Catering to your aircraft in Mahón (Maó).
A small island airport, a busy summer and tight slots: that is the setting at LEMH. We prepare food built for your galley, with crew meals ordered on request and everything labelled by seat.
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.
Menorca's kitchen is simple and local, and it travels well in a galley. Our private jet menu at LEMH leans on what the island makes: Mahon cheese with a protected designation, sobrasada, ensaimada, and the langosta that fishermen bring in for caldereta. An inflight menu built here works best when each item is described by how it ends service: chilled, oven, or sauce apart.
Mahon is the name behind the island's best-known cheese, and it opens many a private jet food order here: sliced, with local almonds and quince. For a group arriving at the island, we assemble private jet platters of cheese, sobrasada and cured ham that the crew slides out of the drawer and sets down as they are. Local specialities such as caldereta de langosta, ensaimada and herbes, the island's gin-based digestif, give a Menorca inflight menu its sense of place, and each is packed for the galley so a private jet menu for Islas Baleares stays honest to the island and easy to 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.
Menorca fills up with business aviation in summer, and the island's one apron has little room to spare, so the galley brief matters. Our private jet catering at LEMH is packed by former VIP flight attendants for the galley your aircraft actually has. Inflight catering, in-flight catering and aviation catering orders here run from light cold platters to full hot service. For business aviation catering, executive jet catering and diplomatic flight catering we work through your FBO or handling agent, and cabin crew meals are ordered like any other line.
Business jet catering at Menorca usually means a family or corporate group arriving for the weekend. Corporate jet catering and VIP flight catering here favour light cold plates, with charter flight catering adding a hot course for the return. Our private jet chef writes a bespoke menu around the galley and the island produce, and luxury inflight catering stays simple and well finished.
State aircraft at LEMH call for quiet handling. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering are each agreed in advance with the protocol team, then cooked and sealed for the aircraft.
Dietary orders at Menorca start with the kitchen's habits: almonds and shellfish are common in local dishes, so allergen-free and gluten free meals are cooked and packed in their own boxes, sealed, and labelled by seat number. Kosher, halal, vegan and kids meals are built with the same discipline, as special meals for the guest and the crew, and a vegan menu here draws on island tomatoes, olives, herbs and vegetables rather than imitations.
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 Menorca turnaround, crew meals are something you ask for, and they appear on the order and the invoice like every other line. Flight crew meals can be hot or cold; pilot meals and cockpit meals are packed for one-handed eating, and crew meal boxes are labelled CREW. Crew catering can include different meals for pilots, so the captain and first officer never share a dish, while cabin crew meals stay separate from the guest trays.
FBO catering at Menorca is handed over through the general aviation terminal and your handling agent. Catering delivery to the FBO and ground handling catering are coordinated so the packs reach the aircraft, with handling agent catering matched to your slot.
At LEMH the aircraft decides how the galley catering reaches it. Smaller business jets are served by hand and cart, while larger cabins may call for a high loader, which we coordinate through your handling agent as part of airside catering delivery. Aircraft provisioning here is built around the galley's real space: how many drawers, whether there is an oven, how much chilled storage the type offers. Tell us the type and the slot and we pack to fit.
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.
LEMH is a compact island airport, with a general aviation terminal and a summer peak. Airport catering is planned around that peak.
Menorca is a seasonal business aviation hub: busy in summer, quiet in winter. Inflight catering and in-flight catering orders follow the season, while aviation catering, business aviation catering and executive jet catering are common for weekend charters. Diplomatic flight catering is handled by protocol, and cabin crew meals are ordered like any other line. FBO services and ground handling services shape every handover, and general aviation fills most of the apron.
Spain is part of the EU, and its rules on food of animal origin apply to catering at Menorca. We source locally and keep meat and dairy sealed, so nothing waits at customs.
Average rating from the cabin crew and pilots we cater for.
“Having 11 guests request a cold lunch with cheese and fruit at MAH meant planning the portions carefully while accounting for two separate meal services. The Galley Girls confirmed the handover contact and identified the salads, making the catering delivery easier for our team to track. We could account for the fruit plates before passing the boxes to the cabin team, without a lengthy unpacking exercise. I want an inflight catering company to understand final order confirmation, and this order gave us a useful starting point.”
“The cabin briefing at Menorca Airport included 2 passenger meals, a request for vegetarian wraps and colourful salads, and instructions addressing different crew meal preferences. The confirmation from The Galley Girls showed the salads clearly enough for us to check the planned service quantities. When comparing inflight catering companies, I would look closely at final order confirmation after this experience. The quantities of side dishes matched our service plan, leaving us comfortable with the order before the final briefing.”
“Nothing about the 4 guest order at LEMH called for excess complexity: just mushroom risotto and a green salad and sensible planning for a late menu amendment. This experience of in-flight catering services gave us a useful reference for managing storage requirements on another departure. The side dishes from The Galley Girls were organised around the cabin plan, with the later service items kept apart. Our colleague could take over the sandwiches without asking where every component had been placed during preparation.”
The cost depends on what goes into the galley. Island cheese and tomato platters are modest, while langosta and prawns cost more. Customs rules on food leaving or entering Spain also influence what we source locally, which keeps the quote honest.
A crew that has landed and is waiting on the ground has little patience for delays. We handle last-minute requests at LEMH and pack according to when the aircraft must leave.
Customs in Spain restricts certain imported foods, and a late change in headcount should not create a problem. We rely on Menorca produce and keep all packing sealed and labelled.
Your handling agent controls who reaches the aircraft, and personal food needs clearing. We deliver through the same airside route, so ordering here removes any uncertainty.
It is not. Catering sits apart from a charter contract and is invoiced as its own order. At Menorca, where summer weather decides departures, we stay flexible.
Tail, pax and diets — a flight attendant takes it from there, day or night.
