01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — São Pedro, Cape Verde
Private jet catering, VIP flight catering and airline catering at São Pedro (GVSV / VXE)
VXE (IATA) · GVSV (ICAO)
A narrow-body airliner on approach to São Pedro can hold its full uplift on one runway of 2,000 metres, which is what lets a scheduled rotation, a charter and a private jet share the same wide-body-standard tray sets without a delay in sequence. In-flight catering here is boarded by hi-loader to galley height, the sealed cart moving airside from our kitchen straight onto the aircraft, and inflight catering for every cabin runs off that single method.
2,000 m
Longest runway
Narrow-body
Largest aircraft handled
1
Runways
02
VIP at any volume
8 First covers or 400 passengers across three cabins, same execution
03
24/7 order desk
Ad hoc, AOG and same-day uplift answered around the clock
04
Multi-leg coordination
One loading sheet, every leg of your rotation
On the apron — São Pedro
Hi-loader aviation catering on the São Pedro (VXE) apron
Everything below is what we measure at this station — distances, windows, who signs what.
Inflight catering order window at São Pedro, Cape Verde
Aviation catering from sealed cart to galley door at GVSV
The narrow-body reference code at São Pedro sets a single stand and a single sequence: one cart, one route, one hi-loader lift to the galley door. Ramp access is held on our own clearance rather than a delivery left at the aircraft steps, so the catering uplift moves from the seal at the kitchen to the aircraft without a handover in between. On the apron at VXE that sequence is fixed, not estimated, and it is what a narrow-body rotation is actually loaded against.
Between our kitchen and the stand at São Pedro sit screening, an escort onto the apron, and the ordinary traffic of a single-runway field, and we plan the galley catering against the busiest version of that route rather than the easiest one. Every catering uplift is sealed at the kitchen, logged at that seal, and logged again at the moment the cart is signed for at the aircraft, so chain of custody runs unbroken from one end to the other. The signature that closes the load is the same one an auditor would ask to see.
One coordinator, one sealed cart, one signature: the load either matches or it does not.
Flight kitchen and crew meals for São Pedro, Cape Verde
Airline food supplier crews cleared for São Pedro airport
The flight kitchen behind São Pedro runs hot production, pastry, a cold larder and a protocol line under one roof, all held to HACCP standards from intake to seal. That single-site layout is what lets airport catering at São Pedro cover a scheduled narrow-body rotation and a VIP movement from the same cold chain, rather than splitting production across two sites. Airport catering at VXE is planned around that one kitchen, cart by cart, rather than around a menu that changes by flight.
The team that handles government flight catering at São Pedro is the same named crew on every rotation: security clearance held on file, listed on the access roster, and trained to the household standards a protocol officer expects to see documented. That crew carries the paperwork that travels with a sealed uplift as closely as it carries the tray sets themselves, so nothing on the cart arrives without a matching sheet. It is a standing team, not one assembled per booking.
Halal airline meals and special meals at GVSV / VXE
Royal flight catering standards per cabin at São Pedro (VXE)
Menus at VXE are written to the cabin and the mission rather than to a fixed cycle, so a scheduled rotation, a government movement and a private jet each draw from a set built for what they are flying. Cape Verde's produce runs through the sourcing where it can — island fish, dairy and orchard fruit sit alongside the wider specification rather than replacing it. Every set is documented per passenger: allergen declarations, halal and kosher lines, and medical requirements are labelled and tracked by cabin, not assumed. That documentation is what inflight catering at São Pedro is actually measured against once the aircraft is airborne.
First & VVIP cabins
First and VVIP cabins at São Pedro are plated to a written specification, with à-la-carte service and course-by-course presentation available on request rather than fixed to one format. VIP flight catering here is filed against the standing order before the cart is sealed, so the presentation matches what was agreed, flight after flight.
Business cabins
Business cabins at GVSV run a multi-choice hot service built to cabin specification, with oven-ready formats sized to the galley fitted on board. Crew meals, cabin crew meals and pilot meals are boxed separately to the roster, tray sets and meal boxes loaded together on the same cart.
Protocol & dietary
Protocol and dietary requirements at VXE are documented per passenger rather than assumed at the gate: halal and kosher sets, and the full range of IATA special meal codes, are produced on a separate line and sealed before that line closes. Inflight catering built to a religious or medical code follows the same chain of custody as every other tray on the cart.
The three books
01
Royal & Government Flights
Royal households · government · state operations
- Plated service · First to main cabin
- Protocol handling · security clearance
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Charter & Commercial
Charter · ACMI · group · scheduled · ad hoc
- 400 passengers · one uplift
- HACCP cold chain, logged to the galley door
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Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
Aircraft catering food safety at VXE
HACCP
HACCP cold chain
Produced in our own certified kitchens, temperature logged end to end.
Clearance
Cleared personnel
Security-cleared staff, badged airside vehicles, escorted where the stand requires it.
Custody
Sealed chain of custody
Carts sealed at the kitchen, seals verified and handovers signed at the aircraft.
Allergens
Documented allergen sets
Allergen, halal, kosher and medical requirements documented per uplift and per passenger.
Flight catering airside delivery at VXE
São Pedro operates a single runway of 2,000 metres against a narrow-body reference code, which sets the traffic this station actually carries: scheduled rotations, charter movements and the occasional government or VIP flight, worked through one stand rather than spread across several. That mix keeps documentation and repetition as the two things a kitchen has to get right here, not sheer volume.
