Catering to your aircraft in Tula.
At TYA the weather and the season decide how a day starts. Our team packs the galley meals for your aircraft and hands them over at the FBO or your handling agent, ready to be served.
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.
Tula Oblast is known across Russia for gingerbread, samovars and tea culture, and that is where a Klokovo private jet menu starts. An inflight menu can finish with a pryanik and a pot of strong black tea, with the sweet kept dry and boxed for the seat.
Private jet food in Tula means hearty Russian plates: beef stroganoff, buckwheat kasha, blini with red caviar and sour cream, and cold zakuski boards. These local specialities are cooked and packed so the galley oven or the re-plating board does the last step.
In a Tula Oblast order, private jet platters hold smoked meats, pickles and breads, gourmet inflight meals cover the hot course, and private jet snacks cover dried fruit, nuts and pastila for the leg.
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.
A Tula departure usually starts with a cold morning and a fixed slot at Klokovo Air Base. Private jet catering for TYA is handed over at the FBO or handling agent, tray by tray, for the galley on your aircraft. We cover inflight catering and in-flight catering for the leg ahead, aviation catering for the crew, business aviation catering for charter and corporate trips, executive jet catering for owner flights, cabin crew meals boxed apart, and diplomatic flight catering with protocol discretion.
A corporate flight out of Tula Oblast often has four to eight passengers and one galley. Business jet catering and corporate jet catering are set to that size, with VIP flight catering plated cold or oven-ready. Our private jet chef builds a bespoke menu; charter flight catering and luxury inflight catering are priced per dish.
Official flights through Klokovo need traceability and discretion. For government flight catering and head of state flight catering, one team handles the order. State visit aircraft catering and VIP aviation catering are labelled by seat, without names.
Special meals at Tula are a procedure matched to the local kitchen: kosher and halal meals are sealed and stay sealed until the seat, vegan and gluten free dishes are cooked on separate boards, and allergen free orders flag the usual Russian hiding places such as dairy in pastry, wheat in sauces and nuts in sweets. Kids meals are available on request.
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.
For a crew in Tula Oblast, crew meals are an on-request line, invoiced like any order. Flight crew meals and pilot meals fit a cockpit tray, and cockpit meals are boxed to be eaten fast. Crew catering follows the duty plan; crew meal boxes are marked CREW. Different meals for pilots are an option, and cabin crew meals are packed apart.
Tell us the tail and the slot, and the order is built for TYA. Catering delivery to the general aviation terminal or the apron goes through your handling agent: FBO catering, handling agent catering and ground handling catering meet at one door, and the trays are handed over for the galley on board.
Before anything is packed for TYA, the aircraft type tells us how it will be loaded. A light jet takes trays through the main door by hand, a large cabin may need a high loader, and galley catering is planned to the galley on board. We ask the type and galley layout, then plan airside catering delivery and aircraft provisioning to match the apron.
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.
Klokovo Air Base is a Tula Oblast airfield used for general aviation and business flights. Airport catering here is planned around the apron and the terminal, and FBO services and ground handling services are arranged by the operator.
Klokovo is not a busy business aviation hub, which makes planning matter. Inflight catering and in-flight catering are set per leg, aviation catering and business aviation catering per aircraft, executive jet catering per owner, diplomatic flight catering per protocol and cabin crew meals per crew.
Russian customs and food import rules apply to catering loaded in or brought in. Declare animal products and dairy to your handling agent. For onward legs, the destination country sets its own rules.
Average rating from the cabin crew and pilots we cater for.
“Our priority at Klokovo Air Base was a seafood starter and warm vegetable sides for 5 passengers, with two separate meal services shaping the service plan. The crew briefing stood out more than any sales pitch about private jet catering services. I gave The Galley Girls our storage brief and asked for the desserts to arrive in shallow trays. Separating the crew provisions from the first service items helped us avoid opening boxes we did not yet need.”
“Nothing about the 2 guest order at Klokovo Air Base called for excess complexity: just a mezze selection with flatbreads and sensible planning for a short ground stop. The main courses supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. We could distinguish the starters at a glance instead of lifting lids just to establish what belonged to each service. I want a private jet catering company to understand storage requirements, and this order gave us a useful starting point.”
“Before our guests boarded at TYA, we needed beef fillet with roasted potatoes divided into 2 portions suitable for a revised passenger count. Instead of asking us to improvise, The Galley Girls explained how the canapés could be arranged during service. Keeping the main courses aside until service helped preserve the presentation while we dealt with the boarding tasks. When comparing private jet catering companies, I would look closely at packing arrangement after this experience.”
Cost comes from the menu: caviar and fresh fish raise a Klokovo order, pryanik and soups lower it. Crew on a long ground wait can have hot meals on request, invoiced with the main order.
Lead time here means telling us the slot and the covers. Seasonal produce such as mushrooms in autumn or berries in summer decides what is easy. We handle last-minute changes day and night.
Two services on one leg means two clear packs. We list contents, keep meat and dairy apart, and give your handling agent a paper copy for the customs conversation.
If the turnaround is tight, a prepared order is easier than loose items. Our boxes are marked per seat, so the crew does not sort anything on board.
No, catering sits outside the charter. If you want meals for the way back, we build a second menu at TYA, planned for the return galley.
Tail, pax and diets — a flight attendant takes it from there, day or night.
