01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Bata, Equatorial Guinea
Private jet catering, VIP flight catering and airline catering at Bata (FGBT / BSG)
BSG (IATA) · FGBT (ICAO)
The single wide-body-rated runway at Bata, 3310 metres long, lets a wide-body aircraft take on a full three-cabin load rather than a partial one. That capacity is what inflight catering here is built around: hi-loader boarding straight to galley height, in-flight catering staged from a sealed kitchen run, and uplift handled as one operation rather than a delivery left at the aircraft steps.
3,310 m
Longest runway
Wide-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 — Bata
Inflight catering with hi-loader boarding at FGBT
Everything below is what we measure at this station — distances, windows, who signs what.
Aircraft catering lead times at FGBT / BSG
Aircraft catering handover at the galley door, Bata (BSG)
The loading window at Bata runs from the moment a cart is sealed at our kitchen to the moment it is signed for at the galley door, and it is measured rather than promised. Ramp access is held on our own clearances, so the convoy moves without waiting on a third party once it leaves the gate. That single chain is what a catering uplift depends on here, at FGBT, for every cabin boarded that day.
Between our kitchen and the stand at Bata sit screening, an escort, and whatever apron traffic a given rotation brings, and none of it is left to chance: the routing is planned against the worst case before the convoy moves, not adjusted after it starts. That is the discipline a catering uplift depends on at BSG, because the aircraft does not wait for a convoy caught behind a queue it should have avoided.
Every cart is logged at two points, sealed at the kitchen and checked again at the galley door, with temperature recorded at both. Galley catering only counts once the receiving crew has signed for it, and that signature is what closes the load, not the departure from our kitchen.
One sealed chain runs from our kitchen to the signature at the aircraft.
Pilot meals and crew meals prepared for Bata (BSG)
Cargo crew meals produced to the same standard at FGBT / BSG
Airport catering at FGBT is produced under one roof: hot production, pastry, a cold larder and a protocol cell working to a single HACCP standard rather than separate lines for separate cabins. That structure is what lets airport catering in Bata move a scheduled rotation and a government movement through the same kitchen on the same day without either one waiting on the other. The cold chain runs unbroken from that flight kitchen at BSG to the stand, whatever mix of traffic the day brings.
The team that handles government flight catering at Bata works every rotation as the same named crew, not a rotating pool. Security clearance is held on file for each of them, access to the ramp is granted on that same basis, and the group is trained to the household standards that a royal or state movement expects as routine rather than exceptional. That consistency, not any single certificate, is what a protocol officer is actually checking for.
Kosher inflight catering and dietary sets at BSG
VVIP catering written per mission at FGBT / BSG
Menus at Bata are written to the cabin and the mission rather than to a single fixed offer, so a scheduled rotation, a charter group and a state movement each receive a specification built for what that flight actually needs. Where local produce is available, dairy, fish and seasonal fruit from the region enter the plan alongside the standing tray sets and passenger meal boxes that move in volume. Inflight catering at FGBT is documented per passenger for allergen, halal, kosher and medical requirements, labelled by cabin so the crew can match tray to seat without guesswork. That documentation travels with the load, not as an afterthought attached at the gate.
First & VVIP cabins
First and VVIP cabins at Bata are plated to a written specification rather than a fixed menu, with à-la-carte and caviar service available on request for a standing order. VIP flight catering here is filed against that order so the same presentation repeats on every rotation through BSG, not just the first one.
Business cabins
Business cabins out of Bata run on multi-choice hot service built to a written cabin specification, boxed into oven-ready formats sized to the galley fitted on the aircraft. Crew meals and pilot meals travel in the same tray sets, with cabin crew meals boxed separately against the roster for FGBT departures.
Protocol & dietary
Protocol and dietary requirements out of Bata are documented per passenger, covering household, religious and medical needs alongside halal and kosher sets and the full range of IATA special meal codes. Inflight catering in Bata is produced on a separate line for these sets and sealed before it leaves that line, so cross-contact never becomes a question at the galley.
The three books
01
Royal & Government Flights
Royal households · government · state operations
- Plated service · First to main cabin
- Protocol handling · security clearance
02
Charter & Commercial
Charter · ACMI · group · scheduled · ad hoc
- 400 passengers · one uplift
- HACCP cold chain, logged to the galley door
03
Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
HACCP control for flight catering at FGBT
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 Bata airport
Bata handles a mix of scheduled, government and charter movements across its single wide-body-rated runway, and that mix sets the catering plan more than any single flight does: a delegation adds a documentation load, a charter group adds a volume peak, and a repeat scheduled rotation adds the discipline of getting the same specification right every time. Airline catering at FGBT is planned against whichever of those three the day brings, not against a generic schedule.
Uplift moves from our kitchen to the ramp under airside delivery, loaded by hi-loader to galley height rather than left at the foot of the aircraft, with our own coordinator present at the stand for the handover. Ramp access on that route is held on our own clearances, so the convoy is never waiting on a third party once it is moving toward the aircraft. In-flight catering, aviation catering and airport catering in Equatorial Guinea all run through that same route at Bata, whatever the operator.
What we commit to at this stand does not change with the mission: one coordinator named to the rotation, carts sealed at the kitchen, and a signed handover at the galley door that closes the load. Inflight catering in Equatorial Guinea, and airline catering in Bata specifically, are built on that same single point of accountability.
