Catering to your aircraft in Faro.
At Faro the summer apron is busy and the winter one is quiet, and we cook for both. Private jet catering and crew meals for LPFR, handed over at the FBO.
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.
The Algarve is a coastline of fishing harbours, salt marshes and citrus groves, and the private jet menu at Faro reflects it. A private jet menu here can lean on grilled sea bream, sea bass and prawns, cataplana of clams and pork, or a cold octopus salad dressed with Algarve olive oil. Our inflight menu for Faro District uses local specialities the way a galley can actually handle them: seafood chilled and re-plated, rice dishes finished in the oven, sauces in their own pots.
Private jet food at Faro starts with what the Faro District grows and lands. Almonds and figs from the hills become dry cakes and tarts that travel well. Oranges and lemons become sorbets and dressings. Fish arrives as sea bream, sardines in season, and prawns, and each is described for the crew with its handling note. These local specialities make a private jet menu that tastes of the Algarve rather than of a generic kitchen, while still fitting a small galley with one oven and a drawer.
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.
Faro sits on the sandy coastal flats of the Algarve, and its general aviation apron fills with summer arrivals and quiet winter positioning flights alike. Private jet catering here follows that rhythm: cold seafood boards and citrus desserts in July, warmer cataplana and oven dishes in January. Inflight catering and in-flight catering at LPFR are written around your galley, with aviation catering for business aviation catering requests, executive jet catering and diplomatic flight catering all briefed the same way. Cabin crew meals ride in the same order, boxed apart from the guest trays.
For corporate jet catering at Faro, the question is what survives the Algarve heat and the galley. Our private jet chef writes a bespoke menu for business jet catering, VIP flight catering and charter flight catering, with luxury inflight catering touches like local citrus.
State visits through LPFR need a menu agreed with protocol before anyone cooks. Government flight catering and head of state flight catering follow the same procedure as VIP aviation catering, and state visit aircraft catering is handed over sealed.
Special meals at Faro follow the cuisine of the coast: shellfish and nuts are everywhere here, so allergen free orders are built in a separate prep line and sealed. Kosher and halal meals travel in their original sealed packaging, vegan and gluten free dishes avoid the usual fish stock and flour thickening, and kids meals are plain and easy to re-plate.
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 the crew waits at LPFR, crew meals matter. Flight crew meals and crew catering are ordered on request and invoiced with the order. Pilot meals and cockpit meals are packed in crew meal boxes, and different meals for pilots are available so the captain and first officer never share a dish.
FBO catering at Faro is handed over where your aircraft parks. Catering delivery to the FBO is coordinated with your handling agent, who controls the general aviation terminal gate; ground handling catering and handling agent catering are the same process at every airport.
Galley catering for larger aircraft at Faro follows the aircraft type: door height, whether a high loader is needed, and how the galley is laid out. Airside catering delivery is coordinated with your handling agent, and aircraft provisioning for wide-bodies is agreed before the slot so the cart order matches the doors.
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.
Faro - Gago Coutinho International is the Algarve's main gateway, with a general aviation terminal that handles the quiet winter positioning flights and the crowded summer apron alike. Airport catering at LPFR is built around that terminal and your slot, with FBO services and ground handling services coordinated before the aircraft taxis in.
LPFR works as a business aviation hub for the Algarve, and the same order can carry inflight catering, in-flight catering and aviation catering for the cabin. Business aviation catering and executive jet catering are briefed alongside diplomatic flight catering, FBO services and ground handling services, while cabin crew meals and crew meals are boxed apart from the guest trays.
EU customs and food import rules apply at Faro, so outside meat and dairy are restricted. Your handling agent confirms what may cross the apron gate, and the FBO services and ground handling services at LPFR follow that check before anything is carried to the aircraft.
Average rating from the cabin crew and pilots we cater for.
“Passenger preferences led us to a breakfast basket with individual preserves at Faro - Gago Coutinho International Airport; 4 portions were needed, with several individual meal preferences factored into preparation. The order made business jet catering feel manageable because the final order confirmation had been considered beforehand. I gave The Galley Girls our storage brief and asked for the snack boxes to arrive in individual containers. We placed the salads in their planned storage area without first having to reorganise all the catering boxes.”
“Several practical details needed attention at LPFR, with a cold lunch with cheese and fruit requested for 11 guests and a tight boarding window to accommodate. My main takeaway from this business aviation catering order was the practical approach to packing arrangement. The Galley Girls grouped the starters by service, which was more useful to us than simply receiving a list of dishes. We left the crew provisions stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“The cabin briefing at FAO included 10 passenger meals, a request for avocado toast components and breakfast fruit, and instructions addressing a short ground stop. The Galley Girls used a readable packing list for the desserts, which helped when two colleagues checked the order together. We could distinguish the salads at a glance instead of lifting lids just to establish what belonged to each service. I would discuss jet catering with them again, especially when cabin service sequence needs careful coordination.”
Seafood drives the number at Faro. A cataplana or grilled sea bream menu prices above a cold board of cheese and cured meats, and crew meals sit as a separate line. You get the quote in writing before anything is cooked.
Weather windows decide a lot at LPFR: an Atlantic front can move a departure, and we adjust the handover with your handling agent. Order when you have the slot, and call us day or night if it shifts.
Airside access at LPFR goes through your handling agent, and EU food import rules apply to anything you bring from a non-EU origin. Our catering is packed to pass that check and handed over at the FBO.
Yes, within the rules: outside meat and dairy are restricted, and your count may change late. We'd rather re-plate and add to the order than leave a seat without a meal.
Not at all: food is separate from the charter, ordered and billed on its own. Crew meals on request cover the waiting time on the ground.
Tail, pax and diets — a flight attendant takes it from there, day or night.
