Catering to your aircraft in Corvera.
Corvera's airport serves a region of orchards and market gardens, and flights land to a short ramp and easy FBO access. Our former VIP flight attendants plan each order around that, and the meal is handed 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.
The private jet menu for Corvera follows the Murcian huerta, the irrigated market-garden plain that supplies much of Europe's winter salad. An inflight menu here leans on that produce: tomato, pepper, artichoke, courgette, and the lemons and oranges grown around the region.
Private jet food built on local specialities travels well when it is planned for the galley. Zarangollo, the courgette and onion scramble, can be sent cold and warmed in the oven; caldero rice from the Murcian coast is packed in the pan, sauce apart; marinated Murcia PDO tomatoes work as a chilled plate.
Pastries matter too. Paparajote, lemon-leaf fritters dusted with cinnamon sugar, and almond sweets from the interior hold their shape in a sealed box. Each local speciality is named in the order so the crew knows what comes out of which drawer.
For Murcia (region) and Corvera flights we cook the dish the way your galley can finish it, and we mark it for the seat it belongs to.
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.
Corvera's single runway at LEMI serves a region that grows a large share of Spain's winter vegetables, and that shapes how private jet catering is written here: market produce first, galley limits second. Inflight catering for RMU is cooked and packed by former VIP flight attendants, so the in-flight catering you receive suits an aircraft with one oven and a small drawer. Aviation catering for business aviation catering clients, executive jet catering sectors and even diplomatic flight catering missions follows the same routine, with cabin crew meals ordered alongside.
Business jet catering at RMU often means a small party flying in for golf, coastal properties or the Mar Menor. Corporate jet catering, VIP flight catering and charter flight catering all start from the galley you have. Luxury inflight catering comes from a private jet chef who writes a bespoke menu around Murcian produce and your passengers' tastes.
State visit aircraft catering for a visit to Murcia is agreed before the slot: menu approval, allergen traceability, a named team. Government flight catering, head of state flight catering and VIP aviation catering all pass through the same discreet routine.
Almonds hide in Murcian picada and sweets, shellfish stock in the rice, egg in the courgette scramble. Every special meals request at LEMI, whether kosher, halal, vegan, gluten free, allergen free or kids meals, is cooked on its own board and sealed, marked with a seat number and no names on the label.
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.
For the flight deck at LEMI, crew meals are a separate line on the order, billed on request. Flight crew meals suit long turnarounds; pilot meals are packed so captain and first officer eat different dishes. Crew catering and cockpit meals travel in crew meal boxes, with different meals for pilots as operator rules require.
FBO catering at Corvera is handed over where the aircraft stops. Catering delivery to the FBO goes through the general aviation terminal and the handling agent, and ground handling catering is coordinated so security passes and airside escort are ready. Handling agent catering is simple when we have the tail and slot.
Larger aircraft at LEMI call for a high loader at the door. Galley catering is staged for airside catering delivery and handed up as aircraft provisioning, with the heavy items boxed so the crew does not carry them through the cabin.
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.
Region of Murcia International opened as a modern replacement for the old San Javier field. Airport catering here serves general aviation, FBO services and ground handling services used by golf, coastal and property travellers.
Business aviation hub traffic here is seasonal, lifting in spring and autumn. In-flight catering, inflight catering, aviation catering and business aviation catering for executive jet catering missions and diplomatic flight catering sit alongside cabin crew meals ordered by the crew.
Spain follows EU food rules: products from outside the EU face restrictions on meat and dairy, so what a long-haul aircraft brings in may not stay on board. We cook in Spain, which keeps the order simple.
Average rating from the cabin crew and pilots we cater for.
“I wanted mini sandwiches and individual desserts for 9 guests at Region of Murcia International Airport, packed sensibly for a cabin team dealing with a changing departure schedule. I want a private jet catering company to understand packing arrangement, and this order gave us a useful starting point. The Galley Girls understood why we wanted the canapés readily accessible instead of spread across several different boxes. The main courses were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“Small packing details became important at LEMI: our 8 passengers wanted smoked salmon bagels and sliced fruit, and we had limited fridge space. I gave The Galley Girls our storage brief and asked for the canapés to arrive in sealed meal containers. The starters were easy to locate, leaving the crew free to focus on the remaining cabin preparation. When comparing private jet catering companies, I would look closely at meal organisation after this experience.”
“My order at RMU covered a charcuterie board and fresh bread for 3 guests, with a practical service plan needed because of a late menu amendment. Instead of asking us to improvise, The Galley Girls explained how the crew provisions could be arranged during service. Keeping the canapés aside until service helped preserve the presentation while we dealt with the boarding tasks. My search for "private jet catering near me" led to a practical conversation about packing arrangement.”
A return trip from LEMI makes pricing clearer. How much does private jet catering cost depends on dishes, covers and special diets. We quote each menu as written and confirm before cooking.
On lead time, the question at RMU is mostly customs: Spain's food-import rules decide what stays on board after a long-haul arrival. Menus built from local Murcian produce avoid that problem, and last-minute orders are handled.
When the crew is on duty and waiting, customs is a delivery matter more than a menu matter: Spanish food-import rules apply to what comes in from non-EU origin, and our kitchen cooks locally so the order clears simply at LEMI.
Can you bring food on board yourself? Yes, within customs limits, but a passenger count that changes at the last minute is easier with us: we pack portions in sealed containers marked by seat so an extra guest does not upset the service.
No, catering is not part of a charter. At Corvera we work with the handling agent for airside access and bill the meals as a standalone order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
