Catering to your aircraft in Ilinden.
LWSK is a calm field in Ilinden, and a flight attendant here wants the order right the first time. We pack hot and cold for your galley, label by seat and pass it to your handling agent.
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.
A private jet menu for Skopje starts with what the Skopje Statistical Region actually grows and cooks. Ajvar, the roasted pepper and aubergine spread, is the signature of the autumn kitchen; it travels well in sealed pots and works as a dip or a side on any inflight menu. Shopska salad, with its grated sirene cheese, suits private jet food at altitude because it is light and eats cold. Tavče gravče, baked beans in a clay dish, is the local comfort plate, best finished in your oven and plated by the crew.
These are the local specialities of the Skopje region, adapted so they survive a galley. Macedonian sirene and kashkaval cheeses are firm enough to slice per passenger. Smoked and cured meats from the region, burek and pastrmajlija suit a hot private jet menu when the cabin wants something substantial. Wine from the Tikveš valley is the usual pairing request. Ask for what is in season in Ilinden and we build the inflight menu around it.
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.
Skopje International sits at 781 ft in the Skopje Statistical Region, and its open plain means winter fog and summer heat both shape how a galley is loaded. Private jet catering here is built around that: cold plates that hold in a warm cabin, hot dishes that finish in your oven. Inflight catering and in-flight catering for LWSK follow the aircraft's galley, from aviation catering for a light jet to business aviation catering for a head-of-state arrival, with executive jet catering, diplomatic flight catering and cabin crew meals handled on request.
Executives landing at LWSK often want something local without a long meal. Our private jet chef will build a bespoke menu for business jet catering here, with ajvar, shopska and grilled meats for corporate jet catering, VIP flight catering for the owner, charter flight catering for the trip and luxury inflight catering for the cabin.
When a state visit lands in Ilinden, the order is built around security first. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering share one rule here: a small named team, sealed boxes and a discreet handover at the aircraft.
At Skopje the diet question is mostly a pastry and cheese question: burek, zelnik and sirene hide wheat and dairy, and bean dishes may carry pork. So kosher, halal, vegan and gluten free boxes are cooked on a separate board, sealed and numbered by seat, and special meals, allergen free plates and kids meals are written to the passenger's card, not to a guess.
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.
A crew arriving at LWSK after a long sector wants a real meal, not a snack. Crew meals are on request and billed as their own line; flight crew meals and pilot meals travel in separate boxes so captain and first officer do not share a dish, which is how different meals for pilots works in practice. Crew catering, cockpit meals and crew meal boxes are handed to your handling agent, and cabin crew meals follow the same rule.
Your handling agent sets how the catering reaches the stand at LWSK. FBO catering is passed over at the aircraft, catering delivery to the FBO goes through the general aviation terminal, and ground handling catering and handling agent catering are coordinated against your slot and the tail number.
A heavier aircraft changes the loading at LWSK. Galley catering for a widebody means a high loader at the door, so we confirm the type and the door height with your handling agent before anything is packed. Airside catering delivery follows the gate rules at Skopje International, and aircraft provisioning is done on the slot you give us, the trolleys loaded in the order the crew will reach for them.
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.
Skopje International Airport serves the Skopje Statistical Region from a field at 781 ft in Ilinden. Airport catering here covers the general aviation traffic that uses the terminal, with the same standard as anywhere else.
Business aviation at Skopje is a mix of corporate shuttles, charter and the occasional government arrival. Inflight catering, in-flight catering and aviation catering follow the aircraft; business aviation catering, executive jet catering and diplomatic flight catering are common for visiting delegations, and cabin crew meals are ordered with the trip. General aviation and the business aviation hub role of LWSK are modest, but FBO services and ground handling services here are straightforward.
North Macedonia is outside the EU, so animal products from abroad are restricted and customs check what arrives on the aircraft. Food prepared locally avoids the import question, which is why many crews order at Skopje.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at LWSK, the next request was smoked salmon bagels and sliced fruit for 2 guests, with a small galley worktop to work around. I want a private jet chef to understand galley preparation, and this order gave us a useful starting point. The Galley Girls used a readable packing list for the breakfast portions, which helped when two colleagues checked the order together. I found the canapés without searching through every box, a small detail that mattered during the final cabin checks.”
“Nothing about the 3 guest order at SKP called for excess complexity: just poached fish with steamed rice and sensible planning for a short ground stop. The Galley Girls gave us an update on the snack boxes before the handover, which helped us organise the cabin checks. The desserts went straight to the right colleague instead of circulating between several people during the turnaround. The crew briefing stood out more than any sales pitch about in flight catering.”
“What impressed me at Skopje International Airport was how a request for roasted vegetable bowls with separate dressings was handled despite limited fridge space. Instead of asking us to improvise, The Galley Girls explained how the sauces could be arranged during service. It made a difference to have the fruit plates ready without cluttering the galley work area during preparation. I would discuss inflight catering services with them again, especially when portion planning needs careful coordination.”
Think of it like a restaurant bill in Skopje: ingredients, preparation and packing. Seasonal vegetables from the Skopje Statistical Region keep cold plates modest, while special meals for a diet or an allergy are priced as their own menu. Winter fog and summer heat at LWSK also decide how much we pack for a delayed departure.
If you land in Ilinden and then depart the next morning, the return order can be added once you confirm the headcount. Produce that is not in season can slow a request, so tell us early what you want. Last-minute orders are still handled.
An early morning slot at Skopje leaves little room to sort customs out at the gate. Provisioning from a local source keeps the question simple: nothing has to cross a border to reach the aircraft.
You can, but the handling agent and airside access decide how easily it gets to the aircraft. Meat and dairy from abroad meet the customs check, and food packed elsewhere has no one to vouch for it at the gate.
No. When a jet flies empty into Skopje International on a short repositioning leg, we usually pack crew meals and nothing else, ordered separately and invoiced on that order alone, never folded into the charter.
Tail, pax and diets — a flight attendant takes it from there, day or night.
