Catering to your aircraft in Montego Bay.
Winter weekends push Sangster's apron full of Gulfstreams and Challengers bound for the north coast resorts, and the galley orders follow the same pattern: cold fruit, jerk kept mild, drawers that survive a humid ramp. You send the tail and the slot, we cook and pack for that galley.
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 James Parish and Montego Bay sit in the middle of Jamaican food country, and a private jet menu for MBJ draws on it directly. Local specialities travel better than people expect: pimento-smoked chicken sliced cold with the jerk sauce in its own pot, ackee and saltfish packed warm in a sealed tray, steamed fish with okra for a lighter inflight menu, and Blue Mountain coffee beans ground for the galley machine.
Private jet food at Sangster is mostly fruit and seafood: mango, papaya, pineapple, June plum when it is in season, red snapper and spiny lobster from the coast. Bammy and festival are baked fresh and boxed apart so they stay dry. We write each private jet menu around what the market has on the day, then pack it for the galley the tail actually has, in Montego Bay as anywhere in Saint James Parish.
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.
Sangster International sits at four feet above sea level on the Montego Bay coast, and the heat on the ramp shapes every private jet catering order we pack for MKJS. Cabin crew meals, inflight catering for the passengers and a separate crew drawer all leave the kitchen labelled for the aircraft you actually fly. Business aviation catering here leans on tropical fruit and chilled seafood, and executive jet catering for owners headed to the hotels gets a menu built around what is in season. For state or ministerial movements, diplomatic flight catering follows protocol. Aviation catering for in-flight catering at MBJ is written, packed and handed over at your FBO.
Business jet catering at Sangster is mostly resort traffic, so a corporate jet catering order here is built around guests arriving tanned and tired. VIP flight catering and charter flight catering for Montego Bay lean on luxury inflight catering that works in a humid cabin, with a private jet chef writing a bespoke menu around fruit, seafood and light jerk.
When a state visit aircraft lands at Montego Bay, the order passes through protocol first. State visit aircraft catering, head of state flight catering, government flight catering and VIP aviation catering are cooked by a small named team and sealed at packing for the delegation.
Jamaican cooking hides allergens in places a quick read misses: peanut in some snack mixes, wheat in the dumpling and the gravy, shellfish stock in a few pepper sauces. Kosher, halal, vegan, gluten free, allergen free and kids meals are cooked on separate boards, sealed and numbered by seat, and the special meals card travels with the box.
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 Sangster are ordered with the trip and invoiced like any line of the order. Flight crew meals, pilot meals and crew catering are packed separately from the guest trays; cockpit meals are built to be eaten with one hand, with different meals for pilots when the operator asks, and crew meal boxes are labelled CREW so nobody opens a passenger tray by mistake. On a rotation through Montego Bay in summer heat, we lean on cold plates and fruit.
Delivery at MKJS goes to the general aviation terminal and your handling agent. FBO catering and catering delivery to the FBO, ground handling catering and handling agent catering are all agreed with the ramp before the aircraft taxis in, so nothing waits on the apron.
Galley catering for a larger aircraft at MKJS starts with the door height and the galley layout, because that decides whether the truck needs a high loader. Airside catering delivery is arranged through your handling agent, and aircraft provisioning is packed in carts or boxes depending on the type. Tell us the tail and we pack accordingly.
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.
Sangster is the main gateway for Jamaica's north coast and a steady stop for general aviation. Airport catering here serves the resorts, the charter ramp and visiting crews, with the airfield at four feet above sea level and a long runway that takes large business aircraft.
As a business aviation hub, Montego Bay sees inflight catering and in-flight catering requests built around resort stays. Aviation catering, business aviation catering and executive jet catering orders are shaped by season; diplomatic flight catering and cabin crew meals are packed on their own tracks. FBO services and ground handling services meet the aircraft at the apron.
Jamaica controls imported meat, fruit and plant material, and international cabin waste is handled under quarantine rules. For an order out of MKJS this means local produce is the simplest route, and leftovers from earlier legs should be cleared by your handler.
Average rating from the cabin crew and pilots we cater for.
“Several practical details needed attention at Sangster International Airport, with mini sandwiches and individual desserts requested for 9 guests and different crew meal preferences to accommodate. Instead of asking us to improvise, The Galley Girls explained how the snack boxes could be arranged during service. The order made aviation catering feel manageable because the meal organisation had been considered beforehand. We could finish the breakfast portions as each guest was ready, rather than laying everything out at once.”
“Before our guests boarded at MKJS, we needed roasted vegetable bowls with separate dressings divided into 4 portions suitable for an evening cabin service. For aviation catering services, that attention to written menu details made the order noticeably easier to manage. With several people involved, The Galley Girls kept the salads and delivery arrangements together in a concise order update. The side dishes went straight to the right colleague instead of circulating between several people during the turnaround.”
“Good preparation made the difference at MBJ, where 7 guests expected chicken skewers with a couscous salad despite a changing departure schedule. I want an aviation catering company to understand packing arrangement, and this order gave us a useful starting point. The confirmation from The Galley Girls showed the salads clearly enough for us to check the planned service quantities. We also checked the snack boxes before approval, which helped avoid a second round of questions later in the preparation.”
In Montego Bay the season sets the price more than anything: lobster in the closed season is dearer, fruit in a glut is cheaper, and December weekends tighten supply. We quote per menu for your date, not from a list.
The size of the galley sets how much we can prepare ahead, so the answer depends on your type. Smaller aircraft keep it simple, larger ones allow courses. Last-minute orders are handled at Montego Bay.
At Sangster, customs checks apply to food coming in and to cabin waste going out. Meals produced locally and packed sealed make the clearance simple.
Personal food is possible, though imported produce is controlled on arrival. A local product like pimento-smoked jerk, packed in its own pot, travels without the customs question.
The charter contract does not include meals at Sangster. We take the order for the slot you hold and invoice it on its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
