01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Sta Cruz de la Palma, Spain
Private jet catering, VIP flight catering and airline catering at Sta Cruz de la Palma (GCLA / SPC)
SPC (IATA) · GCLA (ICAO)
One runway of 2200 metres sets the aircraft this narrow-body station boards, and the flights we provision here are sized to that stand rather than to a wide-body ramp. AERO GOURMET runs inflight catering, in-flight catering and hi-loader boarding to galley height for scheduled, charter, VIP and government movements, with the uplift staged airside rather than left at the foot of the aircraft.
2,200 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 — Sta Cruz de la Palma
Inflight catering loaded to galley height at GCLA / SPC
Everything below is what we measure at this station — distances, windows, who signs what.
Inflight catering lead times at Sta Cruz de la Palma airport
Flight catering sealed and logged to the stand at SPC
Every catering uplift at Sta Cruz de la Palma is timed from the sealed cart leaving our kitchen to the moment it clears the galley door, not from when a driver sets off. Ramp access here is held on our own badges, so the convoy crosses the apron on a route agreed with the handling agent rather than queued behind general traffic. That window is what a rotation is actually built against, on this single runway, more than any published turnaround figure.
Between our flight kitchen and the stand at Sta Cruz de la Palma sit screening, an escort across the apron and whatever traffic the single runway is running that hour, and we plan each catering uplift against the worst of those rather than the average. A chain of custody runs from the seal fixed at the kitchen to the signature taken at the aircraft, with nobody outside that route touching the load. Temperature is logged twice, once at sealing and again at handover, so a galley catering delivery arrives with its own written record rather than a verbal assurance.
One seal, one route, one signature: the load is accounted for throughout.
Crew meals and pilot meals for Sta Cruz de la Palma (SPC) departures
Airline food supplier crews cleared for GCLA
Airport catering at Sta Cruz de la Palma runs from a production kitchen that keeps hot production, pastry, a cold larder and a protocol cell under one roof, built to HACCP method rather than to a single menu. That layout is what lets a narrow-body rotation and a VIP movement be worked from the same site without either one waiting on the other. Airport catering at GCLA is planned around that single production line, so a change to one flight's specification does not disturb the covers already sealed for another.
Government flight catering at Sta Cruz de la Palma is handled by the same named team on every rotation, holding security clearance on file and kept on the access list rather than rotated in ad hoc. That team is trained to household paperwork and to the chain-of-custody record that travels with a sealed uplift, so a delegation movement is worked by people who have done it before. The same crew also runs the standard catering rotations at GCLA, which keeps one standard rather than two running through the kitchen.
Halal airline meals and special meals at Sta Cruz de la Palma, Spain
Royal flight catering standards per cabin at Sta Cruz de la Palma (SPC)
Menus at Sta Cruz de la Palma are written to the cabin and the mission rather than to a single fixed list, drawing where possible on Canary produce, dairy and fish landed locally, and orchard fruit in season. Inflight catering here moves from a scheduled rotation's standard tray through to a VIP specification without changing kitchen or route. Every set is planned around the narrow-body galley this station's reference code allows, so nothing is loaded that the aircraft cannot take. Allergen, halal, kosher and medical requirements are documented per passenger and per cabin, produced on a separate line and sealed before that line is closed.
First & VVIP cabins
First and VVIP cabins at Sta Cruz de la Palma are plated to a written specification rather than improvised on the day, with à-la-carte and caviar service available on request and filed against the standing order for the rotation. VIP flight catering here is staged from the same sealed kitchen line as every other cabin, so a change of cover does not change who touches it.
Business cabins
Business cabins at GCLA take a multi-choice hot service built to oven-ready formats sized to the galley fitted to a narrow-body aircraft, boxed and loaded as one tray-set run. Crew meals, cabin crew meals and pilot meals move on the same cart, boxed to the roster rather than to the passenger count.
Protocol & dietary
Halal and kosher sets, the IATA special meal codes and household or medical requirements are documented per passenger at Sta Cruz de la Palma and produced on a separate line before it is sealed. Inflight catering here treats a religious or medical set as a standing order rather than a one-off request, filed against the passenger it belongs to.
