, which keeps the order simple and means we still take last-minute requests.
A crew that waits at ESK for a long turnaround can eat well on cleared Turkish food. Customs inspects what boards, so we keep a clean paper trail for each dish and hand over through the FBO.
If you bring food to ESK and your count changes, we cover the difference with fresh local cooking. Customs may keep imported meat, so we advise relying on us for animal products.
Charter pricing at LTBI covers the aircraft; catering is added by order and billed separately. The handling agent at ESK opens the airside gate, so we work through them for the handover.
Tail, pax and diets — a flight attendant takes it from there, day or night.
