Catering to your aircraft in Almería.
LEAM is small, sunny and unhurried, a field where a corporate arrival can be catered without fuss. Our former VIP flight attendants brief the order once and hand it over 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.
Andalucía is the pantry behind every private jet menu out of Almería. The Campo de Dalías and the Poniente plain grow tomatoes, cucumbers, peppers and aubergines under plastic from autumn to spring, and that is why a private jet menu here leans on raw, bright dishes: a gazpacho in a sealed pot, a pipirrana, tomato and tuna salad. The inflight menu changes with the season, and private jet food stays honest to the place.
The local specialities are short on fuss and strong on product. Gambas rojas from the Gulf of Almería are peeled for the plate or left whole for hands-free eating; fried fish, caldero-style rice and migas come out of the oven the way they are served on the coast. Anything with pastry or crumb gets packed to hold its crunch, anything saucy travels sauce apart. Almería ham, Andalucían olive oil and almonds fill the cold boards, with Moorish sweets for the end of the meal.
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.
Almería sits in the driest corner of mainland Europe, yet its plains are covered in greenhouses that feed half the continent's salads. Private jet catering at LEAM starts from that produce: tomatoes, peppers, citrus and prawns from the Gulf. Our former VIP flight attendants plan inflight catering and in-flight catering for the galley you actually have, from a light cold lunch to a full hot service. Aviation catering for business aviation catering sorties, executive jet catering, diplomatic flight catering and cabin crew meals follows the same rule: briefed once, handed over at the FBO.
Business jet catering at LEAM begins with who flies: a corporate team to the Almería greenhouses, a family for the beaches. For corporate jet catering we write a bespoke menu with a private jet chef, mixing VIP flight catering, charter flight catering and luxury inflight catering. Local tomatoes, prawns and olive oil give Almería its character.
An official arrival at Almería calls for government flight catering that stays out of sight. Head of state flight catering, VIP aviation catering and state visit aircraft catering are written to the protocol office's list, traced, sealed and handed over at the FBO.
Halal is the exception rather than the habit on the Andalucían coast, so at Almería we write it as a procedure, not an assumption. Special meals (kosher, halal, vegan, gluten free, allergen free, kids meals) each get their own board, box and seat marking. Local fried fish and bread-heavy dishes hide gluten and egg, and we tell you what is cooked on a separate surface.
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.
Almería is a place where crews often wait on the ground, so crew catering matters. We pack flight crew meals and cockpit meals as crew meal boxes, with pilot meals kept apart and different meals for pilots on request. Crew meals are ordered and billed, never offered.
Catering delivery to the FBO at Almería goes through the general aviation terminal and the handling agent. FBO catering is coordinated with ground handling catering so the trolley reaches the aircraft on your slot, with a handling agent catering contact on the field.
Aircraft size decides how a galley is loaded at LEAM. A light jet is loaded by hand through the main door; a larger cabin needs a high loader, arranged with the handling agent. We confirm the door height and the galley position before packing, so galley catering arrives in the right trolleys and airside catering delivery goes straight to the aircraft. Aircraft provisioning on a wide-body is planned the same way, with the cabin layout in hand.
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.
Almería Airport serves a coast of greenhouses, beaches and desert. For business aviation it is a calm, uncrowded field, with a general aviation terminal and a straightforward approach for corporate flights.
Airport catering at LEAM sits on a general aviation field where FBO services and ground handling services are close to the apron. Inflight catering, in-flight catering and aviation catering are briefed once. Business aviation catering and executive jet catering reach the aircraft the same way, while diplomatic flight catering and cabin crew meals follow protocol. This is a modest business aviation hub with a quiet pace.
Spain follows EU food rules. Within the bloc, produce and packed meals move freely; from outside, meat, dairy and fresh fruit may need declaration. We tell you what to avoid for your arrival country.
Average rating from the cabin crew and pilots we cater for.
“With limited fridge space to consider at LEI, we needed a practical way to serve poached fish with steamed rice to 10 passengers. When comparing inflight catering companies, I would look closely at crew briefing after this experience. The Galley Girls suggested stackable containers for the breakfast portions, and that choice worked well with our storage arrangement. Separating the fruit plates from the first service items helped us avoid opening boxes we did not yet need.”
“Keeping the galley organised at Almería Airport meant planning fresh fruit and breakfast pastries for 4 guests with a changing departure schedule in mind. The order made in-flight catering services feel manageable because the galley preparation had been considered beforehand. The Galley Girls labelled the sandwiches in line with our brief, so the cabin team could identify the relevant portions quickly. The crew provisions were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“The 12 passenger portions of herb chicken with a quinoa salad were the easy part; managing limited fridge space at LEAM took more planning. We described our serving sequence to The Galley Girls and asked for the desserts to be packed accordingly. The sandwiches were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. For aviation catering, that attention to portion planning made the order noticeably easier to manage.”
Think of a delegation menu at LEAM as several small orders. Principals eat à la carte, advisers eat from boards, drivers and security from boxes. Each is priced separately, so you can cut or add lines without redoing the quote. Gambas and fresh fish raise the figure; vegetable-led plates lower it.
Empty-cabin hops to Almería mean the crew is the only customer. A short repositioning needs little: sandwiches that survive a drawer, fruit, water. We pack for the slot you give us, and a late request is not a problem.
Customs on a return leg is a question of destination. Spanish products like jamón ibérico travel well inside the EU, but not everywhere. We confirm the arrival country and adjust.
Passengers often arrive at Almería with food from elsewhere. Spain applies EU rules: meat, dairy and some produce from non-EU countries need to be declared or may be refused. Ordering locally avoids the issue.
No: catering sits on its own order. For crews waiting on the ground in Almería, we send boxed meals marked CREW, easy to eat in a cockpit or a lounge.
Tail, pax and diets — a flight attendant takes it from there, day or night.
