Catering to your aircraft in Andros Town.
Andros Town is a small field on the east coast of North Andros where the cabin door is never far from the apron. We cook for that rhythm: cold seafood, boxed fried conch, sauces apart, and boxes marked with seat numbers for your crew.
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.
North Andros is the part of the Bahamas where the water does the menu writing. A private jet menu from MYAF leans on what the Bahamian kitchen has always done with the sea: cracked conch, conch salad cut at the last moment, grilled spiny lobster when it is in season, and snapper or grouper from the local fishing boats.
Every item below is a local speciality, and each one has a galley rule. Conch salad travels cold and dressed apart, lobster tail goes in the oven with its butter in a separate pot, and guava duff is sliced per passenger. That is the inflight menu we pack for Andros Town: private jet food that holds up between the kitchen and your drawer.
Private jet platters for the cabin run to chilled seafood and tropical fruit, gourmet inflight meals take the grilled fish and rice with peas, and private jet snacks stay simple: coconut tart, plantain chips, fresh pineapple. The local specialities of North Andros also include sky juice, a gin-and-coconut-water drink we do not serve in flight, but the coconut water itself keeps well chilled.
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.
Andros Town sits at five feet above sea level on the east coast of the largest island in the Bahamas, and a jet that lands on its single runway usually arrives with a galley that has not been restocked in days. Private jet catering here means sourcing from the island and the wider Bahamas, then packing for your oven and your drawer. For the crew, inflight catering and in-flight catering come as the same labelled, seat-numbered boxes you would get anywhere; aviation catering for business aviation catering flights, executive jet catering trips and even diplomatic flight catering movements is cleared before anything is cooked, and cabin crew meals ride on the same order.
Business jet catering at Andros Town usually serves a small party flying in for a fishing lodge or a resort stay. Corporate jet catering here favours light, cold-leaning menus, while VIP flight catering adds a lobster course in season. For charter flight catering and luxury inflight catering, a private jet chef plans a bespoke menu around the aircraft's oven and drawers.
Government flight catering at Andros Town is cleared before cooking begins, and head of state flight catering follows a protocol set through the handling agent. VIP aviation catering means a named team and sealed, traceable boxes. For state visit aircraft catering, discretion and clean labelling matter more than a long menu.
Kosher, halal, vegan and gluten free requests at Andros Town start with a conversation about the island kitchen, because fried conch and chowders are where wheat flour, shellfish and pork stock hide. Special meals are prepared on a separate board and packed in a sealed box with the passenger's seat number, never a name. Allergen free service gets its own procedure: dedicated utensils, a sealed lid, and a card in the box listing what is in it. Kids meals follow the same rule, simple grilled fish or chicken with rice, sauce apart.
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.
Whoever flies into MYAF eats too, and crew meals are a separate line on your order, on request and invoiced as such. Flight crew meals come in crew meal boxes with CREW on the lid; pilot meals and cockpit meals are kept simple and one-handed. Crew catering for a short turnaround is cold, and we send different meals for pilots whenever policy asks. If you need cabin crew meals as well, add them as a line on that order.
On MYAF the FBO catering meets your aircraft at the general aviation terminal or beside the aircraft itself, timed to your slot. For catering delivery to the FBO we work through your handling agent, who unlocks the gate and points us to the right spot on the apron. Ground handling catering and handling agent catering run through that same chain at every airport, and general aviation crews will recognise the routine.
Andros Town handles light and mid-size jets and turboprops, so the galley rarely needs a high loader; the cabin door is usually within reach of the cart. For larger types on the apron we coordinate galley catering and airside catering delivery with the handling agent, who confirms the lift and the door. Aircraft provisioning on MYAF depends on the type: a small galley means fewer, smaller boxes, and we tell you what fits before we cook.
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.
Andros Town Airport sits at five feet above sea level on the east coast of North Andros, the largest island in the Bahamas. For airport catering it is a small general aviation stop with a single runway and a modest terminal, and for business aviation it works as a quiet business aviation hub for anglers and resort guests rather than a crowded one. FBO services and ground handling services stay limited, so the plan for each delivery is settled with the handling agent beforehand.
ASD is no major business aviation hub, yet it sees steady traffic from Florida and Nassau. Aviation catering, business aviation catering and executive jet catering here stay small and local. Inflight catering and in-flight catering follow the aircraft type, diplomatic flight catering is cleared by protocol, and cabin crew meals and other crew meals go on request.
The Bahamas regulates food entering and leaving the country, so catering for international departures from Andros Town is declared through the handling agent. Customs coverage at this small business aviation hub may be arranged for the slot rather than permanent. Sealed, labelled boxes keep any inspection short and the paperwork clean.
Average rating from the cabin crew and pilots we cater for.
“Service planning came first at ASD, with 10 passengers choosing vegetarian wraps and colourful salads and a small galley worktop influencing our preparation. Our request to The Galley Girls focused on the salads, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the main courses listed separately when checking how much space the complete order would require. I want an inflight catering company to understand written menu details, and this order gave us a useful starting point.”
“Clear quantities were essential at Andros Town Airport: we had 8 passengers expecting yoghurt pots and fresh berries and were working around limited fridge space. Our handling contact received the order details from The Galley Girls, including how the starters had been grouped. The desserts went straight to the right colleague instead of circulating between several people during the turnaround. When comparing inflight catering companies, I would look closely at written menu details after this experience.”
“Breakfast was already sorted; at MYAF, the next request was a breakfast basket with individual preserves for 7 guests, with a small galley worktop to work around. I asked The Galley Girls for the sandwiches in clearly marked packs, with garnishes supplied separately for plating on board. The crew briefing stood out more than any sales pitch about in-flight catering services. We could finish the crew provisions as each guest was ready, rather than laying everything out at once.”
Cost follows what you pick. In Andros Town, a quick slot tends to favour cold seafood, fruit and cut platters; a long turnaround gives room for a hot main like grilled snapper. We quote the menu you choose, with no flat figure attached to MYAF itself.
At MYAF, the bigger the galley, the more we need to know early. A light jet takes a few boxes; a larger cabin means platters, hot mains and sauces. Last-minute orders are handled, with seasonal items like lobster confirmed first.
Customs at a small field like MYAF may be on call rather than on site, which matters for a night slot. We pack sealed so the officer sees the box, not the contents, and your handling agent confirms coverage.
You can carry your own food, but customs on arrival in other countries may remove fresh items, and a galley with limited chilling space makes two services harder. We pack for two services: a first one that holds cold, a second that finishes in the oven.
The charter price does not include food. Special meal requests are added to the catering order, with a card in the box listing contents so the cabin crew can check before serving.
Tail, pax and diets — a flight attendant takes it from there, day or night.
