Catering to your aircraft in Andros.
At Congo Town the day starts with fishing parties and owners headed for island lodges. We pack private jet catering built for a small galley, and the FBO handover is made 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.
South Andros is the quietest stretch of the largest island in the Bahamas, and the private jet menu we build for Congo Town reflects that: fish, conch and fruit first, everything else secondary. Local specialities such as cracked conch, conch salad, grilled snapper and guava duff travel well when they are packed for a galley rather than a restaurant table. Our inflight menu is built around what the Andros boats bring in, with Bahamian sides like pigeon peas and rice and johnnycake bread. Private jet food for this airport is simple and fresh, and the private jet platters, gourmet inflight meals and private jet snacks we pack are labelled for re-plating in a small galley. We note what needs the oven, what stays chilled and what keeps its sauce apart.
For passengers leaving South Andros, the private jet menu is where the island shows up. Conch is the hero: salad served chilled, fritters that finish in the oven, a chowder that travels in a sealed pot. Our inflight menu adds grilled snapper, rock lobster in season, and sweet potato bread. These local specialities arrive as private jet platters, gourmet inflight meals and private jet snacks packed for a light jet's galley, with sauces separate and fruit cut at the last stage. Private jet food from this part of the Bahamas rewards simple handling, and we pack each dish with the way it finishes on board clearly marked.
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.
Congo Town sits at 15 feet above sea level on the east coast of South Andros, a single-runway field where the apron fills with light jets and the odd turboprop. Private jet catering here means planning for an island with a small local market: what we pack at MYAK is packed for the galley you actually have on board. Inflight catering for TZN is handed over at the FBO or by your handling agent, with in-flight catering labelled by seat. Aviation catering and business aviation catering follow the same method as everywhere else, whether the passengers are anglers, a family heading to a lodge, or an executive jet repositioning through the Bahamas. Executive jet catering, diplomatic flight catering and cabin crew meals can all be ordered for the same slot.
Most business flights through Congo Town carry anglers or owners heading for a lodge, and the menu follows them. Business jet catering and corporate jet catering lean on local seafood, while VIP flight catering and charter flight catering are labelled by seat. A private jet chef builds a bespoke menu for the aircraft, and luxury inflight catering here means a clean galley and dishes that re-plate without fuss.
When a delegation lands at MYAK, government flight catering is arranged through the protocol office rather than the kitchen. Head of state flight catering follows a traceable process, VIP aviation catering is packed sealed, and state visit aircraft catering is delivered to the FBO with no names on the labels.
At Congo Town, allergens hide in familiar places: shellfish in the conch fritters and chowder, wheat in the johnnycake, nuts in the coconut desserts. Kosher, halal, vegan, gluten free and allergen free special meals are handled as a procedure, with the dish prepared on a separate board and sealed in its own box. Kids meals are available on the same basis. Tell us the restriction and the seat, and the tray comes back labelled for that guest only.
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 the island, the crew often eats last, so crew meals are built to hold. Flight crew meals and pilot meals travel in crew meal boxes, with crew catering ordered with the passenger menu and billed with it. Cockpit meals are easy to handle, and different meals for pilots are packed so the captain and first officer never share a dish. All of it is on request, not an automatic extra.
At MYAK, the general aviation terminal is where the handover usually happens. FBO catering is delivered there, and ground handling catering and handling agent catering are coordinated so the food reaches the aircraft on your slot. Catering delivery to the FBO is simple on a field this size, and we confirm who meets the van.
MYAK is a small field, and most aircraft that call here are light and midsize jets whose galleys are reached by the cabin door. For anything larger, galley catering and aircraft provisioning are planned around the aircraft type, and airside catering delivery is coordinated with your handling agent so the right equipment is waiting at the apron. Tell us the type and the galley layout; we pack to the galley you have on board.
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.
MYAK serves South Andros and the lodges along its east coast. Airport catering is planned around the weather and the island's supply, general aviation makes up the traffic, and FBO services and ground handling services cover the apron.
Business aviation hub is a stretch for MYAK, but it is a working stop for owners and charters heading to the Out Islands. Inflight catering, in-flight catering and aviation catering follow the same method here as elsewhere, and business aviation catering and executive jet catering are both common. For a ministerial party on the move, diplomatic flight catering and cabin crew meals go on the same order, sealed and labelled by seat.
The Bahamas applies standard customs and agriculture rules on arrival, and fresh produce, meat and dairy brought in on an aircraft may be inspected or held. Ordering catering at MYAK avoids carrying perishables across the border, and your handling agent can confirm clearance before landing.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at Congo Town Airport: we had 12 passengers expecting a cold lunch with cheese and fruit and were working around a small galley worktop. When comparing inflight catering companies, I would look closely at packing arrangement after this experience. The breakfast portions came from The Galley Girls in stackable containers, with a packing list that matched the contents. Separating the sandwiches from the first service items helped us avoid opening boxes we did not yet need.”
“Our priority at MYAK was beef fillet with roasted potatoes for 7 passengers, with a small galley worktop shaping the service plan. The order made in-flight catering services feel manageable because the cabin service sequence had been considered beforehand. Instead of asking us to improvise, The Galley Girls explained how the canapés could be arranged during service. We could finish the breakfast portions as each guest was ready, rather than laying everything out at once.”
“Service planning came first at TZN, with 5 passengers choosing prawn salad and small fruit plates and two separate meal services influencing our preparation. We changed the quantities of sauces, and The Galley Girls reflected the request in the final packing list. The starters remained as originally requested, which was reassuring when we checked the latest version with operations. Our brief for aviation catering was met with a sensible plan for portion planning.”
Ordering the way back from Congo Town lets us plan one menu for both directions, so the answer to how much does private jet catering cost is a quote built from your dishes. Conch costs less than lobster, fruit less than a plated course.
A repositioning leg with an empty cabin rarely needs more than crew meals, and those can be agreed quickly. For Congo Town, send the aircraft type and the departure slot, and tell us if you want a hot dish or a cold box.
For a government flight through TZN, customs is handled by your handling agent, and catering is ordered separately. Local catering keeps the fresh items on island and the diplomatic flight catering sealed and traceable.
Some guests carry their own meals, and customs may want to see them. With the slot and turnaround at TZN, it is usually easier to order from here: sealed, labelled, delivered to the FBO.
Catering is not part of a charter for any aircraft, and at TZN the size of the galley decides the menu. A small jet takes simple chilled dishes and a single hot item; a larger one can take a fuller service.
Tail, pax and diets — a flight attendant takes it from there, day or night.
