Catering to your aircraft in Cat Island.
Cat Island does not rush, and neither does the catering. At MYCB we pack conch, snapper and island bread for your galley and hand it to the FBO or 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.
Cat Island food is simple and strong, and it travels well if you plan the service. A private jet menu for New Bight leans on Bahamian staples: cracked conch with its sauce in a separate pot, grilled snapper over peas and rice, johnnycake bread, and fresh tropical fruit cut for the tray. The inflight menu keeps fried items out of the plan because they soften in the drawer; instead we send private jet food that holds its texture, such as cold lobster salad, guava duff slices and coconut tart. These local specialities are cooked and packed for the galley you actually fly, then labelled by seat. For Cat Island and the wider Bahamas, the same logic applies whether the cabin seats four or eight.
What does the island eat, and what survives a flight? That question drives the private jet menu for Cat Island. Local specialities include conch salad, steamed or grilled snapper, pigeon peas and rice, Bahamian macaroni, and sweet treats made with coconut and guava. On the inflight menu, the dishes that need heat are marked for the oven, and the sauces travel in their own pots. Private jet food from the islands is lighter than a city restaurant order, and that suits a short sector or a long beach weekend. Cat Island produce is seasonal, so the menu moves with the catch and the harvest.
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.
New Bight Airport sits at sea level on the western side of Cat Island, and a light turboprop or a small jet is the usual visitor. Private jet catering here is built around what the island produces and what a small galley can hold: cold plates, a hot main from the oven, snacks for the return leg. Whether you need inflight catering for a family charter, in-flight catering for a quiet weekend, aviation catering for a positioning crew or business aviation catering for a corporate rotation, the order is written for this runway. Executive jet catering and diplomatic flight catering follow the same discipline, and cabin crew meals are packed separately.
A typical New Bight trip is a small group from Nassau or Florida heading to a beach house. Business jet catering and corporate jet catering here are low-key: a VIP flight catering order with a few cold plates, a hot main, and a private jet chef note for allergies. Charter flight catering for the weekend crowd is common, and luxury inflight catering means a bespoke menu that fits a six-seat cabin, not a banquet.
When an official party flies into Cat Island, government flight catering is handled discreetly. Head of state flight catering and state visit aircraft catering use sealed trays and a short list of staff, and VIP aviation catering is agreed with the protocol office in advance.
Special meals at New Bight follow the cuisine of the island, where allergens hide in conch fritter batter, shellfish stock and the macaroni. Kosher, halal, vegan and gluten free requests are cooked on a separate board and sealed in their own box. Allergen free orders are labelled by seat number, and kids meals are simplified versions of the same menu.
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.
Crew meals on Cat Island are on request and invoiced like the rest of the order. Flight crew meals and pilot meals are packed apart from the guest trays, with cockpit meals designed to be eaten one-handed on a short turnaround. Crew catering also covers the wait on the ground at MYCB, where crew meal boxes can be marked CREW. We can send different meals for pilots so captain and first officer do not share a dish, and cabin crew meals follow the operator policy.
At MYCB, the general aviation terminal is small, and FBO catering is delivered plane-side through your agent. Catering delivery to the FBO is booked with the slot, ground handling catering is coordinated with the agent, and handling agent catering stays simple: one contact, one handover.
New Bight handles small aircraft, so galley catering is sized to the type: a turboprop galley and a light jet galley hold very different amounts. Airside catering delivery is arranged through your handling agent, who decides how the order reaches the apron. For aircraft provisioning, tell us the type and we plan trays, drawers and the oven.
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.
MYCB serves Cat Island with a single runway and a modest terminal. General aviation dominates traffic, so airport catering, FBO services and ground handling services are arranged through the local agent rather than a large apron operation.
As a business aviation hub, New Bight is minor but busy in season. Inflight catering and in-flight catering for leisure trips, aviation catering for positioning crews, business aviation catering for corporate rotations, executive jet catering for owners, diplomatic flight catering when officials arrive, and cabin crew meals boxed apart all appear on the same small apron. Winter holidays and Easter bring the most movements.
The Bahamas applies food import and customs rules to international arrivals, and your handling agent at New Bight explains what can stay on board. Fresh fruit and meat are the usual points of attention, so we label everything by origin.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at MYCB, where 9 guests expected herb chicken with a quinoa salad despite an evening cabin service. The Galley Girls gave us an update on the main courses before the handover, which helped us organise the cabin checks. The crew provisions went straight to the right colleague instead of circulating between several people during the turnaround. When comparing private jet catering companies, I would look closely at portion planning after this experience.”
“Several practical details needed attention at TBI, with a selection of petits fours and sandwiches requested for 6 guests and several individual meal preferences to accommodate. The Galley Girls updated the breakfast portions in the written order and sent back a confirmation that clearly showed our amendments. The starters remained as originally requested, which was reassuring when we checked the latest version with operations. My search for "private jet catering near me" led to a practical conversation about storage requirements.”
“The 7 passenger portions of a cheese board and savoury canapés were the easy part; managing a short ground stop at New Bight Airport took more planning. I asked The Galley Girls for the crew provisions in stackable containers, with garnishes supplied separately for plating on board. The storage requirements stood out more than any sales pitch about private jet catering menu. Keeping the side dishes aside until service helped preserve the presentation while we dealt with the boarding tasks.”
Take one example: a six-seat cabin ordering conch, snapper and coconut tart pays for those items, packaging and handover at the FBO. Swap in a simple fruit and sandwich plan and the figure drops. We confirm before cooking.
There is no ritual to follow: send the slot and the headcount, and we work from there. Seasonal fish may limit choices, but last-minute orders are handled.
Ask your handling agent early about food rules for the flight in or out. We pack by origin and label each item, and the agent handles the gate.
Many crews prefer to order, because the count on a leisure charter rarely holds. Bring what you like; we cover whatever the cabin needs.
The aircraft price does not cover food. When duty time runs long on Cat Island and the crew waits, a separate catering order keeps everyone fed, invoiced as its own line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
