Catering to your aircraft in Boscobel.
Boscobel receives jets from the north on resort weekends, and the order here is built around the tail, the slot and what Saint Mary Parish produces. The galley decides the menu; we pack to it.
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.
Saint Mary Parish is where Jamaican produce reaches a private jet menu with almost no detour: pimento wood, scotch bonnet, ackee, callaloo, breadfruit, tamarind and the sweet fruit of the north coast. A private jet menu for Boscobel is built from those ingredients, adapted to the galley of the aircraft.
Our inflight menu at Ian Fleming International leans on local specialities that travel well: jerk chicken carved at the plate, escovitch fish with pickled vegetables, ackee and saltfish served warm, and a tropical fruit board for the cold side. Private jet food from Saint Mary Parish should keep its heat and its acidity, so spicy components go in their own pots.
Private jet platters here are cold and generous: Blue Mountain-roasted nuts, cut mango, papaya and pineapple, cassava bammy with smoked marlin pâté. Private jet snacks for the cabin are plantain chips, coconut drops and gizzada. Gourmet inflight meals draw on the same pantry, and the local specialities stay recognisably Jamaican.
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.
Boscobel is a resort-side stop, and private jet catering for MKBS follows the rhythm of arrivals from the north: late lunches, sunset departures, long weekends. Inflight catering and in-flight catering for Ian Fleming International are packed for galleys that often have one oven and a short drawer. Aviation catering, business aviation catering and executive jet catering are ordered by tail and slot, diplomatic flight catering is cleared by protocol first, and cabin crew meals ride in the same order.
Executives and families flying into Boscobel tend to want something that tastes of the island without a long meal. Our private jet chef builds a bespoke menu for business jet catering and corporate jet catering, adapted to a short leg and a small galley. VIP flight catering and charter flight catering are priced by menu, and luxury inflight catering is plated in the cabin.
Ian Fleming International sees official parties rarely, so government flight catering for MKBS is arranged ahead with protocol and the handling agent before anything is cooked. Head of state flight catering and VIP aviation catering are prepared by a named team, with traceable ingredients and a sealed handover. State visit aircraft catering follows the delegation's list, and discretion is part of the order.
Special meals at Ian Fleming International are a procedure, not a label. Jamaican cooking hides allergens in predictable places: peanuts in snacks and sauces, shellfish stock in rundown, wheat in dumplings and festival, soy in marinades. Kosher, halal, vegan, gluten free, allergen free and kids meals are each cooked on a separate board and sealed in a separate box, with the seat number on the lid.
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 Boscobel can mean a long wait on the ground. Crew meals are cooked in Saint Mary Parish and brought to the FBO on request, billed like any other order. Flight crew meals and pilot meals come as crew meal boxes, crew catering is labelled CREW, cockpit meals are easy to eat in the seat, and different meals for pilots are offered when a policy requires them. Cabin crew meals ride with the order but never in a guest tray.
FBO catering at Ian Fleming International means catering delivery to the FBO, or to the aircraft through your handling agent. The general aviation terminal is small, so ground handling catering is a single handover, and handling agent catering is coordinated on the slot.
Aircraft size sets the method at Boscobel. Galley catering for a light or midsize jet goes through the main door by hand, while a larger cabin may need a high loader for airside catering delivery. Aircraft provisioning at MKBS is agreed with your handling agent before the slot, with the door height and galley layout confirmed in advance.
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.
Ian Fleming International Airport serves Boscobel and the Saint Mary Parish coast, a general aviation field used by private flights arriving for villas and resorts. Airport catering here is organised around the FBO and the handling agent, with the apron close and the terminal small. FBO services and ground handling services are the usual route for the order.
Business aviation hub is a big phrase for a small field, but Boscobel works as one for the north coast: villa guests, charter operators and the occasional delegation. Inflight catering and in-flight catering here are shaped by the visit. Aviation catering and business aviation catering for OCJ cover light jets to larger cabins. Executive jet catering, diplomatic flight catering and cabin crew meals are ordered on tail and slot, then billed with the rest of the order.
Jamaica applies agricultural controls to fresh food entering the country, so imported meat, fruit and dairy may be inspected or held. Catering sourced locally in Saint Mary Parish avoids that step for most of the order. Your handling agent can confirm what customs expects for any item flown in.
Average rating from the cabin crew and pilots we cater for.
“Packing a selection of petits fours and sandwiches for 6 passengers at Ian Fleming International Airport needed careful thought, especially given a changing departure schedule. After a final adjustment to the fruit plates, The Galley Girls gave us one revised order summary to work from. The galley preparation stood out more than any sales pitch about inflight catering services. The salads remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Between cabin checks at MKBS, I coordinated grilled salmon with a lemon dressing for 11 guests and explained our concerns about a small galley worktop. I want an inflight catering company to understand catering handover, and this order gave us a useful starting point. The Galley Girls talked through the quantities of breakfast portions with us before confirmation, rather than leaving us to guess the portions. We also checked the starters before approval, which helped avoid a second round of questions later in the preparation.”
“Keeping the galley organised at OCJ meant planning vegetable tartlets and a dessert selection for 5 guests with a tight boarding window in mind. When comparing inflight catering companies, I would look closely at written menu details after this experience. The Galley Girls understood why we wanted the crew provisions readily accessible instead of spread across several different boxes. That left time to check the snack boxes properly before the passengers were ready for the next part of the service.”
Customs rules drive the cost more than people expect. Fresh meat, fruit and dairy entering Jamaica from abroad face agricultural checks, so buying jerk chicken, callaloo and mango locally keeps the order simple and the price readable. We quote per menu, and the quote shows what is local and what is not.
Local products set the pace. If your menu for Boscobel uses ingredients from the parish, there is nothing to import and no customs step. We confirm what is in season and what is not, and last-minute orders are handled the same way.
A long turnaround allows a plated lunch; a short one asks for boxes. Jamaican customs treats food sourced in-country as ordinary provisioning, so the question is how it is packed, not whether it passes. We adjust the menu to your slot and your handling agent.
Crews often ask this at Boscobel because the wait can be long and the choices short. Bringing a light bag is fine; bringing fresh food through customs is not worth the trouble. Order cockpit meals and crew catering from us, and the food comes to the FBO.
Catering is a separate order, not a line in the charter. If a passenger needs a kosher meal that stays sealed or an allergen-free plate, we confirm what is possible with Jamaican ingredients and what must be brought in under import rules before we quote.
Tail, pax and diets — a flight attendant takes it from there, day or night.
