Catering to your aircraft in Scarborough.
A.N.R. Robinson International serves the dry-season business jet traffic into Tobago. Order from us for TAB and the food arrives at the aircraft, labelled by seat and finished in your galley.
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.
Tobago's table is built on fish, coconut, pepper and fruit, and a private jet menu here should say so. A Tobago inflight menu can open with curried crab and dumpling, or a roti wrapped for the drawer, with pepper sauce in its own pot. Private jet food from the island leans on local specialities: stewed pigeon peas, callaloo, fried plantain, grilled kingfish. For Scarborough departures we build private jet platters around tropical fruit and cold seafood, and gourmet inflight meals around slow-cooked island stews that travel well. Private jet snacks stay simple: cassava chips, coconut bread, sorrel. The chef writes the private jet menu for your galley, not the other way round, and the local specialities of Tobago are packed so they reheat in an oven rather than spoil in a drawer.
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.
Tobago's single runway at A.N.R. Robinson International sees business jets arrive from the Caribbean and North America, and private jet catering here is built around island produce: fresh fish, pepper sauce, tropical fruit. Our former VIP flight attendants plan inflight catering and in-flight catering for the galley you actually fly. Aviation catering for a business aviation or executive jet crew follows the same discipline, whether it is a diplomatic flight catering brief or cabin crew meals boxed for the flight deck.
A business jet catering brief at A.N.R. Robinson International usually comes from a short Caribbean hop or a transatlantic leg, with a tight cabin and a small oven. Corporate jet catering, VIP flight catering and charter flight catering from TAB all start with the galley you have. Luxury inflight catering is written by a private jet chef, with a bespoke menu built around Tobago fish and fruit.
A state visit aircraft catering brief at A.N.R. Robinson International goes to a small named team. Government flight catering and head of state flight catering are traceable from ingredient to tray, and VIP aviation catering stays discreet at TTCP.
Special meals at Tobago are written around local food, where allergens hide in coconut milk, peanut sauces and shared fryers. Kosher, halal, vegan, gluten free, allergen free and kids meals are each packed on a separate board and sealed in their own box, labelled by seat number. Tell us the restrictions with the order and we plan the island dishes around them.
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 for a Tobago turn are ordered separately, on request, and invoiced like the rest. Flight crew meals and pilot meals at TTCP are packed for people eating between tasks. Crew catering and cockpit meals can be hot or cold, and crew meal boxes keep the wrap and the sauce apart. Different meals for pilots are available, so captain and first officer need not share a dish. Cabin crew meals can sit alongside them.
FBO catering at A.N.R. Robinson International means catering delivery to the FBO, where your handling agent meets the aircraft. The general aviation terminal at TTCP receives ground handling catering, and handling agent catering is coordinated on your slot.
A.N.R. Robinson International handles mostly business jets and mid-size aircraft, so galley catering is carried in rather than lifted by a high loader. For larger types we agree airside catering delivery and aircraft provisioning with your handling agent, based on door height and galley layout.
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.
A.N.R. Robinson International is Tobago's main airport, at Scarborough, with airport catering demand driven by seasonal tourism and a small general aviation base. FBO services and ground handling services are coordinated through the general aviation terminal.
Business aviation at Tobago rises in the dry months and around carnival. Inflight catering, in-flight catering and aviation catering here support business aviation catering and executive jet catering. Diplomatic flight catering and cabin crew meals can be added, and the business aviation hub at TTCP stays quiet outside the peak.
Trinidad and Tobago apply customs and agricultural controls to food entering the country, so catering prepared locally avoids declarations. Plan around these rules when ordering for a Tobago arrival.
Average rating from the cabin crew and pilots we cater for.
“Our priority at TAB was a selection of petits fours and sandwiches for 10 passengers, with limited fridge space shaping the service plan. Our request to The Galley Girls focused on the snack boxes, with enough detail to distinguish passenger portions from additional provisions. The order made private jet food feel manageable because the packing arrangement had been considered beforehand. The quantities of canapés matched our service plan, leaving us comfortable with the order before the final briefing.”
“Before our guests boarded at A.N.R. Robinson International Airport, we needed a breakfast basket with individual preserves divided into 6 portions suitable for a tight boarding window. The storage requirements stood out more than any sales pitch about private jet meals. We described our serving sequence to The Galley Girls and asked for the snack boxes to be packed accordingly. Our colleague could take over the side dishes without asking where every component had been placed during preparation.”
“Passenger preferences led us to a cold lunch with cheese and fruit at TTCP; 10 portions were needed, with limited fridge space factored into preparation. This experience of private jet menu gave us a useful reference for managing packing arrangement on another departure. With several people involved, The Galley Girls kept the salads and delivery arrangements together in a concise order update. We could account for the desserts before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
Start from the cabin: how many seats, and which galley. A midsize jet leaving Scarborough with six passengers and one oven can carry curried crab and dumpling, while a light jet gets cold platters. That difference, and the choice of Tobago seafood over fruit, decides how much private jet catering costs.
Because Trinidad and Tobago apply food import checks, the easiest orders at TTCP use island produce bought locally. That keeps lead time simple and avoids declared items. Late requests are still taken, and we say so if a requested item needs clearance.
Arriving aircraft in Trinidad and Tobago may have leftover catering inspected or discarded. We supply food prepared locally, such as roti wraps with channa, so the next leg starts with a clean, documented galley.
Personal food is allowed on most flights, though onboard stock is easier to manage with one order. For a quick Scarborough turn, we match the departure slot and pack meals so nothing sits in the galley waiting.
No. Catering is not part of a charter: the aircraft is one contract, and the food is ordered and invoiced apart from it. If the crew sits out a long duty wait at Scarborough, crew meals go on the same order, billed as their own line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
