Catering to your aircraft in Magan.
A short ground stop in Yakutia is not much time to find real food. At Magan we prepare dishes from the Lena valley and hand them over at the FBO for your cabin.
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.
Yakutia is a cold-country kitchen, and a private jet menu for Magan reads that way. The inflight menu leans on river fish from the Lena and its tributaries: stroganina, frozen shavings of whitefish or muksun, is the signature, and it travels chilled as private jet food with salt, pepper and lemon in separate pots.
Local specialities that survive a galley: Yakut beef and horse meat are the traditional proteins; oladyi pancakes with cloudberry or lingonberry jam suit a morning departure; kuerchekh, whipped cream with berries, ends a meal. We pack private jet platters of smoked and cured fish, gourmet inflight meals built around reindeer or beef, and private jet snacks of dried berries and nuts. Everything for Sakha (Yakutia) Republic is cooked, sealed and labelled to leave Magan on your slot.
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.
An aircraft arriving at UEMM from the Yakutia circuit usually wants something hot, simple and local on departure, and this is where private jet catering starts for us. Magan Airport, code GYG, serves business aviation in a republic of extreme seasons. Our inflight catering and in-flight catering follow the galley you really have; aviation catering, business aviation catering and executive jet catering are packed per aircraft, with diplomatic flight catering by protocol and cabin crew meals boxed separately.
Business jet catering at Magan is usually a small, discreet brief: four to eight passengers on a corporate jet heading across Yakutia or back to Moscow. Our private jet chef writes a bespoke menu, from corporate jet catering lunches to VIP flight catering suppers, with charter flight catering and luxury inflight catering built around river fish, beef and berries.
Government flight catering at Magan follows protocol before cooking starts. Head of state flight catering and VIP aviation catering are agreed with your office, state visit aircraft catering is traceable by named team, and nothing leaves the kitchen without clearance.
Special meals at Magan are prepared as a procedure adapted to Yakutian cooking, where fish stock and dairy can hide in sauces. We prepare kosher, halal, vegan, gluten free, allergen free and kids meals 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.
At UEMM, crew catering is something you ask for and we invoice. Flight crew meals go in crew meal boxes, pilot meals and cockpit meals are prepared so captain and first officer can eat differently, and different meals for pilots are on request. The team on board gets its own box when the turn is short.
FBO catering at Magan means we hand the order to your handling agent at the general aviation terminal. Catering delivery to the FBO is coordinated with ground handling catering staff, and the handling agent catering step is where the sealed trays pass to your crew.
Larger airframes at UEMM may call for a high loader; smaller jets are served by hand at the stairs. Galley catering and airside catering delivery are set by aircraft provisioning needs.
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.
Magan Airport serves Yakutsk and the Sakha (Yakutia) Republic in the Lena valley, a working airfield with airport catering that must contend with long winters. It sits at 577 feet and handles general aviation alongside scheduled traffic.
Magan is a business aviation hub for northern operations. FBO services and ground handling services support general aviation here, with inflight catering, in-flight catering, aviation catering, business aviation catering, executive jet catering and diplomatic flight catering all delivered for cabin crew meals and passengers.
Food import in Russia is controlled, and returning aircraft should avoid carrying fresh animal products across borders. Order the meal at Magan, in-country, and we pack it for the next leg.
Average rating from the cabin crew and pilots we cater for.
“Between cabin checks at Magan Airport, I coordinated smoked salmon bagels and sliced fruit for 3 guests and explained our concerns about a family lunch request. The order made in flight catering feel manageable because the final order confirmation had been considered beforehand. Our request to The Galley Girls focused on the breakfast portions, with enough detail to distinguish passenger portions from additional provisions. The quantities of starters matched our service plan, leaving us comfortable with the order before the final briefing.”
“On this departure from UEMM, 5 passengers had chosen chicken skewers with a couscous salad, and a tight boarding window needed to be reflected in the order. We described our serving sequence to The Galley Girls and asked for the side dishes to be packed accordingly. That left time to check the canapés properly before the passengers were ready for the next part of the service. The crew briefing stood out more than any sales pitch about inflight catering services.”
“Small packing details became important at GYG: our 8 passengers wanted a selection of petits fours and sandwiches, and we had two separate meal services. The Galley Girls labelled the crew provisions in line with our brief, so the cabin team could identify the relevant portions quickly. I found the fruit plates without searching through every box, a small detail that mattered during the final cabin checks. I want an inflight catering company to understand meal organisation, and this order gave us a useful starting point.”
How much private jet catering costs depends on how many courses you need over the leg. A long flight from Magan with a meal at climb and another before descent means more containers, more labels and more cooking. A single cold platter costs far less than a braised beef service plus dessert, so the quote is built from your menu.
Turnaround length decides the menu more than the clock does. A short stop in Yakutia pushes us toward chilled fish and re-plated cold items; a longer one lets us deliver a braised dish to the FBO. We take last-minute requests and confirm the plan with you.
Russian food import rules mean a return-leg meal is best produced locally. Ordering it from here avoids carrying fresh meat or dairy across a border. We pack it sealed and labelled and hand it to your handling agent for the departure, so customs is a planning point rather than a problem.
Bringing food is possible, but customs and temperatures in Yakutia make it awkward. If the number of passengers moves, we adjust the order and rewrite the labels so the cabin crew serves the right dish.
Charter and catering are separate. Order your Magan meal with us and name a local product: stroganina, smoked omul or lingonberry sauce all travel well in a galley.
Tail, pax and diets — a flight attendant takes it from there, day or night.
