Catering to your aircraft in Wanganui.
A quiet apron, one slot, one galley to fill. At Wanganui we write the order for the aircraft you fly and deliver it to the FBO or the 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.
Wanganui and the wider Manawatu-Wanganui Region give a private jet menu its character: pasture-raised lamb, creamy Taranaki cheddar and brie, kiwifruit, tamarillo and stone fruit in season. The inflight menu we write for NZWU follows what is actually good that week, so private jet food never reads like a template. Local specialities such as manuka honey, smoked fish and lamb shoulder are packed for the galley you have, some to finish in the oven, some sauce apart, some served chilled. Private jet platters carry the cold course, gourmet inflight meals the hot one, and private jet snacks cover the crew and guests between sectors. Order against a seat plan and we label by seat number, so re-plating on the apron or in flight takes seconds.
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.
Wanganui Airport sits on flat river land at 27 ft, a small regional field where a business jet is a rare and noticed guest. Private jet catering here is built for that quiet apron: one handling agent, one door, one galley to fill. We cover inflight catering and in-flight catering for the crew first, aviation catering for the cabin second, and business aviation catering for the whole trip. Executive jet catering and diplomatic flight catering follow the same plan, and cabin crew meals ride in the same order as the guest trays.
Few jets file for NZWU, so every order is written fresh. Business jet catering for corporate jet catering clients, VIP flight catering for owners, and charter flight catering for brokers all start from the aircraft type. Luxury inflight catering is a matter of dishes that survive the galley, and a private jet chef builds the bespoke menu around that.
When a state aircraft or VIP aviation catering order lands on a field as small as NZWU, discretion matters most. Government flight catering is agreed with the protocol office, head of state flight catering uses a named team, and state visit aircraft catering is handed over sealed at the aircraft.
Dietary needs at Wanganui are handled as a procedure, not a promise on a label. Kosher, halal, vegan, gluten free, allergen free and kids meals are planned from the passenger list, and local cooking here means dairy, nuts and shellfish are the first things we check. Special meals are packed apart from guest trays and marked by 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.
A small field means a long wait sometimes, so we pack crew meals that keep. Flight crew meals are on request and billed normally; pilot meals are packed to eat from one hand; crew catering and cockpit meals travel in the same order. Crew meal boxes carry the labels, different meals for pilots are available when policy asks, and cabin crew meals stay in their own box.
FBO catering at Wanganui is handed over to your handling agent or the general aviation terminal, then to the aircraft. Catering delivery to the FBO is planned with ground handling catering in mind, and handling agent catering means the door is opened by someone who knows the apron.
The aircraft type decides how a Wanganui uplift is loaded. Smaller business jets take galley catering by hand through the main door, while larger aircraft may need airside catering delivery with a high loader arranged through your handling agent. Tell us the type and the galley, and we plan aircraft provisioning around the door height and the oven you actually have.
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.
Wanganui Airport serves the Manawatu-Wanganui Region from a flat river plain, a small field for general aviation and the occasional business jet. Airport catering here is handled through one apron and one handling agent.
Inflight catering and in-flight catering here follow the weather and the season. Aviation catering and business aviation catering share one order, and executive jet catering and diplomatic flight catering are cleared quietly. Cabin crew meals ride along, and WAG works as a quiet business aviation hub with FBO services and ground handling services for general aviation.
New Zealand biosecurity is among the strictest anywhere, so fresh food, honey and dairy are declared on arrival through your handling agent. We list contents on every tray so inspection is quick and nothing is lost.
Average rating from the cabin crew and pilots we cater for.
“On this departure from NZWU, 3 passengers had chosen avocado toast components and breakfast fruit, and a short ground stop needed to be reflected in the order. I wanted clear identification on the salads; The Galley Girls made the packing arrangement easy to compare with the order. The cabin service sequence stood out more than any sales pitch about aviation catering. We could distinguish the main courses at a glance instead of lifting lids just to establish what belonged to each service.”
“Rather than an elaborate service at WAG, our 10 guests wanted a seafood starter and warm vegetable sides, organised sensibly around a tight boarding window. I would discuss aviation catering services with them again, especially when portion planning needs careful coordination. The Galley Girls prepared the salads for assembly in the galley, with the accompanying elements easy to locate. We could finish the sandwiches as each guest was ready, rather than laying everything out at once.”
“An order of a selection of petits fours and sandwiches for 4 people at Wanganui Airport had to be organised around a late menu amendment. I want an aviation catering company to understand packing arrangement, and this order gave us a useful starting point. The crew provisions came from The Galley Girls in individual containers, with a packing list that matched the contents. The canapés were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
Start from the local product you want on the plate. Lamb, honey, kiwifruit and cheeses each price differently, so a Wanganui quote is written per dish and confirmed before anything is cooked.
The season decides how easy this is. Autumn feijoa and summer stone fruit are simple to source, while a winter weather hold can shift your slot, and we re-time the uplift with your handling agent.
Fruit, honey and cheese all need declaring on arrival into New Zealand. We label contents clearly, and your handling agent manages airside entry and any inspection on the apron.
Yes, with biosecurity caveats on arrival. And when seats change shortly before wheels up, our trays are re-counted and re-labelled, so nothing is wasted.
Not part of the charter, no. Duty hours at a quiet field like NZWU mean pilots eat when they can, so we order crew meals alongside the guest menu.
Tail, pax and diets — a flight attendant takes it from there, day or night.
