Catering to your aircraft in Khatanga.
At Khatanga the ramp is cold and the galley is yours alone, so we pack for it: sealed, labelled by seat, and handed over at the FBO for the crew.
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.
Khatanga sits on the Taymyr Peninsula in Krasnoyarsk Krai, and the Arctic coast sets the private jet menu: cold-water fish, reindeer and berries from the tundra. We treat these local specialities as inflight menu items that have to survive a cold ramp, so a private jet menu for Khatanga leans on dishes that serve well chilled or reheat in a small galley.
Private jet food here starts with what the region actually produces. Omul and muksun, whitefish from Siberian rivers, are the first local specialities most crews ask about; lingonberry and cloudberry go into cold plates and desserts. We pack private jet platters and gourmet inflight meals so the tundra comes onto the aircraft without a stop at a kitchen on arrival.
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.
Khatanga Airport sits on the Taymyr tundra at 95 ft, a Siberian stop where a jet rarely finds anything to buy once the doors open. Private jet catering for UOHH is therefore built before you arrive, with inflight catering that holds up to cold ramps and a galley you may be the only one working in. In-flight catering here is packed sealed and labelled by seat, and aviation catering for business aviation catering crews follows the same rule: everything on board is what you ordered. For executive jet catering and diplomatic flight catering we keep protocol quiet, and cabin crew meals are ordered with the rest.
For corporate and charter flights into Khatanga, our private jet chef writes a bespoke menu that suits the aircraft's galley. Business jet catering, corporate jet catering, VIP flight catering, charter flight catering and luxury inflight catering all follow the same rule: sealed, labelled, ready to serve.
Official flights to UOHH ask for discretion and a paper trail. We handle government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering with a fixed team, labelled by role, and handed over at the aircraft.
Special meals for Khatanga are planned around a local cuisine heavy on fish, game and dairy, which is where allergens hide: fish stock in soups, butter in breads, nuts in preserves. Kosher, halal, vegan, gluten free and allergen free orders are prepared and packed separately, with a card by seat number, and kids meals go in their own box. Tell us the restriction with the order and we adapt the menu rather than the label.
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 tundra is minus thirty, crew meals in a box beat nothing. Flight crew meals, pilot meals and cockpit meals go in crew meal boxes labelled CREW, ordered on request and billed on the same invoice. Crew catering at HTG handles different meals for pilots if your operator wants it, and cabin crew meals ride separately.
FBO catering at Khatanga means catering delivery to the FBO, where your handling agent meets us at the general aviation terminal. Ground handling catering and handling agent catering go together: they open the gate, we hand over, the crew signs.
What goes through the door at Khatanga depends on the aircraft you bring. A business jet takes galley catering through the cabin door by hand, while a larger aircraft may need a high loader if the handling agent has one on the field, so confirm it early. Airside catering delivery is arranged with the handling agent, and aircraft provisioning is checked against the galley layout before packing, so nothing arrives that the oven or drawers cannot take.
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.
Khatanga Airport is the northern gateway of the Taymyr Peninsula, a field at 95 ft used mostly by expedition, mining and charter traffic, with general aviation making up what little else lands there. Airport catering here is planned in advance, because the town sells almost nothing a crew would want on board.
Few business jets land here, and general aviation traffic is thin, so each galley is planned on its own. We supply inflight catering, in-flight catering, aviation catering, business aviation catering, executive jet catering and diplomatic flight catering, plus cabin crew meals and crew meals when requested. As a business aviation hub Khatanga is tiny, with ground handling services and FBO services reduced to the essentials at the FBO.
Russian customs and veterinary rules govern food on international flights, and general aviation arrivals are checked like any other. Inbound meat and dairy can be refused, so we pack on the ground in sealed, listed boxes, and the handling agent knows the paperwork.
Average rating from the cabin crew and pilots we cater for.
“An order of herb chicken with a quinoa salad for 11 people at HTG had to be organised around different crew meal preferences. After a final adjustment to the main courses, The Galley Girls gave us one revised order summary to work from. There was no need to reconstruct the sandwiches quantities from several messages during the final departure checks. When comparing inflight catering companies, I would look closely at catering handover after this experience.”
“Menu approval at Khatanga Airport covered a selection of petits fours and sandwiches for 6 guests, leaving us to organise the service around a changing departure schedule. We discussed the dimensions before confirming; The Galley Girls grouped the snack boxes into sealed meal containers that were easy to handle. The desserts were easy to locate, leaving the crew free to focus on the remaining cabin preparation. The order made in-flight catering services feel manageable because the catering handover had been considered beforehand.”
“It was the packing plan I cared about at UOHH, with 9 servings of a seafood starter and warm vegetable sides and a short ground stop to consider. Our handling contact received the order details from The Galley Girls, including how the snack boxes had been grouped. My main takeaway from this aviation catering order was the practical approach to crew briefing. The cabin team could match the side dishes to the request before moving on to the remaining departure tasks.”
Night or early morning, the invoice follows the order. At HTG the biggest swing is product: wild fish and game against standard cold plates. We confirm the total with you before packing.
The simplest lead on this field is a clear brief. For a head of state or delegation we agree the menu, the seal and the handover point, then pack. If the plan changes, we adjust and keep going.
For an international arrival, treat the galley as part of the customs file. Our sealed, labelled boxes can be shown quickly, and anything left over is handled according to Russian rules.
Handled through your agent: they confirm the gate, escort the vehicle and stay while the load goes on. If your plans change at the ramp, call us and we adapt.
Separate order, separate invoice. At Khatanga, a child's menu or a restriction-specific plate is added to the same booking and labelled by seat number.
Tail, pax and diets — a flight attendant takes it from there, day or night.
