Catering to your aircraft in Beihan.
Beihan Airport (OYBN) sits on a 3,800 ft plateau in Shabwah Governorate, and the trays we pack for it are built for a dry galley and a quiet apron. Sealed, labelled by seat, handed to the FBO or 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.
Shabwah Governorate has a table of its own, and Beihan is the airfield that brings it to the plane. A private jet menu built here leans on what holds up on a dry plateau at 3,800 ft: flatbreads, grilled lamb and chicken, rice, and dates. The inflight menu keeps hot dishes sealed and sauces in a separate pot.
Local specialities from the Shabwah Governorate work well in a galley: slow-cooked meat over spiced rice, honey from the Yemeni highlands, bread baked flat and wrapped. We pack private jet food for the cabin with the sauce apart and the garnish chilled. A private jet menu for Beihan is short, honest, and cooked to travel. Local specialities are written for the trays, not the plate.
Beihan is a quiet airfield in Shabwah Governorate, and the private jet menu should be quiet too. Private jet platters of grilled meat, rice and flatbread, gourmet inflight meals finished in the galley oven, and private jet snacks of dates, nuts and fruit. The inflight menu avoids anything that needs a cold chain you do not have.
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.
Beihan sits at 3,800 ft on the dry plateau of Shabwah Governorate, a field where the cabin is rarely stocked from the ground and the galley has to arrive complete. Private jet catering at OYBN is built around that: sealed, labelled by seat, handed to your handling agent or the FBO at the aircraft. We also write inflight catering and in-flight catering for the sector, aviation catering for operators who position here, and business aviation catering for the trips that continue onward. Executive jet catering orders and diplomatic flight catering both run through the same discipline, and cabin crew meals ride in their own box.
For corporate jet catering at OYBN, we start from the aircraft and the passengers, not from a standard list. Charter flight catering, VIP flight catering and business jet catering share one brief, and a private jet chef writes the bespoke menu. Luxury inflight catering here means dishes that hold up at altitude.
Government flight catering at Beihan runs on protocol and discretion. Head of state flight catering and VIP aviation catering are written with a named team and traceable ingredients, and state visit aircraft catering is cleared before anything is cooked. The handover is sealed and quiet.
At Beihan the dietary question is practical: the local kitchen leans on bread, rice, meat and spice, so allergen paths are traced from the raw ingredient to the sealed tray. Kosher, halal, vegan and gluten free orders are packed apart and labelled by seat; special meals, allergen free dishes and kids meals follow the same procedure, written down and handed to your handling agent.
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.
Pilot meals and flight crew meals for OYBN are on request and invoiced like any order. Crew catering ships as crew meal boxes with a CREW label, cockpit meals that suit a long sector, and different meals for pilots when the operator asks for them. Cabin crew meals follow the same box, on their own.
At Beihan, we coordinate FBO catering with your handling agent so the trays reach the aircraft cleanly. Ground handling catering and catering delivery to the general aviation terminal are booked with the slot, and handling agent catering stays one conversation from order to ramp.
At Beihan, galley catering is sized to the aircraft that lands on the plateau. For larger types, airside catering delivery is coordinated through your handling agent, and aircraft provisioning is loaded by the high loader to the door height of the aircraft. Smaller aircraft take the trays directly to 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.
Beihan (BHN) is a general aviation airfield at 3,800 ft, with FBO services and ground handling services arranged through your handling agent. Airport catering here is planned around the aircraft, since the field is a quiet business aviation hub for Shabwah.
Traffic at OYBN is sparse, so every order is deliberate. Inflight catering, in-flight catering and aviation catering are packed for the galley you have; business aviation catering and executive jet catering follow the same route. Diplomatic flight catering is cleared first, and cabin crew meals are boxed separately.
Yemen applies its own customs and food import rules, and Beihan follows them. Anything uplifted is declared, sealed and handed over through your handling agent. Ask before carrying your own food, and expect sealed, labelled trays to clear easily.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at OYBN: a short ground stop, alongside a request for a cold lunch with cheese and fruit for 4 passengers. The confirmation from The Galley Girls showed the crew provisions clearly enough for us to check the planned service quantities. The quantities of sauces matched our service plan, leaving us comfortable with the order before the final briefing. Our brief for VIP flight catering was met with a sensible plan for catering handover.”
“Between cabin checks at BHN, I coordinated mini sandwiches and individual desserts for 2 guests and explained our concerns about a short ground stop. The Galley Girls confirmed the handover contact and identified the main courses, making the catering delivery easier for our team to track. We could account for the snack boxes before passing the boxes to the cabin team, without a lengthy unpacking exercise. For our team, the strongest part of their charter flight catering was how they handled final order confirmation.”
“Getting mushroom risotto and a green salad ready for 12 guests at Beihan Airport required an order that accounted for a family lunch request. I gave The Galley Girls our storage brief and asked for the canapés to arrive in clearly marked packs. With private jet food, careful attention to written menu details matters as much to our crew as the menu itself. I could hand the side dishes to a colleague with a short explanation instead of unpacking the whole order.”
Say the passenger count changes from four to seven after you have ordered from Beihan. We re-cost the order by dish and by tray, not by flight. How much does private jet catering cost in that case? Whatever the final menu adds up to, invoiced like any order.
Ordering the return from Beihan is simple because the leg is planned with the outbound. The lead time on the return leg depends on the menu and the customs picture at the other end, and last-minute orders are handled. Tell us the tail and the slot.
A tight turnaround at Beihan means the trays cannot wait for inspection. We pack so that customs can see what is inside without opening it, and your handling agent walks the order through. Yemen import rules on food apply, and we plan with them.
For a long sector out of Beihan, we recommend ordering both services together. You may bring food, but the sealed, labelled sets are quicker to load and easier to explain to customs. The second service is packed to wait.
The charter contract does not include food. At Beihan, where weather or season can move departures, a separate catering order stays flexible: change the slot, keep the menu. Ordered and invoiced like any other service.
Tail, pax and diets — a flight attendant takes it from there, day or night.
