Catering to your aircraft in Kingstown.
Argyle International is a young airport with a long Atlantic-facing runway, and the trade winds and rainy season shape most departures. We cook and pack for your galley, hand over through the FBO and keep crew meals separate.
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 George is the parish around Kingstown, and the market there sets the tone for a private jet menu built on what the island grows. A private jet menu for Argyle International draws on breadfruit, dasheen, sweet potato, soursop and mango, with local specialities such as roasted breadfruit and fried jackfish on request. Inflight menu planning starts with what ripens that week: bananas, plantain, pineapple and citrus travel well, while fresh fish and lobster are packed cold and finished on board. Private jet food from Saint George tends to be bold with thyme, scallion and pepper sauce, so we send heat apart in a small pot and let your crew decide how much goes onto the plate.
Fish is the backbone of the local specialities around Kingstown and Saint George. Tuna, mahi-mahi and kingfish come in from the Caribbean side, and a private jet menu can turn them into grilled steaks, ceviche or a cold poached plate. For an inflight menu that survives a warm cabin, we keep the callaloo soup and the pepper sauce apart and let the galley finish them. Private jet food here also means root vegetables, arrowroot biscuits and tropical fruit platters. Saint George produce changes with the rains, so we confirm what is good before we cook.
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.
Argyle International sits on the windward coast of Saint Vincent, and the trade winds shape every departure plan here. Private jet catering at TVSA is built around that: fruit that holds up in a warm cabin, fish that travels sealed, and a galley brief that matches your aircraft. Inflight catering for a light jet differs from in-flight catering for a larger cabin, so we ask for the type first. Aviation catering and business aviation catering here lean on island produce, whether the trip is executive jet catering for a corporate party or diplomatic flight catering for a delegation. Cabin crew meals are boxed and marked separately.
For a corporate party landing at TVSA, business jet catering is built from the Saint George market. Corporate jet catering can be a cold lunch for six that waits in the drawer; VIP flight catering adds hot fish and a sauce in its own pot. Charter flight catering and luxury inflight catering are written by a private jet chef who adapts a bespoke menu to your galley.
Official visits to Saint Vincent need aviation catering that respects protocol. Government flight catering at Argyle International is cleared with the protocol office before anything is cooked. Head of state flight catering uses a named team and traceable ingredients, VIP aviation catering keeps the menu discreet, and state visit aircraft catering is delivered to the aircraft with sealed, numbered boxes.
At Argyle International, special meals are a written procedure rather than a promise. Island cooking leans on coconut, seafood, peanut and wheat flour, so allergens are easy to miss in a Kingstown kitchen. Kosher, halal, vegan, gluten free, allergen free and kids meals are each built on their own board, sealed and numbered by seat, so a passenger's box is never opened by mistake.
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.
A crew turning around at TVSA rarely has time to leave the apron, so crew catering brings food to them. Crew meals, including flight crew meals and pilot meals, are ordered on request and billed with the rest. Cockpit meals are packed to be eaten between checks, crew meal boxes are marked by seat, different meals for pilots are available for captain and first officer, and cabin crew meals ride separately.
FBO catering at Argyle International is a handover at the aircraft, through the general aviation terminal. Catering delivery to the FBO is arranged with your handling agent, who opens the right gate on your slot. Ground handling catering is coordinated so the van reaches the apron at TVSA at the agreed time, and handling agent catering is confirmed once the tail is known.
Larger cabins arriving at TVSA need a different loading plan than a light jet. The aircraft type decides door height, whether a high loader is needed and what the galley can hold. For galley catering at Argyle International, we ask for the type and the galley layout first, then plan airside catering delivery and aircraft provisioning around your handling agent and the apron at SVD.
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.
Argyle International opened to replace the older Kingstown airport and now handles jet traffic, regional flights and some international service. Airport catering here is shaped by a long runway, Atlantic winds and a small apron. General aviation uses a dedicated terminal, FBO services sit close to the steps, and ground handling services meet the aircraft on the apron.
Business aviation catering at Argyle International is mostly executive jet catering for visitors heading to the Grenadines. Inflight catering and in-flight catering for longer legs are planned around the aircraft's galley, and aviation catering for official visits includes diplomatic flight catering cleared by protocol. Cabin crew meals are packed separately from crew meals for the pilots, and ground handling services receive both at the aircraft. The airport is a quiet business aviation hub, busiest in the dry months from December to April.
Customs at Argyle International applies agricultural rules to food arriving by air. Sealed commercial items usually pass, fresh produce and meat often do not. Your ground handling services contact can confirm what the officers will accept, and ordering catering locally keeps the galley compliant and the paperwork light for your crew.
Average rating from the cabin crew and pilots we cater for.
“Passenger preferences led us to prawn salad and small fruit plates at TVSA; 6 portions were needed, with several individual meal preferences factored into preparation. I appreciated the emphasis on packing arrangement throughout the airline catering arrangements. Our request to The Galley Girls focused on the desserts, with enough detail to distinguish passenger portions from additional provisions. We also checked the starters before approval, which helped avoid a second round of questions later in the preparation.”
“I wanted fresh fruit and breakfast pastries for 8 guests at SVD, packed sensibly for a cabin team dealing with different crew meal preferences. I gave The Galley Girls our storage brief and asked for the side dishes to arrive in compact food boxes. I could hand the starters to a colleague with a short explanation instead of unpacking the whole order. I would discuss crew meals with them again, especially when galley preparation needs careful coordination.”
“With an evening cabin service to consider at Argyle International Airport, we needed a practical way to serve beef fillet with roasted potatoes to 10 passengers. The Galley Girls prepared the salads for assembly in the galley, with the accompanying elements easy to locate. The crew provisions stayed together in one group, so another crew member could follow the same plating sequence. With FBO catering, careful attention to cabin service sequence matters as much to our crew as the menu itself.”
The price depends on dishes, headcount and what the weather has done to the catch. A late-summer hurricane watch can tighten supply of local fish, so we check the market before confirming. Expect a written quote with each dish priced, so you know where the money goes.
For official trips into Kingstown, we ask for the slot, the tail and any protocol requirements, and we plan around them. Changes are normal and last-minute orders are handled; we simply confirm which dishes are realistic for the produce available.
Fresh fruit, meat and dairy from abroad meet strict import checks at Argyle International, and the weather window sometimes adds crews arriving unplanned. We cook on the island, so your galley is loaded with food that does not need to clear customs.
Bringing food in works for dry snacks and sealed packages, but fresh items are controlled in Saint Vincent. Delegations tend to carry more, and so draw more attention. We cook locally and deliver through the FBO so the galley is stocked without that risk.
Is catering part of a charter into TVSA? No. It is ordered and billed separately. Season matters: wet-season delays are common, and a menu planned for one day may change for the next. We confirm before cooking.
Tail, pax and diets — a flight attendant takes it from there, day or night.
