Catering to your aircraft in Castries.
TLPC, the Castries field known as SLU, is a Caribbean arrival where charter and owner flights land beside the harbour. We make island fish, fruit and cocoa travel in a small galley and deliver 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.
Castries sits on Saint Lucia's northwest coast, and the private jet menu for TLPC reads like the island's markets. Green fig and saltfish, the national dish, travels as a chilled salad that re-plates in seconds. Fresh snapper and mahi-mahi come grilled or as ceviche; creole sauce rides apart so the fish stays clean. Local cocoa from the island's estates turns into truffles and tablet chocolate, ideal private jet snacks for the cabin.
Think of the inflight menu as a tour of Saint Lucia. Mango, soursop, guava and banana make fruit platters that need no cooking at altitude. Bouyon-style soups and callaloo travel hot in sealed pots, Oven-finished in the galley. Private jet platters of grilled lobster in season, plantain and breadfruit give gourmet inflight meals a clear Castries identity, and local specialities like cocoa tea and spiced rum cake round off private jet food for the island.
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.
George F. L. Charles Airport, the Castries field also known as SLU, sits low at 22 feet and handles the island's business aviation traffic in daylight. Private jet catering here leans on what Saint Lucia grows and lands: bananas, mango, cocoa, snapper and mahi-mahi. For the flight attendant it means inflight catering that travels well, aviation catering packed for a small galley, and business aviation catering that is ready at the aircraft. Executive jet catering, diplomatic flight catering and cabin crew meals are all written up with the same care.
Business jet catering at SLU usually means a light or midsize jet with two to eight on board, often on a short island hop. Corporate jet catering, VIP flight catering and charter flight catering here share one brief: compact, cold-friendly plates and one hot dish at most. Luxury inflight catering with a private jet chef and a bespoke menu works well when the guests want Saint Lucia on the plate.
When a delegation lands at Castries, the menu is agreed with the protocol office first. We handle state visit aircraft catering and head of state flight catering with traceability and a named team, and government flight catering stays confidential. VIP aviation catering is delivered at the aircraft.
Castries kitchens lean on fish, coconut and root vegetables, so the allergen question here is shellfish and nuts, plus the hot sauces that hide both. Kosher, halal, vegan, gluten free and allergen free meals are cooked as a separate procedure with their own board, sealed and marked by seat. Special meals and kids meals are normal requests on this field, not a surprise to the handling agent.
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 Castries are on request, ordered and invoiced like the rest of the brief. Flight crew meals and cockpit meals are packed to be eaten one-handed. Pilot meals and crew catering come as crew meal boxes labelled CREW, and different meals for pilots are available when the operator asks.
Catering delivery to the FBO at George F. L. Charles runs through the general aviation terminal. Ground handling catering and handling agent catering are coordinated so the crew sees one hand-over, with FBO catering ready at the aircraft.
On the TLPC apron, the type you fly sets how the order is loaded. A light jet or midsize business jet takes boxes through the door by hand, while larger types need galley catering brought airside by cart or van. Airside catering delivery follows your handling agent's procedure, and we state the aircraft type so aircraft provisioning matches the galley's ovens and drawers.
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.
George F. L. Charles is Saint Lucia's city airport, a single runway beside Castries where airport catering meets the Caribbean at sea level. As a general aviation field and small business aviation hub, it takes charter and owner jets with FBO services and ground handling services within a compact apron.
Inflight catering and aviation catering at SLU follow the tourism seasons, and winter brings the most jets to this business aviation hub. In-flight catering, business aviation catering and executive jet catering all lean on local fish and fruit, while diplomatic flight catering follows official visits. A cabin crew meals request goes in with the same brief as the passenger order, and the crew meals are invoiced like the rest.
Customs in Saint Lucia inspects food arriving by air, and agricultural imports are restricted. Because general aviation traffic is light, FBO services and ground handling services at the terminal keep inspection simple, and airport catering ordered locally avoids holds on this business aviation hub.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 10 guest order at George F. L. Charles Airport called for excess complexity: just vegetable tartlets and a dessert selection and sensible planning for two separate meal services. The breakfast portions supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. Keeping the salads identifiable helped the colleague taking over service understand the order without another long explanation. My main takeaway from this private jet catering menu order was the practical approach to portion planning.”
“A request for a cheese board and savoury canapés, 12 passengers, and a family lunch request: that was our brief for the departure at TLPC. Instead of asking us to improvise, The Galley Girls explained how the fruit plates could be arranged during service. My main takeaway from this private aviation catering order was the practical approach to crew briefing. The main courses stayed together in one group, so another crew member could follow the same plating sequence.”
“On this departure from SLU, 2 passengers had chosen a breakfast basket with individual preserves, and a late menu amendment needed to be reflected in the order. For our team, the strongest part of their business jet catering was how they handled catering handover. I gave The Galley Girls our storage brief and asked for the main courses to arrive in separate meal boxes. The breakfast portions were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
Local seafood moves the price more than anything else. Snapper is modest, lobster is not, and an aircraft with a tiny galley limits what is worth ordering. We quote per menu once we know the type.
An allergen request into Castries needs a clean workflow, so give us the restriction with the aircraft details. Last-minute orders are handled, and you get a clear yes or no.
Customs here looks at food as it arrives, and the handling agent decides how it passes airside. We label every box so inspection takes seconds and the galley is not disturbed.
Customs on the island checks for fresh produce, meat and dairy brought in by air. Anything unsealed risks being held, which is why the order is placed locally.
A charter to Castries does not carry the meals. If a delegation is on board, we handle discretion and traceability, and the order stays separate.
Tail, pax and diets — a flight attendant takes it from there, day or night.
