Catering to your aircraft in Beaufort.
KMRH sits at eleven feet above sea level in the middle of Carolina shrimp and oyster country. We plan the menu around that, pack it for your galley, and meet your handling agent at the aircraft.
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.
Start with the water. Around Beaufort the day's catch decides the private jet menu: shrimp from Core Sound, oysters from Carteret County, blue crab for cakes. Local specialities are cooked in the kitchen and finished by you in the galley, so the inflight menu stays honest to the place. North Carolina is also the home of vinegar-style barbecue, and that can ride in a sealed tray for a late dinner.
A private jet menu for Beaufort works best when it is short and seasonal. Private jet food here means seafood in summer and autumn, collards and sweet potato in colder months, and always something for guests who do not eat shellfish. Local specialities are labelled by seat and packed for a galley with limited space, and the inflight menu is agreed with the crew before cooking.
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.
Michael J. Smith Field sits at eleven feet above sea level on the Carolina coast, a small general aviation field where crews arrive with a tight galley and a guest list that changes. Private jet catering here follows the tides: Core Sound shrimp, Carteret County oysters and blue crab, cooked and packed to be finished in your oven, then handed over at the FBO. Inflight catering for KMRH is built the same way as everywhere else, with in-flight catering labelled by seat. Aviation catering for the field covers business aviation catering, executive jet catering, diplomatic flight catering and the cabin crew meals that go with them.
Business jet catering at KMRH usually means a handful of guests and a tight galley. Corporate jet catering is packed in labelled trays, VIP flight catering follows the seat plan, and charter flight catering is agreed with the operator. Luxury inflight catering here is a private jet chef working from a bespoke menu built around Beaufort seafood.
Government flight catering at Beaufort is rare and handled with care. Head of state flight catering and VIP aviation catering are written with the protocol office, sealed and labelled by seat. For state visit aircraft catering, we name the team, keep a record of what was packed and hand over at the FBO.
Special meals at Beaufort start with where allergens hide in coastal Carolina cooking: shellfish in stocks and fritter batters, wheat in hushpuppies and fried coatings, pork fat in greens and beans. Kosher, halal, vegan and gluten free orders are cooked on separate boards and sealed, with allergen free and kids meals marked by seat number, so nobody opens the wrong tray.
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.
For a crew landing at KMRH, we offer crew meals on request, billed with the rest. Flight crew meals, pilot meals and cockpit meals are packed in crew meal boxes, labelled CREW, so nobody opens a guest tray by mistake. Crew catering can include different meals for pilots, and cabin crew meals are boxed to be eaten between services.
FBO catering at Michael J. Smith Field is simple: we deliver to the general aviation terminal and hand over at the aircraft. Catering delivery to the FBO is coordinated with your handling agent, and ground handling catering follows the slot you give us. Handling agent catering means one contact on the ramp.
Michael J. Smith Field is a small general aviation field, and most traffic is light and midsize jets and turboprops that load straight from a cart at the FBO ramp. For the occasional larger aircraft, galley catering is planned around the cabin door height and the handling agent's equipment, and airside catering delivery is agreed in advance with the ground handler. Aircraft provisioning here is about matching the trays to the galley you actually have.
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.
Beaufort is a harbour town in North Carolina, and its airport is a general aviation field with FBO services and ground handling services for private aircraft. Airport catering follows that scale: small orders, careful labelling, a handover at the aircraft.
KMRH is a small business aviation hub for the Crystal Coast. Inflight catering, in-flight catering and aviation catering for the field are packed in light, labelled trays. Business aviation catering and executive jet catering cover the corporate traffic, diplomatic flight catering covers the rare official visit, and cabin crew meals ride alongside the guest trays.
Flights arriving from outside the United States are inspected on arrival, and food carried from abroad may be refused or discarded. Catering loaded in North Carolina for departure is not affected, so most orders are simpler on the US side. We confirm anything unusual with your handling agent.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at Michael J. Smith Field: a short ground stop, alongside a request for smoked salmon bagels and sliced fruit for 6 passengers. For our team, the strongest part of their private aviation catering was how they handled meal organisation. We discussed the dimensions before confirming; The Galley Girls grouped the side dishes into separate meal boxes that were easy to handle. Separating the fruit plates from the first service items helped us avoid opening boxes we did not yet need.”
“Rather than an elaborate service at Michael J. Smith Field, our 6 guests wanted vegetable tartlets and a dessert selection, organised sensibly around two separate meal services. Our request to The Galley Girls focused on the canapés, with enough detail to distinguish passenger portions from additional provisions. There was enough information about the sandwiches to brief the crew without making assumptions about what had been ordered. This experience of business jet catering gave us a useful reference for managing crew briefing on another departure.”
“The cabin briefing at KMRH included 11 passenger meals, a request for chicken skewers with a couscous salad, and instructions addressing different crew meal preferences. The desserts supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. We could distinguish the fruit plates at a glance instead of lifting lids just to establish what belonged to each service. With business aviation catering, careful attention to storage requirements matters as much to our crew as the menu itself.”
On a short repositioning flight with no passengers, private jet catering shrinks to a crew box, some water and perhaps a cold board. Cost follows the menu you pick: a sandwich tray is a different order from a shrimp and grits dinner. We quote it per menu and invoice it like any order.
Lead time for catering at Michael J. Smith Field depends mostly on how complicated the order is. A long leg with two services needs a clear brief, and a short hop needs very little. Either way, last-minute orders are handled, and we confirm the handover with your handling agent.
Last-minute headcount changes are normal for a field like this. We pack with a small buffer and label by seat. On customs, food loaded in North Carolina for departure is not an issue; food arriving from abroad is checked by the authorities on the ground.
A delegation flight into KMRH often carries its own security preferences. You can bring food on board, but a sealed, labelled order gives the protocol team a clear chain. We work with that kind of brief regularly.
Catering is not part of a charter at KMRH or anywhere else. A special-meal request is handled as its own order, with its own sealed packaging and seat number. We confirm the diet card with you before cooking.
Tail, pax and diets — a flight attendant takes it from there, day or night.