Commercial aviation catering for every mission at FGBT / BSG
01
Government and state flight catering at FGBT
A wide-body reference code at Bata means a delegation aircraft is handled on the same stand infrastructure as a scheduled service, not on a scaled-down substitute. Government flight catering here covers state visits and official delegations, with the protocol file documented per passenger, security-cleared staff on the load, and every head of state movement sealed at the kitchen before it leaves for the stand.
Government & state flights →
02
Royal and VVIP flight catering at BSG
The wide-body reference code held at Bata means a private airliner is handled on the same stand capacity as a scheduled wide-body, never squeezed onto ground built for something smaller. Royal flight catering here runs to a written household specification kept on file between movements, covering BBJ, ACJ and wide-body VVIP configurations, with halal and other household dietary requirements produced against that same file on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at Bata
Our kitchen at Bata loads a full three-cabin uplift onto the same wide-body stands a scheduled service uses, which is what a charter or ACMI operator needs when the aircraft itself is the variable. Charter flight catering here covers wet-lease operators, group movements and special missions, counted against the loading sheet and staged in galley order; charter flight catering at BSG runs the same way whether the rotation is a single leg or a multi-leg tour.
Wide-body charter →
04
Airline and ad hoc catering at FGBT
With a single wide-body-rated runway serving Bata, carriers that use this station as an outstation still get a full three-cabin uplift rather than a scaled-down one. Ad hoc airline catering here covers outstation catering, diversion catering and technical stop catering off one duty roster, AOG included, across a multi-leg rotation, with crew meals in Equatorial Guinea boxed to the same standard whether the movement was scheduled a month out or called in overnight.
Commercial airlines →
05
Private jet and FBO catering at BSG
The 3310 metre runway at Bata also carries the business aviation movements that route through the GA terminal rather than the main apron. Private jet catering at BSG reaches every FBO on the field and the GA terminal itself through our dedicated branch, on the same cold chain and the same paperwork as an airline uplift, with FBO catering and business aviation catering held to that one standard.
Private jets →
Charter flight catering trusted at Bata airport
Flight departments on jet catering at Bata
Government flight department
Royal household
Charter operator
Scheduled airline
“Our flight changed at short notice and we arranged diversion catering at Bata (BSG/FGBT). They reacted quickly to revised timings and passenger numbers, and the handover was straightforward. Good support when timing is the main pressure point. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★☆Government flight department
Hana — VIP Government Flight Coordinator
“Bata (BSG/FGBT) was an outstation for us, and we booked airline catering at outstations for the sector. The team confirmed everything clearly, handled the local coordination, and delivered the order ready for loading. Very useful coverage for smaller or less familiar stations. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Charter operator
Fatima — Duty Operations Manager
“For our flight at Bata (BSG/FGBT), we needed a quick airline catering cost before confirming the order. The quote was detailed enough for operations and accounting, but still quick to review. The clear communication made the booking easy. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Charter operator
Maya — Air Freight Operations Lead
Airport catering profile for Bata (FGBT / BSG)
| Datum | Value |
|---|---|
| Longest runway | 3,310 m |
| Runways | 1 |
| Aerodrome reference code | wide-body |
| ICAO | FGBT |
Business jet catering questions at BSG
Outstation catering and access questions at BSG
What operations gets asked every week about Bata.
Ask operations directly →At Bata, how far in advance must an order be placed, and how late can the specification still change?
The loading sheet is opened as soon as a rotation is confirmed, and the specification can still change up to the loading window closing; there is no fixed lead time published, but last minute airline catering requests are worked against whatever window remains before the cart is sealed.
Is airline catering delivered airside at BSG, and how does the uplift reach the aircraft?
Our coordinator manages the load from the kitchen door onward, so airside delivery runs by hi-loader straight to galley height rather than a handoff at the foot of the aircraft.
At which point does private jet catering reach the FBOs and the GA terminal at FGBT?
The sealed cart leaves our kitchen on the same schedule as an airline uplift, and FBO catering is delivered to whichever point on the GA terminal the operator specifies, with no separate queue.
Whose protocol governs VIP, VVIP and government flight catering in Bata?
For any state, royal or VVIP movement, VIP flight catering and government flight catering both run under one written protocol file, security-cleared staff, and a sealed handover logged at the stand.
How far are halal, kosher and the IATA special meal codes documented at Bata?
Every set is produced on a separate line to a standing specification, with halal, kosher and the full range of SPML codes labelled per passenger and per cabin before the cart is sealed.
Does airline catering cost at BSG follow a published price list?
Each quotation is built from the cabin count, the specification and the loading window for that rotation, so our desk returns a price once those details are confirmed rather than publishing a flat rate.
Aviation catering across the Bata region
OCS / FGCO
Corisco Island
Equatorial Guinea · 123 km from Bata
Airline & VIP flight catering →
GEM / FGMY
Mengomeyén
Equatorial Guinea · 138 km from Bata
Airline & VIP flight catering →
LBV / FOOL
Libreville
Gabon · 167 km from Bata
Airline & VIP flight catering →
Aviation catering quote for Bata airport
Request a quote
Send us your catering needs for BSG
Bata (BSG / FGBT)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Bata, 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 Bata (BSG)