Catering to your aircraft in Samsun.
At Samsun-Çarşamba the Black Sea sets the pace: low cloud in winter, fairs and delegations in spring. We cook and pack for the galley you fly, handed to your 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.
Samsun looks onto the Black Sea, and the private jet menu follows the water and the hills behind it. The inflight menu can lean on hamsi, the Black Sea anchovy, fried crisp or baked in a tray with corn flour, plus pide from the coast bakeries and kaymak with local honey at breakfast. Hazelnut is the region's crop, so private jet food here often means hazelnut baklava, hazelnut paste on warm bread, or nuts for the snack box.
These local specialities travel well if you plan the service: fish is packed cold and finished in the galley oven, corn bread stays wrapped, and honey and kaymak ride in sealed pots. Order the private jet menu around the season in {Region} and tell us the galley type; we write a table for Samsun that your crew can plate without a kitchen.
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.
LTFH has a single runway and a general aviation apron that fills when Samsun hosts trade fairs and provincial delegations. Private jet catering for that traffic leans on the Black Sea table: fish, kaymak, honey, hazelnut pastries. We run inflight catering for corporate flights, in-flight catering for charter crews, business aviation catering for managers who want a tight brief, and executive jet catering or diplomatic flight catering when protocol is involved. Cabin crew meals are added to the order when you want them, and they appear on the invoice as their own line.
For business jet catering at LTFH, the brief is usually corporate: a small group, a morning slot, a galley with one oven. Corporate jet catering and VIP flight catering here lean on local fish and hazelnut, with charter flight catering for tour operators. Luxury inflight catering is written by a private jet chef, with a bespoke menu built around the headcount.
Government flight catering at LTFH starts with protocol: who is aboard, who clears the menu, who signs for the delivery. Head of state flight catering and VIP aviation catering are handled by a named team with traceable ingredients. State visit aircraft catering here often includes a regional dish chosen by the host.
Turkish cooking is mostly halal by default, so on a Samsun order the question is rarely halal itself but what else is on the tray. We ask about halal, kosher, vegan, gluten free, allergen free, kids meals and any special meals before anything is cooked. Hazelnut and sesame are everywhere in local sweets, so a nut-free tray gets its own board and its own 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.
On request, we pack crew meals for LTFH: flight crew meals as boxes, pilot meals and cockpit meals kept simple for the flight deck, different meals for pilots when policy requires it. Crew catering covers the whole crew, crew meal boxes are marked by role, and cabin crew meals are billed like any order.
Catering delivery to the FBO at Samsun-Çarşamba goes through your handling agent, who opens the gate to the general aviation terminal. FBO catering arrives on your slot at the aircraft; ground handling catering and handling agent catering follow the same chain.
A wide-body or head-of-state aircraft at LTFH needs galley catering planned around the lift: tell us the type and we plan the carts and loading with your handling agent. Airside catering delivery to larger aircraft uses a high loader when the door sill demands it; narrower business jets are served from a van at the stairs. We handle aircraft provisioning to the galley layout you give us, without changing the menu.
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.
LTFH serves the city of Samsun and its province from a low coastal site. Airport catering supports a modest but steady flow of corporate and delegation flights, with a single runway, a general aviation terminal and the FBO services that go with it. Ground handling services are arranged through your handling agent, and Samsun works as a small business aviation hub for the central Black Sea coast.
Business aviation at Samsun is seasonal and event-driven. Inflight catering, in-flight catering and aviation catering are ordered around fairs and visits, with business aviation catering for corporate traffic and executive jet catering for owners. Diplomatic flight catering appears when delegations land, and cabin crew meals are added on request.
Importing food into Turkey is regulated, especially animal products, so catering cooked in Samsun is simpler for the aircraft. Customs and ground handling services decide what stays on board, and your FBO services contact knows the current rules at this business aviation hub. Ask us before you plan and we say what is likely to pass.
Average rating from the cabin crew and pilots we cater for.
“Small packing details became important at LTFH: our 7 passengers wanted a cheese board and savoury canapés, and we had two separate meal services. Instead of asking us to improvise, The Galley Girls explained how the breakfast portions could be arranged during service. The starters stayed together in one group, so another crew member could follow the same plating sequence. I would discuss vip inflight catering with them again, especially when catering handover needs careful coordination.”
“The 8 passenger portions of fresh fruit and breakfast pastries were the easy part; managing a small galley worktop at SZF took more planning. The Galley Girls suggested separate meal boxes for the side dishes, and that choice worked well with our storage arrangement. We placed the salads in their planned storage area without first having to reorganise all the catering boxes. I appreciated the emphasis on storage requirements throughout the private jet catering arrangements.”
“Keeping the galley organised at Samsun-Çarşamba Airport meant planning mushroom risotto and a green salad for 12 guests with a small galley worktop in mind. The Galley Girls talked through the quantities of fruit plates with us before confirmation, rather than leaving us to guess the portions. The final order confirmation stood out more than any sales pitch about private jet catering services. There was enough information about the sandwiches to brief the crew without making assumptions about what had been ordered.”
The cheapest tray is a cold platter with local olives and cheese; the dearest is fresh fish plated for ten. Between those, how much does private jet catering cost depends on your headcount, which can move late and which we adapt to. We quote per menu.
At Samsun-Çarşamba the lead time is mostly a question of apron access, which your handling agent arranges. We confirm the plan with them and with you. Orders placed close to departure are handled the same way.
Customs on arrival at LTFH covers any food left on board; leftover fresh produce is usually removed. We pack local, label by seat, and plan around the season, since the Black Sea weather window is what really decides departures.
Yes for sealed items like hazelnut pastries or jars of honey; fresh imported food is restricted. We prefer to cook locally so nothing is at risk at customs. The Black Sea hazelnut, for example, goes straight onto the menu.
The charter into LTFH does not include catering; you order it from us and it is billed on its own. A special-meal request, whether kosher, halal, allergen or child, is simply a line in that order. Give us the headcount.
Tail, pax and diets — a flight attendant takes it from there, day or night.
