Catering to your aircraft in Lethem.
Lethem Airport is a small terminal on a wide plain, with one door to the apron and nothing to fall back on. We prepare the order for SYLT, label it by seat, and pass it to your handling agent at the aircraft.
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.
Rupununi cattle country shapes what we cook for Lethem: beef is the anchor, fish from the rivers is the alternative, and cassava stands in for bread. A private jet menu here is short and honest, and private jet food is built for transport rather than show.
The inflight menu for Upper Takutu-Upper Essequibo leans on tropical fruit, grilled meats and bread baked from cassava. Private jet platters, gourmet inflight meals and private jet snacks all carry a local identity, and the local specialities are presented so they can be re-plated in the galley.
Lethem's cooking is plain, bold and made for hot days: peppers, smoked meat, cassava, fresh fruit. We take those local specialities from Lethem and pack them as private jet platters served chilled, gourmet inflight meals that finish in the oven, and private jet snacks 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.
Lethem Airport (SYLT / LTM) sits at 351 ft on the Rupununi savanna, where the dry-season sun and the rainy-season cloud decide when jets move. Private jet catering here is planned around a small terminal and a galley that must work without any local re-supply. For a flight attendant it means inflight catering packed to be re-plated cold or finished in one oven. We run aviation catering and business aviation catering for executive jet catering and diplomatic flight catering movements, with cabin crew meals ordered alongside.
Who flies into Lethem? Ranch and mining visitors, officials, and charter groups crossing toward Brazil. Corporate jet catering and business jet catering for them is kept practical: a private jet chef, a bespoke menu sized to the galley, and VIP flight catering and charter flight catering that finish in one oven. Luxury inflight catering is about doing the simple things well.
For an official arrival at SYLT, the questions are about clearance, not cuisine. Government flight catering is agreed with the protocol office first, head of state flight catering is traceable from pack to apron, VIP aviation catering stays discreet, and state visit aircraft catering follows the schedule your handling agent confirms.
Special meals at Lethem are a procedure written around the Rupununi kitchen: where cassava, peanuts and shared pepper sauces hide allergens, and how we keep them apart. Kosher, halal, vegan and gluten free meals are packed on a separate board and sealed, allergen free orders are boxed alone, and kids meals are marked by seat number.
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 SYLT the crew meals are something you ask for, and they reach the invoice like every other line of the order. Flight crew meals are boxed for the flight deck, pilot meals come in two different dishes when the operator asks, and cockpit meals are packed to be eaten one-handed. Crew catering is marked CREW, crew meal boxes are sealed, and different meals for pilots are labelled by seat. Cabin crew meals are ordered alongside the passenger service.
At SYLT the FBO is small and everything is agreed beforehand. FBO catering is carried through the general aviation terminal, catering delivery to the FBO follows your slot, ground handling catering is cleared with the ground handler, and handling agent catering is confirmed so the aircraft is reached directly.
Lethem is served by turboprops and light to midsize jets, so galley catering is usually carried to the aircraft rather than loaded by high loader. If your type needs one, tell your handling agent on the brief. Airside catering delivery and aircraft provisioning are agreed with the FBO before the slot, matched to the door height and the galley you actually have at SYLT.
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.
Located at 351 ft on the Rupununi savanna, Lethem Airport handles general aviation, crew rotations and occasional diplomatic traffic. Airport catering here is planned in advance, FBO services are straightforward, and ground handling services are coordinated by your handling agent.
Lethem is a modest business aviation hub, but inflight catering and in-flight catering matter precisely because there is little else. Aviation catering and business aviation catering are arranged ahead for executive jet catering and diplomatic flight catering movements, and cabin crew meals are ordered with the passenger service.
Guyana inspects incoming food, and the border with Brazil makes customs at Lethem attentive to fresh produce, meat and dairy. We pack sealed, label contents and give your handling agent the list so officers can check without opening trays.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 2 guest order at LTM called for excess complexity: just a mezze selection with flatbreads and sensible planning 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. When comparing inflight catering companies, I would look closely at meal organisation after this experience. There was enough information about the sauces to brief the crew without making assumptions about what had been ordered.”
“An order of a cheese board and savoury canapés for 9 people at Lethem Airport had to be organised around a changing departure schedule. With in-flight catering services, careful attention to written menu details matters as much to our crew as the menu itself. The Galley Girls suggested individual containers for the sandwiches, and that choice worked well with our storage arrangement. The sauces were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“It was the packing plan I cared about at SYLT, with 2 servings of a charcuterie board and fresh bread and a small galley worktop to consider. For our team, the strongest part of their aviation catering was how they handled catering handover. We described our serving sequence to The Galley Girls and asked for the canapés to be packed accordingly. Our colleague could take over the fruit plates without asking where every component had been placed during preparation.”
Start from the galley of your aircraft. A light jet on Lethem's strip carries fewer trays than a large cabin, so the quote for private jet catering follows what you can actually store and heat. A cold fruit and cassava platter sits at one end, grilled Rupununi beef at the other.
In wet months departures slide, in dry months they hold. We keep lead time simple by working from your slot at SYLT, and last-minute orders are handled whichever season you fly in.
When you order the return from Lethem, we pack everything closed and itemised. Guyanese customs treat fresh fruit, meat and dairy with caution, so your handling agent should have the list before the aircraft leaves.
Night or early morning, the answer is yes, bring what you like. We still offer boxed meals handed over via the FBO for those slots, cold items sealed and hot items ready for the oven.
No: a private jet charter does not cover meals. We take the order, hand it over via the FBO and the handling agent, and invoice it like any other order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
