Catering to your aircraft in Ordu.
A short apron on the Black Sea, a quick turn before Istanbul, and a crew that needs food ready for the drawer. We cook and pack for Ordu–Giresun, and you re-plate and serve.
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.
Ordu is the hazelnut capital of Turkey, and the Black Sea coast around it gives a private jet menu a character you do not find on the Mediterranean side. For an inflight menu out of LTCB we start from local specialities: hamsi, the Black Sea anchovy, fried crisp or baked with corn flour; mıhlama and kuymak, the molten cheese and cornmeal dish of the eastern coast; and corn bread that travels well if it is wrapped warm and re-plated cold. Private jet food from Ordu Province often finishes with hazelnut — in baklava, in a paste, in a tart — and with the dark honey of the highland hives. Where an aircraft has only a small oven, we send the anchovy chilled and ready to crisp, and keep the cheese dish sauce apart so it does not set in the tray. Ordu itself is the name that guests recognise, and the menu reads accordingly.
A private jet menu for Ordu–Giresun should taste of the Black Sea, not of a generic hotel kitchen. The region gives us hazelnut in almost everything sweet, corn flour in almost everything baked, and anchovy in almost everything from the water. For an inflight menu we pack hamsi pilaf, steamed or fried, with a lemon wedge in its own sleeve, and laz böreği, the custard pastry from the eastern shore, chilled for plating. Private jet food from Ordu Province is built around these local specialities: tea-smoked cheeses, walnut and hazelnut desserts, fresh green leaves from the garden terraces. Each dish is marked by seat and by how it finishes in the galley, so the person serving can work from the drawer 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.
Ordu–Giresun sits on an airstrip built out into the Black Sea, and the flights that use it tend to be small, fast turns between hazelnut country and Istanbul. Private jet catering here is planned around a light-aircraft galley, a damp coastal climate and a handover on the apron. Inflight catering for LTCB leans on what the shore gives: anchovy, corn bread, hazelnut sweets. Aviation catering and business aviation catering from us reach the FBO ready for the drawer and the oven. Executive jet catering and diplomatic flight catering follow the same route, and cabin crew meals are boxed apart from guest trays.
Business jet catering for LTCB is shaped by a light galley and a damp coast. Corporate jet catering and VIP flight catering are planned around the seats on board, while charter flight catering follows the aircraft that arrives. A private jet chef writes the bespoke menu, and luxury inflight catering stays simple: local fish, corn bread, hazelnut finish.
Government flight catering at Ordu–Giresun follows protocol, with a named team and sealed boxes. Head of state flight catering and VIP aviation catering are cleared before anything is cooked, and state visit aircraft catering is traced from kitchen to door. The team stays quiet, and nothing leaves the box until the door opens.
Black Sea cooking hides its allergens in plain sight: corn flour and wheat share the same bakeries, hazelnut sneaks into sweets and sauces, and fried anchovy often shares oil with other fish. Kosher, halal, vegan, gluten free, allergen free, kids meals and special meals here are prepared as a procedure, with a separate board and a sealed box, and marked by seat. Gluten free guests are given corn-based alternatives that stay separate from wheat bread, and nut allergies are confirmed before any hazelnut sweet is packed.
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 the crew is waiting at LTCB, crew meals are boxed and labelled apart. Flight crew meals, cockpit meals and pilot meals are chosen for eating with one hand, and crew catering is ordered with the flight and billed with it. Crew meal boxes carry different meals for pilots on request, and cabin crew meals follow their own label.
At LTCB the handover happens where the FBO and the apron meet. FBO catering and handling agent catering are set up with your ground handling team, and ground handling catering stays simple on a field this size: one contact, one gate, one box. Catering delivery to the FBO ends at the general aviation terminal, and the handling agent walks it out to the aircraft.
Ordu–Giresun sees mostly light and midsize business aircraft, so a high loader is the exception, not the rule. For a larger aircraft, galley catering and aircraft provisioning are arranged with your handling agent for airside catering delivery, and the galley the aircraft actually has decides what we pack. On this coastal apron, trays are covered and carried dry because of humidity and wind off the sea.
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.
Ordu–Giresun is a small airport on the Black Sea, built on land reclaimed from the water, and airport catering here has to account for sea air and short turns.
General aviation at Ordu–Giresun is small and seasonal. Inflight catering and in-flight catering for business aviation catering clients lean on aviation catering that fits a light galley. Executive jet catering and diplomatic flight catering arrive in the same dry carrier, and cabin crew meals ride in their own box. FBO services and ground handling services are arranged around each visit; this is a modest business aviation hub.
Turkey limits imported food, so local product is the practical choice at Ordu–Giresun. We plan around that and keep the paperwork ready for the handling agent.
Average rating from the cabin crew and pilots we cater for.
“Getting mushroom risotto and a green salad ready for 8 guests at LTCB required an order that accounted for different crew meal preferences. The fruit plates from The Galley Girls were organised around the cabin plan, with the later service items kept apart. For our team, the strongest part of their in flight catering was how they handled storage requirements. We left the side dishes stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Breakfast was already sorted; at OGU, the next request was beef fillet with roasted potatoes for 6 guests, with a revised passenger count to work around. My main takeaway from this inflight catering services order was the practical approach to catering handover. Our request to The Galley Girls focused on the snack boxes, with enough detail to distinguish passenger portions from additional provisions. We also checked the desserts before approval, which helped avoid a second round of questions later in the preparation.”
“It was the packing plan I cared about at Ordu–Giresun Airport, with 5 servings of a breakfast basket with individual preserves and a small galley worktop to consider. I want an inflight catering company to understand storage requirements, and this order gave us a useful starting point. I gave The Galley Girls our storage brief and asked for the breakfast portions to arrive in stackable containers. Separating the starters from the first service items helped us avoid opening boxes we did not yet need.”
Customs shapes the quote first: Turkey limits what food can enter, so local anchovy, corn bread and hazelnut desserts are the efficient route. A hazelnut tart costs less to source here than imported cheese, and the final figure follows the menu you pick and the seats on board.
Crew duty time and waiting on the ground decide how the order is built. At Ordu–Giresun a stop can be short, a menu of local products keeps the order easy, and last-minute requests are handled. Tell us the slot and the headcount.
A guest count that changes late is the usual snag: customs here cares about what enters the country, and the portions have to match what is actually on board. We cook from local product for in-flight catering and re-cut portions to the final number.
Airside access is the real question: the handling agent has to approve any outside food, and Turkish rules limit what is imported. A delivery to the FBO from us sidesteps both problems.
No. Catering is not part of a charter: you order it separately and it is invoiced on its own. Black Sea weather can move a departure, so the menu is planned for a flexible window.
Tail, pax and diets — a flight attendant takes it from there, day or night.
