Catering to your aircraft in Deadman's Cay.
Long Island is quiet, and most flights into MYLD are short, small and efficient. Crew and guests get Bahamian food built for a compact galley, handed over plane-side through your handling agent.
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.
Deadman's Cay is on Long Island, where fishing boats set the pace and the best seafood arrives in the morning. A private jet menu for this airport starts with grouper, snapper and conch, then adds peas and rice, plantain and Bahamian macaroni, the local specialities guests expect from the Out Islands.
Each dish is packed for the galley you actually have. Fish is portioned for the oven, sauces ride in their own pots, and cold plates are built for re-plating. Inflight menu choices at LGI stay simple on purpose: a small jet, a short ramp stop, a cabin that wants food it can finish itself.
Gourmet inflight meals for Long Island often end on guava duff or coconut tart, while private jet snacks run to tropical fruit, nuts and johnnycake. Private jet platters of cold conch salad and sliced mango suit a warm afternoon. Private jet food here works best when it is honest, local and easy to serve.
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.
Long Island is a quiet stop in the Bahamas, and a flight into LGI usually means few passengers and a tight galley. We write private jet catering for Deadman's Cay from the aircraft backwards: business aviation catering that fits the drawer, executive jet catering that re-plates cleanly, diplomatic flight catering when protocol asks for it, and cabin crew meals boxed separately for the people flying.
Executives landing at MYLD tend to fly light jets with a short ramp stop. Business jet catering for Long Island starts with the galley, then the headcount. Corporate jet catering is boxed for the drawer, charter flight catering is labelled by seat, and VIP flight catering is plated cold or oven-finished. A private jet chef writes the bespoke menu, and luxury inflight catering uses Bahamian seafood.
A VIP arrival on Long Island is rare, and we treat it that way. Government flight catering for MYLD comes with a nominated team and a sealed handover. Head of state flight catering and VIP aviation catering follow protocol requirements. State visit aircraft catering is coordinated through your handling agent, with nothing left to chance.
Bahamian cooking leans on conch, flour and coconut, so special meals at LGI need care. Kosher, halal, vegan and gluten free meals are prepared and sealed separately, allergen free plates are kept apart, and kids meals are simple. Each meal carries only a seat number.
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 MYLD may be on a long day, with a short wait on the apron. Crew meals are something you ask for when you book the trip, and they appear on the invoice as their own line. Flight crew meals and pilot meals are boxed and labelled, crew catering is packed for the jumpseat, and cockpit meals are easy to eat. Crew meal boxes can hold different meals for pilots, and cabin crew meals follow the same rule.
Small terminal, small ramp. For MYLD, FBO catering is handed over at the general aviation terminal and passed to the aircraft. Catering delivery to the FBO is arranged with your handling agent, and ground handling catering follows the slot you give us. Handling agent catering stays simple.
Small aircraft, low doors. At MYLD, galley catering usually goes aboard by hand, and airside catering delivery stays simple. If a larger type arrives and needs a high loader, aircraft provisioning is arranged with your handling agent around the door and galley.
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.
Deadman's Cay Airport serves Long Island with a single runway and a modest general aviation terminal. Airport catering here is quiet and local, and the island's pace is slow. Aircraft usually arrive for a short ramp stop and leave when the passengers are ready.
Long Island is quiet, and so is the business aviation hub at MYLD. General aviation traffic is light, FBO services are personal, and ground handling services suit small aircraft. Inflight catering and in-flight catering use local fish and fruit. Aviation catering, business aviation catering and executive jet catering are tailored. Diplomatic flight catering and cabin crew meals follow the same plain rule.
The Bahamas controls what food comes in, and Long Island follows the same rules. At MYLD, imported meat, dairy and fresh fruit are the items to watch. Locally prepared catering sidesteps the problem, and your handling agent can advise on what customs will ask.
Average rating from the cabin crew and pilots we cater for.
“Timing and organisation mattered at LGI, where our order of mushroom risotto and a green salad for 3 people involved limited fridge space. The confirmation from The Galley Girls showed the main courses clearly enough for us to check the planned service quantities. For our team, the strongest part of their flight catering services was how they handled cabin service sequence. There was enough information about the canapés to brief the crew without making assumptions about what had been ordered.”
“Choosing vegetarian wraps and colourful salads for 11 people at Deadman's Cay Airport was straightforward; the challenge was making it work with a late menu amendment. Our brief for airline catering was met with a sensible plan for storage requirements. With several people involved, The Galley Girls kept the canapés and delivery arrangements together in a concise order update. The breakfast portions went straight to the right colleague instead of circulating between several people during the turnaround.”
“Nothing about the 4 guest order at MYLD called for excess complexity: just fresh fruit and breakfast pastries and sensible planning for a small galley worktop. My main takeaway from this crew meals order was the practical approach to meal organisation. The Galley Girls kept the canapés separate from the finishing elements, which gave us control over the final presentation. The desserts stayed together in one group, so another crew member could follow the same plating sequence.”
Think of the question as three dishes. A standard grouper plate is the baseline. A kosher or allergen-free plate costs more because it is cooked and sealed separately. A child's portion costs less. Private jet catering at MYLD is priced by the menu you choose, then invoiced like any other order.
Order timing here is set by the sea. Lobster, grouper and conch come from local boats, so we confirm the product when you confirm the flight. If lobster is out of season, another local fish steps in. Last-minute orders are handled, and we tell you what we can source.
Arrivals into MYLD clear Bahamian customs, and imported fresh fruit, meat and dairy can be restricted or held. Locally prepared catering sidesteps most of that. Season plays a part as well: weather windows on Long Island shift departures, so tell us if your schedule is flexible.
Bringing food in yourself is possible, but airside access is controlled and goes through your handling agent. At MYLD the handling agent arranges who may reach the aircraft and when. Fresh produce and animal products can also meet customs questions. Local catering handed over at the FBO avoids both problems.
On a Long Island trip, passenger counts often move late. Catering is not bundled into the charter, so you order it apart and it is invoiced apart. We adjust dishes and portions to the final headcount, and last-minute changes are handled without restarting the order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
