Catering to your aircraft in Masterton.
Masterton's Hood Airport keeps its apron quiet, which suits a plated service for a small cabin. We pack for light jets, finish on the galley you have and hand over plane-side.
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.
Masterton is the market town of the Wairarapa, in the Wellington Region, and the menu leans on what grows around it. A private jet menu for Hood starts with Wairarapa lamb, Martinborough pinot noir country and Wairarapa olive oil, plus Pacific seafood landed on the east and south coast. The local specialities travel well: lamb is roasted and sliced by seat, pinot stays on the beverage list, and crayfish arrives chilled for re-plating. Private jet platters of cheese and cured meat suit short hops, while an inflight menu of lamb rump, kumara and greens works for a longer leg. Private jet food here is simple, seasonal and honest, with gourmet inflight meals and private jet snacks like manuka-glazed nuts and fruit boxes for the cabin.
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.
Wairarapa weekends bring small jets to Masterton for vineyards, lodges and farm stays, and the apron at NZMS stays uncluttered. Private jet catering for those flights is cooked for the galley you actually fly with, then handed to the aircraft through the general aviation terminal. We supply inflight catering and in-flight catering, aviation catering and business aviation catering, with executive jet catering, diplomatic flight catering and cabin crew meals arranged as one order.
Business jet catering at Masterton usually starts with who is flying and how long they stay. Corporate jet catering for a day trip is a cold lunch and a hot main; VIP flight catering for a weekend adds courses. Charter flight catering is ordered per leg, luxury inflight catering leans on Wairarapa produce, and our private jet chef shapes a bespoke menu around the aircraft.
Government flight catering at Hood is handled quietly: protocol is cleared before anything is cooked and the same named team handles each order. Head of state flight catering and VIP aviation catering follow the same discretion, and state visit aircraft catering is traced from kitchen to aircraft.
Special meals for Hood are written around local produce: kosher and halal plates sealed apart, vegan and gluten free dishes made without hidden dairy or flour, allergen free orders on a clean board, and kids meals portioned for the seat.
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 at Hood are ordered on request and invoiced like the rest of the order, packed in labelled crew meal boxes. Flight crew meals and pilot meals are planned around the sector, with different meals for pilots when policy asks for it. Crew catering for cockpit meals is kept simple and eaten one-handed, and cabin crew meals ride on the same order.
Orders for NZMS go to the FBO or your handling agent at the general aviation terminal. FBO catering is handed over at the aircraft, with catering delivery to the FBO coordinated through ground handling catering and handling agent catering.
With small aircraft on the apron at Masterton, galley catering is loaded by hand rather than by truck. Airside catering delivery is arranged with your handling agent and aircraft provisioning is packed to what the cabin can hold.
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.
Hood Airport is Masterton's field in the Wairarapa, a modest regional aerodrome with sealed and grass runways, used for private flying, light business aircraft and gliding. Airport catering here is simple and local, built for small cabins.
Hood is a quiet general aviation base rather than a business aviation hub, and its FBO services and ground handling services stay small. Inflight catering and in-flight catering are written for light jets, aviation catering and business aviation catering for the odd corporate visit, executive jet catering and diplomatic flight catering when a delegation lands, and cabin crew meals for any rotation.
New Zealand biosecurity is strict about meat, dairy, fresh produce and honey, and leftovers from an international leg are treated as waste. Plan portions for the sector, declare everything on arrival and let your handling agent confirm procedure.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at Hood Airport, the next request was mini sandwiches and individual desserts for 3 guests, with several individual meal preferences to work around. I would discuss private aviation catering with them again, especially when galley preparation needs careful coordination. We discussed the dimensions before confirming; The Galley Girls grouped the snack boxes into compact food boxes that were easy to handle. I could hand the side dishes to a colleague with a short explanation instead of unpacking the whole order.”
“The 11 passenger portions of roasted vegetable bowls with separate dressings were the easy part; managing several individual meal preferences at NZMS took more planning. For business jet catering, that attention to catering handover made the order noticeably easier to manage. The fruit plates 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.”
“My order at MRO covered grilled salmon with a lemon dressing for 2 guests, with a practical service plan needed because of limited fridge space. I asked The Galley Girls for the side dishes in divided catering boxes, with garnishes supplied separately for plating on board. The starters stayed together in one group, so another crew member could follow the same plating sequence. I would discuss business aviation catering with them again, especially when portion planning needs careful coordination.”
Galley size decides most of it. At Hood we cook for what the aircraft can hold: cold drawer only, drawer and oven, or a full service galley. Venison, crayfish and pinot-braised dishes sit higher on the invoice, while seasonal vegetable plates sit lower.
Night slots at Masterton are a matter of planning the galley, not chasing a clock. We confirm the slot with your handling agent, plan the courses and hand the order over plane-side. Last-minute orders are handled.
Customs and biosecurity at New Zealand's airports treat food seriously: undeclared meat, fruit, dairy or honey brought in can be seized or fined. A two-service leg into or out of Hood is packed with that in mind, with portions matched to the sector so little comes back to the country.
If a passenger needs kosher, halal, vegan or allergen free food, order it rather than carry it in: ingredients are checked against the restriction and sealed in their own box. Kids meals are portioned small. At Hood we plan these around the aircraft's galley.
A charter booked for Masterton covers the flight, not the food. Local product such as Wairarapa olive oil, cheese or manuka honey is added to the menu by separate order and invoiced as its own line, then handed over at the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
