Catering to your aircraft in Tenerife.
Tenerife Norte sits at 2,076 ft on the La Laguna plateau, where trade-wind cloud can close the view and the schedule. We pack for the galley you have: Canary produce, plated dishes for the cabin, and separate trays for the flight deck.
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.
Tenerife's food comes from altitude and volcanic soil, so the local specialities travel in a galley with a clear job each. Papas arrugadas with mojo rojo and mojo verde are the classic Canary starter: the small wrinkled potatoes ship with the sauces sealed apart so nothing weeps. Gofio, the toasted-grain flour of the islands, turns up in desserts and in a rustic stirred porridge called escaldón. Goat cheese from the island, fresh or lightly smoked, plates cold with fig or palm honey called miel de palma.
For a private jet menu out of La Laguna, fish is the obvious pull: vieja, a local parrotfish, and fresh tuna are pan-seared and finished on board. Bananas from the northern valleys and avocado from the island's terraced farms keep the private jet food on the lighter side of the Atlantic. On the inflight menu, barraquito, the layered coffee with condensed milk, liqueur and lemon peel, travels as a thermos kit and is assembled in the cabin. Local specialities from {Region} stay seasonal; ask what the Canary Islands markets are carrying that week.
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.
The terminal at Tenerife Norte is small, the apron is tight and the cloud base is often lower than the runway threshold, which shapes every private jet catering order we pack for GCXO. Our team of former VIP flight attendants handles inflight catering and in-flight catering for the island's business aviation, with aviation catering, business aviation catering and executive jet catering briefs written around the aircraft type and the galley it carries. Diplomatic flight catering and cabin crew meals are ordered the same way, each one labelled for the person who serves it.
Business jet catering at Tenerife Norte is built around the weather as much as the guests. Corporate jet catering for a flight into the Canary Islands needs to hold on the ground when cloud delays departure, so VIP flight catering is plated to wait. Charter flight catering, luxury inflight catering and a private jet chef writing a bespoke menu each start from the aircraft's galley, not from a price list.
When an official flight arrives at GCXO, government flight catering follows a protocol list: who eats, what is excluded, who may enter the aircraft. Head of state flight catering and VIP aviation catering are packed apart. State visit aircraft catering is delivered under escort.
On Tenerife, halal is the exception rather than the baseline: most of the island's meat and fish kitchen is pork-led, so halal meals are sourced and sealed to order, with their own tray and seat label. Kosher is available on request in sealed, certified form. Vegan, gluten free and allergen free meals are built around the island's produce; mojo sauces and gofio need care because gofio can be mixed with wheat. Special meals and kids meals are marked by seat number so no one 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 Tenerife Norte are ordered on request and invoiced like any other item, never presented as part of the passenger order. Flight crew meals for a rotation that waits on the cloud base need to hold: a hearty tray that can be reheated or eaten cold. Pilot meals and cockpit meals go in separate boxes marked CREW, and different meals for pilots are available when the operator asks for them. Crew catering and crew meal boxes can be switched for a lighter option if the delay becomes long.
FBO catering at Tenerife Norte is delivered to the general aviation terminal or to the handling agent, depending on the aircraft's stand. Catering delivery to the FBO is coordinated so that ground handling catering reaches the aircraft without delay or guesswork. Handling agent catering means the agent opens the gate and we follow.
Galley catering at GCXO depends on the aircraft type. The apron is compact, so smaller jets are often loaded from a trolley at the door, while larger aircraft may need a high loader for airside catering delivery. Aircraft provisioning is coordinated with the handling agent before the vehicle goes airside, because gate and stand layout decide where the van can stop.
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.
Airport catering at Tenerife Norte serves a general aviation field on a plateau at 2,076 ft, with a single runway and a small terminal. FBO services and ground handling services are limited but efficient, and the business aviation hub for the island is the southern airport, so GCXO sees smaller jets and local flights.
Business aviation catering at Tenerife Norte covers inflight catering and in-flight catering for smaller jets, with aviation catering that respects a tight apron. Executive jet catering is prepared for a quick turn, and diplomatic flight catering and cabin crew meals are packed in separate trays.
Spain follows EU rules on imported meat, dairy and plant products, so food that arrives with a flight from outside the EU may be inspected or stopped. Ordering locally at Tenerife avoids most of the paperwork, and the handling agent clears the vehicle for airside entry.
Average rating from the cabin crew and pilots we cater for.
“The 3 passenger portions of beef fillet with roasted potatoes were the easy part; managing a tight boarding window at Tenerife Norte-Ciudad de La Laguna Airport took more planning. The Galley Girls kept the main courses separate from the finishing elements, which gave us control over the final presentation. The fruit plates stayed together in one group, so another crew member could follow the same plating sequence. With business aviation catering, careful attention to galley preparation matters as much to our crew as the menu itself.”
“Menu approval at GCXO covered herb chicken with a quinoa salad for 11 guests, leaving us to organise the service around a short ground stop. The Galley Girls grouped the sandwiches by service, which was more useful to us than simply receiving a list of dishes. Our brief for jet catering was met with a sensible plan for galley preparation. The salads were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“Small packing details became important at TFN: our 5 passengers wanted roasted vegetable bowls with separate dressings, and we had a small galley worktop. For our team, the strongest part of their VIP flight catering was how they handled packing arrangement. I gave The Galley Girls our storage brief and asked for the crew provisions to arrive in compact food boxes. Separating the sandwiches from the first service items helped us avoid opening boxes we did not yet need.”
There is no flat answer, but the variables are clear: how many guests, which dishes, and whether the crew will wait. Tenerife's local cheeses and bananas are modest, while fresh fish costs more; the duty time of the crew can add trays.
We prefer the order as soon as it is known, but a late change in passengers is not a problem on the island. Tell us what moved and we re-label the trays.
Spanish import rules cover meat, dairy and fresh produce. We supply from local sources and coordinate with the handling agent so the vehicle clears the gate.
Passengers can carry food, though customs rules apply. On the island, delays are common when the cloud sits on the plateau, so a tray that can wait is a better choice than something that must be eaten on time.
Not as part of the charter. You request the menu, we pack it, and it is billed separately; a Canary dish such as vieja adds a local touch.
Tail, pax and diets — a flight attendant takes it from there, day or night.