The uplift reaches the aircraft from our kitchen by sealed cart, moved airside to the stand and lifted by hi-loader to the galley door rather than set down at the foot of the aircraft. Inflight catering, in-flight catering at São Pedro and aviation catering in São Pedro all run off that one route and one ops desk, with ramp access held on our own clearance rather than passed through a third party. Airport catering at GVSV is planned stand by stand, against the loading sheet for that rotation.
On every booking we commit to one named coordinator, sealed carts logged at both ends, and a signed handover at the aircraft, whether the flight is a scheduled narrow-body service or airline catering in São Pedro arranged for a single ad hoc movement.
VVIP catering and commercial flights at São Pedro airport
01
Government and state flight catering at VXE
Because São Pedro carries a narrow-body reference code, a delegation movement is worked through the same single stand as every scheduled service, which makes documentation the constraint rather than capacity. Government flight catering here covers state visits and official delegations with the protocol file logged per passenger, security-cleared staff on the load, and the uplift sealed before it leaves the kitchen for any head of state movement on the schedule.
Government & state flights →
02
Royal and VVIP flight catering at São Pedro
The narrow-body reference code held at GVSV sets one stand for every movement, so a private airliner boards through the same sequence as a scheduled service rather than a separate one. Royal flight catering and VVIP work here — BBJ, ACJ and wide-body VIP configurations — is held to a written household specification kept on file between rotations, with halal and other royal household requirements produced on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at GVSV
We load charter movements at São Pedro against the same narrow-body reference code that governs every scheduled service, which keeps a full three-cabin uplift staged in the order the galleys are laid out rather than improvised stand-side. Charter flight catering in São Pedro covers ACMI and wet-lease operators, group movements and special missions, with each cart counted against the loading sheet before it leaves the kitchen for charter flight catering in Cape Verde more broadly.
Wide-body charter →
04
Airline and ad hoc catering at VXE
On the single runway at São Pedro, a narrow-body reference code sets one stand and one sequence for every rotation that touches it. Ad hoc airline catering runs off that same sequence for carriers using this station as an outstation, with outstation catering, diversion catering and technical stop catering worked off one duty roster and AOG covered across a multi-leg pattern.
Commercial airlines →
05
Private jet and FBO catering at São Pedro
A 2,000-metre runway at São Pedro takes the business aircraft that route through the GA terminal alongside scheduled narrow-body traffic. Private jet catering at São Pedro reaches the FBOs on the field and the GA terminal on the same cold chain and the same sealed paperwork as an airline uplift, coordinated by our dedicated private-jet branch rather than treated as an afterthought.
Private jets →
Charter flight catering trusted by operators at GVSV / VXE
Flight departments on jet catering at São Pedro, Cape Verde
Government flight department
Royal household
Charter operator
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Scheduled airline
“We used group charter catering at São Pedro (VXE/GVSV) for a team charter and had a good experience. The order included different meal types and snacks, but the cabin crew could identify everything immediately. Very practical for team and group charter work. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★★Scheduled airline
Natalia — Flight Support Supervisor
“For an urgent mission at São Pedro (VXE/GVSV), the team supported us with troop flight catering. The meals were practical, clearly packed, and easy for the crew to distribute during the flight. A good experience under difficult timing conditions. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Scheduled airline
Yuki — Station Performance Manager
“Our freighter crew needed cargo crew meals at São Pedro (VXE/GVSV) during a short turnaround. Meals arrived on time and were packed practically for a working crew rather than over-presented. Simple, efficient, and on time. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Private jet operator
Sarah — Client Services Manager
Airport catering reference for São Pedro (GVSV / VXE)
| Datum | Value |
|---|---|
| Longest runway | 2,000 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | GVSV |
Airline catering services FAQ for GVSV / VXE
Diversion catering and ramp questions at GVSV / VXE
What operations gets asked every week about São Pedro.
Ask operations directly →Does São Pedro get private jet catering delivered to the FBOs and the GA terminal?
Every business aircraft on the field is reached the same way: private jet catering and FBO catering delivered to the GA terminal and the ramp handlers on the same cold chain as an airline uplift.
At what point does São Pedro Airport need the order placed, and how late can the specification still change?
Booking comes first, as early as the schedule allows, so the kitchen can plan production against the loading window; from there the lead time narrows and last minute airline catering can still be worked in closer to departure, with the final headcount and specification confirmed as late as the loading window allows.
Whose meal codes are produced at VXE, and how are they documented?
Across every cabin at this station, halal, kosher and the full set of IATA special meal codes (SPML) are produced on a separate line and logged per passenger, not assumed from a general order.
When does airline catering at GVSV move airside, and how does it reach the aircraft?
Once the cart is sealed at the kitchen it moves airside to the stand under escort and is lifted by hi-loader to the galley door, so the uplift is loaded on board rather than left at the foot of the aircraft.
Commercial aviation catering near São Pedro
SNE / GVSN
Preguiça
Cape Verde · 87 km from São Pedro
Airline & VIP flight catering →
SID / GVAC
Espargos
Cape Verde · 224 km from São Pedro
Airline & VIP flight catering →
BVC / GVBA
Rabil
Cape Verde · 244 km from São Pedro
Airline & VIP flight catering →
Inflight catering quote for GVSV
Request a quote
Send us your catering needs for VXE
São Pedro (VXE / GVSV)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for São Pedro, not a brochure.
orders@aerogourmet.com · operations desk, 24/7
Four steps
Flight
Aircraft · stand · local time
Offloading
Return leg, if any
Order
Counts · menus · files
Contact
Who we come back to
Uplift at São Pedro (VXE)