Catering to your aircraft in Andros Island.
North Andros flies on weather and tide, so a San Andros order is planned around the squall line and the lodge schedule, with the meals boxed by seat and handed over at the FBO.
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.
North Andros is a fishing island before it is anything else, and the private jet menu at San Andros reads that way. The inflight menu leans on what comes off the boats: conch, snapper, grouper and spiny lobster in season, with johnnycake and pigeon peas on the side. Private jet food here is simple and strong in flavour, and the local specialities travel well when you pack the sauce apart and finish the plate in the galley. Private jet platters of chilled conch salad and tropical fruit suit a cold lunch for a short flight out of Andros Island, while gourmet inflight meals such as grilled snapper with rice and peas need an oven. Private jet snacks run to coconut tart, plantain chips and guava duff slices that keep in a drawer.
For a trip out of San Andros, the local specialities of North Andros set the private jet menu: conch in every form, line-caught snapper, crab and pigeon peas and rice. The inflight menu has to account for heat, because food that sits in a hot cabin on the apron at Andros Island loses texture quickly. Private jet food built around cracked conch travels best when the batter and the lime-and-pepper dip are boxed separately. Private jet platters of fruit and cold seafood, gourmet inflight meals finished in the oven, and private jet snacks such as johnnycake bites cover most of what an owner on North Andros asks for.
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.
San Andros sits at five feet above sea level on the northern shore of the largest island in the Bahamas, and the apron there is a place where a galley plan has to be settled before wheels-up. Private jet catering here means cracked conch, fresh snapper and tropical fruit packed for a drawer and an oven, handed over at the FBO. Inflight catering for a short Bahamian hop looks different from a long-haul order, and in-flight catering for a family aboard a turboprop differs again. Aviation catering at MYAN is built around what survives heat and humidity, with business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals each ordered as a separate line.
Business jet catering at San Andros is usually a lodge or private-home trip, with a family or a small corporate group. Corporate jet catering here is seafood-led, VIP flight catering is quiet and personal, and charter flight catering follows the same plan. Luxury inflight catering for a short Bahamian leg is tight: a private jet chef writes a bespoke menu around conch, snapper and fruit that finishes in a small oven.
When an official party lands at MYAN, the menu is cleared by protocol first. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering all share the same discipline here: named staff, sealed boxes and discreet handover.
Special meals at San Andros follow the local kitchen: conch and fish dominate, so shellfish and fish allergens are the first thing we map for an allergen free order. Kosher, halal, vegan and gluten free requests are built as their own meals, boxed and marked by seat, with johnnycake and fried batters replaced where gluten is a concern. Kids meals on North Andros usually mean plain grilled fish, rice and 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.
On request, we pack crew meals for North Andros that fit a short turn or a long wait. Flight crew meals, pilot meals and cockpit meals are labelled CREW, crew catering is invoiced like the rest of the order, and crew meal boxes with different meals for pilots follow the operator's policy.
FBO catering at San Andros is handed over at the aircraft by your handling agent, through the general aviation terminal gate. Catering delivery to the FBO is arranged with ground handling catering staff, and handling agent catering instructions are confirmed before the slot.
At San Andros, the door height and cabin size of your aircraft set how galley catering goes aboard. A turboprop or light jet takes trays and boxes by hand through the cabin door, while a larger business jet may need airside catering delivery with a lift. Aircraft provisioning on Andros Island is planned around the galley you actually have, so we confirm the type and the door height with your handling agent before anything is packed.
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.
MYAN is a small general aviation airport on North Andros, with a single terminal building and a short apron. Airport catering is arranged around fishing-lodge traffic, private owners and the occasional charter, and FBO services and ground handling services are simple and personal.
San Andros is a quiet business aviation hub where inflight catering and in-flight catering are planned around lodge guests. Aviation catering and business aviation catering orders are small and exact, executive jet catering follows owner preferences, and diplomatic flight catering is rare but possible. Cabin crew meals and crew meals are packed on request, and ground handling services at the apron stay informal.
Bahamian customs and food-import rules apply to catering brought into the country, and fresh meat, fruit and vegetables are the items most often inspected. Ordering locally and handing over at the aircraft keeps the paperwork simple, and ground handling services at San Andros know which boxes are opened.
Average rating from the cabin crew and pilots we cater for.
“Small packing details became important at San Andros Airport: our 10 passengers wanted mushroom risotto and a green salad, and we had a short ground stop. I asked The Galley Girls for the sauces in sealed meal containers, with garnishes supplied separately for plating on board. We could finish the main courses as each guest was ready, rather than laying everything out at once. For our team, the strongest part of their airline catering was how they handled catering handover.”
“Passenger preferences led us to chicken skewers with a couscous salad at MYAN; 11 portions were needed, with a changing departure schedule factored into preparation. The Galley Girls updated the breakfast portions in the written order and sent back a confirmation that clearly showed our amendments. The note about the starters was easy to spot, and we could brief the rest of the team quickly. Our brief for crew meals was met with a sensible plan for storage requirements.”
“Rather than an elaborate service at SAQ, our 6 guests wanted herb chicken with a quinoa salad, organised sensibly around limited fridge space. Our request to The Galley Girls focused on the crew provisions, with enough detail to distinguish passenger portions from additional provisions. I appreciated the emphasis on written menu details throughout the FBO catering arrangements. The quantities of salads matched our service plan, leaving us comfortable with the order before the final briefing.”
A cracked conch plate and a whole snapper are priced differently, and the season for spiny lobster adds another variable. How much does private jet catering cost at SAQ? It is priced per menu, per seat, with the weather-driven date known first.
We treat lead time as a planning question, not a number. For San Andros, confirm access with your handling agent, send the menu and the seat plan, and last-minute orders are still handled.
Customs in the Bahamas applies its own food-import rules, and a plane that arrives with more meals than guests can raise questions. Late headcount changes are handled by packing per seat, not per tray.
Bringing food is permitted, subject to customs, but crews on a long ground wait at SAQ often prefer a meal made for the shift. We pack crew meal boxes and pilot meals on request, charged as part of your order.
Not part of the charter. At MYAN, customs and food-import rules shape what can come in, so an order placed through us uses local product and is invoiced separately from the flight.
Tail, pax and diets — a flight attendant takes it from there, day or night.
