Catering to your aircraft in Portage la Prairie.
CYPG in Manitoba sees light jets, harvest-season visitors and winter weather windows. You send the aircraft type and the slot, we pack the food for that galley and deliver it to your FBO or handling agent.
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.
Manitoba eats from the prairie and the lakes, and the private jet menu for Portage la Prairie reflects that. The inflight menu leans on Lake Winnipeg goldeye, wild rice from the northern lakes, Manitoba Prairie beef and pickerel, all local specialities that travel well in a galley. Private jet food here is simple and regional: Saskatoon berries in a cold dessert, perogies and farmer sausage as a hot side, bannock for breakfast. Private jet platters of smoked goldeye with pickled vegetables and rye work for a cold lunch, while gourmet inflight meals such as pickerel with wild rice finish in the oven on board. Private jet snacks run to Saskatoon berry bars, sunflower seeds and Manitoba honey, all local specialities in the Portage la Prairie and Manitoba tradition.
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.
Southport sits on the flat Manitoba prairie at 885 ft, a training-heavy field where business traffic shows up around harvest and the hunting season. Private jet catering here follows the galley of whatever lands: a light jet gets a cold board and a sealed hot box, a bigger cabin gets the full plated service. Inflight catering and in-flight catering orders for CYPG are cooked and packed for re-plating on board, with aviation catering delivered to the FBO. Business aviation catering, executive jet catering and diplomatic flight catering requests are written up the same way, and cabin crew meals ride on the same order.
A bespoke menu for CYPG starts with who is flying. A hunting party in October wants hearty, hand-held food; a corporate group in June wants a plated lunch. Business jet catering, corporate jet catering and VIP flight catering all pass through the same private jet chef, and charter flight catering and luxury inflight catering are priced by the menu, not the trip.
When a government aircraft lands at Southport, the order is cleared by protocol first. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering all share the same discretion: a small named team, traceable ingredients, and a single handover point.
Special meals at Portage la Prairie start with the local kitchen: Manitoba cooking leans on wheat, dairy, fish and nuts, so allergen free orders are labelled by seat and packed on a separate board. Kosher, halal, vegan and gluten free meals are ordered with the rest of the trip, and kids meals follow the same procedure. Tell us the restriction and the seat number and the plate 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.
Crew meals at Southport are on request, ordered and invoiced like the rest of the trip. Flight crew meals are packed in labelled boxes so the cockpit eats without waiting, and pilot meals can differ: different meals for pilots are standard when the operator asks for it. Crew catering and cockpit meals travel as crew meal boxes, easy to eat one-handed during a short turnaround at CYPG. Cabin crew meals follow the same labelled system.
On CYPG, the general aviation terminal is the contact point. FBO catering, catering delivery to the FBO, ground handling catering and handling agent catering all depend on who holds airside access that day; we ask for the name of your handler and plan the handover with them.
Most traffic at CYPG is light and midsize, so galley catering usually travels in boxes carried to the cabin door rather than on a high loader. If a larger aircraft is on the schedule, tell us the type: the door height decides whether airside catering delivery comes by hand cart or lift, and aircraft provisioning is planned around the galley you actually 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.
CYPG is a general aviation airport in central Manitoba at 885 ft. Airport catering here means working with a small FBO and a handling agent rather than a large terminal, and FBO services and ground handling services are arranged per flight.
Business aviation traffic at Southport is seasonal: hunters in autumn, agricultural visitors around harvest, winter weather windows. Inflight catering and in-flight catering orders reflect that rhythm. Aviation catering, business aviation catering and executive jet catering are planned per trip, diplomatic flight catering when required, and cabin crew meals ordered alongside. A modest business aviation hub, with local character.
Food entering Canada from abroad is subject to inspection. If your aircraft arrives at Southport from another country, leftover fresh food may have to be disposed of; ordering the catering locally avoids that.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at YPG: we had 4 passengers expecting smoked salmon bagels and sliced fruit and were working around several individual meal preferences. The sauces supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. Keeping the desserts identifiable helped the colleague taking over service understand the order without another long explanation. When comparing inflight catering companies, I would look closely at final order confirmation after this experience.”
“On this departure from Portage-la-Prairie / Southport Airport, 9 passengers had chosen a cold lunch with cheese and fruit, and a revised passenger count needed to be reflected in the order. The breakfast portions from The Galley Girls were organised around the cabin plan, with the later service items kept apart. The order made in-flight catering services feel manageable because the meal organisation had been considered beforehand. That left time to check the sandwiches properly before the passengers were ready for the next part of the service.”
“Timing and organisation mattered at CYPG, where our order of a light pasta dish with grilled vegetables for 10 people involved several individual meal preferences. I appreciated the emphasis on portion planning throughout the aviation catering arrangements. After a final adjustment to the crew provisions, The Galley Girls gave us one revised order summary to work from. The starters remained as originally requested, which was reassuring when we checked the latest version with operations.”
The galley sets the price more than the airport does. If the aircraft has an oven, we pack raw-to-finish dishes; if not, everything arrives finished. Either way, how much private jet catering costs at Portage la Prairie is agreed on the menu before departure.
Prairie weather sets the rhythm here: summer storms and winter cold can move a departure, so we plan around the window you give us. Last-minute orders are handled, and local produce is easiest to plan early in harvest season.
If the aircraft returns to Canada from abroad, leftover food is a customs question. We pack the return order so it can be consumed on board, which keeps the cabin clean at inspection.
A night departure from CYPG usually means a closed kitchen around you. If you bring food, check it against your destination's customs rules; if you order from us, it is packed and labelled for the seat.
No. Charter and catering are two orders. For a Manitoba arrival, the handling agent confirms where the food is handed over and we plan around it.
Tail, pax and diets — a flight attendant takes it from there, day or night.
