Catering to your aircraft in Canouan.
A resort island with a short runway and small cabins: that is the rhythm at TVSC. Our crew-trained team builds the menu around your aircraft, with Grenadines seafood and tropical fruit, and hands it to your handling agent plane-side.
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.
The Grenadines table is a seafood table, and a private jet menu for Canouan is written around it. The local specialities are grilled lobster in season, mahi-mahi, snapper, flying fish, conch and the roti and callaloo of the wider Vincentian kitchen. Each one has to survive a galley, so we think about what goes cold, what goes in the oven and what travels with its sauce apart. Private jet platters of tropical fruit, local cheeses and cold seafood suit a short flight out of CIW, while gourmet inflight meals such as plated fish with breadfruit or rice and peas suit a longer leg. Private jet snacks lean on plantain chips, coconut and fresh pineapple. An inflight menu for Canouan changes with the catch, and private jet food from this region keeps its identity when it is plated at altitude.
Think of a private jet menu for Canouan as a short list of things the Grenadines do well: lobster, fresh fish, tropical fruit, coconut, breadfruit and spiced rice. These local specialities are our starting point because they photograph and taste like the island your guests have just left or are about to reach. Private jet platters carry cold lobster salad or grilled shrimp with mango salsa. Gourmet inflight meals include seared mahi-mahi with a sauce apart, and private jet snacks run to coconut bites and fruit skewers. Private jet food is never an afterthought here, and every dish on the inflight menu is packed knowing the galley on your aircraft may be only a single oven wide. The Grenadines supply the ingredients; we handle the logistics.
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 short runway on a small Grenadines island sets the tone at Canouan Airport: the aircraft are mostly light and midsize jets, and the galleys are small. Private jet catering for TVSC is cooked and packed for exactly that galley, with island seafood and fruit handled the way a crew would handle them. Inflight catering here is built to be finished in one oven or served cold; in-flight catering for a family of four is a different brief from a full cabin. Aviation catering for the Grenadines depends on what the season has landed, and business aviation catering follows the same logic. Executive jet catering, diplomatic flight catering for the occasional official visit and cabin crew meals are ordered like any other line.
For a corporate group heading into CIW, we begin with the cabin and the schedule. Business jet catering is cold or one-oven, corporate jet catering favours fish and fruit, and VIP flight catering for repeat passengers is written to their habits. Charter flight catering is ordered per trip, luxury inflight catering is plated for the cabin, and our private jet chef agrees a bespoke menu with you before anything is cooked.
When an official party lands at TVSC, government flight catering is arranged through the protocol channel, not the kitchen. We prepare head of state flight catering with a cleared menu and labelled packs, VIP aviation catering with a discreet handover, and state visit aircraft catering to the delegation's rules.
Dietary requests on Canouan are mostly about shellfish and nuts, because so much of the island plate is built on lobster, conch and coconut. Kosher, halal, vegan, gluten free and allergen free meals are prepared as a separate procedure, with their own board, their own container and the restriction named on the lid. Kids meals and other special meals are handled the same way. Tell us the guest and the restriction and the dish is rebuilt from the ground up, not adapted at the last step.
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 on a short stay at CIW still needs to eat properly, so crew meals are an order of their own, on request and billed as such. Flight crew meals can be rice, grilled fish or a roti, pilot meals are boxed separately for the cockpit, and crew catering is marked so nothing is mixed up. Cockpit meals are easy to eat in the seat, crew meal boxes are sealed and stack in the drawer, and different meals for pilots are prepared when the policy says so. Cabin crew meals ride in their own sealed box, marked CREW, so nobody on the ramp or in the galley has to guess whose lunch it is.
FBO catering at Canouan is a handover at the apron, coordinated with your handling agent. Catering delivery to the FBO is arranged for your slot, and the general aviation terminal is where the boxes are checked against your order. Ground handling catering and handling agent catering are simple on a small field: one door, one team, one signature.
Canouan Airport handles light and midsize aircraft, so aircraft provisioning here is usually done by hand through the main door rather than with a high loader. Galley catering is sized to the galley you have: one oven or none, a small drawer, a limited chiller. Airside catering delivery is coordinated with your handling agent, and the load is arranged so the first thing out of the box is the first thing you serve. If a larger aircraft is coming in, tell us the type and we confirm the plan with the ground team.
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.
Canouan Airport serves a small resort island in the Grenadines, with a runway suited to light and midsize jets and a general aviation terminal for private arrivals. Airport catering here has to fit a modest apron and a compact galley, so we keep menus focused and fresh.
Canouan is a business aviation hub of a quiet kind: a few private jets a day in season, mostly leisure travel. General aviation dominates, and FBO services and ground handling services support each arrival. Inflight catering and in-flight catering here lean on fish and fruit, aviation catering and business aviation catering follow the seasons, executive jet catering fits small groups, diplomatic flight catering is occasional, and cabin crew meals are ordered on request.
Customs here applies national agricultural import rules, so animal and plant products on board may be inspected. If you order from us, the food is already in-country; if you bring your own, plan for a declaration and keep it sealed.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at Canouan Airport included 8 passenger meals, a request for vegetable tartlets and a dessert selection, and instructions addressing a late menu amendment. We described our serving sequence to The Galley Girls and asked for the salads to be packed accordingly. We left the side dishes stored until needed, which kept the first service manageable and reduced unnecessary handling. My main takeaway from this FBO catering order was the practical approach to catering handover.”
“Nothing about the 6 guest order at TVSC called for excess complexity: just vegetable tartlets and a dessert selection and sensible planning for a changing departure schedule. After a final adjustment to the salads, The Galley Girls gave us one revised order summary to work from. For our team, the strongest part of their airport catering was how they handled crew briefing. The note about the desserts was easy to spot, and we could brief the rest of the team quickly.”
“It was the packing plan I cared about at CIW, with 6 servings of a cold lunch with cheese and fruit and a changing departure schedule to consider. I would discuss inflight catering with them again, especially when storage requirements needs careful coordination. The confirmation from The Galley Girls showed the side dishes clearly enough for us to check the planned service quantities. The quantities of breakfast portions matched our service plan, leaving us comfortable with the order before the final briefing.”
Start with the aircraft: a small galley means fewer hot courses, which keeps the order lighter. How much private jet catering costs at Canouan then comes down to the ingredients, with local snapper cheaper than imported beef and lobster priced by the season. Everything is invoiced as its own order, separate from the flight.
If the cabin goes from four to six guests, tell us and we rebuild the quantities. Lead time is shorter on cold menus and local fish, and longer for items that have to be sourced. Last-minute changes at TVSC are treated as part of the job, not an exception.
Customs here follows national import controls on animal and plant products. Ordering locally prepared meals for TVSC keeps things simple, and we advise on any ingredients that would need special handling. Aircraft size matters only because more passengers mean more food to account for.
Bringing food is allowed within the country's import rules, but a late change in headcount is where it gets awkward: what you packed for four will not stretch to six. Local catering for Canouan can be resized, and we can top up what you carry with fish, fruit and bread.
No, food is a separate order, invoiced separately. Your charter operator can tell you what the galley holds, and we build the menu around it, with local seafood and fruit as the base.
Tail, pax and diets — a flight attendant takes it from there, day or night.
