Catering to your aircraft in Governor's Harbour.
Island weekends and winter charters make MYEM busy and quiet by turns. Tell us the aircraft, the party and the slot, and we pack a menu that fits your drawer and your oven.
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.
Central Eleuthera lives on what the island grows and what the boats bring in. For a private jet menu at Governor's Harbour, the starting point is Eleuthera pineapple, sweet and low in acid, which travels well as a cut platter in a chilled drawer. The inflight menu leans on Bahamian staples: cracked conch, grouper and snapper, rock lobster in season, johnnycake, peas and rice, and guava duff to finish.
Private jet food from here is built around local specialities, each described as it travels in a galley. Conch salad is cut to order and must stay cold with its citrus apart. Snapper is steamed or pan-finished in the oven, sauce in its own pot. Our private jet platters, gourmet inflight meals and private jet snacks all follow that logic for Governor's Harbour, and every dish can be adapted around allergens and the number of passengers.
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.
Governor's Harbour Airport sits on a narrow island ridge where Atlantic wind and a single runway set the day, and the food has to survive in a drawer for a light jet that may sit on the ground for hours. Private jet catering here means pineapple, snapper and conch built for a small galley, handed to your handling agent at the aircraft. Inflight catering for Central Eleuthera runs on the same plan as anywhere: in-flight catering packed for your oven, aviation catering with allergens marked, and business aviation catering that suits a short island stop. Executive jet catering, diplomatic flight catering for visiting delegations and cabin crew meals are all written per trip.
Corporate jet catering at MYEM suits small cabins: business jet catering that fits one drawer, charter flight catering for weekend guests, and luxury inflight catering with a bespoke menu from a private jet chef. VIP flight catering for Governor's Harbour is written around the owner's seat plan and the galley.
Government flight catering for Central Eleuthera is handled with protocol first: head of state flight catering and state visit aircraft catering use a named team and a menu cleared before cooking. VIP aviation catering stays discreet, with no names on labels.
Island kitchens lean on shellfish, peanut, wheat and dairy, and a fried fritter can share oil with something a passenger cannot eat. For kosher, halal, vegan, gluten free, allergen free and kids meals at Governor's Harbour, we write the special meals brief against that: the dish is cooked separately, sealed and marked by seat, with the sauce in its own pot.
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.
Ask for crew meals when you book the trip: they are a catalogue line, never added silently. Flight crew meals travel as crew meal boxes, pilot meals can be hot or cold, and different meals for pilots are available as the operator requires. Cockpit meals and crew catering at MYEM are meant for a short ground stop, eaten last and fast.
FBO catering at Governor's Harbour ends at the general aviation terminal or the aircraft, depending on your slot. We hand catering delivery to the FBO and to your handling agent, who works the apron. Ground handling catering and handling agent catering are agreed once for the trip.
MYEM sees turboprops and light and midsize business jets, so galley catering usually goes up by hand and is stowed in the drawer or carried to the door. When a larger aircraft calls, airside catering delivery and aircraft provisioning are agreed with the handling agent beforehand, including whether a high loader is available on the apron.
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.
Governor's Harbour Airport serves Central Eleuthera with a single runway and a small general aviation terminal. It handles private flights, charters and local aircraft, and sits on a long, narrow island that guests reach by air.
Airport catering at Governor's Harbour follows the winter and spring season, when general aviation traffic to Eleuthera peaks. FBO services and ground handling services are limited and agreed in advance. As a business aviation hub it is small, so inflight catering, in-flight catering and aviation catering are planned trip by trip. Business aviation catering and executive jet catering fit a short stop, diplomatic flight catering is coordinated through protocol, and cabin crew meals are ordered on request.
The Bahamas restricts imported fresh meat, fruit and vegetables, so catering is prepared in-country rather than flown in. Your handling agent can confirm clearance for anything you carry.
Average rating from the cabin crew and pilots we cater for.
“Service planning came first at GHB, with 9 passengers choosing roasted vegetable bowls with separate dressings and a revised passenger count influencing our preparation. The Galley Girls updated the canapés in the written order and sent back a confirmation that clearly showed our amendments. The note about the desserts was easy to spot, and we could brief the rest of the team quickly. For inflight catering, that attention to final order confirmation made the order noticeably easier to manage.”
“Timing and organisation mattered at Governor's Harbour Airport, where our order of a seafood starter and warm vegetable sides for 5 people involved a late menu amendment. The Galley Girls labelled the canapés in line with our brief, so the cabin team could identify the relevant portions quickly. Keeping the starters identifiable helped the colleague taking over service understand the order without another long explanation. The order made in-flight catering feel manageable because the written menu details had been considered beforehand.”
“Nothing about the 2 guest order at MYEM called for excess complexity: just a cold lunch with cheese and fruit and sensible planning for a short ground stop. The Galley Girls prepared the crew provisions for assembly in the galley, with the accompanying elements easy to locate. My main takeaway from this vip inflight catering order was the practical approach to crew briefing. Keeping the sauces aside until service helped preserve the presentation while we dealt with the boarding tasks.”
Cost swings with the local product: Eleuthera pineapple is modest, rock lobster is not. Tell us the passengers and the aircraft, and you receive a menu priced line by line, invoiced like any order.
Trade-wind weather and the winter swell shape when aircraft leave Governor's Harbour. Send the order when you have the trip, tell us if the slot moves, and we rebuild around it; last-minute requests are handled.
Ask your handling agent about airside access at MYEM; they walk the order through. Because the food is prepared in-country, there is no import paperwork to carry on arrival.
You may carry your own, subject to Bahamian import rules and the agent's check. If the manifest changes late, we add or remove portions without starting over.
No. The charter price covers the aircraft and its crew; the meals are ordered and invoiced separately, as their own line. Crew duty hours can leave little time to forage on Eleuthera, so add the crew meals to the same order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
