Catering to your aircraft in Hamilton.
Bermuda's ramp sits at sea level on a small island, and the menu for a private jet here starts with the fish. We cook, pack and label for the crew, to be 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.
Bermuda is a small island with a short list of local products, and the TXKF menu is built around them. A private jet menu for Hamilton starts with fish: wahoo, rockfish, tuna and spiny lobster in season, cooked and packed so the flight attendant re-plates rather than cooks. Bermuda fish chowder, traditionally finished with black rum and sherry peppers, travels well as an inflight menu item and is packed with the sherry pepper sauce in its own pot.
Private jet food from this island also means island produce: Bermuda onions, loquats in spring, carrots and bananas from small farms, and cassava pie at the holidays. Because most of the larder is imported, these are the local specialities worth putting on a plate for guests who want to taste where they landed, and the rest of the order is built around them.
Everything that comes off the island's supply chain depends on the shipping calendar, so the most reliable local specialities are the fish and a handful of preserved products. Whatever the guest ordered, we cook it, pack it, and mark it so the crew sees which tray is which without opening the lid.
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.
L.F. Wade International sits at sea level on a narrow Atlantic island, and every catering order starts from that fact: nothing grows in bulk here, so the menu leans on what the boats bring in. Private jet catering for TXKF is built around Bermuda fish, imported greens and a galley that has to survive a transatlantic or Caribbean sector. Inflight catering, aviation catering and business aviation catering all follow the same rule: the aircraft's galley decides the dish. Executive jet catering and diplomatic flight catering at BDA are handled by former VIP flight attendants, and cabin crew meals are packed alongside the guest order.
Business jet catering at TXKF covers corporate jet catering for crews bound for the US East Coast and Europe, VIP flight catering for owners, and charter flight catering for visiting operators. Luxury inflight catering here is built by a private jet chef working from a bespoke menu written around Bermuda fish and the galley of the aircraft.
For head of state flight catering through Hamilton, the menu is cleared first and cooked after. Government flight catering, VIP aviation catering and state visit aircraft catering follow one procedure, and discretion is part of the order.
At Bermuda's TXKF, halal is usually the exception rather than the default, so a halal order here is a separate procedure from the first line: separate board, separate pots, labelled by seat number and traced to its supplier. Kosher, vegan, gluten free, special meals, allergen free and kids meals follow the same method, each cooked and packed apart so nobody opens the wrong tray. Seafood-heavy local cooking means shellfish and fish allergens are the first thing we check.
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.
When you want flight crew meals in Bermuda, you add them to the order, and they are billed like everything else. Pilot meals and cockpit meals are made to be eaten one-handed; crew catering and crew meal boxes are labelled CREW, and different meals for pilots are packed when asked. Crew meals and cabin crew meals both travel in marked boxes.
At BDA, FBO catering means handover at the general aviation terminal or at the aircraft. Catering delivery to the FBO is coordinated with ground handling catering by your handling agent, and handling agent catering is arranged around your slot.
A wide-body or a large business jet at BDA needs a high loader for the galley doors, and airside catering delivery is arranged with your handling agent before the aircraft arrives. Galley catering for a long-range aircraft is packed in sealed carts or boxes sized to its galley, and aircraft provisioning on the Bermuda ramp is done to the door the crew actually uses, with weather in mind when the Atlantic wind picks up.
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.
L.F. Wade International is Bermuda's only commercial airport, sitting at sea level on a narrow island, and airport catering here is shaped by what the island can supply. General aviation traffic uses the FBO services on the field, with ground handling services provided by the handling agent.
Bermuda's business aviation hub draws corporate and charter traffic bound for the US East Coast and Europe, and inflight catering here covers short hops and long Atlantic legs. In-flight catering, aviation catering and business aviation catering for executive jet catering guests, diplomatic flight catering, and cabin crew meals are all prepared on the island.
Bermuda controls food imports tightly, so catering prepared on the island and handed over locally avoids declaring fresh produce, meat or dairy brought in by air. Your handling agent can confirm what the aircraft carries and what must be cleared.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at TXKF: a late menu amendment, alongside a request for a cold lunch with cheese and fruit for 7 passengers. The Galley Girls updated the desserts in the written order and sent back a confirmation that clearly showed our amendments. We checked the salads against the same summary, keeping the cabin team and the handling contact aligned. When comparing inflight catering companies, I would look closely at galley preparation after this experience.”
“Despite a small galley worktop, we wanted the 2 guests at BDA to enjoy vegetarian wraps and colourful salads without a complicated cabin service. The Galley Girls labelled the fruit plates in line with our brief, so the cabin team could identify the relevant portions quickly. Keeping the sandwiches identifiable helped the colleague taking over service understand the order without another long explanation. Our brief for in-flight catering services was met with a sensible plan for meal organisation.”
“Clear quantities were essential at L.F. Wade International Airport: we had 4 passengers expecting a selection of petits fours and sandwiches and were working around an evening cabin service. The Galley Girls prepared the crew provisions for assembly in the galley, with the accompanying elements easy to locate. I would discuss aviation catering with them again, especially when catering handover needs careful coordination. The snack boxes stayed together in one group, so another crew member could follow the same plating sequence.”
Think of private jet catering cost here in terms of the weather season: winter storms and the summer peak both shift availability. A simple cold lunch for four costs far less than a plated fish dinner for eight, and we price it per menu, never per tray.
Lead time at TXKF is easier when you know the aircraft: size of galley, number of ovens, chilled storage. Orders arrive at all hours, and last-minute requests for Bermuda are treated like any other.
Bermuda's food-import rules limit fresh fruit, meat and dairy brought in by air, and the aircraft's own remaining catering is subject to the same rules. We confirm with your handling agent what can be loaded and what has to be cleared.
Food from home can be stopped at customs in Bermuda, especially fresh items. One reliable local product that goes on the menu is the island fish, and it's prepared here, not imported.
Charter agreements for flights into Hamilton do not include catering: it is a separate order with its own invoice. Give us the departure slot and the turnaround window and we plan the handover accordingly.
Tail, pax and diets — a flight attendant takes it from there, day or night.
