Catering to your aircraft in Medicine Hat.
Wind off the Alberta plains sets the rhythm at CYXH. We write the menu for your aircraft and deliver to your handling agent, day or night.
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.
Alberta is beef country, and a private jet menu from Medicine Hat reflects it. Striploin, short rib and brisket are the anchors; Saskatoon berry desserts and Prairie wheat bread round out an inflight menu that tastes of the region without needing a kitchen on board. These are the local specialities we cook and pack for the galley you actually have.
Medicine Hat's food identity is plain and good: bison, beef, pierogi, honey, wheat, berries. Private jet food built from these needs little more than an oven pass or a cold re-plate. We write the menu around the cabin, not around the chef.
For crews and guests flying through CYXH, the Alberta pantry offers hardy local specialities: canola oil dressings, root vegetables, Prairie wheat loaves, and Saskatoon berry preserves. An inflight menu here can be built around them, with a hot course, a cold course and snacks that keep in the drawer.
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.
The Medicine Hat prairie decides the menu before the aircraft does: Alberta beef, Saskatoon berries, Prairie wheat breads. We write private jet catering for CYXH around those, delivered to your FBO or handling agent. Inflight catering and in-flight catering for oil and gas crews, aviation catering for visiting operators, business aviation catering for charters, executive jet catering for short hops, diplomatic flight catering when protocol applies, and cabin crew meals when the crew needs feeding too.
A typical business jet brief at Medicine Hat is a small crew, a midsize aircraft and a short stay. Business jet catering and corporate jet catering here suits a hot course and a cold plate, and VIP flight catering follows the same logic with more refinement. Charter flight catering and luxury inflight catering are written with a private jet chef who builds a bespoke menu from Alberta produce.
When a government aircraft lands at CYXH, nothing is improvised. Government flight catering and head of state flight catering run through the protocol office; VIP aviation catering and state visit aircraft catering are packed to spec and handed over to authorised staff.
Dietary requests for Medicine Hat are handled as a procedure, not a label. On a beef-and-wheat menu, allergens hide in bread, pastry and sauces, so gluten free, allergen free and vegan dishes are cooked and boxed separately, marked by seat. Kosher, halal, kids meals and other special meals are confirmed with the order and packed apart from the main trays.
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.
For crews at CYXH, crew meals are a separate line on the order, billed as such. Flight crew meals and pilot meals come as boxes or plates; crew catering suits long ramp days, cockpit meals avoid mess, crew meal boxes stack neatly, and different meals for pilots keep captain and first officer apart.
At CYXH, we deliver to the FBO and coordinate with your handling agent. FBO catering, catering delivery to the FBO, the general aviation terminal, ground handling catering and handling agent catering all follow the same route: ordered by phone or email, handed over plane-side.
At CYXH the aircraft type decides how the food gets aboard. Small and midsize jets are loaded by hand through the main door; larger cabins may need a high loader. For galley catering we ask for the type and galley layout, then plan airside catering delivery and aircraft provisioning around it, with trays sized for the oven you have.
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.
Medicine Hat Regional is a small Alberta airport that serves corporate, energy and ranch-country traffic. Airport catering here is quiet and practical, built around general aviation.
The field sits at 2,352 ft, where summer heat and winter cold both test a galley. Inflight catering, in-flight catering and aviation catering here adapt to that. Business aviation catering and executive jet catering are common; diplomatic flight catering is rarer, and cabin crew meals are ordered alongside. A modest business aviation hub, with general aviation and FBO services close to the apron and ground handling services on site.
Canada controls imported food strictly, especially animal products and produce. For aircraft arriving at CYXH from abroad, leftover provisions may need to be declared or discarded, which is why local catering is practical.
Average rating from the cabin crew and pilots we cater for.
“On this departure from Medicine Hat Regional Airport, 2 passengers had chosen herb chicken with a quinoa salad, and two separate meal services needed to be reflected in the order. The storage requirements stood out more than any sales pitch about aviation catering. The Galley Girls prepared the canapés for assembly in the galley, with the accompanying elements easy to locate. The desserts stayed together in one group, so another crew member could follow the same plating sequence.”
“Despite several individual meal preferences, we wanted the 10 guests at CYXH to enjoy chicken skewers with a couscous salad without a complicated cabin service. The Galley Girls used a readable packing list for the desserts, which helped when two colleagues checked the order together. I found the main courses without searching through every box, a small detail that mattered during the final cabin checks. For aviation catering services, that attention to final order confirmation made the order noticeably easier to manage.”
“Before our guests boarded at YXH, we needed a charcuterie board and fresh bread divided into 8 portions suitable for limited fridge space. The desserts came from The Galley Girls in stackable containers, with a packing list that matched the contents. Separating the side dishes from the first service items helped us avoid opening boxes we did not yet need. I want an aviation catering company to understand galley preparation, and this order gave us a useful starting point.”
Start from the guest list and the galley. A bison hot course adds more than a cold platter. Customs rules on agricultural products in Canada mean we keep ingredients local where we can.
Orders go through smoothly when the galley is known. Large cabins may need extra staging, small ones need compact trays. Last-minute orders are handled.
Winter windows are common here. Customs rules on meat, dairy and produce still apply, so we favour local ingredients that avoid questions when the aircraft moves on.
Yes, a return leg can be ordered from Medicine Hat. Outside food is allowed on board but subject to customs on arrival, which is why ordering both legs is practical.
No: private jet charter and catering are separate orders. A late departure from Medicine Hat is simply a slot we work around.
Tail, pax and diets — a flight attendant takes it from there, day or night.
