Rankin Inlet · CYRT / YRT · Canada

Private jet catering at Rankin Inlet Airport (CYRT / YRT), Rankin Inlet

Catering to your aircraft in Rankin Inlet.

CYRT is the Kivalliq hub, and what you load here is what you serve next. We pack for cold ramps and small galleys, and we hand over at the aircraft through your handling agent.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

Local specialities from Rankin Inlet for your inflight catering

Rankin Inlet is Inuit country on the Hudson Bay coast, and the local specialities are what you would eat in a Nunavut kitchen: arctic char, caribou, muskox, bannock and berries picked on the tundra. The private jet menu for Nunavut leans on these because they are honest, hearty and travel well in a galley. A Rankin Inlet inflight menu might open with cured or smoked char served chilled, then a braised caribou or muskox dish finished in the aircraft oven. Private jet food here has to be robust: cold ramps, sudden diversions and guests who want something they cannot get at home. We pack private jet platters, gourmet inflight meals and private jet snacks around these local specialities, with the sauce kept apart so nothing goes soft in the drawer.

Nunavut does not do imitation. Arctic char, muskox and caribou are the proteins people associate with Rankin Inlet, and bannock and cloudberry are the accompaniments. For a private jet menu that reads as local specialities rather than a generic hotel list, we build the inflight menu around those. Private jet food from this region is lean, rich and best served with a short finish: the char chilled, the muskox out of the oven, the bannock re-plated warm. Private jet platters, gourmet inflight meals and private jet snacks all draw from the same pantry, and the Nunavut identity stays on the plate.

Open the menu Download the menuPDF

Local specialities of Nunavut: arctic char and bannock for a private jet menu at Rankin Inlet

01Arctic charSmoked or cured, served chilled

02MuskoxBraised, finished in the oven

03CaribouSlow-cooked, sauce apart

04BannockBaked flat, re-plate warm

05Tundra berriesCloudberry or crowberry, served chilled

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · Rankin InletRankin Inlet Airport · CYRT

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Rankin Inlet Airport (CYRT)

Rankin Inlet sits on the western shore of Hudson Bay, where the apron is gravel-edged, the wind does as it likes and fresh produce is a flown-in luxury. Private jet catering here is planned around that: arctic char, muskox and bannock packed for a galley that may wait on the ground in sub-zero air. Inflight catering, in-flight catering and aviation catering for CYRT are written for the person re-plating at altitude, and business aviation catering for the Kivalliq region follows the same logic. Executive jet catering, diplomatic flight catering and cabin crew meals are all ordered and invoiced like any other request.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Business jet catering handed over at the aircraft at Rankin Inlet (YRT), Nunavut

Business aviationOur core

Corporate and VIP jet catering at Rankin Inlet Airport (YRT)

Business jet catering at Rankin Inlet usually serves charter and corporate flights in light and midsize jets heading to or from the north. Corporate jet catering here means a compact order: VIP flight catering built around arctic char, a private jet chef who understands a one-oven galley, and a bespoke menu agreed with you for the leg. Charter flight catering and luxury inflight catering at CYRT stay simple because the aircraft is small.

Government flight catering for a head of state aircraft at CYRT, Rankin Inlet, Nunavut

State & royalDiscretion, protocol

Government flight and VIP aviation catering at Rankin Inlet Airport

When a delegation lands at CYRT, the order is cleared by the protocol office before the kitchen starts. Government flight catering here is discreet and traceable; head of state flight catering uses the same quiet routine. VIP aviation catering and state visit aircraft catering get a named team and sealed boxes.

Inflight catering menu highlights at *Rankin Inlet Airport* (CYRT)Or write your own, we cook it

Chilled private jet platters of smoked arctic char at Rankin Inlet, Nunavut

Cold galley

No oven · served in four minutes

Smoked arctic char with pickled onion and ryeChilled

Private jet platters of cured char, cheese and bannock crispsRe-plate cold

Caribou carpaccio with juniper and greensChilled

Private jet snacks: dried berries, jerky and nutsChilled

Cloudberry panna cottaChilled

Hot gourmet inflight meals of braised muskox for a private jet at CYRT, Rankin Inlet

Hot service

One oven · re-plated in twelve minutes

Braised muskox with root vegetables, gourmet inflight meals styleOven

Pan-seared arctic char with lemon butterSauce apart

Caribou stew with barleyOven

Warm bannock with whipped butterOven

Berry crumble with custardSauce apart

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Allergen free special meals and aviation catering at Rankin Inlet Airport (CYRT)

At Rankin Inlet the allergen question starts with fish and game: arctic char is the default protein, so a fish-allergic guest needs a clear second plan, and gluten hides in bannock and in thickened stews. Kosher, halal, vegan and gluten free orders are possible, but fresh vegetables are flown in, so we plan special meals early in the brief. Allergen free, kids meals and other restrictions are handled by a procedure, each on its own board and in its own sealed box, marked by seat.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Crew meals on request for flights from Rankin Inlet (YRT)

For CYRT, crew meals are a menu line you ask for. Flight crew meals can be a hot stew or a cold plate; pilot meals are boxed and marked so no one opens a guest tray. Crew catering suits a long wait on the ground, cockpit meals are made to eat one-handed, crew meal boxes carry the flight deck label, and different meals for pilots can be arranged.

