Catering to your aircraft in North Bay.
North Bay is a working northern Ontario field, and the trip sheet usually says more about the weather than the menu. We cook for your galley, label by seat, and hand 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 Bay is northern Ontario, and the table here follows the lakes and the bush: Lake Nipissing pickerel, wild blueberries from the Canadian Shield, Ontario maple syrup, and cheddar from the province's dairies. For a private jet menu out of CYYB, that gives you honest local specialities that travel well.
A private jet menu for North Bay can sit on a lake fish fillet, a wild blueberry dessert, a maple glaze that keeps its shine and a good Ontario cheddar board. Our inflight menu leans on those Ontario local specialities, and private jet food from Ontario stays simple: the pickerel crisp from the oven, the glaze apart, the berries chilled.
Whatever the season, the Ontario kitchen gives a crew something to write on the trip sheet: pickerel, blueberries, maple, cheddar. We pack them as private jet food that finishes in your galley oven or comes out of the drawer cold, so the North Bay table reaches the cabin intact.
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.
Winter at CYYB means a cold apron and a galley that has to keep its promises, so private jet catering for North Bay is packed to hold: hot dishes finished in your oven, cold plates in the drawer. For northern Ontario stops we also cover inflight catering, in-flight catering and aviation catering, with business aviation catering and executive jet catering for corporate crews, diplomatic flight catering on request, and cabin crew meals boxed and marked.
A business jet catering brief at North Bay is usually short: who is on board, the type, and whether the galley has an oven. Corporate jet catering here leans on pickerel and cheddar boards, VIP flight catering is packed seat by seat, and charter flight catering follows the manifest. A private jet chef writes a bespoke menu, and luxury inflight catering is plated for the cabin.
Government flight catering at North Bay means protocol first: menu cleared, team named, labels by seat. Head of state flight catering is handled with discretion, VIP aviation catering follows your office's brief, and state visit aircraft catering is traced from kitchen to aircraft door.
Northern Ontario cooking leans on dairy, wheat flour and tree nuts, so special meals at North Bay are checked against that kitchen from the first message. Kosher, halal, vegan, gluten free and allergen free meals are prepared on a separate board and packed in a separate box, and kids meals are built to the same standard. Labels carry seat numbers only. Tell us the restriction and the seat, and the tray is built around it.
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 a crew waiting at CYYB, crew meals are ordered with the flight on request, never assumed. Flight crew meals, pilot meals and cockpit meals are eaten one-handed and quick; crew catering is built from the rota. Crew meal boxes are marked CREW, and different meals for pilots are packed separately, as cabin crew meals are.
At CYYB, FBO catering is a call to your handling agent: where the door is, who walks the order out. Catering delivery to the FBO happens at the general aviation terminal, and ground handling catering is coordinated so the trays reach the aircraft cold or hot as marked. Handling agent catering stays on one phone line.
For a larger cabin out of CYYB, the aircraft decides how it is loaded: door height, whether a high loader is needed, and what the galley can take. Galley catering is packed to the galley you actually have, and airside catering delivery is coordinated with your handling agent. Aircraft provisioning for heavier types is planned from the tail and the slot.
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.
North Bay Jack Garland sits at 1,215 ft in northern Ontario, a small business aviation hub where corporate, medevac and military traffic share the field. Airport catering is straightforward here: the general aviation side is compact, and FBO services and ground handling services are easy to coordinate on one call.
Winter shapes the business aviation hub at CYYB: de-icing, short days and cold aprons. Inflight catering and in-flight catering are packed for that, with aviation catering and business aviation catering marked for the oven, executive jet catering for corporate cabins, diplomatic flight catering on request, and cabin crew meals and crew meals boxed and labelled.
Canadian customs and food inspection rules apply at this small business aviation hub, and fresh food arriving from abroad may be refused at the door. For a crew the practical route is to order locally and receive the meals at the FBO, with nothing to declare.
Average rating from the cabin crew and pilots we cater for.
“Getting a seafood starter and warm vegetable sides ready for 7 guests at YYB required an order that accounted for two separate meal services. The Galley Girls confirmed the handover contact and identified the sauces, making the catering delivery easier for our team to track. Our brief for private aviation catering was met with a sensible plan for portion planning. We could account for the sandwiches before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“An order of smoked salmon bagels and sliced fruit for 12 people at North Bay Jack Garland Airport had to be organised around a revised passenger count. Our brief for business jet catering was met with a sensible plan for storage requirements. I asked The Galley Girls to review the fruit plates quantities against the passenger brief, and the proposed portions made sense. We also checked the starters before approval, which helped avoid a second round of questions later in the preparation.”
“Service planning came first at CYYB, with 9 passengers choosing a mezze selection with flatbreads and a tight boarding window influencing our preparation. Our brief for business aviation catering was met with a sensible plan for catering handover. I needed the main courses checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. We checked the crew provisions against the same summary, keeping the cabin team and the handling contact aligned.”
Ask about a government flight and the answer is a list of what changes the bill: number of seats, hot or cold, protocol clearance, product in season. North Bay adds no surcharge of its own. A quote is built for your tail and your slot.
A special-meal request out of North Bay is simplest when it comes with the seat number and the exact restriction. We prepare it apart from the standard trays. If the plan changes late, call us, day or night, and we adjust.
Crew duty time at North Bay often means waiting on the ground with a galley you would rather not restock from foreign supplies. Canadian import rules on meat, dairy and produce make local catering the simpler route for crew meals.
On a quick turnaround at North Bay, bringing food from abroad adds risk without adding much. Canadian rules are firm on fresh items, and a handling agent will not wave them through. Our meals are prepared locally and handed over at the FBO.
A charter into North Bay does not carry the catering with it. It is ordered and invoiced like any other order. Ask for something local and we suggest pickerel, blueberries or an Ontario cheddar board.
Tail, pax and diets — a flight attendant takes it from there, day or night.
