Catering to your aircraft in Carthage.
Pinehurst weekends set the pace at Moore County Airport: light jets arrive Friday, leave Sunday, and the galley has to survive in between. We cook for that cabin and pack it for the flight attendant who finishes it.
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.
North Carolina's sandhills have their own table, and a private jet menu for Moore County leans on it. Carolina shrimp and grits travels well as a hot dish with the sauce apart, and pimento cheese is a cold starter that keeps its shape on a platter. Pulled pork from the eastern barbecue tradition and North Carolina trout give an inflight menu a real sense of place, while sweet potato biscuits and peach desserts in summer round out private jet food that suits a golf crowd. These local specialities are cooked in Carthage style and packed for your galley, with private jet platters for the cabin, gourmet inflight meals for dinner flights and private jet snacks for the ride home from the course.
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.
Moore County Airport sits at 455 ft in the North Carolina sandhills, and most of its traffic is golfers bound for Pinehurst. Private jet catering here is built for short, light-cabin hops, from a cold lunch for four to a full dinner for a family charter. We pack inflight catering and in-flight catering for your galley, and the same kitchen covers aviation catering for crews, business aviation catering for corporate groups, executive jet catering for owners, diplomatic flight catering for official movements and cabin crew meals.
A typical KSOP brief is four to eight golfers in a midsize cabin leaving Pinehurst late. Business jet catering here means finger food, a hot main with the sauce apart, and drinks that fit the drawers. For corporate jet catering and charter flight catering, the same kitchen handles VIP flight catering and luxury inflight catering with a private jet chef writing a bespoke menu around the group.
Official movements through Moore County are rare and handled with discretion. Government flight catering, head of state flight catering and VIP aviation catering run through a named team and a protocol check before anything is cooked. State visit aircraft catering is traceable and sealed to the cabin.
Kosher, halal, vegan and gluten free requests are handled as a procedure, separate board and separate box, with allergen free meals labelled by seat. In the Carolinas, watch for shellfish and peanut oil in local sauces. Special meals and kids meals are ordered with the rest.
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.
At KSOP the crew is often on the ground for two nights, so crew catering is a real order. Crew meals and flight crew meals come on request and are invoiced like any other. Pilot meals and cockpit meals travel in crew meal boxes, with different meals for pilots if you ask. Cabin crew meals are marked CREW.
Your handling agent or the FBO at Moore County receives the order, and from there it goes out to the ramp. FBO catering at KSOP means the crew finds the cases waiting at the aircraft stairs, in the general aviation terminal's own apron, on your slot. Catering delivery to the FBO, ground handling catering and handling agent catering are one chain here, so the flight attendant signs once and loads the galley.
Aircraft provisioning at KSOP is mostly by hand: no high loader is needed for the jets that use Carthage. Galley catering is packed in cases that fit the door, and airside catering delivery is made to the aircraft stairs.
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.
Moore County Airport serves Carthage and the Pinehurst golf resorts in North Carolina's sandhills, and for private flights it works as a quiet business aviation hub with one runway and a small general aviation terminal. Airport catering reaches the aircraft through the FBO, and FBO services and ground handling services are lined up with your agent before you land.
Business aviation catering at KSOP follows the golf calendar, busiest in spring and autumn, when the field acts as a business aviation hub for Pinehurst traffic. Private jet catering is ordered with inflight catering and in-flight catering for light cabins, aviation catering for the crew and executive jet catering for owners. Diplomatic flight catering is rare here but handled, and cabin crew meals and crew meals go on the same trip order.
As a business aviation hub, KSOP treats international arrivals like any US port of entry: customs and agricultural inspection apply, and meat, fruit and dairy from abroad are often refused. For aircraft coming in from overseas, order fresh provisioning with us in Carthage rather than carry stock across the border.
Average rating from the cabin crew and pilots we cater for.
“For 4 passengers departing from Moore County Airport, the agreed menu was a seafood starter and warm vegetable sides; our main consideration was different crew meal preferences. For our team, the strongest part of their aviation catering was how they handled packing arrangement. The sauces supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. The crew provisions were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“Nothing about the 6 guest order at KSOP called for excess complexity: just a breakfast basket with individual preserves and sensible planning for a revised passenger count. With aviation catering services, careful attention to final order confirmation matters as much to our crew as the menu itself. I asked The Galley Girls to review the sauces quantities against the passenger brief, and the proposed portions made sense. The quantities of side dishes matched our service plan, leaving us comfortable with the order before the final briefing.”
“Rather than an elaborate service at SOP, our 12 guests wanted fresh fruit and breakfast pastries, organised sensibly around a small galley worktop. I asked The Galley Girls for the sauces in separate meal boxes, with garnishes supplied separately for plating on board. We could finish the starters as each guest was ready, rather than laying everything out at once. I want an aviation catering company to understand meal organisation, and this order gave us a useful starting point.”
There is nothing to read off a rate card for KSOP. A heavy Pinehurst weekend with plated mains costs more than a light crew box. Because US customs rules limit foreign food, ordering the cabin menu from us in Carthage is often the simpler and cheaper route.
The aircraft decides this. A very light jet with no oven takes cold platters and boxes, while a midsize cabin handles hot mains. Tell us the type for KSOP and we plan the order around the galley. Last-minute orders are handled.
Domestic legs into KSOP raise no customs question; international ones do. During peak golf weeks the field gets busy and arrivals are cleared like any other, and food from abroad may not clear at all. Ordering locally gets round that.
Crews often arrive with their own bags, but a return-leg order from us means the passengers eat what was planned for the flight home. Hot dishes travel with sauce apart; cold dishes are re-plated. Imported food is subject to US rules.
No: the charter price does not include food. Early departures from KSOP often mean breakfast on board, which you order from us and we invoice on its own, as with any order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
