Catering to your aircraft in Solovetsky Islands.
Few runways in Europe are as quiet as Solovki Airport. Private jet catering here is about fish, rye and berries from the Arkhangelsk Oblast, packed for crews on short island sectors.
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 Solovetsky Islands sit in the White Sea, and the Arkhangelsk Oblast kitchen is built on cold water and short summers. A private jet menu for Solovki starts with fish: White Sea herring, smoked or salted, and salmon from the northern rivers. For an inflight menu, these are local specialities that travel well chilled and plate cleanly without cooking on board.
Private jet food here leans on what the north gives: cloudberries and lingonberries in season, rye bread, pickled mushrooms from the island forests, and dairy from the Arkhangelsk region. We pack private jet platters of smoked fish and cold cuts, gourmet inflight meals for a light galley, and private jet snacks of berry preserves and dark bread. Every dish is labelled by seat and service style.
The Arkhangelsk Oblast gives Solovki a menu you cannot copy from a southern airport: salted herring, the rich fish pie known as kulebyaka, and berry kissel. A private jet menu for CSH works around what holds in a drawer and what needs the oven. These local specialities, chilled or hot, are packed for the galley you actually have and re-plated at altitude.
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.
Solovki Airport serves an island in the White Sea, and the season decides everything: white nights in June, ice and fog outside it. Private jet catering here is planned around what is fresh in the Arkhangelsk Oblast and what travels well in a small galley. Our inflight catering is written by former VIP flight attendants, with cabin crew meals and pilot dishes packed to the same standard. For business aviation catering and executive jet catering into CSH, we cook, label and hand over at the FBO or to your handling agent. Aviation catering for diplomatic flight catering requests is cleared by protocol first.
Who flies to the Solovetsky Islands? Executives, guests of the monastery and private groups on charter flight catering orders. Our private jet chef builds a bespoke menu for Solovki, with corporate jet catering and business jet catering sized to the galley. VIP flight catering and luxury inflight catering for CSH favour cold fish and simple hot plates.
A visiting delegation at CSH needs catering that matches the manifest. Our government flight catering team packs sealed, labelled meals; head of state flight catering and state visit aircraft catering run through the protocol office, and VIP aviation catering is handed to the handling agent airside.
Special meals for Solovki are written around the north Russian kitchen, where allergens hide in sauces, pastry and smoked fish curing. Kosher, halal, vegan, gluten free and allergen free meals are each prepared with a separate board and a separate box, then labelled by seat. Kids meals are available too, built around simple fish, potato and fruit. Dietary requests are confirmed with the order and marked 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.
A short island sector means little time on the ground at CSH, so crew catering is simple to eat. Crew meals are ordered on request and billed as normal. Flight crew meals travel as crew meal boxes, pilot meals and cockpit meals are packed apart, and different meals for pilots are available on request.
FBO catering at Solovki is handed over at the aircraft. Catering delivery to the FBO is arranged with your handling agent; the general aviation terminal at CSH is small, and ground handling catering stays simple. Handling agent catering covers airside access and paperwork.
Solovki Airport handles light and medium aircraft, so galley catering is usually carried to the aircraft rather than loaded by high loader. If your type needs a lift or a large door, say so with the order and airside catering delivery is planned with your handling agent. Aircraft provisioning at CSH is matched to the galley you have: one oven or none, one drawer or two.
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.
CSH sits at 60 feet on an island in the White Sea. Airport catering at Solovki is written around the season and the aircraft. General aviation dominates, and FBO services and ground handling services run on a small, personal scale.
The Solovetsky Islands are a seasonal business aviation hub. Inflight catering and in-flight catering here use northern products; aviation catering, business aviation catering and executive jet catering are ordered on request. Diplomatic flight catering and cabin crew meals follow the same simple procedure.
Russian customs apply to all food entering or leaving the aircraft at Solovki. Animal products and fresh produce are controlled, so local catering is the simplest route. Declare everything and let your handling agent coordinate inspection.
Average rating from the cabin crew and pilots we cater for.
“On this departure from Solovki Airport, 5 passengers had chosen mushroom risotto and a green salad, and a tight boarding window needed to be reflected in the order. I asked The Galley Girls for the crew provisions in clearly marked packs, with garnishes supplied separately for plating on board. We could finish the starters as each guest was ready, rather than laying everything out at once. Our brief for aviation catering services was met with a sensible plan for portion planning.”
“Food presentation mattered to our 2 guests, but a family lunch request also had to be considered when organising chicken skewers with a couscous salad at CSH. The salads from The Galley Girls were organised around the cabin plan, with the later service items kept apart. I want an aviation catering company to understand catering handover, and this order gave us a useful starting point. We left the desserts stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“I wanted a cheese board and savoury canapés for 10 guests at Solovki Airport, packed sensibly for a cabin team dealing with a late menu amendment. When comparing aviation catering companies, I would look closely at storage requirements after this experience. The Galley Girls gave us an update on the salads before the handover, which helped us organise the cabin checks. Knowing where the sauces were packed meant the crew could begin the relevant checks as soon as the order arrived.”
Pricing here follows the products. Local salmon, cloudberry and fresh cod are premium; herring, rye and mushrooms are modest. Ask how much private jet catering costs for your trip and we build the quote around the dishes you pick.
Slots at Solovki cluster around daylight and the summer season. We plan lead time around your departure slot and the products you want, since fresh fish and berries are easier to source in season. Last-minute orders are handled as well.
For a head of state or delegation flight, customs is a procedure at CSH: declared contents, sealed trays, labelled by seat. We coordinate with your handling agent so nothing is opened more than once.
Bringing food to Solovki means passing Russian customs, which restrict animal products and fresh produce from abroad. Sealed and commercially packed items fare better. Ordering local catering avoids the question entirely.
Not by default. A private jet charter into the Solovetsky Islands excludes catering, so you order it on request and it is billed like the rest. Airside access runs through your handling agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
