Catering to your aircraft in Ivanovo.
At UUBI the apron is cold half the year and the galley is often small. We pack for that, with dishes that hold and labels written for the person re-plating at the aircraft.
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.
Ivanovo Oblast is cotton-mill country on the upper Volga, and the private jet menu at Ivanovo South borrows from it without turning precious. A private jet menu here leans on dishes that survive a cold apron and a small galley: pirozhki and kulebyaka sliced per passenger, ukha from river fish with the broth in its own pot, and tvorog with berry preserve for breakfast.
The inflight menu for Ivanovo South follows the Russian table. Private jet food from Ivanovo Oblast means rye bread, smetana in a sealed cup, pickles and salted mushrooms for the cold board, then a hot course such as beef stroganoff or pelmeni with the butter apart. These local specialities are packed as private jet platters, gourmet inflight meals and private jet snacks, each labelled by seat so the flight attendant re-plates without guessing.
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.
Ivanovo South sits at 410 ft in the textile heartland of Ivanovo Oblast, and a brief for UUBI usually starts with a short hop out of Moscow and a galley that has to feed the crew on the way back. Private jet catering here is cooked and packed for that galley, with inflight catering and in-flight catering labelled by seat, and aviation catering sealed for the drawer. Business aviation catering and executive jet catering follow your slot, diplomatic flight catering goes through protocol first, and cabin crew meals ride in their own box.
A typical brief at Ivanovo South is a business jet out of Moscow with four to six passengers and a short stay. Business jet catering and corporate jet catering here mean one hot course, one cold board and a bespoke menu agreed with the private jet chef. VIP flight catering, charter flight catering and luxury inflight catering all follow the same logic: the galley decides, and we pack to it.
For state visit aircraft catering at UUBI, the menu is cleared by the protocol office, not by us. Government flight catering and head of state flight catering are packed with full traceability, and VIP aviation catering stays discreet at the aircraft.
Special meals at Ivanovo South are handled as a procedure built around the local kitchen: allergens hide in the smetana, the dumpling dough and the breadcrumb on a cutlet, so kosher, halal, vegan, gluten free, allergen free and kids meals are cooked and boxed apart, marked by seat and restriction, and checked against the brief before the slot.
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 UUBI, crew meals come as a box that eats with one hand. Flight crew meals and crew catering are ordered when the trip is booked and billed with it, pilot meals and cockpit meals are kept separate from the guest service, crew meal boxes are labelled by seat, and different meals for pilots can be arranged if the operator wants it.
At UUBI, FBO catering is passed to your handling agent or directly at the apron. Catering delivery to the FBO, ground handling catering and handling agent catering all start at the general aviation terminal, with the aircraft tail and slot as the reference.
Galley catering for UUBI depends on the aircraft. A light jet takes trays through the door by hand; a larger cabin may need a high loader or steps at the FBO apron. Airside catering delivery is coordinated with your handling agent, and aircraft provisioning follows the galley you actually have: one oven, a drawer, or a full service cart.
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.
UUBI is the airfield of Ivanovo Oblast, a quiet field with occasional business traffic and a small terminal. Airport catering at IWA is arranged around general aviation arrivals, FBO services and ground handling services, with the weather deciding how each season runs.
UUBI is not a major business aviation hub: flights arrive in waves around trade fairs and regional visits, and your handling agent knows the rhythm. For those waves, ground handling services at Ivanovo South and the catering plan are agreed in advance. Inflight catering and in-flight catering follow the aircraft, aviation catering and business aviation catering are packed for the cabin, executive jet catering sits beside them, diplomatic flight catering is cleared first, and cabin crew meals and crew meals travel in their own boxes.
Russian customs and food import rules apply to international legs through Ivanovo South. Animal products, dairy and fresh produce are declared and sealed, and your ground handling services agent files the paperwork. Domestic flights are simpler, and the quote says which applies.
Average rating from the cabin crew and pilots we cater for.
“Having 3 guests request a selection of petits fours and sandwiches at UUBI meant planning the portions carefully while accounting for a changing departure schedule. My main takeaway from this in-flight catering order was the practical approach to meal organisation. The Galley Girls gave us an update on the main courses before the handover, which helped us organise the cabin checks. We could account for the side dishes before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“A request for a seafood starter and warm vegetable sides, 4 passengers, and a late menu amendment: that was our brief for the departure at IWA. With vip inflight catering, careful attention to meal organisation matters as much to our crew as the menu itself. The confirmation from The Galley Girls showed the canapés clearly enough for us to check the planned service quantities. There was enough information about the sauces to brief the crew without making assumptions about what had been ordered.”
“The cabin briefing at Ivanovo South Airport included 7 passenger meals, a request for prawn salad and small fruit plates, and instructions addressing a late menu amendment. I asked The Galley Girls for the snack boxes in divided catering boxes, with garnishes supplied separately for plating on board. Keeping the sauces aside until service helped preserve the presentation while we dealt with the boarding tasks. Our brief for private jet catering was met with a sensible plan for galley preparation.”
Repositioning legs from Ivanovo South are the cheapest case: no guests, so no platters, just boxed crew dishes. Cost for private jet catering scales with menu and covers; add smoked fish or kulebyaka and the line grows accordingly.
What matters is the plan for the wait: whether the crew stays aboard or goes to the terminal. Tell us and we pack to it. Orders arriving late are handled the same way as early ones.
Departures from Ivanovo South can slide with snow or fog, and customs does not slide with them. Provisions stay sealed and itemised, and fresh produce for a foreign-bound leg is listed in advance.
Yes, but allergens and customs make private food awkward. A long flight out of IWA with two services is easier when the first course is hot and the second chilled, both packed by us.
No: private jet charter and catering are two contracts. A short turnaround means a simpler menu, billed on its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
