Catering to your aircraft in El Hierro Island.
El Hierro is the quietest of the Canary Islands, and GCHI sees light jets and turboprops more than anything else. We cook and pack private jet catering for that kind of aircraft, with local cheese, fresh fish and sauces in their own pots.
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.
El Hierro Island is where the Canary Islands go quiet, and the private jet menu from GCHI follows the island: smoked and fresh cheese from the local dairies, fish landed at the small harbours, papas arrugadas, and the almendrados pastries the island is known for. Our inflight menu keeps the mojo verde and mojo rojo in their own pots so a light-jet galley never has to improvise. These local specialities travel as private jet food that survives a drawer and a short turnaround, and El Hierro Island gives you plenty to put on a plate that looks like where you landed.
For a passenger arriving on El Hierro, the best private jet food is the island itself. We build private jet platters around quesadilla herreña, tuna and sama from the Atlantic, and fruit from the island's small growers. The inflight menu is short by design: one cold platter, one hot dish, one dessert. Gourmet inflight meals and private jet snacks sit beside them for a longer leg onward. These local specialities, named for the Canary Islands rather than for a generic Mediterranean tray, keep the private jet menu honest to the place.
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.
El Hierro is the smallest and westernmost of the Canary Islands, and its single runway at 103 ft sees mostly turboprops and light jets, which shapes every galley brief we take for GCHI. Private jet catering here means short menus built for small galleys: local cheese, fresh Atlantic fish, mojo sauces packed apart, all handed over at the aircraft. The same crew-led logic covers inflight catering and in-flight catering for charters, aviation catering and business aviation catering for operators, and executive jet catering for owners who land for the day. Diplomatic flight catering is rarer on this island but handled with the same discretion, and cabin crew meals are boxed separately.
Most trips into VDE are short and private, so the brief is about what a light-jet galley can hold. Business jet catering and corporate jet catering stay simple, VIP flight catering adds a cheese and fish course, charter flight catering is boxed by seat, luxury inflight catering uses local ingredients, and a private jet chef shapes a bespoke menu for the guest list.
When an official movement lands on this small island, the catering is planned around protocol and traceability. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering all follow a fixed procedure agreed before the slot.
Island cooking leans on cheese, gofio, fish and almonds, so allergens hide in places a guest would not expect: nut pastries, fish stock in a stew, dairy in a dessert tart. For El Hierro we plan special meals as a procedure, with a separate board, a sealed box and a seat number on each tray. Kosher, halal and vegan requests are built from the ingredients available on the island, gluten free and allergen free trays are packed apart from the main service, and kids meals follow the same rules.
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 request, we pack crew meals for the people who fly into El Hierro. Flight crew meals travel in boxes, pilot meals come as two different dishes if the operator's policy asks for it, crew catering is billed with the order, cockpit meals are easy to eat in a seat, crew meal boxes carry labels, and different meals for pilots are a request, not an extra. Cabin crew meals are boxed apart.
At GCHI the FBO or handling agent meets the food at the gate and brings it to the aircraft. FBO catering and catering delivery to the FBO are agreed in advance, the general aviation terminal is the entry point, and ground handling catering and handling agent catering follow one plan.
GCHI handles light jets and turboprops, so a high loader is rarely needed, and galley catering here is sized for a compact aircraft: trays that fit a small oven, boxes that fit a single drawer. Airside catering delivery is passed to the aircraft stairs by your handling agent, and aircraft provisioning is agreed against the type and the seat count rather than a standard list.
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.
GCHI sits at 103 ft on El Hierro Island. Airport catering follows the aircraft that visit, general aviation is mostly light, FBO services keep to the essentials, and ground handling services are arranged around each flight.
El Hierro is not a large business aviation hub, but it receives private flights year round. Inflight catering, in-flight catering and aviation catering are simple here, business aviation catering and executive jet catering suit a light jet, diplomatic flight catering follows protocol, and cabin crew meals are labelled for the crew.
El Hierro is in Spain and the EU, so food rules follow Spanish and European law. Catering produced inside the EU moves freely; food brought from outside is checked through customs, and your handling agent confirms what applies before the flight.
Average rating from the cabin crew and pilots we cater for.
“Small packing details became important at VDE: our 11 passengers wanted a selection of petits fours and sandwiches, and we had limited fridge space. We discussed the dimensions before confirming; The Galley Girls grouped the canapés into stackable containers that were easy to handle. I want an inflight catering company to understand written menu details, and this order gave us a useful starting point. We placed the side dishes in their planned storage area without first having to reorganise all the catering boxes.”
“It was the packing plan I cared about at El Hierro Airport, with 11 servings of beef fillet with roasted potatoes and a late menu amendment to consider. When comparing inflight catering companies, I would look closely at portion planning after this experience. The Galley Girls labelled the side dishes in line with our brief, so the cabin team could identify the relevant portions quickly. Keeping the sandwiches identifiable helped the colleague taking over service understand the order without another long explanation.”
“Choosing vegetarian wraps and colourful salads for 10 people at GCHI was straightforward; the challenge was making it work with a tight boarding window. Our brief for in-flight catering services was met with a sensible plan for galley preparation. The confirmation from The Galley Girls showed the side dishes clearly enough for us to check the planned service quantities. The quantities of salads matched our service plan, leaving us comfortable with the order before the final briefing.”
The honest answer for El Hierro is that a dietary tray changes the price because it changes the work: separate board, sealed box, labelled seat. How much does private jet catering cost for a mixed manifest comes back as one menu total, not a line per tray.
For a two-service flight out of VDE, lead time is shaped by the galley and the customs window, not by a fixed rule. We plan the first service chilled and the second hot, and last-minute orders are handled when the aircraft type allows it.
An early morning slot on a small island field means the terminal and customs are staffed for the flight, not for the day. We pack in sealed trays so there is nothing to explain at the aircraft door.
Food from outside the EU is subject to Spanish customs rules, which your handling agent can explain. Food bought on the island is simple to carry; a boxed lunch or a sealed cheese platter will travel well.
Is catering part of a charter into El Hierro? No, it is a separate order. With a tight turnaround the aircraft may be refuelled and reloaded quickly, so we agree where the trays go and who meets them.
Tail, pax and diets — a flight attendant takes it from there, day or night.
