Catering to your aircraft in Normans Cay.
A short runway, turquoise water on both sides and a charter season that peaks in winter: Normans Cay needs a menu planned before departure. We pack island seafood and crew meals, labelled by seat, for your handling agent to pass up the stairs.
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.
Exuma is a long string of cays, and the private jet menu for Normans Cay follows the water. Conch is the local backbone: cracked conch fried and served with a sharp lime-and-pepper dip, conch salad cut fresh with tomato, onion and sour orange. Rock lobster, called crawfish locally, is the other prize, but only when the season is open, so the inflight menu changes through the year. Snapper and grouper come grilled or steamed, and peas 'n' rice or johnnycake sit beside them. For private jet food that holds in a drawer, we pack the conch salad chilled and the fried items for the oven, with the dip apart. Local specialities from Exuma travel well when they are planned for the galley, and a Bahamian guava duff finishes the table. Private jet platters of fruit, tropical cheeses and cold lobster salad fill the cold side. Everything is labelled by seat, so the Normans Cay flight crew can plate without guessing.
{Region} here means Exuma, and the local specialities are shaped by the sea and a short supply line. On the private jet menu for Normans Cay, a cold plate of poached crawfish with avocado and a citrus dressing sits next to a hot plate of steamed snapper with peas 'n' rice. The inflight menu also carries cracked conch, Bahamian macaroni, plantain and a guava duff for dessert. Private jet food from Exuma needs to survive the drawer, so sauces ride in their own pots and fried items go in the oven last. We pack private jet platters of local fruit and cold cuts for a lighter leg, and gourmet inflight meals for a longer dinner. Every element is tagged by seat number so the cabin never has to open a tray to check.
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.
Normans Cay sits on a quiet strip in the Exuma chain, where the runway ends at the water and the next supermarket is a boat ride away, so private jet catering has to arrive with you already stocked. We cook and pack for the galley you actually have, and we hand over at the aircraft through your handling agent. Inflight catering here leans on the sea: conch, snapper, spiny lobster in season, with aviation catering standards for labelling and re-plating. Business aviation catering at MYEN suits the short hop from Nassau or Florida, and the same menu works as executive jet catering for a charter that stays a weekend. For a head of state or ministerial party passing through Exuma we also handle diplomatic flight catering, and the cabin crew meals ride in their own marked box.
Business jet catering at Normans Cay is usually a small party on a short hop from Nassau or Florida, a weekend in the Exuma cays with no shop on arrival. Corporate jet catering, VIP flight catering and charter flight catering all start with the type and the galley, then a bespoke menu. A private jet chef writes it around conch, snapper and luxury inflight catering touches such as chilled lobster in season.
Government flight catering into Normans Cay is rare but happens when a ministerial party stops in the Exuma chain. Head of state flight catering and VIP aviation catering run through protocol first, with a named team and sealed, traceable trays. State visit aircraft catering is cleared before anything is cooked, and discretion is the default.
Special meals at Normans Cay are a procedure built around Exuma kitchens, where seafood, wheat flour in johnnycake and nut oils in desserts are the hidden allergens. Kosher and halal plates are packed sealed with their own board, vegan dishes lean on plantain, rice and island vegetables, gluten free replaces the fried batter with grilled fish, and allergen free orders are cooked separately and labelled by seat. Kids meals stay plain: grilled chicken, rice, fruit.
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.
At MYEN the crew has no restaurant to walk to, so crew meals are an order of their own, on request and invoiced with the rest. Flight crew meals and pilot meals are boxed in separate bags, crew catering sits apart from the guest trays, and cockpit meals are made to be eaten with one hand. Crew meal boxes carry a CREW label. If the operator wants different meals for pilots, we cook two plates and mark each. Cabin crew meals follow the guest menu, lighter.
On a small Exuma strip, catering delivery to the FBO is a conversation with your handling agent, who decides where the vehicle stops. FBO catering reaches the general aviation terminal or the aircraft itself. Ground handling catering follows your slot, and handling agent catering is confirmed by phone or email before the wheels touch.
Aircraft that land at MYEN are generally small and mid-size jets, so galley catering is loaded by hand rather than by a high loader. Airside catering delivery means the trays are passed up the stairs at the aircraft by your handling agent. For aircraft provisioning on a larger type, tell us the door height and we plan the load around it.
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.
Normans Cay Airport sits at 8 feet above sea level on a small cay in the Exuma chain. Airport catering here is a matter of planning, because the island has no commercial supply. General aviation is the main use, with FBO services and ground handling services provided through a local handling agent.
Normans Cay is part of a business aviation hub pattern in the Exuma chain, where owners and charter guests fly out of Nassau or Florida for island weekends. Inflight catering, in-flight catering and aviation catering are planned before takeoff, business aviation catering suits a corporate retreat, executive jet catering covers longer stays, diplomatic flight catering is available for official visits, and cabin crew meals are boxed apart.
Bahamas customs controls fresh produce, meat and dairy arriving by air, and conch and lobster follow local fishing rules. Catering for Normans Cay is cooked and sealed so your handling agent can clear it, and uneaten food is handled at departure under the same rules.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at NMC, where 11 guests expected roasted vegetable bowls with separate dressings despite a tight boarding window. With several people involved, The Galley Girls kept the salads and delivery arrangements together in a concise order update. Knowing where the crew provisions were packed meant the crew could begin the relevant checks as soon as the order arrived. For crew meals, that attention to portion planning made the order noticeably easier to manage.”
“I wanted poached fish with steamed rice for 9 guests at Normans Cay Airport, packed sensibly for a cabin team dealing with a tight boarding window. I needed the desserts checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. For our team, the strongest part of their FBO catering was how they handled cabin service sequence. The note about the sauces was easy to spot, and we could brief the rest of the team quickly.”
“Between cabin checks at MYEN, I coordinated a charcuterie board and fresh bread for 11 guests and explained our concerns about a revised passenger count. The meal organisation stood out more than any sales pitch about airport catering. The Galley Girls grouped the fruit plates by service, which was more useful to us than simply receiving a list of dishes. Our colleague could take over the side dishes without asking where every component had been placed during preparation.”
The question to answer first is what each service looks like. A fruit and cheese platter before a snapper and rice main costs one thing; lobster tail and a guava duff costs another. For Normans Cay, how much private jet catering costs comes down to those choices and the number of seats, and we send a priced menu before you confirm.
Special meals need a cook who knows the restriction, and Exuma has few shops to cover a gap. Kosher, halal, allergen and child requests are easiest when they arrive with the booking, and last-minute orders are handled where ingredients exist. Send the seat plan with the request and we write each plate to it.
Bahamas customs is strict on fresh produce and meat arriving by air, and one local product shows why: conch. Conch bought on island is legal to serve; conch carried in from abroad is not. We cook with Bahamian-sourced seafood, pack sealed, and your handling agent clears the paperwork at the terminal.
Bringing your own is allowed, subject to customs on arrival. The real question here is the weather window: Exuma runs on trade winds and winter fronts, and a departure can slide. Pack food that survives a long wait, or let us supply sealed dishes tagged by seat.
Not in a private jet charter contract, no. Food is booked on its own at Normans Cay, and the handling agent is the one who opens airside access for the delivery. Phone or email us with the tail, and we confirm what the aircraft can load.
Tail, pax and diets — a flight attendant takes it from there, day or night.
