Catering to your aircraft in Rota.
Atlantic wind off the Bay of Cádiz and a naval apron: that is the setting for every order at LERT. Former VIP flight attendants pack the meals, and the handling agent receives them 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.
Andalucía eats from two coasts, and the Bay of Cádiz is where the Atlantic one is strongest. For a private jet menu out of Rota, we start from what that water gives: tuna from the almadraba season, langostinos from Sanlúcar, tortillitas de camarones, and the fino and manzanilla the region is known for. An inflight menu built here uses local specialities that survive a galley without cooking, so private jet food from Rota leans on chilled seafood and cured Iberian meats. Private jet platters of jamón ibérico and Manchego travel well, gourmet inflight meals such as slow-cooked oxtail finish in the oven, and private jet snacks like marcona almonds, olives and picos suit a short sector. Andalucía's gazpacho and salmorejo go in sealed pots, served cold in a glass.
The coast around Rota is built on salt, sherry and fried fish, and our private jet menu for LERT borrows from all three. Local specialities from Andalucía include atún de almadraba, ortiguillas, chicharrones de Cádiz and payoyo cheese from the sierra. Private jet food needs to hold up in a drawer, so we pack salmorejo cold, tortillitas to be re-plated, and jamón carved ahead onto private jet platters. Gourmet inflight meals can include a rice with prawns that finishes in the oven, and private jet snacks run to almonds, olives and mojama. An inflight menu from the Bay of Cádiz works best when it stays honest to the region and simple to serve.
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.
Rota Naval Station Airport sits on the Atlantic shore of the Bay of Cádiz, a naval airfield where business traffic works around a military schedule. Private jet catering here is planned around permissions, apron access and a galley that often has no oven. Our former VIP flight attendants pack inflight catering and in-flight catering for LERT, with aviation catering delivered to the aircraft through your handling agent. We also write business aviation catering, executive jet catering and diplomatic flight catering menus, plus cabin crew meals boxed and labelled for the flight deck.
Business jet catering at Rota is usually a short, specific brief: a few guests, a light jet, a galley with limited space. Corporate jet catering and VIP flight catering from our private jet chef follow a bespoke menu built from Cádiz seafood and Iberian charcuterie. Charter flight catering for visiting operators and luxury inflight catering for longer sectors are both packed for re-plating, not cooking.
On a naval airfield, official traffic is normal, and government flight catering is built around clearance, traceability and confidentiality. Whether it is head of state flight catering, VIP aviation catering or state visit aircraft catering, the order is agreed with the protocol side first and packed by the same small team each time.
Dietary requests at Rota are a procedure, not a label. Andalucían cooking hides gluten in croquetas and fried-fish flour, shellfish in stocks and rice, and nuts in sauces and desserts, so we check every component for the order. Kosher, halal, vegan, gluten free, special meals, allergen free and kids meals are each packed in a sealed, separately marked tray with its own card, so the galley never has to guess.
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.
When an aircraft sits on the Rota apron waiting for clearance, the crew eat what was packed for them: crew meals ordered on request and invoiced with everything else. Flight crew meals, pilot meals and cockpit meals are boxed separately in crew meal boxes, with different meals for pilots whenever the operator wants two dishes. Crew catering is built around the duty day, not the passenger menu.
FBO catering at Rota means catering delivery to the FBO or the general aviation terminal, arranged with your handling agent. Ground handling catering follows the base's access rules, so we work with the handling agent catering contacts on your slot, and the order is handed over at the aircraft.
At Rota Naval Station, the aircraft decides how the order is loaded. A light jet takes carts through the main door; a larger cabin may need galley catering brought up by high loader, with the handling agent arranging airside catering delivery through the base's access rules. Aircraft provisioning here depends on the clearance for the vehicle and the galley layout of the type, so send us the type and the tail and we pack to suit.
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.
Rota Naval Station Airport is a Spanish naval airfield on the Bay of Cádiz that also receives business aircraft, and airport catering here has to work with a military timetable. It is a general aviation stop where FBO services and ground handling services are arranged through the handling agent.
Business aviation at Rota is occasional and planned, a business aviation hub only in the sense that operators with the right clearance use it. Inflight catering and in-flight catering for these flights follow the aircraft; aviation catering and business aviation catering are packed for light and mid-size jets, executive jet catering for corporate trips, diplomatic flight catering for official visitors, and cabin crew meals for the flight deck.
Spanish customs apply EU food-import rules: products of animal origin from outside the EU face limits, and anything declared has to match the passengers on board. At Rota we source locally and your handling agent handles the base's formalities.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at Rota Naval Station Airport, our 5 guests wanted beef fillet with roasted potatoes, organised sensibly around a family lunch request. After a final adjustment to the sauces, The Galley Girls gave us one revised order summary to work from. When comparing private jet catering companies, I would look closely at catering handover after this experience. There was no need to reconstruct the crew provisions quantities from several messages during the final departure checks.”
“Despite two separate meal services, we wanted the 12 guests at LERT to enjoy a charcuterie board and fresh bread without a complicated cabin service. My search for "private jet catering near me" led to a practical conversation about written menu details. Instead of asking us to improvise, The Galley Girls explained how the salads could be arranged during service. The breakfast portions stayed together in one group, so another crew member could follow the same plating sequence.”
“We kept the passenger brief simple at ROZ: roasted chicken and seasonal vegetables for 3 guests, organised with limited fridge space in mind. The final order confirmation stood out more than any sales pitch about private jet catering menu. I gave The Galley Girls our storage brief and asked for the salads to arrive in shallow trays. I could hand the starters to a colleague with a short explanation instead of unpacking the whole order.”
Because Spain controls food imports, we cook with local produce for Rota rather than relying on stock arriving from abroad. Price follows the dishes: almadraba tuna sits high, a tortilla and salmorejo lunch sits lower. We give a line-by-line quote for each order.
Order as soon as the slot is confirmed; we pack to the crew's duty time and the galley on board. If the slot moves, we adjust, because last-minute orders are handled.
Spain applies EU rules on animal products, so we source locally for Rota. A late change in passenger numbers is handled by repacking the trays against the new list.
Access decides this at Rota. Airside entry runs through your handling agent and the base's rules, so outside food is subject to checks that a prepared, labelled order from us normally avoids. Ask your handling agent before you plan on carrying anything.
No. Charter price is for the aircraft and crew; meals are a separate order. On the Cádiz coast a levante wind or a winter front can move departures, so confirm the slot with us once it firms up.
Tail, pax and diets — a flight attendant takes it from there, day or night.