Meal passCYRT

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passCYRT

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Rankin Inlet Airport (CYRT) apron in Nunavut, North America, seen for private jet catering

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

Airport catering delivered to the FBO at Rankin Inlet Airport (CYRT)

At CYRT, we coordinate FBO catering with the general aviation terminal and your handling agent. Catering delivery to the FBO goes through airside, and ground handling catering is arranged around the aircraft door and the slot. Handling agent catering is the single point of contact.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

Aircraft provisioning and airport catering at Rankin Inlet Airport (CYRT)

Rankin Inlet sees everything from King Airs and Challengers to larger transports, so how the galley is reached depends on the aircraft. On bigger types, galley catering may go up by high loader to the main door; on a light jet it is carried up the airstair. We confirm the type, the door and the airside catering delivery with your handling agent so aircraft provisioning matches the galley, not the menu.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportCYRT / YRT

General aviation and airport catering at Rankin Inlet Airport (YRT)

Rankin Inlet Airport (CYRT) is the main airport for the Kivalliq region of Nunavut, on the western shore of Hudson Bay. Airport catering here serves scheduled and charter traffic, and general aviation uses the same apron. FBO services and ground handling services are limited in scale but reliable.

Business aviation

Rankin Inlet works as a quiet business aviation hub for the north, and inflight catering here is planned around the season. In-flight catering for winter flights has to hold in the cold; aviation catering and business aviation catering use the same simple order. Executive jet catering suits light jets, diplomatic flight catering follows protocol, and cabin crew meals are available on request.

Customs & food import

Canadian import rules apply at CYRT as at any airport. Meat, dairy and produce face the most scrutiny, so we pack sealed, labelled food that moves through customs cleanly. If an item needs paperwork, we say so before the order.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★BUSINESS JET

“A request for poached fish with steamed rice, 12 passengers, and a tight boarding window: that was our brief for the departure at CYRT. The Galley Girls confirmed the handover contact and identified the sandwiches, making the catering delivery easier for our team to track. We could account for the salads before passing the boxes to the cabin team, without a lengthy unpacking exercise. I appreciated the emphasis on written menu details throughout the FBO catering arrangements.”

Javier J. | VIP flight attendant

Global 6000

★★★★★LARGE CABIN

“We kept the passenger brief simple at YRT: roasted vegetable bowls with separate dressings for 6 guests, organised with several individual meal preferences in mind. The Galley Girls used a readable packing list for the breakfast portions, which helped when two colleagues checked the order together. Keeping the main courses identifiable helped the colleague taking over service understand the order without another long explanation. With airport catering, careful attention to final order confirmation matters as much to our crew as the menu itself.”

Pierre F. | Chief flight attendant

Gulfstream G700

★★★★★GOVERNMENT

“Service planning came first at Rankin Inlet Airport, with 3 passengers choosing chicken skewers with a couscous salad and an evening cabin service influencing our preparation. The Galley Girls prepared the starters for assembly in the galley, with the accompanying elements easy to locate. For inflight catering, that attention to written menu details made the order noticeably easier to manage. The desserts stayed together in one group, so another crew member could follow the same plating sequence.”

Adam Y. | Government flight manager

Gulfstream G650

Questions crews ask about Rankin InletAsked by crews

How much does private jet catering cost for a crew waiting on the ground at Rankin Inlet?+

Price here is a function of the stop. Long ground time at Rankin Inlet means bigger crew orders and an extra hot course; a fast turn means a lighter box. We itemise char, muskox, bannock and sides separately, so you can see why one order costs more than another.

What is the lead time for private jet catering at Rankin Inlet when the departure slot is tight?+

At Rankin Inlet the turnaround is the constraint, not the kitchen. Tell us when the aircraft sits and how long, and we choose dishes that fit: cured char and bannock for a tight turn, braised muskox when there is time. Late changes are handled.

Do customs rules affect putting local products like muskox on a private jet catering menu for Nunavut?+

If your trip enters or leaves Canada, customs rules cover the food you carry. Local specialities from CYRT are packed sealed and labelled so declaration is simple, and we say plainly which items need a closer look.

Can you bring food of your own into Canada for a flight out of Rankin Inlet?+

Food from outside may be subject to inspection when you enter Canada. We prepare in Nunavut and hand over at your FBO, so the galley is stocked without anything crossing a border.

Is catering part of a charter into Rankin Inlet on a small jet with a modest galley?+

Catering is a separate order, not part of the charter. At Rankin Inlet on a small aircraft we plan for limited space: no sprawling trays, just food that fits and finishes simply.