Catering to your aircraft in Vieux Fort.
A flat apron at 14 ft above the sea, a warm cabin and a crew that wants something cold and sealed: that is a typical turn at TLPL. We pack it and hand it over at your FBO.
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 Lucia eats from the island: green fig and saltfish, callaloo, plantain, breadfruit, grilled mahi-mahi and local cocoa. For a private jet menu out of Vieux Fort, we build an inflight menu around what survives a warm ramp and a short cabin service. Private jet food here is mostly cold-friendly: mango, passion fruit, soursop, sliced and sealed. Local specialities that need heat, like a creole stew, go in a sealed tray with the sauce apart. Vieux Fort is the region, and its fishermen's catch drives the menu in season.
A private jet menu for Vieux Fort starts with the sea: mahi-mahi, snapper and lobster when the season allows. Inflight menu choices from this coast pair fish with plantain, rice and a pot of pepper sauce kept apart. Private jet food from Saint Lucia also means tropical fruit, cocoa tea and banana. Local specialities travel as they are cooked on the island, sealed, labelled by seat, finished by the crew. Vieux Fort is where the menu starts and ends.
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.
A Caribbean island with one long runway and a Windward coast behind it: Hewanorra is where Atlantic crossings and winter charters touch down. Private jet catering for UVF is chilled first, because cabin temperature on the ramp is not kind to anything fragile. We cook inflight catering for the galley you have, pack aviation catering in labelled drawers, and cover business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals the same way, sealed and marked.
Business jet catering at UVF suits a tight winter schedule: corporate jet catering for a short stay, VIP flight catering for a family party, charter flight catering for a full cabin. A private jet chef writes a bespoke menu around mahi-mahi and tropical fruit, and luxury inflight catering means each plate is sealed for a warm cabin.
State visit aircraft catering into Saint Lucia is written with the delegation's office, not the kitchen. Government flight catering and head of state flight catering are traceable, and VIP aviation catering is delivered discreetly at the aircraft.
Saint Lucian kitchens use coconut milk, peanuts, shellfish stock and wheat flour freely, so allergens hide in sauces and fried items more than on the plate. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are packed on their own board, sealed and marked by seat number, never by name.
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.
On the ground at TLPL the crew eats between legs, so crew meals are on request and billed. Flight crew meals and pilot meals sit in crew meal boxes, crew catering is labelled CREW, cockpit meals eat easily, and different meals for pilots are packed separately.
FBO catering at Hewanorra is handed over at the general aviation terminal or your FBO. Catering delivery to the FBO is coordinated through ground handling catering, and your handling agent catering contact opens the gate.
Hewanorra handles larger aircraft as well as business jets. For a wide-body or a heavier tail, galley catering is loaded by high loader at the stand, and airside catering delivery is coordinated with your handling agent. Aircraft provisioning for a smaller jet is a hand-carried cart to the steps.
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.
Airport catering at Hewanorra serves the south of Saint Lucia, where general aviation shares the field with scheduled traffic. The business aviation hub role grows in the winter season; FBO services and ground handling services run day and night.
Winter fills the ramp at Hewanorra with business aviation catering requests. Inflight catering, in-flight catering and aviation catering for executive jet catering and diplomatic flight catering sit alongside cabin crew meals, each planned around the arrival and the departure.
Saint Lucia controls imported meat, fruit and plant material at the border, so food from the last leg may be declared or removed. Ordering catering on the island keeps the galley clean and customs simple.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at Hewanorra International Airport: a tight boarding window, alongside a request for poached fish with steamed rice for 6 passengers. This experience of private jet meals gave us a useful reference for managing final order confirmation on another departure. The Galley Girls gave us an update on the starters before the handover, which helped us organise the cabin checks. The cabin team could match the crew provisions to the request before moving on to the remaining departure tasks.”
“For 2 passengers departing from TLPL, the agreed menu was vegetable tartlets and a dessert selection; our main consideration was different crew meal preferences. The sandwiches came from The Galley Girls in compact food boxes, with a packing list that matched the contents. I could hand the fruit plates to a colleague with a short explanation instead of unpacking the whole order. The order made private jet menu feel manageable because the storage requirements had been considered beforehand.”
“Working around a tight boarding window at UVF, I asked for vegetarian wraps and colourful salads in portions appropriate for our 3 passengers. Our request to The Galley Girls focused on the crew provisions, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the starters listed separately when checking how much space the complete order would require. I want a private jet chef to understand meal organisation, and this order gave us a useful starting point.”
Season decides most of it here: December departures pay for scarce fish and flown-in extras, while June leans on cheap local fruit. A special-meal request adds its own line.
Lead time is shaped by crew duty hours rather than by the kitchen. Last-minute orders are handled here; only a lobster or a special-meal request benefits from advance notice.
Agricultural controls on Saint Lucia are real: fruit, raw meat and soil-bearing produce from abroad are checked. A short empty-cabin positioning flight is best catered locally, not carried in.
Guest-supplied food is possible, but customs and the galley both set limits. We can pack around it, or replace it with island plates that suit your aircraft.
No, it is billed apart. Special meals such as kosher or child meals are a separate line, agreed before the aircraft lands in Vieux Fort.
Tail, pax and diets — a flight attendant takes it from there, day or night.
