Catering to your aircraft in Iğdır.
Cold plateau mornings and bursts of traffic define LTCT. Tell us the type and the crew count, and we pack for the galley on board, delivered to your handling agent.
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.
Iğdır Province is known across Turkey for its apricots, and the same plain gives dried fruit, walnuts and good dairy. For a private jet menu, that means local specialities that travel dry and keep their shape in a galley drawer.
An inflight menu built on private jet food from the Iğdır plain leans on lamb, bulgur, herbed cheese and flatbread, with apricot and walnut for the sweet course. Local specialities are plated cold or finished in the oven, depending on your galley.
Ask us for the Iğdır Province version of a private jet menu: simple, regional, and honest about what the aircraft can reheat.
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.
Iğdır sits on a high plain at 3,101 ft, with Mount Ararat filling the windscreen on a clear day, and that altitude and dry air shape what a galley can hold. Private jet catering here is built around the apricot season, the cold nights and a small apron, with inflight catering, in-flight catering and aviation catering packed for the aircraft you actually fly. For business aviation catering and executive jet catering, we work through your handling agent; diplomatic flight catering and cabin crew meals follow the same plane-side route.
For corporate jet catering at LTCT, we ask the tail, the galley and the guest list. A private jet chef builds a bespoke menu, whether it is business jet catering for a short visit, VIP flight catering for a delegation, charter flight catering for a group, or luxury inflight catering for a longer stay.
Government flight catering at Iğdır follows protocol: cleared menus, a named team, discretion at the apron. Head of state flight catering and VIP aviation catering are coordinated with the handling agent, and state visit aircraft catering is packed for the specific aircraft.
In Iğdır cooking, dairy, wheat and nuts sit inside many dishes, so allergens hide in bulgur, pastry and walnut-based sauces. Kosher, halal, vegan, gluten free, special meals, allergen free and kids meals each get their own board and sealed 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.
At LTCT, a crew can wait hours, so we pack crew meals that last. Flight crew meals, pilot meals and cockpit meals are prepared as crew meal boxes, with different meals for pilots when policy requires. Crew catering is on request and invoiced, and cabin crew meals are labelled apart from guest trays.
We coordinate catering delivery to the FBO with your handling agent. FBO catering, ground handling catering and handling agent catering at LTCT depend on the agent's gate pass, and the general aviation terminal is where the paperwork starts.
Iğdır handles business jets and turboprops on a modest apron, so a high loader is rarely the limit. What matters is the galley: if your aircraft has a single oven or no oven, galley catering is packed to match. Airside catering delivery is arranged with your handling agent, and aircraft provisioning follows the same route for the aircraft you fly.
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.
LTCT is a small regional field on the high plain of eastern Turkey. Airport catering works at that scale: few flights, clear instructions, and a handling agent who knows the apron.
General aviation at Iğdır is occasional but real: officials, travellers to Ararat, and business jets crossing the east. Inflight catering, in-flight catering and aviation catering are built for that rhythm. Business aviation catering and executive jet catering arrive plane-side, diplomatic flight catering is cleared by protocol, and cabin crew meals are boxed apart. FBO services and ground handling services form the base of any business aviation hub.
Turkey restricts imported fresh meat, dairy and produce on arriving aircraft, so catering at LTCT is sourced and cooked in-country. Your handling agent clears the delivery, and we give them the menu in advance.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at Iğdır Airport, where 4 guests expected roasted chicken and seasonal vegetables despite limited fridge space. My main takeaway from this private jet food order was the practical approach to catering handover. The salads came from The Galley Girls in compact food boxes, with a packing list that matched the contents. We placed the sauces in their planned storage area without first having to reorganise all the catering boxes.”
“For 4 passengers departing from LTCT, the agreed menu was smoked salmon bagels and sliced fruit; our main consideration was a changing departure schedule. The Galley Girls prepared the desserts for assembly in the galley, with the accompanying elements easy to locate. We could finish the crew provisions as each guest was ready, rather than laying everything out at once. For private jet meals, that attention to packing arrangement made the order noticeably easier to manage.”
“Nothing about the 3 guest order at IGD called for excess complexity: just smoked salmon bagels and sliced fruit and sensible planning for a changing departure schedule. The Galley Girls labelled the breakfast portions in line with our brief, so the cabin team could identify the relevant portions quickly. Keeping the crew provisions identifiable helped the colleague taking over service understand the order without another long explanation. I would discuss private jet menu with them again, especially when final order confirmation needs careful coordination.”
Iğdır is a place where flights sometimes wait for weather or clearance. That wait adds a second crew meal, and the quote reflects it, line by line, like any order.
Late changes are common on charters into the east. We keep portions flexible, so adding two guests or removing one is handled without remaking the menu.
Turkish import rules on fresh food are strict, which is one reason we cook locally. Your agent signs the delivery in, and the handover happens at the aircraft.
Outside food is possible, though customs may inspect it. When the season brings snow or wind to the plateau, a locally cooked meal handed over at the aircraft is easier.
Catering sits outside the charter contract and is billed as its own order. Iğdır apricots are a popular regional choice for guests.
Tail, pax and diets — a flight attendant takes it from there, day or night.
