Catering to your aircraft in Moscow.
Winter at Sheremetyevo means de-icing queues and cabins that stay cold until the last passenger boards; the trays we pack for Moscow are built for that galley, with crew meals and special diets on request.
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.
The private jet menu for Moscow starts with what Russians actually eat at a long table: cold zakuski first, then something hot, then tea. Local specialities travel well when they are packed for a galley rather than a dining room.
Pelmeni come frozen or chilled in a sealed tray with the butter and the smetana packed apart, so the oven does the work and the plate stays clean. Beef stroganoff keeps the sauce in its own pot and the buckwheat or mash separate, because rice and noodles lose their shape in a hold.
Cold boards are where the Moscow inflight menu shows its character: herring under a fur coat in a small terrine, smoked sturgeon sliced thin, pickled mushrooms, black bread and salted cucumbers. Private jet food from this region is salty, sour and rich by design, and it holds well at cabin temperature.
Blini with red caviar and sour cream ride in separate compartments; the caviar stays chilled in its jar until the guest asks. Syrniki and kasha cover the morning flights out of {Region}, with berry jam in a small pot.
Tea is a ceremony in this part of Russia, so we send sealed tea sets and lemon, not just bags. Moscow Oblast supplies dairy and rye; the menu follows the season, with winter root vegetables and summer berries from the region.
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.
Aircraft that spend a January night on the apron at UUEE come back to a galley that needs its drawers filled with food that holds its shape. Private jet catering for Moscow is packed with that in mind: pelmeni parcels, cold zakuski boards, smoked fish, all labelled for the seat. Inflight catering here is built around your type and your slot, and in-flight catering for the return leg can be ordered at the same time. Aviation catering for business aviation catering crews, executive jet catering trips and diplomatic flight catering missions follows the same rule: what you plate must survive the cabin. Cabin crew meals are packed in separate boxes, on request and invoiced as part of your order.
Business jet catering at Sheremetyevo covers corporate jet catering for owners flying to Moscow and VIP flight catering for guests who expect a proper table. Charter flight catering is packed for the galley you have, luxury inflight catering uses the fish, dairy and rye the region is known for, and a private jet chef can write a bespoke menu around a delegation's tastes and diet cards.
Government flight catering at Sheremetyevo follows protocol first: head of state flight catering is cleared with the delegation before cooking, VIP aviation catering is traceable by seat, and state visit aircraft catering is packed by a named team with sealed trays and clear labels for security.
Halal is often the baseline for Gulf and Central Asian guests in Moscow, and kosher is requested for flights to Israel; either way the kitchen is told before the first knife comes out. Vegan meals, gluten free plates, allergen free trays, special meals and kids meals are marked by seat and restriction. The local kitchen uses wheat, dairy, nuts and sour cream freely, so we separate boards and sauces and keep the label on the lid.
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.
Crew meals at Sheremetyevo are ordered on request and invoiced like the rest of your order, with nothing hidden in the rest of the tray. After a long Russian winter turnaround, flight crew meals should be hot and easy to eat one-handed: pilot meals and cockpit meals are packed in boxes marked CREW, crew meal boxes can hold two different plates so the captain and first officer do not eat the same thing, and crew catering for the return leg can be added when you place the order. If your policy calls for different meals for pilots, say so in the order and we will pack them apart.
FBO catering at Sheremetyevo means catering delivery to the FBO or the general aviation terminal, with the handling agent receiving the trays at the airside door. Ground handling catering is coordinated around your slot, and handling agent catering for crews on turnaround is passed to the aircraft once the pass is cleared.
Larger cabins need a different approach: galley catering for a long-range aircraft is staged for a high loader, and airside catering delivery to the apron at Sheremetyevo runs through the handling agent and the security pass desk. Aircraft provisioning is planned around the door height of your type, so tell us the tail and we will pack to its galley.
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.
Sheremetyevo is the main business aviation hub of Moscow, and airport catering here runs on a hub's rules: crowded apron, strict pass control, a general aviation side with its own FBO services and ground handling services. The field sits at 622 feet above sea level, which matters little for the galley and a lot for how the winter air treats an open tray.
As a business aviation hub, SVO swings with the Moscow calendar: forum weeks, winter de-icing queues, summer departures toward the Black Sea. Inflight catering and in-flight catering are planned around that rhythm. Aviation catering for business aviation catering crews, executive jet catering trips and diplomatic flight catering missions gets the same treatment, and cabin crew meals and crew meals are packed apart from the guest trays.
Russian customs rules govern what is loaded at UUEE and what a crew carries in: meat, dairy and fresh produce carry limits that depend on where they come from. As a business aviation hub, SVO sends the handling agent to clear sealed trays at the gate, and every item is labelled in English and Russian so an inspector can read it without opening the lid.
Average rating from the cabin crew and pilots we cater for.
“Our priority at Sheremetyevo International Airport was grilled salmon with a lemon dressing for 6 passengers, with several individual meal preferences shaping the service plan. This experience of vip inflight catering gave us a useful reference for managing storage requirements on another departure. The Galley Girls gave us an update on the starters before the handover, which helped us organise the cabin checks. Knowing where the main courses were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“On this departure from UUEE, 5 passengers had chosen prawn salad and small fruit plates, and a family lunch request needed to be reflected in the order. The order made private jet catering feel manageable because the cabin service sequence had been considered beforehand. The crew provisions came from The Galley Girls in clearly marked packs, with a packing list that matched the contents. The sauces were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“Despite limited fridge space, we wanted the 8 guests at SVO to enjoy a charcuterie board and fresh bread without a complicated cabin service. We changed the quantities of desserts, and The Galley Girls reflected the request in the final packing list. The breakfast portions remained as originally requested, which was reassuring when we checked the latest version with operations. My main takeaway from this private jet catering services order was the practical approach to portion planning.”
What you pay follows what you load, not the airport: on a long leg with a hot meal at the start and another before landing, the second service needs its own re-plate cold items and a second oven pass. Winter produce at Sheremetyevo is cheap, summer berries are not; the quote shows it line by line.
Slot first, menu second: give us the departure window at Sheremetyevo and we plan around it. A long turnaround allows hot dishes cooked fresh; a tight one favours cold zakuski. Last-minute orders are handled.
Customs is the question for a round trip from SVO: a return leg ordered from here for the way back is packed in sealed trays with labels in English, so the next airport can read them. Pork, dairy and fresh fruit often have limits at the other end, and we advise by country.
You can bring food from outside, subject to security and customs. Our advice: a last-minute passenger count change is easier if we hold extra trays, and our food comes sealed and labelled, so inspection at the gate is quick.
No. The charter covers the aircraft; food is a separate order. For a Moscow flight, one local product such as pelmeni, blini or medovik can anchor the menu, and we price it line by line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
