Catering to your aircraft in Çorlu.
At LTBU the weather moves the departure, so the pack has to hold. Crew-written catering, handed to your handling agent at 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.
Çorlu belongs to Tekirdağ Province, the Thracian side of Turkey, and the private jet menu here leans on what the region is known for. Tekirdağ köfte is the first dish people name: grilled meatballs that travel well as a hot item with the sauce in its own pot. Thracian white cheese and kaşar appear on private jet platters, and sunflower oil and wheat shape the bread. Local specialities that fold easily into an inflight menu include stuffed vine leaves and börek. Raki-country mezze, cold and sliceable, makes good private jet food for a longer leg. We write the inflight menu so each item states how it finishes: oven, sauce apart, chilled or re-plated cold. {Region} produce changes by season, so we confirm what is good before we cook.
Tekirdağ Province gives the private jet menu at Çorlu its character. A guest asking for something local gets Tekirdağ köfte, white cheese from Thrace, and fresh bread from the surrounding wheat country; these are the local specialities we reach for first. Cold mezze, olives and pickles travel as private jet food that needs no galley at all. The inflight menu stays simple: hot items with labelled oven or sauce-apart finishing, cold items chilled and ready to re-plate. Seasonal fruit from Thrace closes the menu. Every item is packed for the galley, not for a restaurant table.
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.
Çorlu sits in the flat wheat and sunflower country of Thrace, and the business jets that use LTBU often leave with a galley that needs filling from the surrounding province. Private jet catering here means Tekirdağ köfte, Thracian cheeses and fresh bread packed for the aircraft you actually have. Inflight catering, in-flight catering and aviation catering are ordered from us by phone or email, around the clock. Business aviation catering for executive jet catering and diplomatic flight catering gets the same care as cabin crew meals: written for your galley, handed to the FBO or your handling agent.
Executives and charter passengers through LTBU often want one local dish. For business jet catering, corporate jet catering and VIP flight catering, our private jet chef builds a bespoke menu: charter flight catering and luxury inflight catering with Tekirdağ köfte, a cheese board and a clean cold course.
Government flight catering at Çorlu is shaped by protocol. Head of state flight catering and VIP aviation catering are cleared with the protocol office before cooking. State visit aircraft catering is traced, packed by a named team and handed over discreetly.
At Çorlu, halal is close to the baseline of what the local kitchens cook, so a halal request is rarely an exception. Kosher, vegan, gluten free, allergen free, kids meals and other special meals need a named procedure: a separate board, a sealed box, labelled by seat number, handed over apart from the guest trays. Wheat and sesame are everywhere in Thracian food, so allergen free requests get a full check of bread, börek and sauces before cooking.
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 book the trip. Flight crew meals, pilot meals and cockpit meals travel in crew meal boxes, each labelled CREW; crew catering is a standard order, on request and invoiced. Different meals for pilots are packed apart, and cabin crew meals are marked by seat number.
FBO catering at Çorlu is handed to the FBO or your handling agent at the aircraft. Catering delivery to the general aviation terminal is arranged with ground handling catering, so the trays reach the apron sealed. Handling agent catering stays simple when you send the tail and the slot.
What goes up the stairs at LTBU is decided by the cabin you fly, and galley catering is packed to match it. A light or midsize jet takes its provisioning through the main door by hand; a larger cabin may need a high loader for airside catering delivery, arranged through your handling agent. Tell us the type and the galley layout and we pack for the oven and drawer space the aircraft actually has. Aircraft provisioning here stays simple: sealed trays, labelled by seat, passed up at the stairs.
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.
Tekirdağ Çorlu is a Thracian airfield on the road network of Tekirdağ Province, used by business aviation and charter operators. It is a general aviation stop with a single terminal and a quiet apron, where the FBO handles arrivals.
Airport catering for business aviation at Çorlu is simple. Inflight catering and in-flight catering are ordered like anywhere else; aviation catering and business aviation catering follow the same service. Executive jet catering and diplomatic flight catering are handled to protocol, and cabin crew meals ride on request. General aviation traffic here keeps FBO services and ground handling services lean, and Çorlu works as a quiet business aviation hub in Thrace.
Turkish customs control imported animal products closely, so meat and dairy brought in may be held. Locally cooked, sealed food avoids the problem, and alcohol rules follow Turkish law.
Average rating from the cabin crew and pilots we cater for.
“The 4 passenger portions of roasted chicken and seasonal vegetables were the easy part; managing several individual meal preferences at LTBU took more planning. With airline catering, careful attention to storage requirements matters as much to our crew as the menu itself. The confirmation from The Galley Girls showed the fruit plates clearly enough for us to check the planned service quantities. It was useful to see the sauces listed separately when checking how much space the complete order would require.”
“It was the packing plan I cared about at TEQ, with 8 servings of a seafood starter and warm vegetable sides and two separate meal services to consider. The Galley Girls understood why we wanted the canapés readily accessible instead of spread across several different boxes. The fruit plates were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. The portion planning stood out more than any sales pitch about crew meals.”
“As the person coordinating prawn salad and small fruit plates for 8 passengers at Tekirdağ Çorlu Airport, I needed an arrangement that considered a revised passenger count. I needed the fruit plates checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The side dishes remained as originally requested, which was reassuring when we checked the latest version with operations. The crew briefing stood out more than any sales pitch about FBO catering.”
A short lunch for four on a clear July morning in Tekirdağ is a different order from a full dinner service in a stormy December window. Cost reflects that: which dishes, how many, what needs the oven. Private jet catering at Çorlu is quoted per menu, then invoiced as agreed.
Ordering here is easiest when the menu leans on what Thrace produces: köfte, white cheese, bread. That makes lead time a question of seasonal produce rather than distance. We handle last-minute orders, and we say plainly which item we cannot do on short notice.
Customs matters most for special meals brought from abroad: Turkish rules on imported meat and dairy mean a kosher tray flown in may be held. A request for allergen free or child meals cooked here avoids the problem. Our packaging stays sealed through inspection.
Bring sealed packaged items if you must, but expect questions about meat, cheese and fruit. On a long sector with two services, we recommend ordering both from us so the galley plan matches the oven.
A night flight out of Tekirdağ still needs the galley loaded, and that is a separate order from the charter. We invoice it on its own. Give us the tail, the slot and the headcount.
Tail, pax and diets — a flight attendant takes it from there, day or night.
