Catering to your aircraft in Kars.
A field at 5,889 ft in Kars Province, where winter decides the menu. We cook, pack and label for your galley, and hand it over to 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.
Kars Province is cheese country, and a private jet menu for Kars starts there. Kaşar aged in the cellar, tulum cheese cured in a goatskin, and the pale honey of the plateau all travel well in a galley. For an inflight menu this makes private jet food that is local without being fragile: slice the kaşar at the seat, keep the honey in its own pot.
The local specialities of Kars are simple objects: a wheel of kaşar, a comb of honey, cured goose, a loaf from a stone oven. We pack them as private jet food for the galley, sliced or whole, labelled by seat. A Kars inflight menu leans on cold plates because the cabin altitude and a one-oven galley reward dishes that need no cooking, with one hot item that finishes in your oven.
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.
Kars sits at 5,889 ft, and that altitude decides what survives a cabin: butter-rich pastry stays firm, soft cheese needs care. Private jet catering at Kars Airport is built around that. Whether it is inflight catering for a short hop or in-flight catering for a long leg out, aviation catering here starts with the cold boards of Kars Province. Business aviation catering and executive jet catering orders reach your FBO, and diplomatic flight catering is cleared by protocol first. Cabin crew meals are ordered with the same trip.
Corporate jet catering into Kars depends on the aircraft and the date. Business jet catering for VIP flight catering trips uses local produce, charter flight catering is kept light, and luxury inflight catering is written by a private jet chef as a bespoke menu around Kars Province dairy, finished in the galley you actually have.
Government flight catering at Kars follows protocol before any food is cooked. Head of state flight catering and VIP aviation catering are cleared with named staff, sealed packaging and traceable ingredients. State visit aircraft catering is discreet by design, with separate trays and one contact for the whole movement.
Dietary requests at Kars are handled as a procedure: dairy is everywhere in the local kitchen, so we say where cheese, butter and yogurt hide before cooking. Kosher, halal, vegan and gluten free orders are packed apart from the guest trays, and allergen free meals are sealed and labelled by seat. Special meals and kids meals follow the same route, written on the order and checked at handover.
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 Kars, crew meals are an item on the order, not an extra. Flight crew meals and pilot meals are packed to travel, crew catering is built for the waiting hours on the apron, cockpit meals stay separate from guest trays, and crew meal boxes are marked CREW. Different meals for pilots can be arranged, and cabin crew meals follow on request.
FBO catering at Kars means a handover at the FBO or at the aircraft, with your handling agent opening the way. Catering delivery to the FBO is coordinated with the general aviation terminal, ground handling catering is confirmed against your slot, and handling agent catering is written into the order so nobody asks at the gate.
A galley at Kars is loaded according to the aircraft: door height, whether a high loader is needed, and which galley the crew actually works in. For larger aircraft, galley catering is brought airside by truck and lifted to the door; for smaller jets, a cart to the stairs is enough. Airside catering delivery follows your handling agent's access, and aircraft provisioning is confirmed against your tail before anything is packed.
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.
Kars Airport is a regional field in north-eastern Turkey, the way onto the plateau of Kars Province and into its winter. General aviation here is small and seasonal, the terminal quiet most days. Airport catering at LTCF is ordered around that rhythm, and the FBO services and ground handling services on the field stay light enough that your handling agent can open the apron on your slot.
Kars is a business aviation hub only in a modest sense: winter trips and plateau tours set the calendar. Executive jet catering follows those trips, with inflight catering and in-flight catering built from cold boards, aviation catering for crews on long ground stops, business aviation catering for corporate parties, diplomatic flight catering for official visits, and cabin crew meals and crew meals packed separately from the guest trays.
Turkish customs treat meat and dairy as the items most often inspected, and that shapes what leaves Kars in a galley. Tell us the arrival country before anything is packed: airport catering for an onward leg is chosen to clear the destination's rules, with ground handling services declaring what travels.
Average rating from the cabin crew and pilots we cater for.
“Working around two separate meal services at Kars Airport, I asked for a charcuterie board and fresh bread in portions appropriate for our 2 passengers. With several people involved, The Galley Girls kept the side dishes and delivery arrangements together in a concise order update. The snack boxes went straight to the right colleague instead of circulating between several people during the turnaround. This experience of VIP flight catering gave us a useful reference for managing portion planning on another departure.”
“The 11 passenger portions of a cold lunch with cheese and fruit were the easy part; managing a tight boarding window at LTCF took more planning. The breakfast portions supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. Keeping the canapés identifiable helped the colleague taking over service understand the order without another long explanation. For charter flight catering, that attention to storage requirements made the order noticeably easier to manage.”
“I wanted herb chicken with a quinoa salad for 12 guests at KSY, packed sensibly for a cabin team dealing with a small galley worktop. The confirmation from The Galley Girls showed the fruit plates clearly enough for us to check the planned service quantities. The portion planning stood out more than any sales pitch about private jet food. We also checked the breakfast portions before approval, which helped avoid a second round of questions later in the preparation.”
Government movements ask for more than food: clearance, traceability, a named team. How much private jet catering costs at Kars therefore depends on that paperwork as well as the dishes. A simple cold lunch for a small party costs much less than a full state-visit service.
Lead time at Kars depends less on distance than on what you ask for. An empty-cabin hop means a short list, so even a late request is workable; seasonal produce is the only thing worth flagging early.
Turkish customs are straightforward for outgoing catering from Kars, but the destination country sets the real limits. Tell us the arrival airport and we adjust: fewer fresh dairy items, more shelf-stable pieces.
Turkey is strict about animal products arriving from outside, so food brought aboard may be seized at customs. Meals ordered through us at Kars are sourced inside the country and handed over plane-side.
Crew duty time at Kars can mean hours of waiting, but the charter contract does not include meals. Catering is booked and billed separately, and we can pack boxes for the crew's break.
Tail, pax and diets — a flight attendant takes it from there, day or night.
