Catering to your aircraft in Miramichi.
At CYCH the apron is rarely busy, but the weather is not forgiving. We pack private jet catering for the aircraft you fly and the ovens you have.
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.
New Brunswick eats from the water and the forest, and a private jet menu for Miramichi follows that. The river and the Gulf of St. Lawrence supply snow crab, lobster and smoked salmon; the woods supply fiddleheads in spring and wild blueberries in summer. These local specialities travel well in a galley when they are packed for it: lobster is cooked and shelled, the butter comes in its own pot, and the blueberries stay cold until plating.
Our private jet food for New Brunswick is built on a short list of local specialities. Inflight menu choices from Miramichi lean on seafood chowder, pan-seared salmon and maple-glazed vegetables, with blueberry desserts in season. Gourmet inflight meals here are planned around what the crew can plate in a galley with one oven, so every dish carries its service note: oven, sauce apart, chilled, or re-plate cold.
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.
Most arrivals at CYCH, Miramichi's airport on the river estuary, are corporate and charter crews on a short stop, often in cold or fog. Private jet catering for them is built around what the aircraft can finish in a small oven or serve cold. Business aviation catering, executive jet catering and cabin crew meals follow the same logic here: packed, labelled by seat, and handed over at the FBO or the handling agent's door.
For corporate and charter flights through CYCH, business jet catering is planned from the tail number. Corporate jet catering, VIP flight catering and charter flight catering share one rule: nothing needs a kitchen onboard. Our private jet chef builds a bespoke menu with sauces apart, and luxury inflight catering stays plain and well cooked.
When a government aircraft lands at Miramichi, the order is already agreed. Head of state flight catering, VIP aviation catering and state visit aircraft catering go through a named contact, and government flight catering is delivered without ceremony, labelled and sealed.
Special meals at Miramichi are a procedure built around what the local kitchen cooks: seafood, dairy and wheat are everywhere in Maritime cooking, so allergen free dishes are prepared on separate boards and sealed before they leave the kitchen. Kosher, halal, vegan, gluten free and kids meals are agreed with the order, and each tray carries its seat number.
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 crew stops at CYCH, crew meals are ordered with the flight and billed as a normal line. Flight crew meals travel in crew meal boxes, pilot meals can be split into two different dishes, and cockpit meals avoid anything that needs a knife. Crew catering is packed apart from passenger trays so nobody opens the wrong box; cabin crew meals are added as a separate line, and different meals for pilots are written on the order.
FBO catering at Miramichi means the van goes to the general aviation terminal, or directly to the aircraft. Catering delivery to the FBO is coordinated with your handling agent: ground handling catering depends on who opens which gate, and handling agent catering is agreed before the slot.
Aircraft at CYCH are mostly light and mid-size jets, so galley catering usually travels in a van to the FBO or to the aircraft's own door. When a larger type needs a high loader, airside catering delivery is arranged through the handling agent before the slot. Aircraft provisioning follows the galley plan you send: type, ovens, drawer space.
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.
CYCH is a regional airfield in northeastern New Brunswick, with general aviation and corporate traffic through the year. Airport catering at Miramichi is shaped by the seasons, the weather and the size of the aircraft, and it sits alongside the FBO services and ground handling services that meet a crew on arrival.
Business aviation at Miramichi is steady rather than crowded, and the FBO services and ground handling services stay simple to book. Inflight catering and in-flight catering for private jets reflect the maritime kitchen, and aviation catering, business aviation catering and executive jet catering all draw on seafood and seasonal produce. Diplomatic flight catering is handled through protocol, and cabin crew meals and crew meals are ordered as their own lines. The business aviation hub role is small, but the service is complete.
Customs at Miramichi follow federal rules on food imports. Anything cooked here is simple to load; ingredients arriving from abroad may need declaring. The FBO and the ground handling services desk give the practical answer before you order, and your handling agent confirms what can go airside.
Average rating from the cabin crew and pilots we cater for.
“Working around a revised passenger count at CYCH, I asked for vegetable tartlets and a dessert selection in portions appropriate for our 3 passengers. I needed the canapés checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. There was no need to reconstruct the crew provisions quantities from several messages during the final departure checks. My main takeaway from this jet catering order was the practical approach to cabin service sequence.”
“Before our guests boarded at YCH, we needed mushroom risotto and a green salad divided into 5 portions suitable for a changing departure schedule. The Galley Girls labelled the fruit plates in line with our brief, so the cabin team could identify the relevant portions quickly. The order made VIP flight catering feel manageable because the final order confirmation had been considered beforehand. Keeping the canapés identifiable helped the colleague taking over service understand the order without another long explanation.”
“We kept the passenger brief simple at Miramichi Airport: a mezze selection with flatbreads for 8 guests, organised with different crew meal preferences in mind. With charter flight catering, careful attention to written menu details matters as much to our crew as the menu itself. The Galley Girls understood why we wanted the sauces readily accessible instead of spread across several different boxes. Our colleague could take over the snack boxes without asking where every component had been placed during preparation.”
Pricing for private jet catering at CYCH is by menu, not by flight. If you order the way back from here, say so up front: we can pack the return meals chilled and labelled, and the quote covers both services as one order.
A late departure from Miramichi works because phones are answered 24/7. Give us the slot and the galley type; seasonal produce like fiddleheads is the only thing that can limit the menu. Last-minute orders are handled.
Canadian rules limit what fresh produce, meat and dairy can cross the border, so international arrivals at CYCH go through your handling agent. We deliver to the FBO or agent, who clears airside access; meals prepared locally avoid the import question.
Bringing your own is possible, but check Canadian rules on fresh meat and dairy if you are arriving from abroad. For an empty cabin we suggest a small crew order and leave the passenger galley alone.
A charter into or out of CYCH covers the aircraft, not the food. Order the meals as their own booking; with two services, we split the dishes by course and label each box.
Tail, pax and diets — a flight attendant takes it from there, day or night.
