Catering to your aircraft in South Tetagouche.
Winter fog off the Chaleur Bay and a quiet ramp set the rhythm at Bathurst. Former VIP flight attendants write and pack the order for the crew who will serve it.
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.
The local table at Bathurst is Acadian and Maritime. A private jet menu for CZBF draws on the Baie des Chaleurs and the Miramichi: snow crab in season, lobster, scallops, smoked Atlantic salmon, and the wild blueberries and maple that New Brunswick does well. These local specialities make an inflight menu that reads as New Brunswick rather than generic.
Private jet food built from this part of New Brunswick: chowder base packed apart, crab cakes, cold-smoked salmon, tourtière in winter, blueberry grunt and maple desserts. Private jet platters carry the cold seafood, gourmet inflight meals carry the hot dishes finished in your oven, and private jet snacks cover the short sectors. Each item is a local speciality of the South Tetagouche and Chaleur Bay area.
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.
Snow on a 193-foot-elevation runway and a quiet general aviation ramp: that is Bathurst (CZBF / ZBF) for most of the year, with charter and corporate traffic arriving around the fishing and mining calendar. Private jet catering for this field starts with what travels well from the Acadian Peninsula, snow crab, smoked salmon, maple. We provide inflight catering and in-flight catering for business jets, plus aviation catering, business aviation catering and executive jet catering for operators. Diplomatic flight catering and cabin crew meals are available too, ordered and invoiced like the rest.
Who flies into CZBF? Small corporate teams, charter groups, the odd executive heading to the Acadian Peninsula. Business jet catering and corporate jet catering are sized to a light cabin. VIP flight catering and charter flight catering follow the same standard, luxury inflight catering is plated seafood and bakery, and a private jet chef will write a bespoke menu if you brief us.
For a delegation passing through New Brunswick, government flight catering is planned with the protocol office, not the kitchen. Head of state flight catering is traced ingredient by ingredient, VIP aviation catering stays quiet, and state visit aircraft catering is delivered plane-side at CZBF.
Special meals at Bathurst start with where allergens hide in Maritime cooking: shellfish in chowders and stocks, wheat in fricot dumplings, dairy in cream bases. Kosher, halal, vegan, gluten free and allergen free requests are cooked on separate boards and packed in sealed, labelled trays, and kids meals are made for the age on your manifest. Tell us the seat plan and the restriction and each special meal is marked by seat number, not by name.
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 the aircraft sits on the ramp at CZBF between legs, crew meals are what the pilots remember. Flight crew meals come boxed, pilot meals are two separate dishes, and crew catering is added to the same order and invoice. Cockpit meals travel in sealed trays, crew meal boxes are labelled, and different meals for pilots are made on request.
Our driver reports to the FBO at CZBF, with ground handling catering cleared for airside. Catering delivery to the FBO is arranged through your handling agent, and FBO catering for the general aviation terminal is handed to the crew at the aircraft door. Handling agent catering stays on your slot.
At CZBF the type of aircraft sets how the galley is loaded. A light or midsize business jet takes galley catering through the main door by hand, while a larger cabin may need a lift or high loader arranged through your handling agent. Airside catering delivery at this small field is coordinated with the FBO, and aircraft provisioning is matched to the galley you have, one oven or none, drawers or a chiller.
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.
Bathurst Airport is a general aviation and regional field in northern New Brunswick, used by charter, medevac and corporate traffic. Airport catering here is simple: we cook locally and deliver to the FBO or the aircraft.
Business aviation hub is too strong for Bathurst, but general aviation traffic is steady around fishing and mining seasons. Inflight catering and in-flight catering for executive jet catering, business aviation catering and aviation catering are ordered with the tail and the slot. Diplomatic flight catering and cabin crew meals are on request, and FBO services and ground handling services at CZBF are arranged through the handling agent.
Customs on a flight into CZBF follows CBSA and CFIA rules for imported food, and anything foreign-origin may be seized. Catering prepared in New Brunswick sits outside that question, so for an inbound leg we advise ordering locally.
Average rating from the cabin crew and pilots we cater for.
“My order at Bathurst Airport covered a selection of petits fours and sandwiches for 2 guests, with a practical service plan needed because of limited fridge space. The crew provisions from The Galley Girls were organised around the cabin plan, with the later service items kept apart. That left time to check the canapés properly before the passengers were ready for the next part of the service. Our brief for private jet catering menu was met with a sensible plan for crew briefing.”
“Good preparation made the difference at CZBF, where 9 guests expected smoked salmon bagels and sliced fruit despite two separate meal services. The Galley Girls talked through the quantities of desserts with us before confirmation, rather than leaving us to guess the portions. The order made private aviation catering feel manageable because the packing arrangement had been considered beforehand. It was useful to see the salads listed separately when checking how much space the complete order would require.”
“An order of yoghurt pots and fresh berries for 6 people at ZBF had to be organised around several individual meal preferences. I appreciated the emphasis on galley preparation throughout the business jet catering arrangements. The Galley Girls prepared the starters for assembly in the galley, with the accompanying elements easy to locate. Keeping the canapés aside until service helped preserve the presentation while we dealt with the boarding tasks.”
On a repositioning leg to Bathurst with no passengers, how much private jet catering costs depends mostly on whether you want crew meals only or a stocked galley. Smoked salmon and snow crab push it up, simple Maritime bakery keeps it down. Send the tail and the slot and we quote the menu.
What drives lead time here is the season: lobster and snow crab run on the fishing calendar, so a long-leg menu with both can need a conversation. For the rest, an order at Bathurst is placed 24/7 and late additions are handled.
Canadian rules on imported food apply to anything you bring from abroad, and a count that changes late does not alter them. Catering made and packed in New Brunswick is not an import, so it can be adjusted when the headcount moves. Check the border rules for your inbound leg.
For a government or delegation flight, bringing your own food is common practice, and the issue at Bathurst is customs, not the airport. Sealed, labelled trays arrive cleared; open food from abroad may not. Many teams order here for clean traceability.
Not by default: charter contracts rarely include meals, and special meals are a further line. For Bathurst we confirm the restriction per seat, mark each tray, and invoice it like any other order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
