Catering to your aircraft in Basseterre.
Basseterre is quiet until the winter season, then the apron fills with light and midsize jets. We prepare private jet catering for SKB around your tail and slot, with local produce and crew meals on request, passed to the aircraft through your handling agent.
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.
St Kitts is a small island and the local table is built on what comes off the boat and out of the field. For a private jet menu at Basseterre, the inflight menu starts with grilled mahi-mahi, spiny lobster when in season, and saltfish with dumplings, packed so the fish stays moist after the oven. Private jet food here also means roasted breadfruit, sweet potato, pumpkin soup and a mango salsa that travels in its own pot. Local specialities such as coconut tarts and guava jelly turn into a dessert board that keeps well in the drawer. Whatever the Basseterre menu, it is cooked for a galley with one oven and a small chiller, and each dish is marked with its service note.
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.
Robert L. Bradshaw International sits on a narrow coastal plain on St Kitts, and the aprons see steady winter traffic of light jets and midsize cabins. Private jet catering here leans on island produce and fish, packed for the galley you actually have. We bring inflight catering, in-flight catering and aviation catering to the FBO or your handling agent, business aviation catering and executive jet catering for owners and charter, diplomatic flight catering when protocol is involved, and cabin crew meals on request.
A typical business jet brief at TKPK is a family of six and a pilot pair on a winter slot. Business jet catering and corporate jet catering here mean fish, fruit and a bespoke menu written by a private jet chef. VIP flight catering and charter flight catering follow the same method, and luxury inflight catering is a matter of detail: sauce apart, plates marked by seat.
Government flight catering at Basseterre follows protocol: a named team, a clear route from kitchen to aircraft, and discretion at every step. Head of state flight catering and state visit aircraft catering are agreed with the protocol office before the menu is cooked, and VIP aviation catering is delivered to the aircraft through your handling agent.
On St Kitts the same local plate can hide shellfish, nuts or gluten in a sauce, so each special meal is marked on its own box. Kosher, halal, vegan, gluten free and allergen free meals are cooked separately, with kids meals and other special meals on request, and the diet card travels with the seat number.
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.
At Basseterre a turnaround is short and the crew eats last. Crew meals are a catalogue item, ordered and invoiced as any other. We pack flight crew meals, pilot meals and cockpit meals that survive a slow oven; crew catering and crew meal boxes are marked CREW, and different meals for pilots are agreed in advance.
Airside at TKPK, someone has to carry the trays across the apron. We coordinate catering delivery to the FBO through your handling agent, using security passes and escort where required. FBO catering, ground handling catering and handling agent catering all end at the aircraft, and the general aviation terminal is where we meet.
Aircraft provisioning at TKPK depends on the type: a light jet takes its boxes through the door, while a larger cabin on the apron may need the high loader for galley catering. Airside catering delivery goes through your handling agent, and the trolley is loaded to the galley layout you send us.
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.
TKPK is the main gateway to St Kitts and Nevis, a single-runway island field where general aviation sets the pace. Airport catering for business jets runs through the FBO and your handling agent, and FBO services here are compact: one apron, a short walk from terminal to aircraft, and ground handling services that coordinate every tray across the ramp. When several jets overnight the apron tightens, so the galley order is built around the aircraft that is actually parked.
In winter TKPK behaves like a small business aviation hub. Inflight catering, in-flight catering, aviation catering and business aviation catering are packed to the galley you send us; executive jet catering and diplomatic flight catering are agreed with the operator, and cabin crew meals and crew meals are ordered on request. General aviation traffic peaks around the holidays, and FBO services and ground handling services are busiest then, so late additions to a manifest are handled and the plates are re-checked against the seat plan.
St Kitts and Nevis restricts imported fresh produce, meat and plants, and customs may inspect any foodstuffs loaded abroad. For general aviation arrivals the practical rule is simple: order catering on the island, hand over through the FBO services or ground handling services your agent arranges, and keep leftover food off the aircraft on arrival.
Average rating from the cabin crew and pilots we cater for.
“A request for roasted chicken and seasonal vegetables, 7 passengers, and a changing departure schedule: that was our brief for the departure at TKPK. I asked The Galley Girls for the main courses in separate meal boxes, with garnishes supplied separately for plating on board. When comparing private jet catering companies, I would look closely at packing arrangement after this experience. It made a difference to have the salads ready without cluttering the galley work area during preparation.”
“On this departure from SKB, 3 passengers had chosen mini sandwiches and individual desserts, and a late menu amendment needed to be reflected in the order. My search for "private jet catering near me" led to a practical conversation about catering handover. I asked The Galley Girls to review the sandwiches quantities against the passenger brief, and the proposed portions made sense. The quantities of fruit plates matched our service plan, leaving us comfortable with the order before the final briefing.”
“Rather than an elaborate service at Robert L. Bradshaw International Airport, our 7 guests wanted smoked salmon bagels and sliced fruit, organised sensibly around a short ground stop. My main takeaway from this private jet catering menu order was the practical approach to packing arrangement. We discussed the dimensions before confirming; The Galley Girls grouped the snack boxes into sealed meal containers that were easy to handle. The starters were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
At TKPK the season changes the basket. Lobster in season, mango in summer, imported cheese all year: each one moves the total in a different direction. The quote is written for your tail and your guests.
Tell us the tail and we tell you what the galley can take. A jet with no oven gets chilled plates, one with a convection oven gets hot mains. That is what makes the order easy, and requests that come late are still handled.
The country restricts imported agricultural products, so arriving trays of fruit or cured meat can be confiscated at TKPK. Plan on local catering for the outbound leg, and clear what remains with your handling agent.
Bringing your own is possible, though fresh items can be stopped at customs. Take a local product instead: St Kitts mango, a fish plate, coconut tart. They are sourced here and arrive with the aircraft already cleared.
It is not. A charter into Basseterre covers the aircraft and crew; food is an order of its own. Slot and turnaround set the menu: a long stop allows hot mains, a short one calls for cold plates.
Tail, pax and diets — a flight attendant takes it from there, day or night.
