Catering to your aircraft in Sandspit.
Sandspit is a quiet apron on Haida Gwaii where weather sets the day and the galley is usually small. We send crews halibut, spot prawns and smoked salmon packed for exactly that galley, with the reheat steps clear and the order handed over at your 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.
Haida Gwaii is the region that defines every menu we write for Sandspit, and the island itself decides what is realistic. A private jet menu here starts with the cold Pacific: halibut, spot prawns, wild salmon, Dungeness crab. Every inflight menu we plan for CYZP uses private jet food that travels well, chosen from local specialities rather than flown-in imports.
Private jet platters are where Sandspit shows off: smoked salmon, candied salmon, spot prawn cocktail, with a cold board of island cheeses and berries. Gourmet inflight meals follow the season, and private jet snacks lean on salal berry bars, kelp crackers and nuts. These local specialities are packed for the galley and finished by the crew, so a private jet menu for Haida Gwaii stays honest about what one oven can do.
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.
Sandspit sits on Moresby Island, on the Haida Gwaii archipelago, and its 21-foot elevation means salt air and damp cloud are part of every turnaround. Private jet catering here is mostly a seafood question: what survives a wet apron and a small galley. We cook and pack as former VIP flight attendants, hand the order over at your FBO, and keep inflight catering for CYZP to what a crew can actually plate. In-flight catering, aviation catering and executive jet catering all start from the same brief, diplomatic flight catering is the rare exception, and cabin crew meals are a separate line next to the other crew meals on the order.
A typical business jet into Sandspit carries a small party on a corporate or charter trip to Haida Gwaii, and the galley is rarely generous. Business jet catering here means a private jet chef writing a bespoke menu for four or six, corporate jet catering that suits one oven, and VIP flight catering built on halibut and wild salmon. Charter flight catering and luxury inflight catering at CYZP both start with the cabin layout.
Government flight catering at Sandspit is rare but possible, usually tied to a regional or ministerial trip to Haida Gwaii. Head of state flight catering and VIP aviation catering follow protocol: the menu is cleared first, the team is named, and the dishes are traceable. State visit aircraft catering stays discreet, with nothing unusual left on the apron.
On Haida Gwaii the allergen risk that matters most is shellfish, so we keep prawn and crab work on its own board and in its own box, away from every other dish. Kosher, halal, vegan, gluten free and allergen free special meals are cooked as a procedure, not a label, and kids meals are simple and clearly marked. Tell us the seat plan for your Sandspit flight and each restriction travels with its card, with no names on the lids, only seat numbers.
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.
A duty day through Haida Gwaii can stretch with weather, so crew meals matter more than they look. At Sandspit they are on request and invoiced like everything else. Flight crew meals and pilot meals come boxed or plated; cockpit meals stay simple. Crew catering and crew meal boxes follow the rotation, and different meals for pilots keep the captain and first officer apart as policy asks, with cabin crew meals ordered separately.
FBO catering at Sandspit means the order arrives at the general aviation terminal and goes out to the aircraft with your handling agent. Catering delivery to the FBO is arranged against your slot, ground handling catering is coordinated airside, and handling agent catering keeps the hand-off clean, so a galley is loaded without surprises.
Sandspit sees mostly turboprops, light jets and the occasional larger business aircraft, and the aircraft type decides how we load. For galley catering at CYZP we confirm the door height and whether a high loader is needed, then plan airside catering delivery to match. Aircraft provisioning on a small apron is simple when the galley is known: we pack to your oven and drawers, and bring the order to the aircraft with the handling agent.
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.
CYZP sits at 21 feet above sea level on the edge of the Pacific, and the weather decides much of what flies. It is a general aviation field where FBO services and ground handling services are modest, so airport catering for a visiting aircraft is planned ahead rather than improvised.
General aviation at Sandspit is seasonal, peaking with fishing and summer lodge traffic, and the field behaves like a small business aviation hub for the islands. Inflight catering, in-flight catering and aviation catering for these trips lean on seafood; business aviation catering and executive jet catering follow the same pattern, and diplomatic flight catering is occasional. When a long wait on the ground is likely, add cabin crew meals and the other crew meals to the same order.
Canada controls the import of animal and plant products, so a general aviation flight arriving at Sandspit from abroad needs its food declared. Catering ordered locally avoids the problem, and we flag any item that could be held. Domestic flights within British Columbia face no such check.
Average rating from the cabin crew and pilots we cater for.
“An order of a light pasta dish with grilled vegetables for 6 people at CYZP had to be organised around several individual meal preferences. After a final adjustment to the starters, The Galley Girls gave us one revised order summary to work from. For our team, the strongest part of their business jet catering was how they handled final order confirmation. There was no need to reconstruct the snack boxes quantities from several messages during the final departure checks.”
“A request for a cold lunch with cheese and fruit, 12 passengers, and a family lunch request: that was our brief for the departure at YZP. This experience of business aviation catering gave us a useful reference for managing portion planning on another departure. We discussed the dimensions before confirming; The Galley Girls grouped the side dishes into divided catering boxes that were easy to handle. Separating the desserts from the first service items helped us avoid opening boxes we did not yet need.”
“As the person coordinating a cold lunch with cheese and fruit for 4 passengers at Sandspit Airport, I needed an arrangement that considered a late menu amendment. I appreciated the emphasis on galley preparation throughout the jet catering arrangements. The sauces from The Galley Girls were organised around the cabin plan, with the later service items kept apart. That left time to check the canapés properly before the passengers were ready for the next part of the service.”
Cost starts with duty time on the ground. If the crew is stuck at Sandspit with weather closing in over Haida Gwaii, a second meal makes sense; if not, it does not. We build the private jet catering price from the dishes you choose and quote it ahead of the flight.
Seasonal seafood is the real variable on Haida Gwaii: spot prawns and fresh halibut depend on what has landed. Share your slot early and we confirm what is available. Last-minute orders are handled, with a substitute named if a product is out.
Yes, in a quiet way. Canadian rules on meat, dairy and produce leaving or arriving on international flights apply, so we plan around them. At CYZP the local product that shines is Pacific seafood, and smoked salmon travels well, so it features often.
The rule is declare everything. Anything fresh coming into Canada can be held or discarded, so we suggest ordering your Sandspit meals here and keeping personal food to sealed, shelf-stable snacks.
No: it is a separate request. On a small aircraft landing at Sandspit the galley decides the menu, so we ask what you actually have before we cook. The charter price from your operator does not include the meals.
Tail, pax and diets — a flight attendant takes it from there, day or night.
