Catering to your aircraft in RNZAF Base Ohakea.
Ohakea is a working RNZAF airfield on flat Manawatu-Wanganui farmland, and a business jet here arrives as a guest. Private jet catering at NZOH is cooked and packed for your galley and handed over through the FBO or 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.
Manawatu-Wanganui is sheep, beef and dairy country, and the private jet menu for Ohakea reads that way. Private jet food from this region starts with New Zealand lamb, which travels well as a rack that finishes in the oven or as a cold sliced plate with mint sauce in its own pot. Local specialities include Whanganui-area honey, regional soft cheeses, and kiwifruit and tamarillo in season. Our inflight menu for NZOH keeps the sauce apart, marks each seat, and lets you re-plate in the galley. Private jet platters carry cheese, cured meat and fruit; gourmet inflight meals cover the hot service; private jet snacks cover the long sector home. Manawatu-Wanganui Region produce changes with the season, so we confirm what is good when the order comes in.
Ask what a private jet menu for Manawatu-Wanganui Region should taste of and the answer is lamb, dairy and orchard fruit. For a stop at Ohakea, the inflight menu is built from those local specialities: roast lamb rump sliced for seats, a regional cheese board that stays chilled, kiwifruit and feijoa when the season allows. Private jet platters travel cold and need no galley effort; gourmet inflight meals come hot with the sauce in its own pot; private jet snacks fill the gaps on a Pacific leg. Private jet food from here is simple by design, because the galley is small and the produce is the point.
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.
Ohakea sits on flat farmland in Manawatu-Wanganui, and the menus that suit it come from the paddocks around the field. For NZOH we write private jet catering around that: grass-fed lamb, soft cheeses, kiwifruit, plated or boxed for your galley and handed over at the aircraft through the FBO or handling agent. Inflight catering is the working term for the whole service; in-flight catering for a long Tasman or Pacific leg is packed so it survives the drawer. Aviation catering, business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals are quoted per menu, and crew meals are on request.
Business jet catering at NZOH usually serves a small party on a corporate or charter sector, often with a Pacific or Tasman leg ahead. Corporate jet catering and charter flight catering here mean a compact brief: a few plated hot dishes, a cold platter, snacks for the long leg. VIP flight catering and luxury inflight catering are written by a private jet chef around your galley, as a bespoke menu priced per dish.
For a state aircraft at RNZAF Base Ohakea, the menu is approved by protocol first. State visit aircraft catering, head of state flight catering, government flight catering and VIP aviation catering all run through one named team, with sealed packing and a record of every ingredient.
Special meals at Ohakea are a procedure built around local kitchens, not a label on a lid. Kosher, halal, vegan, gluten free and allergen free requests each get a separate board and a separate box, and the place to watch here is dairy and nuts, which sit in many regional dishes. Kids meals are plated for small appetites. Tell us the restriction and the seat, and we pack it for that 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.
Whoever flies into NZOH eats on their own schedule. Our crew catering offers crew meals on request, flight crew meals in labelled crew meal boxes, and pilot meals that can be cold or reheated. Cockpit meals are packed so they can be eaten at the controls, and different meals for pilots are available for operators who want captain and first officer apart.
FBO catering at Ohakea is delivered to the FBO on the field or to your handling agent, who arranges airside access on a military base. Catering delivery to the FBO means we hand over at the general aviation terminal; ground handling catering and handling agent catering are coordinated so the load reaches the aircraft on your slot.
On the Ohakea apron, the door height of your tail decides how the load is carried aboard. A light jet takes a cabin door and a hand-carried galley drawer; a larger airliner-based VIP aircraft may need a high loader against a higher door. Galley catering is sized to your ovens and drawers, airside catering delivery runs through the base access process with your handling agent, and aircraft provisioning is confirmed against the tail before we cook.
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.
RNZAF Base Ohakea is a New Zealand Defence Force airfield in Manawatu-Wanganui, with a long runway and a military character. For visiting jets it works as a quiet business aviation hub rather than a commercial one: general aviation traffic is handled by arrangement, and airport catering is set up around base access.
Visiting aircraft at Ohakea range from corporate jets to larger VIP movements, which makes the field a small business aviation hub for the lower North Island. We supply inflight catering, in-flight catering, aviation catering, business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals here, each written to the aircraft and the sector; crew meals are on request. FBO services and ground handling services at a military field are coordinated by your agent.
New Zealand biosecurity is among the strictest in the world: fresh fruit, meat, dairy and honey arriving on international flights are inspected and may be removed. Catering uplifted at Ohakea for departure is clean, but anything carried in from abroad should be declared to your handling agent. Treat the base as a business aviation hub with a customs gate, not an open ramp.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 6 guests, but a revised passenger count also had to be considered when organising fresh fruit and breakfast pastries at RNZAF Base Ohakea. The order made private jet catering services feel manageable because the cabin service sequence had been considered beforehand. The Galley Girls kept the salads separate from the finishing elements, which gave us control over the final presentation. Keeping the fruit plates aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“As the person coordinating herb chicken with a quinoa salad for 8 passengers at NZOH, I needed an arrangement that considered a short ground stop. I want a private jet catering company to understand galley preparation, and this order gave us a useful starting point. I needed the snack boxes checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. We checked the salads against the same summary, keeping the cabin team and the handling contact aligned.”
“Between cabin checks at OHA, I coordinated a mezze selection with flatbreads for 4 guests and explained our concerns about a tight boarding window. The Galley Girls gave us an update on the salads before the handover, which helped us organise the cabin checks. The canapés went straight to the right colleague instead of circulating between several people during the turnaround. When comparing private jet catering companies, I would look closely at crew briefing after this experience.”
The honest answer is that one dietary request can move the whole quote. A single kosher meal for a charter into Ohakea needs certified sourcing and sealed packing, while a plain cold lunch does not. That is how private jet catering cost is calculated here: dish by dish, with special meals shown as separate lines.
What shortens the lead time here is choosing local. Regional cheese, honey and lamb are close to the kitchen, so a menu built from them goes together easily. Anything imported or out of season is flagged when you order. We handle last-minute requests.
The weather window decides departures at Ohakea, and it also decides what is left on board. Under New Zealand biosecurity, leftover meat, dairy or fresh fruit from an incoming flight may have to be declared and removed. Catering ordered locally for departure carries no such problem.
You may, but expect questions at the gate. Ohakea is an RNZAF airfield and the handling agent controls who and what goes airside. Biosecurity covers anything arriving from abroad. A cleared order through us moves through the same agent.
No. Catering is not part of a charter: the charter price covers the aircraft, and food is ordered and invoiced on its own. If the headcount rises or falls just before departure from Ohakea, we change the order to match.
Tail, pax and diets — a flight attendant takes it from there, day or night.
