Catering to your aircraft in Bratsk.
At Bratsk the winter ramp sets the pace, and we pack for it. Crew-run catering for your galley, sealed and labelled, ready 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.
Bratsk sits in Irkutsk Oblast, in the Siberian taiga, and the private jet menu here reads like the country around it. Local specialities start with fish from Lake Baikal and the Angara basin: omul, smoked or salted, grayling, and sturgeon when the season allows. For a private jet menu these travel as chilled boards, sliced at the pass and sealed, never left loose in a drawer.
The inflight menu draws on what the taiga gives: pine nuts, lingonberries, cloudberries, wild mushrooms and honey. Private jet food from this region is hearty by habit. Pelmeni, shchi and fish soup are the local specialities that hold well, packed hot in sealed containers with the sauce apart. Bratsk in winter is a hot-soup airport, so we pack for a cold ramp.
Bread, dark rye and kvass-style drinks are part of local specialities in Bratsk, though fresh produce is thinner in winter and the private jet food order adapts to what is actually available. Tell us the type and the galley and we write the inflight menu around it, with cold items kept chilled and hot items finished in your oven.
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.
Bratsk Airport stands at 1,610 ft in the Irkutsk Oblast, a field where winter decides what a galley can carry. Private jet catering here is built around frost, long legs and aircraft that rarely linger on the apron. Inflight catering for these flights leans on Siberian fish, hot soups and sealed trays, with aviation catering that survives a cold ramp. For business aviation catering, executive jet catering or diplomatic flight catering, the brief starts with the aircraft type and the galley it really has. In-flight catering for the cabin and cabin crew meals for the front end are packed to the same card.
Who flies out of UIBB? Mining, energy and timber business travel, mostly, on aircraft that carry a small galley. Corporate jet catering and business jet catering here are practical: hot soups, sealed mains, cold boards. VIP flight catering and luxury inflight catering add Siberian products, and a private jet chef will write a bespoke menu for charter flight catering when asked.
For an official visit through Bratsk, the order starts with the delegation list and the security brief. State visit aircraft catering and government flight catering are prepared by a small named team; head of state flight catering and VIP aviation catering are labelled by seat, never by name.
At Bratsk the diet card has to survive a Siberian kitchen where fish, dairy and nuts are everywhere. Kosher and halal meals are sealed and handled as a procedure, vegan and gluten free dishes are cooked on separate boards, and allergen free orders are checked against pine nut, fish and honey use. Special meals, kids meals and allergen free requests are marked by seat number, never by name, so your cabin crew can serve without opening the wrong tray.
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.
Ground time at UIBB can be short, so crew catering has to be quick to open. Crew meals, flight crew meals and cockpit meals are boxed, labelled and ordered on request. Pilot meals come as crew meal boxes, and we pack different meals for pilots if the captain and first officer should not share a dish.
FBO catering at Bratsk is handed over at the general aviation terminal or straight to the aircraft. Catering delivery to the FBO is coordinated with your handling agent, so ground handling catering reaches the apron without a gap, and handling agent catering is confirmed with the slot.
Bratsk sees business jets of all sizes, and the aircraft type decides how galley catering is loaded: door height, whether a high loader is needed, and the galley the aircraft really has. Airside catering delivery here is handled with the handling agent on the apron, which matters in winter when ramp conditions change. Aircraft provisioning for larger types is planned around the door sill and the cold, with sealed containers that keep their temperature between the truck and the cabin.
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.
UIBB, also known as BTK, is the airport for Bratsk in Irkutsk Oblast. General aviation uses the same runway as the regional carriers, and the apron is cold for much of the year, so food leaves the truck sealed and comes out of the case ready to serve.
Airport catering at Bratsk supports business aviation on a quiet field. General aviation here is steady rather than busy, FBO services and ground handling services are provided by the handling agent, and Bratsk works as a small business aviation hub for the region's industries. Inflight catering, in-flight catering and aviation catering are ordered as needed, with business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals all available.
Russia restricts the import of meat, dairy and some fresh produce, and the rules change with the arrival country. For a return leg from Bratsk we ask the destination and pack accordingly, with sealed, labelled dishes that the handling agent can declare.
Average rating from the cabin crew and pilots we cater for.
“A request for a breakfast basket with individual preserves, 2 passengers, and a family lunch request: that was our brief for the departure at Bratsk Airport. With aviation catering services, careful attention to portion planning matters as much to our crew as the menu itself. I needed the side dishes checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. There was no need to reconstruct the starters quantities from several messages during the final departure checks.”
“Good preparation made the difference at UIBB, where 2 guests expected roasted vegetable bowls with separate dressings despite two separate meal services. The Galley Girls grouped the sauces by service, which was more useful to us than simply receiving a list of dishes. That left time to check the side dishes properly before the passengers were ready for the next part of the service. I want an aviation catering company to understand cabin service sequence, and this order gave us a useful starting point.”
“Packing yoghurt pots and fresh berries for 5 passengers at BTK needed careful thought, especially given a late menu amendment. The Galley Girls kept the side dishes separate from the finishing elements, which gave us control over the final presentation. We could finish the snack boxes as each guest was ready, rather than laying everything out at once. When comparing aviation catering companies, I would look closely at crew briefing after this experience.”
Ask what is on the second service. A long flight out of UIBB with two meals can be simple or lavish, and local fish plus a sweet course changes the figure more than the number of seats does. We quote when we have the type, headcount and galley.
At Bratsk the question is less how far ahead and more how tight the turnaround is. A short ground time means the handover to your handling agent must be right first time. We plan the pack to your slot, and last-minute requests are taken.
Customs matters most on the return. Siberian fish and local berries are lovely, but some countries will not let them in. Give us the route and we plan the menu around what can legally stay on board.
A shifting headcount is the usual reason crews order more than they need. You can carry your own food, though customs and allergens are on you. We handle last-minute additions at Bratsk and label them by seat.
No. Catering is not part of the charter: it is a separate food order, billed on its own. A single local product, whether omul or cloudberry, is a good way to give the Bratsk menu a sense of place.
Tail, pax and diets — a flight attendant takes it from there, day or night.
