Catering to your aircraft in Osbourn.
Antigua's apron is busiest when the northern winter bites, and every tail wants something that tastes of the island. We cook for that galley, pack to the seat plan, and hand it to your FBO.
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.
A private jet menu for Antigua starts with what grows and swims around the island. Antigua black pineapple is the signature fruit, small, intensely sweet, and it is best served cut and chilled in a sealed box. Local specialities include ducana, a steamed sweet potato and coconut parcel, and saltfish served with fungee, the cornmeal side that anchors the island table.
Our inflight menu for this part of Saint George Parish and Osbourn leans on the sea. Spiny lobster, mahi-mahi and snapper make good private jet food because they cook cleanly and plate well from a small galley. Pepperpot and fresh tamarind balls are the local specialities people ask for by name when they step off the aircraft.
Choose from the island's produce and the flight crew will thank you, because heat and humidity decide what survives a Caribbean climb out. Mango, papaya and soursop keep well when chilled, and cassava bread travels better than most wheat loaves. This is a private jet menu written for Antigua, not borrowed from anywhere else in the region.
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.
Antigua's black pineapple is sweeter than anything flown in from a supermarket pallet, and it is the first thing we reach for when a cabin lands at V. C. Bird International. Private jet catering at ANU is built around the island: local catch, tropical fruit, and a galley that rarely has more than a compact oven. Inflight catering here is planned around the season, because winter charter traffic and hurricane-season quiet need different menus. Aviation catering and business aviation catering for TAPA are handed over at your FBO or to your handling agent, whether it is executive jet catering for a short hop or diplomatic flight catering for an official arrival. Cabin crew meals are ordered with the trip, and in-flight catering for the return leg can be set up before you leave.
A business jet catering order for ANU usually arrives with a tail number, a slot and a guest count, and little else. For corporate jet catering we build the bespoke menu around that, with a private jet chef who knows which dishes stay good on a Caribbean climb. VIP flight catering and charter flight catering follow the same plan, and luxury inflight catering means local lobster, black pineapple and mahi-mahi plated with some care.
State visit aircraft catering into Antigua starts with a menu agreed through protocol, not the kitchen. Government flight catering and head of state flight catering use traceable ingredients and a small named team. VIP aviation catering is handed over at the aircraft and recorded, with no extra people on the apron.
On Antigua, vegan often means breadfruit, callaloo and plantain rather than substitutes, and allergens hide in sauces and fried fish batter more than in the main plate. Kosher, halal, vegan, gluten free, allergen free, special meals and kids meals are each built as a separate procedure in our kitchen, with sealed boxes and seat-number labels so nothing is mixed on the ramp.
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 you land at TAPA after a long leg, crew meals are what is left in the galley. We pack flight crew meals and pilot meals separately from guest trays. Crew catering is ordered on request and invoiced with the trip. Cockpit meals are simple enough for one hand, crew meal boxes are marked by role, and different meals for pilots are packed when the policy calls for it, alongside cabin crew meals.
FBO catering at ANU is handed over at the aircraft, through the general aviation terminal and the handling agent. Catering delivery to the FBO means a named person at the door and a loading order agreed with the crew. Ground handling catering and handling agent catering are coordinated so the galley is stocked before the guests walk out.
Larger aircraft at TAPA need galley catering loaded from a high loader, and the apron layout decides how it reaches the door. Airside catering delivery at ANU is coordinated with the handling agent: aircraft provisioning for wide-body types means more trolleys, a longer loading order, and the galley plan agreed with the crew before the aircraft taxis in.
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.
V. C. Bird International sits on Antigua and serves a steady stream of business jets, particularly in winter. Airport catering here means working around the trade winds, the heat and a compact apron, so boxes stay sealed and loading is planned.
ANU works as a business aviation hub for the Eastern Caribbean, and general aviation traffic peaks in winter. FBO services and ground handling services handle the aircraft, and inflight catering, in-flight catering, aviation catering and business aviation catering fit the same flow. Executive jet catering suits a short hop, diplomatic flight catering suits an official arrival, and cabin crew meals go on board with the trip.
Antigua restricts fresh fruit, vegetables and meat arriving on international flights, and customs check aircraft on arrival. We cook locally and load sealed, so outbound catering does not run into inspection.
Average rating from the cabin crew and pilots we cater for.
“Between cabin checks at V. C. Bird International Airport, I coordinated vegetarian wraps and colourful salads for 10 guests and explained our concerns about a small galley worktop. I want a private jet chef to understand catering handover, and this order gave us a useful starting point. The canapés supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I found the breakfast portions without searching through every box, a small detail that mattered during the final cabin checks.”
“What impressed me at TAPA was how a request for roasted chicken and seasonal vegetables was handled despite a short ground stop. For our team, the strongest part of their in flight catering was how they handled catering handover. We discussed the dimensions before confirming; The Galley Girls grouped the main courses into compact food boxes that were easy to handle. I could hand the desserts to a colleague with a short explanation instead of unpacking the whole order.”
“Rather than an elaborate service at ANU, our 6 guests wanted a cheese board and savoury canapés, organised sensibly around a small galley worktop. I needed the crew provisions checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The note about the fruit plates was easy to spot, and we could brief the rest of the team quickly. The order made inflight catering services feel manageable because the storage requirements had been considered beforehand.”
Cost on Antigua follows the island. Black pineapple, local fish and lobster are priced by what is available when the departure falls. A simple fruit and cold cut platter for a light jet is far cheaper than a plated seafood service for eight, and we quote each on its own terms.
For a return leg out of V. C. Bird, the cleanest approach is a single order that covers both flights. Last-minute orders are handled, but for lobster and fresh catch it helps to tell us early, because the boats set the supply.
On Antigua, fresh produce arriving with passengers is checked at the terminal, and early-morning slots are no exception. Outbound catering is cooked locally, boxed and sealed, so it travels with the aircraft without extra declarations at departure.
Bringing your own food means going through airside access with the handling agent, and any fresh produce is subject to Antigua's rules. We deliver locally cooked, sealed boxes to the FBO, so crews do not have to carry anything through.
Catering does not come with a charter into or out of TAPA. It is ordered separately and invoiced as its own line, even on a repositioning flight with an empty cabin. If crew want meals for the leg, we pack crew meals on request.
Tail, pax and diets — a flight attendant takes it from there, day or night.
