Catering to your aircraft in Mount Pleasant.
Mount Pleasant is a windy military field on East Falkland, and business jets use it as a South Atlantic stop. We cook for the next leg and hand it over at the FBO, plated for your galley.
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.
The Falklands table is built on what grows and grazes on the islands: lamb raised on open camp, mutton, mullet and calamari from the surrounding waters, and bread and scones baked fresh. Local specialities travel well when planned for the galley, and a private jet menu for Mount Pleasant can lean on them without leaving the island out of the plate.
An inflight menu here starts with lamb or mutton, served as a cold sliced platter or a hot roast finished in the aircraft oven. Private jet food from the South Atlantic also means seafood: calamari and mullet, kept chilled and re-plated just before service. Fresh greens are scarce on a treeless landscape, so we plan vegetables as the part that needs the most thought.
Local specialities such as Falkland lamb, smoked fish and home-baked scones give a private jet menu a real sense of place. Tea-time culture runs through the islands, so a cake, a scone and a pot are a natural final course on a long leg. Anything fragile or sauced is packed apart so it reaches the cabin intact.
Mount Pleasant is a military field with a small civil side, and food moves in through limited supply lines. That is why the region matters to the menu: we build around what is genuinely available in the Falkland Islands, and say so early when an ingredient is out of season.
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.
Mount Pleasant sits on a windswept East Falkland ridge at 244 ft, a military-run field that business jets use as a South Atlantic stop. Private jet catering here is planned around a long onward leg: inflight catering for the next sector, aviation catering that survives a cold apron, and cabin crew meals packed for a galley that may have no oven. Executive jet catering and business aviation catering for EGYP are built from what the islands actually produce, and diplomatic flight catering follows the protocol your passengers travel under.
Business jet catering at Mount Pleasant is shaped by the long sector that follows. Corporate jet catering and VIP flight catering here lean on lamb and fish, built by a private jet chef to a bespoke menu that suits your galley. Charter flight catering and luxury inflight catering follow the same plan for every passenger.
For government flight catering at EGYP, the protocol office signs off the menu first, and only then does anyone start cooking. Head of state flight catering and VIP aviation catering follow the same discretion as state visit aircraft catering, with a named team and traceable packing.
Special meals at Mount Pleasant are a procedure adapted to a thin local supply: kosher, halal, vegan, gluten free and allergen free requests are confirmed against what the islands can actually source, and kids meals are planned around simple, familiar plates. Each dietary tray is boxed apart with a seat number, never a name.
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.
On a layover-free turn at EGYP, crew catering means something you can eat standing. Crew meals, flight crew meals and pilot meals are packed in crew meal boxes, cockpit meals are kept separate, and different meals for pilots are available on request. Cabin crew meals are boxed apart too, so no guest tray is opened by mistake.
FBO catering at Mount Pleasant is a handover at the aircraft through the general aviation terminal. Catering delivery to the FBO is coordinated with your handling agent, and ground handling catering follows the apron rules on the day. Handling agent catering stays simple: one door, one list.
Aircraft size decides the loading at EGYP. A large cabin may need a high loader at the door, while a light jet takes trays by hand up the stairs. Galley catering is packed to the galley you have, and airside catering delivery is agreed with your handling agent so aircraft provisioning matches the door and the apron conditions on the day.
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.
Mount Pleasant is the main airport of the Falkland Islands, a long runway on East Falkland run alongside the RAF station. Airport catering here reflects a small, remote field where general aviation traffic is occasional and supply is limited.
Traffic at EGYP is irregular and weather-led. Business aviation catering and executive jet catering are planned with in-flight catering for a long sector in mind, while inflight catering, aviation catering, diplomatic flight catering and cabin crew meals get the same attention. FBO services, ground handling services and general aviation support make this a quiet business aviation hub.
The Falkland Islands enforce strict biosecurity on food entering the territory, so fresh meat, dairy and produce are declared through your handling agent. We pack provisions sealed and labelled to make the check simple.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at EGYP, we needed yoghurt pots and fresh berries divided into 9 portions suitable for an evening cabin service. The Galley Girls talked through the quantities of salads with us before confirmation, rather than leaving us to guess the portions. For private jet catering menu, that attention to storage requirements made the order noticeably easier to manage. We also checked the starters before approval, which helped avoid a second round of questions later in the preparation.”
“Menu approval at MPN covered roasted chicken and seasonal vegetables for 6 guests, leaving us to organise the service around a small galley worktop. The written menu details stood out more than any sales pitch about private aviation catering. The Galley Girls labelled the side dishes in line with our brief, so the cabin team could identify the relevant portions quickly. Keeping the breakfast portions identifiable helped the colleague taking over service understand the order without another long explanation.”
“Rather than an elaborate service at Mount Pleasant Airport / RAF Mount Pleasant, our 6 guests wanted a cold lunch with cheese and fruit, organised sensibly around a family lunch request. Our brief for business jet catering was met with a sensible plan for storage requirements. After a final adjustment to the crew provisions, The Galley Girls gave us one revised order summary to work from. The side dishes remained as originally requested, which was reassuring when we checked the latest version with operations.”
How much does private jet catering cost at EGYP? It depends on the weather window around your departure and what is genuinely fresh that week. Lamb, root vegetables and baked goods are steady; greens are the variable.
If you want Falkland lamb on board, say so when you request the quote; we check supply and confirm. Orders placed late are still taken, built from what the island holds that day.
Declare everything. Fresh and packaged food alike goes through biosecurity checks, and a kosher meal in a sealed tray is easier to clear than one opened on board. We advise on packaging when you place the order.
Food you carry is subject to local controls on entry. If your next leg needs two services, we plan one oven dish and one chilled plate so the galley is never short.
No. Catering is not part of the charter: you order the food on its own and it is invoiced like any other order. Early morning or night departures from EGYP are fine; send us the tail and the slot and we coordinate the handover with your handling agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
