Catering to your aircraft in El Matorral.
Fuerteventura runs on charters, trade winds and a flat apron where light jets and heavier cabins park side by side. We cook and pack for the galley you actually have, and hand it over to your handling agent 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.
The Canary Islands cook with what the volcanic soil and the Atlantic allow, and Fuerteventura adds its own: majorero goat cheese, protected by designation of origin, is the island's signature. On a private jet menu it travels as a cold board, cut and wrapped by seat, with a pot of palm honey or fig jam apart. That is local specialities done for a galley rather than for a table.
Papas arrugadas, the small wrinkled potatoes boiled in heavily salted water, are the dish every passenger from the mainland asks about. They survive an oven well, and the red and green mojo goes into separate pots so nothing weeps on the tray. For an inflight menu aimed at a sunny charter this is the honest Canarian answer, and it keeps its character in a warming drawer.
Fresh fish is the other pillar: vieja, tuna and sea bass from the island's boats. For a private jet food order we pack fish raw or lightly cooked, with the sauce apart and a re-plate instruction written on the lid. Gofio, the toasted-grain flour of the islands, becomes a warm cream, a crumb or a dessert base, so Fuerteventura stays recognisable on the plate.
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.
Fuerteventura sits at 85 feet on a flat strip that the Atlantic wind never really leaves alone, and that shapes how a galley is loaded here. Private jet catering at GCFV is packed for that wind and that tarmac: trays that stay shut, sauces in their own pots, a re-plating plan for the seat. Business aviation catering, inflight catering and executive jet catering all start from the same brief, and cabin crew meals ride in their own box. For diplomatic flight catering and in-flight catering alike, the hand-over happens at the aircraft through your handling agent.
At GCFV, corporate jet catering and business jet catering share a flat apron and a windy sky, so trays travel sealed. VIP flight catering for a family or a sales team is built by a private jet chef around a bespoke menu, with charter flight catering and luxury inflight catering drawn from what the island offers that week, and every dish marked for the seat that will open it.
Government flight catering at Fuerteventura follows protocol: a cleared menu, a named team and a quiet hand-over. Head of state flight catering and VIP aviation catering keep a written record of each item, and state visit aircraft catering is discussed with the protocol office, not guessed at the apron.
Canarian cooking hides allergens in places a menu does not show: almonds in sauces and sweets, fish stock under rice, wheat in the dough that carries a cheese. For a kosher, halal, vegan, gluten free or allergen free order, we keep the kitchen separate, mark each tray and write the restriction on the lid. Special meals and kids meals follow the same rule: a card by seat, so nobody opens the wrong tray.
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 Fuerteventura are ordered with the flight, on request, and invoiced like the rest of the order. Flight crew meals and pilot meals are boxed or plated to be eaten between legs on the apron, with different meals for pilots when the operator asks for it. Cockpit meals travel in one-hand boxes. Crew catering for a cabin team gets its own labelled crew meal boxes, with cabin crew meals kept apart from guest trays.
At GCFV the general aviation terminal and the handling agent decide how food crosses the apron. We arrange FBO catering and catering delivery to the FBO with ground handling catering notes written on the order, so handling agent catering needs no guesswork on the day.
Aircraft size decides the loading at GCFV. A light jet takes trays through the cabin door by hand; a heavier cabin may need a high loader at the galley door, arranged through the handling agent. Galley catering is packed for the aircraft's own ovens and drawers, and airside catering delivery follows the ramp rules at the terminal. We ask for the type so aircraft provisioning matches the galley, and last-minute orders are handled.
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.
Fuerteventura Airport serves the second-largest island of the Canaries, a place that is flat, windy and mostly tourist-driven. Airport catering here supports general aviation and charter movements, with FBO services and ground handling services adapted to a modest apron. It is a business aviation hub in miniature, quiet most of the year and busy in winter.
Inflight catering and in-flight catering at Fuerteventura are shaped by the winter charter season. Aviation catering and business aviation catering support corporate and family trips, executive jet catering suits short hops, diplomatic flight catering stays discreet, and cabin crew meals are ordered separately when crews ask.
Spain applies EU rules to food entering by air. Meat, dairy and fresh produce from outside the EU face restrictions, which is why we cook and buy on the island. Tell us the aircraft's origin and we explain what that means for the order.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at GCFV, our 5 guests wanted avocado toast components and breakfast fruit, organised sensibly around a family lunch request. The sauces from The Galley Girls were organised around the cabin plan, with the later service items kept apart. That left time to check the side dishes properly before the passengers were ready for the next part of the service. Our brief for inflight catering was met with a sensible plan for written menu details.”
“Nothing about the 6 guest order at FUE called for excess complexity: just a selection of petits fours and sandwiches and sensible planning for a late menu amendment. Instead of asking us to improvise, The Galley Girls explained how the side dishes could be arranged during service. The breakfast portions stayed together in one group, so another crew member could follow the same plating sequence. With in-flight catering, careful attention to meal organisation matters as much to our crew as the menu itself.”
“We kept the passenger brief simple at Fuerteventura Airport: poached fish with steamed rice for 9 guests, organised with limited fridge space in mind. I asked The Galley Girls to review the starters quantities against the passenger brief, and the proposed portions made sense. This experience of vip inflight catering gave us a useful reference for managing galley preparation on another departure. The quantities of canapés matched our service plan, leaving us comfortable with the order before the final briefing.”
Prices move with your choices, not with a tariff. A gofio dessert is modest; a whole sea bass service is not. Customs rules at Fuerteventura shape what we can include, and we explain what changes the cost.
What makes an order easy at FUE is a clear slot and a known aircraft. Crew duty limits mean nobody wants to wait on the apron, so we plan around your departure. Last-minute orders are handled, and island produce is easier with a little notice.
Spanish customs treat fresh food strictly. If your headcount moves late, we add portions from the local kitchen and avoid anything that would need a border check. Ask us before bringing food in.
Possible in principle, awkward in practice: the handling agent must approve airside access, and customs rules cover meat and dairy. Most crews prefer us to deliver trays plane-side.
No. Catering is its own order, invoiced on its own. In the busy winter season, when weather can shift departures at FUE, we keep the plan flexible.
Tail, pax and diets — a flight attendant takes it from there, day or night.
