Catering to your aircraft in Mori.
At OYSQ, the aircraft often arrives with one idea: keep the sector simple. We pack sealed boxes for the galley, ready for re-plating on board.
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.
Socotra is not a place where you find a deli on the way to the aircraft. Anything you want on board has to be thought through before you land at Mori, which is why a private jet menu for Socotra Archipelago Governorate leans on what travels well. The island is known for local honey, dates, frankincense-scented sweets, fish from the surrounding sea and flatbread baked fresh; these local specialities are the starting point of an inflight menu.
Private jet food for this route works best when it respects what the island produces: grilled fish, rice with spices, honey and dates. We build private jet platters of cold fish salad, flatbread, dates and fruit; gourmet inflight meals of rice with spiced fish or lamb, packed to finish in your oven; and private jet snacks of nuts, dried fruit and honey sweets. Every dish is labelled by seat and restriction, and the box is handed over at the aircraft.
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.
Socotra Airport sits on a flat island strip at 146 feet, and a flight into OYSQ rarely finds a second chance to restock. Private jet catering here is planned like cargo: sealed, labelled, packed for a galley you must trust. For inflight catering and in-flight catering at SCT, we pack what holds in the drawer, add aviation catering for the leg out, and handle business aviation catering and executive jet catering requests with a named team. Diplomatic flight catering and cabin crew meals are ordered the same way, by phone or email.
A business jet catering brief for Socotra starts with the sector: corporate jet catering here often serves guests flying to a remote island, so VIP flight catering leans on dishes that hold their shape. Charter flight catering, luxury inflight catering and a private jet chef writing a bespoke menu are all available, built around the galley on board.
For official travel into OYSQ, government flight catering is planned with the protocol office, not the kitchen. Head of state flight catering, VIP aviation catering and state visit aircraft catering share one rule: traceable, sealed, handed over to the right person.
Special meals at Socotra are a procedure rather than a promise. On an island where rice, fish, flatbread and honey carry most dishes, allergens hide in sauces, in shared pans and in fried items. Kosher, halal, vegan, gluten free, allergen free and kids meals are each cooked and packed on a separate board, sealed, and marked by seat number so nobody opens the wrong tray at altitude.
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.
When duty time runs and the apron is quiet, crew meals matter. Flight crew meals are cooked and packed on request, pilot meals and cockpit meals arrive in crew meal boxes, crew catering is billed as an extra line, and different meals for pilots are available.
At Socotra, the FBO or your handling agent receives the order at the aircraft. FBO catering is coordinated with the general aviation terminal, ground handling catering follows your slot, and handling agent catering is agreed in advance, with catering delivery to the FBO planned around the apron.
Whether a box goes through the cabin door or needs a lift depends on the airframe parked at OYSQ. A small jet takes boxes through the cabin door; a larger airframe may need a high loader, and the handling agent confirms what is on the apron. Galley catering is packed to match the galley fitted, and airside catering delivery follows your slot. Aircraft provisioning here is written down before departure, because OYSQ is no place for a second run.
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.
Socotra Airport serves Mori and the archipelago from a flat strip at 146 feet. Airport catering here is small by design: general aviation traffic is light, FBO services are simple, and ground handling services are coordinated one flight at a time.
Business aviation at Socotra follows the dry season. A business aviation hub in the loose sense, it sees executive jet catering and diplomatic flight catering requests when charters arrive. Inflight catering and in-flight catering are packed in advance, aviation catering and business aviation catering orders are sealed, and cabin crew meals are ordered with the rest.
Food import rules in Yemen affect anything left on board. At Socotra, ask your handling agent what is permitted; we label and itemise every box so the check is quick.
Average rating from the cabin crew and pilots we cater for.
“What impressed me at OYSQ was how a request for roasted chicken and seasonal vegetables was handled despite an evening cabin service. My main takeaway from this aviation catering order was the practical approach to crew briefing. The Galley Girls confirmed the handover contact and identified the fruit plates, making the catering delivery easier for our team to track. The cabin team could match the desserts to the request before moving on to the remaining departure tasks.”
“Between cabin checks at SCT, I coordinated beef fillet with roasted potatoes for 11 guests and explained our concerns about a small galley worktop. For aviation catering services, that attention to crew briefing made the order noticeably easier to manage. We described our serving sequence to The Galley Girls and asked for the snack boxes to be packed accordingly. That left time to check the starters properly before the passengers were ready for the next part of the service.”
“Working around a changing departure schedule at Socotra Airport, I asked for a seafood starter and warm vegetable sides in portions appropriate for our 2 passengers. We discussed the dimensions before confirming; The Galley Girls grouped the breakfast portions into shallow trays that were easy to handle. The starters were easy to locate, leaving the crew free to focus on the remaining cabin preparation. I want an aviation catering company to understand crew briefing, and this order gave us a useful starting point.”
Price for private jet catering at Mori is a function of the menu you select. A grilled fish dinner for eight prices differently from sandwiches for four; call or email with the slot and the seat count.
Planning two services out of OYSQ means one menu for the first half and another for the second. Lead time depends on that split, and we treat last-minute orders as normal work.
Customs apply at Socotra as at any border. Fly in during the good weather and you meet the same paperwork: itemised boxes, clear labels, one contact for questions. We pack to make inspection easy.
Bringing food is allowed in principle; check customs. For a crew waiting on the apron, cockpit meals packed in boxes are the practical alternative, ordered separately and billed as a normal item.
Is catering part of a charter? No. You order it, we quote it, and it is billed as its own line, even for a repositioning flight with no passengers.
Tail, pax and diets — a flight attendant takes it from there, day or night.
