Catering to your aircraft in Hay.
At YHAY the horizon is wide and the apron is quiet. We handle private jet catering for the aircraft that stop at Hay, built from Riverina produce and delivered through your handling agent.
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.
Hay is Riverina country: flat saltbush plains, irrigated paddocks along the Murrumbidgee and a long habit of mutton and lamb. A private jet menu for Hay leans on that: slow-cooked Riverina lamb shoulder, local citrus from the irrigation districts, and rice from the region's growers. These local specialities travel well in a galley because they reheat from a sealed tray, and we can build private jet platters around them for a cold lunch as easily as a hot service. For gourmet inflight meals we pack the sauce apart and the garnish in its own box, so the plate is finished by the flight attendant, not by the oven alone. Private jet snacks follow the same logic: dried fruit, local nuts, a cheese board with Australian cheeses. The inflight menu for Hay changes with the season, and the private jet food list is written for New South Wales produce, not for a generic Sydney offer.
Hay, New South Wales, is the kind of place where the produce is simple and good: lamb from the surrounding stations, citrus and stone fruit, wheat and rice from the Riverina. We build a private jet menu around it, with local specialities cooked and packed for the galley you actually have. Private jet platters for six or ten guests are arranged cold and chilled; hot dishes travel in sealed trays that finish in the oven, with the sauce apart. Gourmet inflight meals from Hay lean on roast lamb, vegetable sides and a plain dessert that holds in the drawer. Private jet snacks are dry and tidy: nuts, dried fruit, crackers, local honey. The inflight menu is chosen from what is in season in the Riverina, and private jet food that does not suit the aircraft is simply left off.
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.
Hay Airport sits at 305 ft on the open saltbush plains of the Riverina, a grass-and-gravel country where light aircraft outnumber everything else on the apron. Private jet catering here is planned around a small terminal, one handling contact and a galley that rarely has more than a drawer and an oven. For inflight catering and aviation catering at YHAY, crew meals are a separate request, written into the order like the rest. Cabin crew meals, executive jet catering and business aviation catering all start from the same question: what survives the apron.
Business jet catering at Hay is usually a short brief: a few guests, a midsize jet, a galley with a drawer and an oven. Corporate jet catering, VIP flight catering and charter flight catering all start with the tail and the headcount. A private jet chef writes a bespoke menu around Riverina lamb and local citrus, and luxury inflight catering here means a plate that holds up between Sydney and the Plains.
Government flight catering at Hay is rare but handled quietly. Head of state flight catering and VIP aviation catering follow protocol set before anything is cooked, and state visit aircraft catering is traced by an assigned team. Discretion is the working method.
Hay is small, so special meals here are handled with a proper procedure rather than a label. Kosher, halal, vegan, gluten free, allergen free and kids meals are each cooked and packed apart, with the allergen written on the card. Wheat and nuts are the ones to watch in Riverina cooking, so gluten free and nut-free plates are built on a separate board and sealed.
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 YHAY the crew often waits, so crew meals matter. Flight crew meals travel in sealed boxes, pilot meals can be two separate dishes, and crew catering is packed to be eaten without fuss. Cockpit meals are practical, crew meal boxes are marked, and different meals for pilots are arranged whenever the operator asks. The order is on request and billed with the rest.
FBO catering at Hay is handed over at the aircraft through your FBO or handling agent. Catering delivery to the FBO, the general aviation terminal and ground handling catering all use the same route, and handling agent catering is simple because the field is small.
Aircraft arriving at Hay Airport are mostly light and midsize business jets, so galley catering here rarely needs a high loader. We still ask the type and the door height, because airside catering delivery to a larger aircraft changes how the trolleys are loaded. Aircraft provisioning for a bigger type is arranged through your handling agent, who opens airside access.
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.
YHAY is a small regional airfield on the Hay Plains. General aviation uses it for farm and tourist traffic, and airport catering is handled as a tidy, one-contact job.
The traffic at Hay is light: business aviation catering and executive jet catering are rare, but inflight catering and in-flight catering run when an aircraft stops. Aviation catering for diplomatic flight catering or cabin crew meals follows the same route. As a general aviation field, FBO services and ground handling services are limited, and Hay is a modest business aviation hub.
Australia applies strict biosecurity to food. At Hay, we source and pack locally so nothing imported sits in the galley, and international arrivals follow the standard Australian rules.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 10 guests, but a changing departure schedule also had to be considered when organising grilled salmon with a lemon dressing at YHAY. This experience of inflight catering services gave us a useful reference for managing portion planning on another departure. The Galley Girls talked through the quantities of side dishes with us before confirmation, rather than leaving us to guess the portions. It was useful to see the desserts listed separately when checking how much space the complete order would require.”
“On this departure from HXX, 7 passengers had chosen avocado toast components and breakfast fruit, and a changing departure schedule needed to be reflected in the order. I wanted clear identification on the fruit plates; The Galley Girls made the packing arrangement easy to compare with the order. We could distinguish the breakfast portions at a glance instead of lifting lids just to establish what belonged to each service. I want an inflight catering company to understand written menu details, and this order gave us a useful starting point.”
“My order at Hay Airport covered poached fish with steamed rice for 6 guests, with a practical service plan needed because of limited fridge space. Instead of asking us to improvise, The Galley Girls explained how the desserts could be arranged during service. Keeping the sauces aside until service helped preserve the presentation while we dealt with the boarding tasks. When comparing inflight catering companies, I would look closely at crew briefing after this experience.”
Pricing at Hay is built from the plate up: a lamb shoulder, a barramundi fillet, a citrus platter. Ask for the combination and we cost it. If you tell us how many are flying, private jet catering for that passenger count can be priced in one reply.
Lead time at Hay depends on how clear the day looks. Plains weather can move a departure, so we keep the order flexible: send what you know, and we confirm the rest as the slot firms up. Orders placed late are handled.
Customs rules apply to what an aircraft carries in, not to a locally cooked meal. At Hay we deliver through your handling agent, who arranges airside access; if you are arriving from overseas, tell us so we keep food and waste separate.
Personal food is allowed, within Australian biosecurity limits. What it cannot do is flex: if a passenger joins late at YHAY, there is no extra plate. A catered order can be adjusted to the final number.
Not in the charter, no. Food is booked by the passenger or the operator and billed apart. With a duty day stretching across a stop at Hay, it is worth adding crew meals to the order from the start.
Tail, pax and diets — a flight attendant takes it from there, day or night.
