Catering to your aircraft in Horta.
Horta is the mid-Atlantic stop where crews land after a long ocean leg, and we cook for it. Private jet catering at LPHR is packed for your galley and handed over at the FBO, 24/7.
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.
Horta is the main town of Faial, and the island's table is Atlantic and volcanic: limpets, fresh tuna and blackfish landed at the marina, cheese from the neighbouring islands, beef raised on Azorean pasture, and sweet bread from Terceira and São Miguel. Our private jet menu for Horta is built from these local specialities, and every inflight menu we write for Faial starts from what is in season on the island.
On a private jet menu from LPHR, the Azores show up as simple, honest private jet food: grilled fish with boiled potatoes, São Jorge cheese with quince, and slow-cooked beef. We pack private jet platters for cold service, gourmet inflight meals for the oven, and private jet snacks for the cabin, all drawn from Autonomous Region of Azores producers and local specialities.
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.
Horta sits on Faial at 118 ft, a mid-Atlantic stop where crews often arrive after a long ocean leg and want something real on the plates. Private jet catering here leans on what the island does well: Azorean cheese, fresh-landed fish, island beef and Pico wine. We plan inflight catering and aviation catering for business aviation catering runs and executive jet catering stops, with diplomatic flight catering and cabin crew meals handled the same way.
Who flies into LPHR? Corporate teams, charter groups and yachting guests heading for Faial's marina. Business jet catering, corporate jet catering and VIP flight catering all start from the galley type, then a private jet chef writes a bespoke menu. Charter flight catering and luxury inflight catering use the same island pantry.
When a delegation lands at LPHR, the order passes through a protocol office, not just a kitchen. We handle government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering with named staff and traceable ingredients. Handover is discreet and at the aircraft.
Horta's island kitchen leans on fish, dairy and wheat, so allergens hide in sauces, broths and cheese rinds. For kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals, we cook each one separately, label it by seat number and pack it apart from the guest trays. Tell us the restriction and the guest, and the card travels with the box.
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.
After a long sector into Faial, crew catering should be easy to eat and easy to carry. We pack crew meals, flight crew meals and pilot meals as cockpit meals in crew meal boxes, and we prepare different meals for pilots when asked. Orders are on request and invoiced like any other.
At LPHR we deliver to the general aviation terminal or straight to the aircraft with your handling agent. FBO catering and catering delivery to the FBO are agreed in advance, and ground handling catering follows the apron rules. Handling agent catering is simply a name on the order.
Horta handles business jets and the occasional larger aircraft on a diversion, so the type decides how the galley is loaded. For galley catering we check door height and whether a high loader is needed, then arrange airside catering delivery with your handling agent. Aircraft provisioning at LPHR follows the galley you actually have, not a generic tray count.
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.
LPHR is a small island airport used by business jets, ocean-crossing traffic and regional flights. Airport catering follows the island's supply, and general aviation crews rely on FBO services and ground handling services to turn quickly. It works as a modest business aviation hub in mid-Atlantic.
Horta draws business aviation catering for ocean crossings, yachting guests and sailing events at the marina. Private jet catering, inflight catering, in-flight catering and aviation catering orders arrive here with the season. Executive jet catering, diplomatic flight catering and cabin crew meals are handled with the same galley discipline.
At LPHR, customs treat animal products and fresh produce from outside the EU with care, and Azorean catering avoids most of that. Food cooked in Horta is handed over under local rules and your handling agent confirms the clearance on arrival.
Average rating from the cabin crew and pilots we cater for.
“Having 2 guests request grilled salmon with a lemon dressing at Horta Airport meant planning the portions carefully while accounting for different crew meal preferences. I would discuss VIP flight catering with them again, especially when final order confirmation needs careful coordination. The Galley Girls confirmed the handover contact and identified the starters, making the catering delivery easier for our team to track. We could account for the fruit plates before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“One detail shaped our order at LPHR: different crew meal preferences, alongside a request for smoked salmon bagels and sliced fruit for 9 passengers. The Galley Girls understood why we wanted the snack boxes readily accessible instead of spread across several different boxes. Our colleague could take over the crew provisions without asking where every component had been placed during preparation. I would discuss charter flight catering with them again, especially when written menu details needs careful coordination.”
“We kept the passenger brief simple at HOR: a light pasta dish with grilled vegetables for 6 guests, organised with a late menu amendment in mind. The Galley Girls prepared the salads for assembly in the galley, with the accompanying elements easy to locate. It made a difference to have the desserts ready without cluttering the galley work area during preparation. For our team, the strongest part of their private jet food was how they handled storage requirements.”
If you want the return meal waiting at LPHR, say so on the first request. How much private jet catering costs depends on whether you pick grilled fish, Pico wine pairings or a lighter cold platter. We quote each leg separately and invoice together.
Repositioning from Faial with no guests is mostly a crew order, and those are straightforward to place. Lead time depends on the slot and on Horta's fresh produce, and last-minute orders are handled. Tell us who is on board.
Delegation flights through Faial are cleared by the airport authorities under Portuguese and EU rules. Catering sourced on the island avoids most import questions, and we label each box by seat number. Tell us if the flight needs a protocol-approved menu.
Guests can bring food on board in Faial, though customs may stop animal products from non-EU origin. A short turnaround makes that risky, so most crews order locally and receive it at the FBO on their slot.
Catering sits outside a private jet charter and is ordered separately. The aircraft type decides how we cook and pack, so a compact galley gets sauce-apart dishes and a large galley gets a fuller oven menu. Send us the type.
Tail, pax and diets — a flight attendant takes it from there, day or night.
