Catering to your aircraft in Mangrove Cay.
A quiet strip on the western side of South Andros: the traffic is lodge guests and fishing charters, and the catering follows the same unhurried pace. Cold lunches, hot fish dinners, crew meals on request.
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.
South Andros eats from the water. Crab, conch and snapper are the backbone of a private jet menu here, and the Bahamian kitchen is built around them: cracked conch, conch salad cut at the last moment, steamed snapper with thyme and pepper, johnnycake and pigeon peas and rice on the side. For an inflight menu going out of Mangrove Cay, we pick what travels: the conch salad is packed cold and dressed apart, the snapper goes in the oven tray, the rice reheats cleanly.
Private jet food from Mangrove Cay leans on local specialities rather than imports. Guava duff, coconut tart and fresh-baked Bahamian bread make the sweet side of the menu; crab and rice, grilled grouper and fried plantain make the hot side. Private jet platters of tropical fruit and chilled shellfish suit the lodge-bound flights, while gourmet inflight meals such as snapper escovitch are finished in the aircraft oven. Private jet snacks: coconut bread, benne cakes and plantain chips, sealed in single portions.
Local specialities at South Andros are simple and strong. A private jet menu for Mangrove Cay can be a conch fritter plate, a chilled lobster tail salad in season, grilled snapper with lime, and a pigeon pea rice that holds well. Gourmet inflight meals travel in labelled trays marked by seat number. Private jet platters of fresh island fruit, private jet snacks like guava pastry, and Bahamian bread with every hot dish round it out.
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.
Mangrove Cay sits on the western side of South Andros, a quiet island where charters arrive for bonefishing and a few days on the flats. Private jet catering at Clarence A. Bain Airport (MYAB / MAY) is built for that rhythm: cold lunches for the lodge run, a hot dinner for the return, and crew meals boxed separately. Cabin crew meals, inflight catering and aviation catering all follow the same procedure, handed to your handling agent at the FBO. For executive jet catering and business aviation catering on this strip, tell us the tail, the galley and the headcount, and we cook for that galley. Diplomatic flight catering on request, with the same discretion.
Corporate jet catering and business jet catering for Clarence A. Bain are built around the aircraft's galley, not the menu's ambition. A private jet chef adapts the dish to the oven you have. VIP flight catering, charter flight catering and luxury inflight catering come with a bespoke menu agreed with the lead flight attendant before the slot.
When a delegation lands at Clarence A. Bain Airport, the order goes through the protocol office, not the kitchen. Government flight catering and head of state flight catering use sealed trays, a named team and discrete handover. VIP aviation catering and state visit aircraft catering are priced per menu, agreed before the slot.
Shellfish runs through almost every Bahamian dish, so allergen free work at Mangrove Cay means a separate board and a separate box for crustacean-free passengers, not a note on a label. Kosher, halal, vegan and gluten free meals are prepared as special meals and sealed, marked by seat number. Kids meals use mild rice and baked fish or chicken fingers. Tell us the restrictions with the order, and the cards travel with the trays.
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.
On a small island apron, the crew eats last and fastest. We pack crew meals that survive a delayed departure: flight crew meals in labelled boxes, pilot meals that need no knife, cockpit meals served from the drawer. Crew catering is a separate line you ask for with the trip, and it appears on the invoice like any other dish. Crew meal boxes can carry different meals for pilots, as the operator's policy requires.
We deliver to the FBO and your handling agent takes the trays to the apron. Ground handling catering at MYAB is simple because the terminal is small: one door, one slot, one signature. FBO catering, catering delivery to the general aviation terminal and handling agent catering all follow the same route.
Aircraft type decides how a galley gets loaded at Clarence A. Bain Airport. Light and midsize jets take their trays by hand through the main door; larger cabins may need a high loader, which we arrange through your handling agent. Galley catering is packed for the galley you actually have: one oven or two, a drawer or a cart. Airside catering delivery stays on the ramp, and aircraft provisioning is confirmed against the tail and the slot.
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.
Clarence A. Bain Airport serves Mangrove Cay on South Andros, a small general aviation strip with a single runway used mainly by lodge guests, local flights and charters. Airport catering here is simple: one terminal, one apron, one handover. General aviation traffic peaks with the fishing season.
The fishing season shapes traffic at Clarence A. Bain Airport. When lodges are full, the apron sees more charters; inflight catering, in-flight catering and aviation catering are ordered for each leg. Business aviation catering, executive jet catering and diplomatic flight catering follow the same brief, with cabin crew meals on request. General aviation and FBO services dominate here, and ground handling services are coordinated by your handling agent in what is a small business aviation hub.
The Bahamas restricts imports of fresh meat, produce and plant material, and customs formalities for private aircraft are handled by the handling agent. Food packed locally avoids the import question. Declare anything carried from abroad.
Average rating from the cabin crew and pilots we cater for.
“Working around a short ground stop at Clarence A. Bain Airport, I asked for prawn salad and small fruit plates in portions appropriate for our 5 passengers. We discussed the dimensions before confirming; The Galley Girls grouped the salads into clearly marked packs that were easy to handle. Separating the fruit plates from the first service items helped us avoid opening boxes we did not yet need. I would discuss crew meals with them again, especially when packing arrangement needs careful coordination.”
“Timing and organisation mattered at MYAB, where our order of a seafood starter and warm vegetable sides for 6 people involved a tight boarding window. The Galley Girls labelled the sandwiches in line with our brief, so the cabin team could identify the relevant portions quickly. My main takeaway from this FBO catering order was the practical approach to crew briefing. I found the fruit plates without searching through every box, a small detail that mattered during the final cabin checks.”
“For 12 passengers departing from MAY, the agreed menu was chicken skewers with a couscous salad; our main consideration was limited fridge space. I would discuss airport catering with them again, especially when cabin service sequence needs careful coordination. I needed the desserts checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The note about the snack boxes was easy to spot, and we could brief the rest of the team quickly.”
Extra seats at the last minute are easy to handle if the dishes were chosen with that in mind: johnnycake, rice, and cold platters scale up. Seafood mains need more notice on the island, so we flag it in the quote.
When duty time is tight, pilots eat first and fast. We pack crew meal boxes that work with a short turnaround, labelled CREW, and the lead time depends on the menu you pick, not a promise on a label.
Arriving with a loaded galley? Raw items and produce from abroad may not pass. Catering ordered at Mangrove Cay uses local supply, which avoids the import question entirely.
Personal food is allowed in most cases, but customs can ask questions. A return leg ordered from Mangrove Cay avoids the issue and gives you local dishes for the way home.
Catering never travels inside the charter price. Even on a short empty cabin flight to or from MYAB, food is a separate order. Only the crew needs a meal then, and we can pack that on request.
Tail, pax and diets — a flight attendant takes it from there, day or night.
