Catering to your aircraft in Tokat.
Tokat is a small terminal with a long apron and cold air for much of the year. Crew meals and guest trays are packed here for the galley you actually have.
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.
Tokat sits in the Yesilirmak valley, in Tokat Province, and its table is more rustic than ornate. A private jet menu for Tokat leans on what the valley is known for: Tokat kebab, baked in the oven with eggplant, tomato and potato on one tray, and sold across Turkey under the city's name. For an inflight menu this travels as a sealed tray that finishes in your oven. Private jet food from the province also means thin lavash and pide, soft white cheese, walnuts, and dried fruit. Local specialities from further north, hazelnuts above all, make good private jet snacks for a short sector. We build private jet platters from these, and gourmet inflight meals follow the same sourcing, with sauce kept apart so nothing goes soft before the cabin.
Tokat Province gives a private jet menu its own character. The anchor dish is Tokat kebab, lamb with eggplant, tomato and potato baked on a skewer or tray, which holds well when packed hot and finished in the galley oven. For a lighter inflight menu, think lavash with white cheese and herbs, and a plate of walnuts and dried apricot. Private jet food here is honest and seasonal; local specialities such as tarhana soup and pekmez work as a small warm starter or a sweet finish. Private jet platters of cold meze travel chilled, and gourmet inflight meals can be plated by crew from sealed trays, with sauce apart. Tokat is a small place, so a short brief goes a long way.
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.
Tokat Airport sits at 1,859 ft in a high Anatolian valley, and winter mornings there decide what travels well in a galley. Private jet catering at LTAW is built around that: dishes that hold cold air, sealed trays, and sauces kept apart. Your inflight catering for Tokat is packed for the aircraft you actually fly. Aviation catering here stays plain and practical: tray, label, seat number. Business aviation catering and executive jet catering for TJK follow the same logic, and diplomatic flight catering gets the extra protocol check it needs. Cabin crew meals are packed alongside, on request.
Corporate flights into LTAW tend to be small and early. Business jet catering here means a bespoke menu from a private jet chef, packed so that VIP flight catering and charter flight catering reach the cabin ready to plate. Corporate jet catering at Tokat favours luxury inflight catering that is simple, warm and sealed.
When an official visit lands at Tokat, the catering follows protocol: government flight catering with sealed, traceable trays, head of state flight catering with a cleared menu, and state visit aircraft catering handled quietly. VIP aviation catering stays discreet at LTAW.
In Tokat the kitchen leans on lamb, yogurt, wheat and walnuts, so allergens hide in bread, tarhana and sweets rather than in the main dish. Kosher, halal, vegan, gluten free, allergen free and kids meals are handled as a procedure: separate board, separate box, labelled by seat number. Halal is the default for most local meat, which makes special meals simple to order here.
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.
Tokat crew meals are ordered on request and billed as usual. We pack flight crew meals and pilot meals in labelled crew meal boxes, with cockpit meals in their own bag. Crew catering at LTAW can give different meals for pilots, and cabin crew meals ride with the rest of the order.
FBO catering at Tokat means catering delivery to the FBO, handed to your handling agent for the walk to the aircraft. Ground handling catering at LTAW goes through the general aviation terminal, and handling agent catering is coordinated so the trays arrive at the apron on your slot.
Loading at Tokat depends on the airframe. A light or mid-size jet takes galley catering through the cabin door by hand, while a larger cabin may need a high loader arranged by your handling agent for airside catering delivery at the apron. Aircraft provisioning for LTAW is planned around the galley you actually have: drawer space, one oven or two, and where the trays sit before service.
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.
Tokat is a regional airport in a mountain valley in northern Turkey. Airport catering here serves general aviation and the occasional business flight, with FBO services and ground handling services kept simple.
Tokat is a small business aviation hub where inflight catering and in-flight catering are packed to a short brief. Aviation catering, business aviation catering and executive jet catering sit alongside diplomatic flight catering for official visits, and cabin crew meals come on request.
Turkish customs apply to food entering on an international flight, and meat and dairy are watched closely. Plan on locally prepared catering handed over at the FBO, and ask your handling agent about waste disposal.
Average rating from the cabin crew and pilots we cater for.
“On this departure from LTAW, 3 passengers had chosen herb chicken with a quinoa salad, and different crew meal preferences needed to be reflected in the order. When comparing aviation catering companies, I would look closely at final order confirmation after this experience. After a final adjustment to the desserts, The Galley Girls gave us one revised order summary to work from. We checked the sauces against the same summary, keeping the cabin team and the handling contact aligned.”
“The cabin briefing at TJK included 2 passenger meals, a request for yoghurt pots and fresh berries, and instructions addressing limited fridge space. We described our serving sequence to The Galley Girls and asked for the fruit plates to be packed accordingly. The sauces were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. My main takeaway from this flight catering order was the practical approach to portion planning.”
“My order at Tokat Airport covered fresh fruit and breakfast pastries for 3 guests, with a practical service plan needed because of a tight boarding window. The confirmation from The Galley Girls showed the canapés clearly enough for us to check the planned service quantities. There was enough information about the desserts to brief the crew without making assumptions about what had been ordered. For our team, the strongest part of their flight catering services was how they handled galley preparation.”
For an early departure from TJK, the question is what the kitchen packs. A sealed hot tray and a cold box are priced as separate lines, so you see where the cost sits before you confirm.
With a small aircraft, a short sealed menu keeps the order simple. Tokat orders, including late ones, are handled day and night.
If your departure is short, plan the menu from Tokat product: kebab, lavash, cheese, nuts. Imported ingredients belong in sealed packs with labels.
Bringing your own is possible but often complicates security and customs at LTAW. A planned menu avoids that and leaves a clean record.
No, catering sits as a separate order. On a short empty leg, a crew box on request is often all that is needed.
Tail, pax and diets — a flight attendant takes it from there, day or night.
