Catering to your aircraft in Morón.
At LEMO the heat of the Andalusian plain sets the menu: chilled plates, sealed boxes and a hot course finished in your oven, all marked by seat number.
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 table behind every private jet menu we build for Moron Air Base, and the local specialities travel better than you would expect. Jamón ibérico is sliced to order and packed flat between paper, ready for a private jet platters board. Salmorejo and gazpacho go chilled in sealed pots, with the olive oil and the croutons kept apart so nothing softens. Gourmet inflight meals from this region lean on fish and slow-cooked meat: fried boquerones are better eaten cold than reheated, while oxtail rabo de toro finishes in your oven with the sauce apart.
For an inflight menu out of Morón, think of what the Andalusian countryside grows: oranges, almonds, olive oil from Sevilla province, tomatoes in season. These local specialities become private jet snacks in the cabin, such as marcona almonds, manchego wedges, mojama and small tortillas cut into bites. A private jet menu can open with a chilled melon and ham plate and close with torrijas or an orange and almond cake. Private jet food from Andalucía is plated lightly: we pack the components, you re-plate in the galley with the drawer already organised.
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.
Moron Air Base sits at 285 ft on the Andalusian plain, a military field where civil traffic is handled case by case, and that shapes every order. Private jet catering for LEMO is cooked and packed for the galley you actually have, labelled by seat, then handed to your handling agent. The same kitchen covers inflight catering for a Seville-bound executive group and in-flight catering for a long Atlantic leg. Aviation catering here means a plan agreed with the FBO before the slot, never improvised on the apron. Business aviation catering, executive jet catering and diplomatic flight catering all run through one team of former VIP flight attendants, and cabin crew meals are ordered on request like any other line.
For business jet catering at Moron Air Base, corporate jet catering follows the brief you send: the cabin, the headcount and the leg. VIP flight catering and charter flight catering use the same method, and luxury inflight catering is plated lightly by the crew. A private jet chef builds a bespoke menu around Andalusian produce, from ibérico ham to orange salads, packed for the galley you have.
Head of state flight catering for a movement through LEMO is planned with the protocol office, not the kitchen. Government flight catering, VIP aviation catering and state visit aircraft catering use sealed packaging, labelled by seat, with one team accountable for the order.
Special meals at Moron Air Base are handled as a procedure. In Andalusian cooking, allergens hide in almonds, shellfish stock, eggs in salmorejo and wheat in the thickening of sauces, so each special meal is cooked on its own board and sealed in its own box. Kosher, halal, vegan, gluten free and allergen free requests are written on the order with the seat number; kids meals follow the same card. Send the list with the order and we match it to the galley you have.
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 long Andalusian turnaround, crew meals matter: crew catering for LEMO is ordered on request, with flight crew meals boxed separately from the passenger trays. Pilot meals and cockpit meals are different dishes by design, different meals for pilots, and crew meal boxes carry no names, only the role. Cabin crew meals are invoiced like any line.
Our FBO catering at Moron Air Base ends with the handover to your handling agent. Catering delivery to the FBO is agreed for the slot, the general aviation terminal gate is arranged in advance, and ground handling catering and handling agent catering follow the access rules of a military field.
Moron is a military field, so the aircraft type and the apron position decide how the order is loaded. For a large cabin we plan galley catering around the door height and the high loader, and airside catering delivery is agreed in advance with your handling agent for aircraft provisioning at the stand. On a light jet it is simpler: a few insulated boxes carried to the steps. Tell us the type and the galley equipment, and we pack for that.
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.
LEMO, also filed as OZP, is an air base at 285 ft above sea level on the Andalusian plain, and for visiting jets it works as a small business aviation hub rather than a commercial airport. Airport catering for these movements runs through general aviation arrangements, with FBO services and ground handling services set up for each arrival.
As a business aviation hub, Moron sees occasional but genuine executive traffic: executive jet catering and business aviation catering support visiting flights, in-flight catering and inflight catering are agreed with the handling team, and aviation catering, diplomatic flight catering and cabin crew meals are all arranged the same way. Crew meals are ordered on request and invoiced like any line. General aviation traffic uses the field only with prior authorisation.
Spain applies EU rules on food entering from outside the EU, and meat and dairy can be restricted on arrival, which matters for a business aviation hub that receives long-haul jets. At a military field, customs and inspections follow the base's own procedures; ordering locally and sealing the boxes keeps the question simple.
Average rating from the cabin crew and pilots we cater for.
“Our priority at OZP was chicken skewers with a couscous salad for 6 passengers, with a short ground stop shaping the service plan. This experience of private jet menu gave us a useful reference for managing packing arrangement on another departure. The Galley Girls grouped the desserts by service, which was more useful to us than simply receiving a list of dishes. That left time to check the breakfast portions properly before the passengers were ready for the next part of the service.”
“My order at Moron Air Base covered roasted chicken and seasonal vegetables for 12 guests, with a practical service plan needed because of a changing departure schedule. The confirmation from The Galley Girls showed the starters clearly enough for us to check the planned service quantities. We also checked the side dishes before approval, which helped avoid a second round of questions later in the preparation. I want a private jet chef to understand storage requirements, and this order gave us a useful starting point.”
“A request for a charcuterie board and fresh bread, 4 passengers, and a tight boarding window: that was our brief for the departure at LEMO. The Galley Girls updated the snack boxes in the written order and sent back a confirmation that clearly showed our amendments. There was no need to reconstruct the crew provisions quantities from several messages during the final departure checks. For in flight catering, that attention to storage requirements made the order noticeably easier to manage.”
Think of two orders for Moron: a summer picnic-style spread of tortilla, jamón and gazpacho, and a winter dinner with braised oxtail and a sea bass course. The first costs noticeably less. We price each menu individually, so the quote reflects your choices and the season.
Plan the order around the one product you cannot do without. At Moron it might be fresh anchovies or a particular cut of ibérico; everything else follows. Send the details when you can, and last-minute orders are handled.
Customs in Spain applies EU rules on animal products from outside the EU. A special meal ordered here is made in Spain and delivered to the aircraft, so it does not cross a border. Ask us to mark every box with the seat number and the restriction.
On a transatlantic leg, we suggest two services in two boxes: ham and manchego plates up front, then a braised dish later. Personal food is allowed in some cases, but it rarely suits the galley. Tell us the headcount and we plan both services.
Not at all. The private jet charter price does not include meals, and an after-dark departure from LEMO is no exception. Order the catering separately, send the slot, and it will be invoiced as a distinct order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
