Catering to your aircraft in Archangelsk.
White nights in June, frozen apron in February: Talagi (ARH) never has the same turnaround twice. Former VIP flight attendants prepare the plates, label them by seat, and your handling agent receives them at the aircraft.
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.
Arkhangelsk Oblast eats from the White Sea and the northern forest, and a private jet menu built here borrows from both. A private jet menu for Talagi starts with fish: cod, white-sea salmon and smoked navaga, plated cold or finished in the oven. The inflight menu leans on cloudberry, lingonberry and cranberry, which keep well and travel as sauces and preserves. Private jet food from this region is simple and salty, served cold on sliced rye or hot with potato and dill. Local specialities such as kalitki, open Pomor pies filled with potato or berries, pack flat and reheat evenly. Our private jet platters pair smoked fish with pickles and rye, gourmet inflight meals take the oven-finished mains, and private jet snacks are berry bars and rye crisps. Archangelsk gives a cabin something it recognises as northern.
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.
Talagi sits at 62 ft above sea level on the Dvina delta, where winter departures from Archangelsk depend on de-icing and a clear runway. Private jet catering here is cooked and packed by former VIP flight attendants, so it works with your galley, not against it. Inflight catering for ULAA covers cold plates, hot mains for the oven and sealed crew boxes. In-flight catering is handed over at the FBO or by your handling agent. Aviation catering for business aviation catering needs, executive jet catering and diplomatic flight catering all follow the same discipline, and cabin crew meals ride in labelled boxes beside the guest trays.
Business jet catering at Talagi suits the typical Archangelsk brief: a light or mid-size jet, six guests, a northern menu. Corporate jet catering and VIP flight catering come from a private jet chef who writes a bespoke menu around the galley you have. Charter flight catering and luxury inflight catering follow the same tail-and-slot brief, whether it's a private jet charter or an owner's trip.
When an official delegation lands at Archangelsk, the menu is cleared first, then cooked. Government flight catering and head of state flight catering use the same trace-and-seal process as any order, with a nominated contact. State visit aircraft catering and VIP aviation catering are delivered to the FBO apron under escort if requested.
In Arkhangelsk kitchens allergens hide in fish stocks, dairy-heavy pies and berry sauces set with gelatin, so special meals for Talagi are cooked on a separate board and boxed apart from the guest trays. Kosher, halal, vegan, gluten free and allergen free plates are written on the order and labelled by seat number; kids meals follow the same procedure.
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.
On a winter turn at Archangelsk, crew meals are what keep a duty day going. Flight crew meals and cabin crew meals arrive on request, invoiced as normal; pilot meals are two distinct dishes so the captain and first officer never share. Crew catering comes in sealed crew meal boxes, cockpit meals eaten without a table, and different meals for pilots are written on the box.
Your handling agent at ULAA receives the order and carries it to the apron, so FBO catering needs only the tail, the slot and the contact. Catering delivery to the FBO, ground handling catering and handling agent catering all go through the general aviation terminal entrance and out to the aircraft door.
Talagi sees mostly light and mid-size business jets, but when a larger aircraft arrives, galley catering is loaded from the high loader at the door, with airside catering delivery cleared through the handling agent. Aircraft provisioning at ULAA follows the galley layout you give us, trolley by trolley.
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.
Archangelsk is the northern gateway for White Sea and Arctic routes, and Talagi is its airport. Airport catering here works around long winters and a few regular business aviation operators, with general aviation and FBO services sharing one terminal area. Ground handling services cover the apron work, so the FBO or your handling agent meets the aircraft.
Talagi works as a business aviation hub for the north. Inflight catering and in-flight catering are cooked around cold storage and fish, and aviation catering in the Arctic season needs plates that survive minus-twenty air on the way to the aircraft. Business aviation catering and executive jet catering are the usual traffic, diplomatic flight catering is rare, and cabin crew meals and crew meals ride in labelled boxes beside the guest trays. Ground handling services here include de-icing coordination, which often decides the departure order.
Russian customs and veterinary rules govern food on international flights through Talagi. Fresh meat, dairy and fish brought in from abroad face limits, so plates cooked locally avoid most questions. Ground handling services can confirm what the current rules require for waste and unused food before you plan the galley.
Average rating from the cabin crew and pilots we cater for.
“Service planning came first at ULAA, with 9 passengers choosing beef fillet with roasted potatoes and an evening cabin service influencing our preparation. The confirmation from The Galley Girls showed the fruit plates clearly enough for us to check the planned service quantities. For in-flight catering, that attention to storage requirements made the order noticeably easier to manage. The quantities of starters matched our service plan, leaving us comfortable with the order before the final briefing.”
“Working around different crew meal preferences at ARH, I asked for chicken skewers with a couscous salad in portions appropriate for our 9 passengers. With vip inflight catering, careful attention to written menu details matters as much to our crew as the menu itself. I needed the snack boxes checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The note about the sauces was easy to spot, and we could brief the rest of the team quickly.”
“Clear quantities were essential at Talagi Airport: we had 5 passengers expecting a cold lunch with cheese and fruit and were working around a changing departure schedule. The order made private jet catering feel manageable because the packing arrangement had been considered beforehand. Instead of asking us to improvise, The Galley Girls explained how the breakfast portions could be arranged during service. We could finish the desserts as each guest was ready, rather than laying everything out at once.”
An empty-cabin positioning into ARH usually calls for crew meal boxes and little else, so the invoice is small. If guests board for the return, the platters, hot mains and cloudberry desserts are priced by dish. Ask us for a quote and we itemise how much private jet catering will cost for each leg.
A tight duty window leaves no room for cooking at the aircraft. Lead time at Archangelsk starts with your crew's hours: send them with the tail and we pack boxed crew meals that can be eaten between tasks. Last-minute orders are handled.
Weather in Archangelsk Oblast sets the departure window, and customs sets what may enter the galley. Food sourced inside Russia for a Talagi departure avoids most import questions. Ask your handling agent about waste from international flights.
A long leg means two meals cooked to different rules: one for the oven, one that waits cold. Personal food may be brought if it passes customs, but cabin crew handle only what is labelled and sealed. Our boxes are marked by seat so the first service and the second never get mixed.
A short turnaround makes it easy to forget: catering is a separate order, not bundled with the charter. On a fixed Talagi slot we pack to your galley and deliver to the FBO or handling agent, invoiced on its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
