Catering to your aircraft in Sheridan.
A short ramp, a clear sky and 4,021 feet of elevation: that is Sheridan on a good day. We prepare crew-friendly meals for the aircraft that stop here and deliver them to your handling agent, with a Wyoming accent on the menu.
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.
Wyoming is cattle and game country, and the private jet menu for Sheridan starts there. The inflight menu leans on Wyoming beef, bison from the plains, Bighorn trout and elk, with huckleberry and chokecherry on the sweet side. These local specialities become private jet food that survives a drawer and a small oven: a bison short rib braised and packed with its jus, a trout fillet sealed for oven finishing, a cold ranch-style charcuterie board with Wyoming cheeses. For a flight out of Sheridan we write the private jet menu around the season and the headcount, platters for the cabin and trays marked by seat. Sheridan's saddle-and-polo crowd tends to want something hearty on the way in and something light on the way out, and we plan both legs that way.
Sheridan, Wyoming, eats like the ranch country it is. Our private jet menu for KSHR draws on Wyoming beef, bison, elk and Bighorn trout, finished with huckleberry and chokecherry. The inflight menu is built from these local specialities, cooked and packed for the galley, with sauces apart and plates that re-plate cold or finish in the oven. Private jet food here is simple and generous, because the passengers have usually come for the outdoors. We shape the menu around whoever is flying, hunting parties, ranch guests, corporate groups heading to the Bighorns, and tell your crew exactly how each dish finishes.
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 Gulfstream or a King Air on the ramp at SHR usually means a short stay on a ranch or a long weekend in Sheridan, and that decides what goes in the drawer. Private jet catering for Sheridan County is built around Wyoming beef, bison and Bighorn trout, packed to travel. We write inflight catering and in-flight catering menus, aviation catering for the crew, business aviation catering and executive jet catering for owners and charterers, diplomatic flight catering when protocol asks, and cabin crew meals when the rotation continues.
Business jet catering at Sheridan is mostly an owner and a handful of guests flying in for a ranch or a polo weekend. Corporate jet catering follows the same rhythm, with VIP flight catering for the cabin, charter flight catering for operators, and luxury inflight catering when the occasion calls for it. Our private jet chef writes a bespoke menu around Wyoming beef, bison and trout, packed for the galley in the aircraft.
Government flight catering at Sheridan is rare but handled carefully. Head of state flight catering and state visit aircraft catering go through a protocol review, with a named team and no labels beyond seat numbers. VIP aviation catering for officials follows the same discipline: traceable ingredients, sealed packs and discretion at the ramp.
Dietary requests in Sheridan follow a procedure, not a label. Ranch cooking leans on butter, flour-thickened gravies and shared cast-iron pans, so allergen free and gluten free dishes are cooked and packed separately, on their own board and in their own box. Kosher and halal meals are sealed and travel unopened to the seat. Vegan and kids meals are ordered like any other dish, and special meals are marked by seat number on the lid for the cabin.
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 that lands at KSHR may wait out a mountain wind or turn straight around, so crew catering has to cope with both. Crew meals, flight crew meals and pilot meals can come cold or ready for the oven, as crew meal boxes. Cockpit meals avoid sauces that drip, and different meals for pilots are standard when the operator asks. Cabin crew meals are boxed separately and billed with the order.
FBO catering at Sheridan means catering delivery to the FBO on the field, passed to your handling agent for the walk to the aircraft. The general aviation terminal is small, so ground handling catering is simple: tell us the tail and the slot, and handling agent catering is handed over at the aircraft, sealed and labelled.
Sheridan County handles business jets and turboprops rather than wide-bodies, so most galley catering is carried aboard by hand through the door. When a larger aircraft comes in and a high loader is needed, say so with the tail. Airside catering delivery runs through your handling agent, and aircraft provisioning is agreed against the galley layout for that type.
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.
Airport catering at Sheridan County Airport serves a general aviation field in northern Wyoming with a single commercial carrier and a steady stream of private aircraft. FBO services and ground handling services are straightforward, and a business aviation hub in miniature has grown around ranch and hunting travel.
Business aviation at KSHR is seasonal. Summer brings polo and ranch stays, autumn brings hunting parties, winter brings ski and holiday charters. Inflight catering and in-flight catering for these trips follow the season, and aviation catering is adjusted to the galley. Business aviation catering and executive jet catering get a Wyoming menu, diplomatic flight catering a quieter one, and cabin crew meals ride on the same order.
Flights into Sheridan from outside the United States clear customs at the airport, and food is declared with the rest of the cargo. We pack with that in mind: ingredients are labelled, sealed and easy to check. For domestic legs there is nothing to declare, which keeps orders plain.
Average rating from the cabin crew and pilots we cater for.
“Working around an evening cabin service at KSHR, I asked for a seafood starter and warm vegetable sides in portions appropriate for our 6 passengers. Our brief for charter flight catering was met with a sensible plan for meal organisation. I needed the canapés checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The crew provisions remained as originally requested, which was reassuring when we checked the latest version with operations.”
“My order at SHR covered roasted vegetable bowls with separate dressings for 2 guests, with a practical service plan needed because of a small galley worktop. The Galley Girls talked through the quantities of sandwiches with us before confirmation, rather than leaving us to guess the portions. We also checked the crew provisions before approval, which helped avoid a second round of questions later in the preparation. I would discuss private jet food with them again, especially when final order confirmation needs careful coordination.”
“Timing and organisation mattered at Sheridan County Airport, where our order of chicken skewers with a couscous salad for 9 people involved several individual meal preferences. The Galley Girls used a readable packing list for the snack boxes, which helped when two colleagues checked the order together. Keeping the main courses identifiable helped the colleague taking over service understand the order without another long explanation. My main takeaway from this private jet meals order was the practical approach to cabin service sequence.”
Cost follows what you choose from the Wyoming list. Beef and trout are the middle of the range, elk and bison sit higher, cold platters and snack boxes lower. You get a quote against your menu before anything is cooked.
For an arrival from abroad, customs rules on food matter, and we plan around them. For domestic legs into Sheridan, nothing slows the order, and last-minute requests are accepted.
Customs matters mostly for flights arriving from abroad; what matters most on the ground is the aircraft. A galley with an oven takes the braised bison, one without takes chilled dishes. Send us the type.
Passengers can bring their own meals. For hunting trips in autumn or ski charters in winter, we suggest food that waits well, because the weather window can move.
No. On a private jet charter into Sheridan, the aircraft and crew are one contract and the food is another: you order it separately and it is invoiced separately. The same goes for a leg back out of SHR, which we are glad to plan alongside the inbound order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
