Catering to your aircraft in Vila Baleira.
Porto Santo's apron is small and the terminal is simple, which makes the handover straightforward. Local fish, fruit and bread fill most menus here. Our former VIP flight attendants plan the service around the aircraft and the slot.
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.
Porto Santo is a quiet island, and its private jet menu reflects it. Local specialities here are simple and strong: espada, the black scabbardfish, grilled or lightly fried; fresh tuna; lapas, the grilled limpets served with garlic butter and lemon; bolo do caco, the round flatbread eaten warm with garlic butter. An inflight menu for Vila Baleira can lean on these, with fish packed chilled and the sauce sent in its own pot.
For private jet food, the Autonomous Region of Madeira offers a short list of ingredients worth building around: banana, passion fruit, annona, sweet potato, and the honey cake bolo de mel. Vila Baleira adds the island's own fish and the sea salt of the coast. Each plate travels as the galley allows, cold, oven or re-plated, with the local specialities noted for the crew.
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.
Porto Santo's single runway sits on a small island of golden sand and dry hills, and Vila Baleira fills quickly in summer. Private jet catering at LPPS follows that rhythm: light, fish-led menus in July, heartier plates in winter. Inflight catering for these flights is built for the galley you have. Our aviation catering, business aviation catering and executive jet catering all come from former VIP flight attendants, and diplomatic flight catering and cabin crew meals are handled the same way.
A corporate or charter flight into Vila Baleira usually wants a light menu. Our private jet chef builds a bespoke menu using espada, tuna and tropical fruit, adapted to business jet catering and corporate jet catering. VIP flight catering and charter flight catering follow the same standard, as does luxury inflight catering.
For a head of state flight catering order, we work with protocol, not around it. Government flight catering and VIP aviation catering mean traceable ingredients, named staff and discreet handover. State visit aircraft catering at LPPS is delivered at the aircraft, with sealed labels.
Dietary requests on Porto Santo are managed as a procedure. Kosher, halal, vegan, gluten free and allergen free meals are cooked and packed separately, with special meals sealed and marked by seat number. Island produce makes vegan plates easy: sweet potato, banana, beans, herbs. Kids meals are cooked to the same standard.
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.
Pilots land at Porto Santo, wait for the next sector and need something they can eat with one hand. Our crew meals, flight crew meals and pilot meals travel in crew meal boxes, packed as crew catering and labelled as cockpit meals. Different meals for pilots are available on request, invoiced with the order.
FBO catering at Porto Santo is delivered to the general aviation terminal or straight to the aircraft. Catering delivery to the FBO is coordinated with your handling agent, with ground handling catering planned around the slot. Handling agent catering stays simple: one contact, one handover.
On Porto Santo's small apron, smaller jets take the galley catering at the door, while larger aircraft may need a high loader brought alongside. Smaller jets take the galley catering at the door, while larger aircraft may need a high loader on the apron. We ask for the type and galley layout so aircraft provisioning matches what the FBO and handling agent can bring alongside. Airside catering delivery is coordinated before the slot.
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.
The island of Porto Santo has a single runway, a modest terminal and a business aviation presence tied to summer holidays. Airport catering, general aviation traffic and FBO services share the same small apron. Ground handling services are arranged through the handling agent.
Business aviation hub is too grand a title for Porto Santo, but charter and private traffic call here, especially in summer. Inflight catering and in-flight catering for those flights stay light, and aviation catering is planned the same way each time. Business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals follow it too.
Portugal applies EU rules on food and animal products, and Porto Santo follows them. Local sourcing keeps customs simple. Your handling agent confirms what is allowed on board.
Average rating from the cabin crew and pilots we cater for.
“With a changing departure schedule to consider at PXO, we needed a practical way to serve avocado toast components and breakfast fruit to 9 passengers. I appreciated the emphasis on crew briefing throughout the crew meals arrangements. The confirmation from The Galley Girls showed the sauces clearly enough for us to check the planned service quantities. It was useful to see the side dishes listed separately when checking how much space the complete order would require.”
“On this departure from Porto Santo Airport, 12 passengers had chosen poached fish with steamed rice, and a changing departure schedule needed to be reflected in the order. This experience of FBO catering gave us a useful reference for managing galley preparation on another departure. After a final adjustment to the salads, The Galley Girls gave us one revised order summary to work from. We checked the main courses against the same summary, keeping the cabin team and the handling contact aligned.”
“Clear quantities were essential at LPPS: we had 7 passengers expecting vegetarian wraps and colourful salads and were working around a changing departure schedule. The Galley Girls labelled the snack boxes in line with our brief, so the cabin team could identify the relevant portions quickly. We could distinguish the starters at a glance instead of lifting lids just to establish what belonged to each service. This experience of airport catering gave us a useful reference for managing galley preparation on another departure.”
Cost is shaped by the flight, not the airport. A delegation into Vila Baleira brings protocol steps, named dishes and sealed packing; a small executive group brings a short cold menu. Tell us which one and we price it to that brief.
The island's small scale makes ordering direct. Slot, turnaround, headcount: with these, we plan. Last-minute orders are handled, and the FBO or handling agent receives the delivery at the aircraft.
Portuguese customs treat inflight catering under EU rules. Local food avoids import complications. A small business jet can only use what the galley holds, so the menu is trimmed to match. We note what is practical for each type.
It is allowed, subject to customs. The practical problem is timing: late flights and dawn departures leave little time to buy anything. Meals arranged in advance arrive at the aircraft ready to serve.
Not part of the charter, no. Food is a separate order with its own invoice. A long leg needing two services means planning for both: one that serves early, one that holds for later.
Tail, pax and diets — a flight attendant takes it from there, day or night.
