Catering to your aircraft in Tinson Pen.
At MKTP the ramp is quiet and the cabins are small. A Jamaican menu, packed for a short-haul galley, reaches the aircraft through your handling agent, whether it is a fruit breakfast or a hot dinner for six.
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.
Anyone planning private jet food around Saint Andrew Parish starts with what Jamaica does well: jerk, ackee, fresh fish and fruit. Our private jet menu for MKTP follows what a light-jet galley can handle on the day.
The inflight menu here is built from local specialities. Escovitch fish stays chilled, rice and peas goes in the oven, and the pepper sauce stays apart for the passenger to choose.
Private jet platters are cut fruit and cold meats, and gourmet inflight meals are plated hot dishes with the jus in its own pot. Private jet snacks cover patties, bulla and plantain chips for the crew and cabin alike.
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.
Tinson Pen sits at sixteen feet of elevation on the Kingston waterfront, a general aviation field where light jets and turboprops are the usual traffic. Private jet catering here follows the galley of whatever lands: a cold Jamaican breakfast for a small cabin, a hot plated dinner for a charter party. Inflight catering, in-flight catering and aviation catering all come down to one brief per aircraft. Business aviation catering for MKTP is built by former VIP flight attendants who know what a short-haul galley can hold. For executive jet catering, diplomatic flight catering and cabin crew meals, we adapt to the type and the passengers.
Who flies into MKTP? Executives heading for Kingston meetings, charter parties on island circuits, owners with a small cabin. Business jet catering, corporate jet catering and VIP flight catering are shaped around that. A private jet chef writes a bespoke menu for the galley, and charter flight catering and luxury inflight catering follow the same standards.
Government flight catering at Tinson Pen involves protocol before cooking. Head of state flight catering and VIP aviation catering follow a menu cleared in advance, with a named team and full traceability. State visit aircraft catering is handled quietly, through the FBO, with no names on public paperwork.
Jamaican cooking hides allergens in places a flight attendant may not expect: scotch bonnet sauces with wheat thickeners, curries made with shared spice blends, coconut milk in rice and peas, and fish stocks in rundown. For kosher, halal, vegan, gluten free and allergen free requests, each special meal is handled as a separate procedure and sealed apart. Kids meals and other special meals are agreed with the operator before the order is cooked.
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.
Sitting on the ground in Kingston while the passengers are in town, the crew still needs to eat. Crew meals and flight crew meals come on request, billed as part of the order. Pilot meals, cockpit meals and crew meal boxes are marked CREW. Crew catering can be set up as different meals for pilots, so captain and first officer never share a dish.
Orders for MKTP are met at the ramp, so FBO catering here means a van drawing up beside the aircraft rather than a trolley crossing a terminal. The general aviation terminal at Tinson Pen is small, which keeps catering delivery to the FBO simple: your handling agent opens the gate, we hand the trays to the crew, and ground handling catering stays out of the way of fuelling. Handling agent catering works best when the tail, the slot and the seat plan reach us together, then the handover is aligned with whoever is marshalling at KTP.
Tinson Pen mostly sees light and midsize aircraft, so airside catering delivery here rarely needs a high loader; a cart and a van at the aircraft door cover most orders. For larger cabins, galley catering is planned around the door height and the galley layout. We check the type before packing, because aircraft provisioning for a turboprop and a large-cabin jet are not the same job.
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.
MKTP is where much of Kingston's light business traffic ends up. As a general aviation and business aviation hub it offers FBO services and ground handling services without the bustle of a main terminal. Airport catering follows the aircraft that use it.
Business aviation catering at Tinson Pen covers inflight catering and in-flight catering for small jets, aviation catering for charter parties, and executive jet catering for owners. Diplomatic flight catering and cabin crew meals are arranged with the operator ahead. The pattern here is short stays and compact galleys.
Jamaica controls the import of fresh meat, fruit and dairy, so food from abroad may be inspected at arrival. For crew and passengers, ordering locally avoids declarations and removal of items. We source in Jamaica and deliver to the aircraft.
Average rating from the cabin crew and pilots we cater for.
“Our priority at MKTP was a seafood starter and warm vegetable sides for 10 passengers, with limited fridge space shaping the service plan. Instead of asking us to improvise, The Galley Girls explained how the starters could be arranged during service. Keeping the salads aside until service helped preserve the presentation while we dealt with the boarding tasks. The written menu details stood out more than any sales pitch about private aviation catering.”
“It was the packing plan I cared about at KTP, with 6 servings of vegetable tartlets and a dessert selection and a late menu amendment to consider. The side dishes supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I would discuss business jet catering with them again, especially when portion planning needs careful coordination. I found the fruit plates without searching through every box, a small detail that mattered during the final cabin checks.”
“Breakfast was already sorted; at Tinson Pen Airport, the next request was a charcuterie board and fresh bread for 2 guests, with two separate meal services to work around. For business aviation catering, that attention to portion planning made the order noticeably easier to manage. The Galley Girls suggested stackable containers for the breakfast portions, and that choice worked well with our storage arrangement. I could hand the side dishes to a colleague with a short explanation instead of unpacking the whole order.”
Pricing at Tinson Pen starts from the product. Jamaican seafood, imported cheese and hand-cut fruit all price differently; the quote covers the menu, packing and plane-side handover.
Tinson Pen slots are rarely crowded, so most orders are straightforward. If your turnaround is short, we steer you toward a menu that fits it. Late requests are handled.
Jamaican rules on agricultural imports are strict, and leftover food from abroad may be declared or removed. Crew meals ordered here come from local sources and arrive plane-side, so crew can eat without worrying about duty time.
You may carry your own food, but Jamaican customs can inspect or remove fresh items. For kosher, halal, allergen free or child meals, ordering ahead avoids the risk, because each special meal is sealed and labelled by seat.
Charter agreements in Jamaica, as elsewhere, leave the meals out. A government or diplomatic party orders catering separately, and we keep the traceability and the named team the protocol office expects.
Tail, pax and diets — a flight attendant takes it from there, day or night.
