Catering to your aircraft in Kastamonu.
Kastamonu sits high in the Black Sea hills, and traffic here is mostly light jets and the occasional larger cabin. We cook for that galley, using garlic, cheese and honey from the province, and hand it over at the FBO.
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.
Kastamonu Province is the country of garlic, and the Taskopru garlic is the product everyone here knows. On a private jet menu it works as a flavour, never as a clove: roasted into a yogurt dip or a butter on a hot plate. Pastirma and sucuk from the Black Sea hills fit the inflight menu as thin cold slices, easy to plate in a small galley. Kastamonu cheese, walnuts and forest honey complete the private jet food of the region, and each one travels well chilled. Our local specialities are cooked and packed for LTAL as private jet platters, gourmet inflight meals and private jet snacks, labelled so your crew can re-plate without guessing.
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.
Kastamonu sits at 3,520 ft in the Black Sea hills of northern Turkey, and its cool, green country shapes the way we cook for the galley. Private jet catering at LTAL is built from what the province grows: garlic, pastirma, mountain cheese and honey. Inflight catering and in-flight catering here are packed for the aircraft that actually land, with aviation catering matched to the galley on board. Executive jet catering for business aviation catering requests, cabin crew meals and diplomatic flight catering are ordered through the same simple route.
A business jet catering brief at Kastamonu is usually a few guests and a light airframe. Corporate jet catering here leans on cold plates and one hot dish. VIP flight catering means a clear menu, charter flight catering means a separate order, and luxury inflight catering is built from Taskopru garlic, pastirma and trout. A private jet chef writes a bespoke menu around your galley and the Kastamonu produce on offer.
A state aircraft at Kastamonu needs a menu cleared before cooking begins. Government flight catering is handled by a named team, head of state flight catering by a sealed, labelled load, and state visit aircraft catering by agreement with the protocol office. VIP aviation catering keeps the same discretion.
Local cooking uses garlic, walnuts, cheese and wheat, so special meals need care. We keep kosher sealed, cook halal as a matter of course, prepare vegan and gluten free dishes apart, box allergen free meals separately, and label kids meals with the 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.
Ask for crew meals when you order and we add them to the same invoice. Flight crew meals suit a quiet LTAL turnaround, and pilot meals stay simple. Our crew catering is labelled CREW, cockpit meals are sealed apart, crew meal boxes stack in the drawer, and different meals for pilots are cooked on request.
We hand over through your handling agent: FBO catering at LTAL is passed at the general aviation terminal or at the steps. Catering delivery to the FBO and ground handling catering follow one list, and handling agent catering confirms who signs for the load.
The aircraft type decides how the load goes aboard. At Kastamonu, galley catering for a large cabin may arrive by high loader, while airside catering delivery to a light jet is carried up the steps. Aircraft provisioning is confirmed beforehand.
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.
LTAL serves Kastamonu Province from a high, green plateau. As airport catering goes, it is straightforward: one terminal, one apron, and a handling agent who meets the aircraft. General aviation traffic is light and seasonal.
Inflight catering and in-flight catering here follow the calendar: summer brings visitors to the hills, winter brings fog and snow. Aviation catering and business aviation catering are shaped by the aircraft, executive jet catering by the guest count. Diplomatic flight catering and cabin crew meals are ordered the same way, as FBO services and ground handling services in a small business aviation hub.
Turkish customs are strict on animal products and fresh fruit and vegetables brought from abroad. For Kastamonu we cook locally, seal the load, and label it for the aircraft, so the crew has nothing to declare beyond what was ordered.
Average rating from the cabin crew and pilots we cater for.
“I wanted vegetable tartlets and a dessert selection for 3 guests at LTAL, packed sensibly for a cabin team dealing with a short ground stop. The catering handover stood out more than any sales pitch about private jet catering. Instead of asking us to improvise, The Galley Girls explained how the sauces could be arranged during service. We could finish the side dishes as each guest was ready, rather than laying everything out at once.”
“Working around several individual meal preferences at KFS, I asked for a selection of petits fours and sandwiches in portions appropriate for our 8 passengers. The Galley Girls gave us an update on the canapés before the handover, which helped us organise the cabin checks. The sandwiches went straight to the right colleague instead of circulating between several people during the turnaround. The order made private jet catering services feel manageable because the storage requirements had been considered beforehand.”
“An order of herb chicken with a quinoa salad for 6 people at Kastamonu Airport had to be organised around limited fridge space. The Galley Girls understood why we wanted the main courses readily accessible instead of spread across several different boxes. We left the salads stored until needed, which kept the first service manageable and reduced unnecessary handling. I want a private jet catering company to understand meal organisation, and this order gave us a useful starting point.”
Pick the Kastamonu product first, then we price around it. Pastirma boards, mushroom pide and trout each sit at a different level, and the quote lists them separately so you see the total before you confirm.
A kosher, halal, allergen-free or child's meal is simplest when it is named with the order, with the seat number and the restriction written clearly. Last-minute requests are handled, and we say so plainly if a certified item needs more care.
A long leg means a bigger load, and a bigger load means more attention at customs. Turkish import rules are strict on animal products, so we cook in-country and hand it over sealed.
Dawn and midnight slots are where self-catering fails: no shops, and customs may hold anything fresh. We cook and seal for LTAL, then your handling agent meets the aircraft with the load.
The charter price does not include meals. What you order depends on the airframe: a light jet's galley holds little, so we keep it compact; a large cabin can serve several courses.
Tail, pax and diets — a flight attendant takes it from there, day or night.
