Catering to your aircraft in Şırnak.
At LTCV the terminal is compact and the mountain air dry, so food has to arrive ready for a small galley. Former VIP flight attendants pack it for the type you fly.
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.
Şırnak Province sits in Turkey's far southeast, where the table is built on lamb, bulgur, yogurt and flatbread baked fresh. A private jet menu for Şırnak Şerafettin Elçi draws on these local specialities, so the inflight menu feels like the place you landed in rather than a generic tray.
Private jet food from the region travels well when it is chosen with the galley in mind: kebabs and kofte that finish in the oven, stuffed vegetables that hold their shape, pistachio sweets that need no heat. Local specialities of Şırnak Province are written into each order with crew meals marked separately.
For crew meals on the same turn, we keep the regional dishes lighter and boxed, so pilots can eat between tasks without opening a guest tray.
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.
Şırnak Şerafettin Elçi sits at 2,038 ft in the high country of Şırnak Province, and a private jet catering order for LTCV starts with that setting: dry mountain air, a small terminal and a galley that has to be stocked right the first time. Inflight catering here leans on regional bread, lamb and cheese, while aviation catering for business aviation catering clients, executive jet catering trips and diplomatic flight catering movements follows your tail and slot. In-flight catering for the cabin and cabin crew meals for the front end are packed by former VIP flight attendants.
Business jet catering at NKT is built around who flies and what the galley allows. Corporate jet catering and VIP flight catering for Şırnak can include charter flight catering, luxury inflight catering and a private jet chef writing a bespoke menu around regional Turkish dishes.
State visit aircraft catering at LTCV runs on discretion and a menu approved in advance. Government flight catering and head of state flight catering are packed apart from other orders, and VIP aviation catering follows the same sealed procedure.
Kosher, halal, vegan and gluten free requests are handled as a procedure, not a label. In Şırnak Province, where bulgur, wheat flatbread and nuts sit in most dishes, we check each recipe for hidden gluten and nut traces before anything is packed. Special meals and allergen free boxes are sealed, numbered by seat and kept apart from guest trays. Kids meals are simple, mild and packed the same way.
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 LTCV we pack crew meals for the people working the flight: flight crew meals for the front, cabin crew meals for the galley, and cockpit meals that suit a short break. Crew catering is on request and invoiced with the order; pilot meals can be different for each pilot, and crew meal boxes make that simple, with different meals for pilots available on demand.
For LTCV, FBO catering means one handover at the apron, arranged with the ground handler. We coordinate catering delivery to the FBO and the general aviation terminal, so ground handling catering reaches the aircraft as planned and handling agent catering stays on one line of contact.
Aircraft type decides how food reaches the galley at Şırnak Şerafettin Elçi. Smaller business jets are loaded by hand through the main door, while larger cabins may need a high loader and airside catering delivery coordinated with your handling agent. Galley catering is packed to the oven and chiller you actually have, and aircraft provisioning is confirmed against your tail and slot at LTCV.
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.
LTCV, filed as NKT, is a regional field serving Şırnak, and airport catering here follows the terminal's calm rhythm. Think of it as a small business aviation hub in the southeast: orders are planned around the slot and the aircraft type.
General aviation at LTCV is led by occasional corporate and official movements, a quiet business aviation hub rather than a busy one. FBO services and ground handling services run the apron, while FBO crews and your handling agent receive aviation catering, inflight catering, in-flight catering, business aviation catering, executive jet catering, diplomatic flight catering, cabin crew meals and crew meals at the aircraft.
Turkey applies national rules on imported food, and they apply at LTCV as anywhere else. Ordering in-country keeps the paperwork simple for a business aviation hub of this size and lets the handling agent focus on the aircraft.
Average rating from the cabin crew and pilots we cater for.
“I wanted vegetable tartlets and a dessert selection for 10 guests at NKT, packed sensibly for a cabin team dealing with an evening cabin service. The order made private jet catering services feel manageable because the cabin service sequence had been considered beforehand. After a final adjustment to the salads, The Galley Girls gave us one revised order summary to work from. There was no need to reconstruct the canapés quantities from several messages during the final departure checks.”
“Between cabin checks at Şırnak Şerafettin Elçi Airport, I coordinated avocado toast components and breakfast fruit for 7 guests and explained our concerns about a tight boarding window. I want a private jet catering company to understand storage requirements, and this order gave us a useful starting point. Our request to The Galley Girls focused on the desserts, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the fruit plates listed separately when checking how much space the complete order would require.”
“A request for a seafood starter and warm vegetable sides, 7 passengers, and a changing departure schedule: that was our brief for the departure at LTCV. The Galley Girls confirmed the handover contact and identified the snack boxes, making the catering delivery easier for our team to track. The cabin team could match the sandwiches to the request before moving on to the remaining departure tasks. When comparing private jet catering companies, I would look closely at catering handover after this experience.”
How much does private jet catering cost for a child's meal versus a kosher dinner? They are different lines. We price each special meal by what it takes to prepare and pack, then add it to your NKT order.
Lead time at Şırnak is easier when the order states both services up front. We separate the first and second meals, label them, and handle last-minute orders when plans shift.
For a night or early slot at Şırnak Şerafettin Elçi, ask your handling agent what Turkish customs expect for food. Catering ordered through us is prepared in-country and delivered at the aircraft on your slot.
Food brought from abroad may be held at customs, and a small galley at NKT leaves little room anyway. Ordering locally keeps the galley uncluttered and the paperwork simple.
Catering is not bundled with a charter into Şırnak. Whether you stay on the ground briefly or overnight, the order is separate, with its own invoice, and delivered through your FBO.
Tail, pax and diets — a flight attendant takes it from there, day or night.
