Catering to your aircraft in Sarıçam.
A long summer day on the apron at LTAG means a hot cabin and a crew on duty time. We pack for that: chilled mezze, citrus, sealed hot dishes, all labelled by seat and ready for a plane-side handover.
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 Adana Province table is built on the Çukurova plain: lamb grilled over charcoal, bulgur, red pepper and a lot of citrus. For a private jet menu out of İncirlik, the point is what survives a galley. Adana kebab is the signature, spiced hot and cooked in the middle, then packed with its flatbread and onion sumac apart so nothing steams. The inflight menu also carries şalgam, the purple turnip juice of the region, in a sealed bottle for the guest who asks for it.
Local specialities from Sarıçam and Adana Province are the backbone of private jet food at LTAG. Kaytaz böreği, the thin pastry of the region, travels cold and re-plates well, while mezze such as muhammara and hummus ride in sealed pots. Private jet platters of grilled lamb and charred vegetables are boxed so the sauce stays apart. For gourmet inflight meals, Turkish pistachio and Antep-style sweets close the service, and private jet snacks follow the same logic: dry, sealed, easy to hand around.
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.
Çukurova summers load a cabin with heat before the first guest sits down, which changes what we pack for flights out of İncirlik. Private jet catering for UAB leans on chilled mezze, citrus and sealed hot dishes that finish in the aircraft oven. In-flight catering and business aviation catering for Sarıçam are handed over at the aircraft through your handling agent. Executive jet catering and diplomatic flight catering sit on the same menu, and cabin crew meals can be added on request, invoiced like the rest.
A typical business jet brief at LTAG is a small corporate group arriving for a short stay, often with an Adana kebab lunch in mind. Business jet catering and corporate jet catering here are VIP flight catering built around a private jet chef, a bespoke menu and charter flight catering for operators. Luxury inflight catering for İncirlik stays plain: grilled lamb, mezze, citrus, each tray sealed for the galley.
Government flight catering at İncirlik runs through protocol first: the office clears the menu, a named team packs it and the trays are sealed. Head of state flight catering and state visit aircraft catering on a base like this need quiet handling, with VIP aviation catering delivered through the controlled ramp.
At İncirlik, special meals are a procedure built around the local kitchen: Turkish cooking leans on lamb tail fat, tahini, walnut and wheat, so allergens hide in sauces and pastry more than in the main dish. Kosher, halal, vegan and gluten free orders are cooked and boxed separately, with allergen free and kids meals marked by seat number and diet card. Halal is the default of the regional supply, and the other special meals are confirmed at order.
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 on the ramp at LTAG, crew meals are the practical answer: flight crew meals in sealed boxes, pilot meals marked CREW, and cockpit meals packed to be eaten between checks. Crew catering is ordered with the flight and invoiced as normal. Crew meal boxes can carry different meals for pilots if the policy asks, and cabin crew meals ride alongside.
FBO catering at İncirlik goes through your handling agent: we deliver to the aircraft on your slot, and the general aviation terminal or handling desk confirms access. Catering delivery to the FBO, ground handling catering and handling agent catering all follow the same hand-off.
A business jet at LTAG is loaded through the main door from a van, and a larger aircraft may need a high loader on the İncirlik apron. We ask the type and the galley layout first, then pack for it: galley catering in trolleys or boxes, airside catering delivery coordinated with your handling agent, aircraft provisioning sealed and labelled before it crosses the ramp.
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.
LTAG, also filed as UAB, is a base airfield rather than a civil terminal, and that shapes every delivery. FBO services and ground handling services are arranged ahead through your handling agent, and airport catering follows the same route. General aviation traffic is treated as a guest on the ramp, not the main business of the field.
As a business aviation hub İncirlik is a minor one: visits are occasional and often official, which is where diplomatic flight catering belongs. Inflight catering and in-flight catering for a visiting jet are packed to the standard of any executive jet catering order, and aviation catering and business aviation catering are matched to the galley you have. Cabin crew meals and crew meals can be added on request, invoiced like the rest.
Turkish customs apply to food arriving by air, and base entry procedure adds a second check at İncirlik. Ground handling services will tell you how the paperwork should be presented; locally packed catering means nothing crosses a border before it reaches the aircraft.
Average rating from the cabin crew and pilots we cater for.
“Service planning came first at UAB, with 5 passengers choosing roasted vegetable bowls with separate dressings and several individual meal preferences influencing our preparation. Our brief for business jet catering was met with a sensible plan for galley preparation. The confirmation from The Galley Girls showed the main courses clearly enough for us to check the planned service quantities. The quantities of breakfast portions matched our service plan, leaving us comfortable with the order before the final briefing.”
“Clear quantities were essential at İncirlik Air Base: we had 9 passengers expecting a selection of petits fours and sandwiches and were working around a changing departure schedule. The order made business aviation catering feel manageable because the cabin service sequence had been considered beforehand. The Galley Girls updated the sauces in the written order and sent back a confirmation that clearly showed our amendments. We checked the salads against the same summary, keeping the cabin team and the handling contact aligned.”
“A request for fresh fruit and breakfast pastries, 5 passengers, and a changing departure schedule: that was our brief for the departure at LTAG. We discussed the dimensions before confirming; The Galley Girls grouped the salads into divided catering boxes that were easy to handle. I could hand the fruit plates to a colleague with a short explanation instead of unpacking the whole order. The meal organisation stood out more than any sales pitch about jet catering.”
Short repositioning legs from İncirlik usually mean crew only, so how much private jet catering costs depends on whether you add guest platters at all. Cold mezze and fruit sit at the lower end, hot lamb dishes higher. The quote is per menu, written before you confirm.
A return catering order can be placed from the aircraft on the apron, by phone or email, day or night. What sets the lead time is a special meal or an unusual product, not the airport.
Turkey applies its own import rules to fresh food arriving on board, and İncirlik adds military access control on top of the usual customs check. Our trays are sealed and labelled, and we ask your handling agent how they want the paperwork presented.
Food brought from abroad is subject to Turkish import rules, which makes it a risk on arrival at UAB. Crew meals packed in Adana Province avoid that, and flight crew can eat in shifts during a long ground stop.
Do not assume food is bundled with the aircraft hire: it never is. If six guests become four on the way to Sarıçam, we remove two boxes and credit nothing else changes.
Tail, pax and diets — a flight attendant takes it from there, day or night.