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
Aircraft catering compliance at GCLA
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 Sta Cruz de la Palma
Sta Cruz de la Palma runs a single narrow-body runway of 2200 metres, which sets the scale of every rotation this station handles rather than a wide-body peak wave: a scheduled service, a charter or an official movement each occupies the field on its own terms, and catering is planned rotation by rotation rather than against a bank of parallel arrivals.
The uplift travels from our kitchen to the one stand in use, loaded by hi-loader to galley height rather than handed up from a platform at the door, with ground handling coordinated on the apron for the crossing. Airport catering in Sta Cruz de la Palma is worked to that single-stand rhythm, and airline catering at GCLA is sequenced so one loading job clears before the next convoy is dispatched.
On this station we commit to one named coordinator per rotation, carts sealed at the kitchen and a signature taken at handover, with aviation catering at GCLA and in-flight catering at SPC run off the same written record every time.
Airline, charter and VVIP catering at Sta Cruz de la Palma, Spain
01
Government and state flight catering at GCLA
Because the aerodrome reference code here is narrow-body, a delegation movement is worked around a single stand and loaded in the one window that stand allows, rather than split across parallel gates. Government flight catering at Sta Cruz de la Palma covers state visits and official movements, with the protocol file documented per passenger, security-cleared staff on the load, and catering at SPC sealed before it leaves the kitchen.
Government & state flights →
02
Royal and VVIP flight catering at SPC
The reference code here is narrow-body, so a private airliner on this rotation is worked to the same single-stand sequence as any other movement, never split across two loading jobs. Royal flight catering at Sta Cruz de la Palma holds household requirements to a written specification kept on file between visits, with halal and other household sets produced to order for BBJ and ACJ-type operations.
Royal & VVIP flights →
03
Charter and ACMI flight catering at Sta Cruz de la Palma
We work ACMI and wet-lease operators, group movements and special missions through the single stand this narrow-body field offers, staging each cabin in the order its galley is laid out. Charter flight catering at GCLA and charter flight catering at Sta Cruz de la Palma both run to the loading sheet for that one rotation, counted tray by tray before the cart is sealed.
Wide-body charter →
04
Airline and ad hoc catering at GCLA
On the single narrow-body runway at Sta Cruz de la Palma, carriers that route through as an outstation are worked from the same kitchen as scheduled traffic. Ad hoc airline catering at SPC covers outstation catering, diversion catering and technical stop catering off one duty roster, with crew meals at SPC boxed to the roster and crew meals in Sta Cruz de la Palma held ready across a multi-leg rotation.
Commercial airlines →
05
Private jet and FBO catering at SPC
2200 metres of runway is what brings business aviation traffic onto the same apron as the scheduled rotation at Sta Cruz de la Palma, sharing the single stand rather than a separate ramp. Private jet catering at SPC is delivered to the GA terminal and the FBOs on the field, run to the same cold chain and the same sealed paperwork as an airline uplift.
Private jets →
Charter flight catering trusted at Sta Cruz de la Palma airport
Flight departments on jet catering at Sta Cruz de la Palma (SPC)
Government flight department
Royal household
Charter operator
Scheduled airline
“We were looking for a dependable airline ops catering supplier in Sta Cruz de la Palma (SPC/GCLA) and the process was straightforward. One contact handled the order from confirmation through delivery, which saved our dispatch team a lot of follow-up. We would use the service again without hesitation. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Charter operator
Youssef — Crew Services Coordinator
“We used the service for airline catering in Sta Cruz de la Palma on a VIP rotation through SPC/GCLA. The menu selection was good and all special requests were clearly identified. A very easy service to use at this station. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★★Scheduled airline
Jade — Flight Support Manager
“For our flight from Sta Cruz de la Palma (SPC/GCLA), the cabin order included multiple kosher airline meals. All requirements were followed and the cabin crew could see immediately which meal belonged to which passenger. A good experience with complex dietary requests. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Scheduled airline
Sara — OCC Coordinator
Sta Cruz de la Palma (GCLA / SPC): airport catering data
| Datum | Value |
|---|---|
| Longest runway | 2,200 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | GCLA |
Business jet catering questions at Sta Cruz de la Palma, Spain
Diversion catering and ramp questions at Sta Cruz de la Palma, Spain
What operations gets asked every week about Sta Cruz de la Palma.
Ask operations directly →Does Sta Cruz de la Palma need a fixed lead time before an order is placed?
Every rotation is booked to a lead time set at confirmation, and the specification can still move up to the loading window without disrupting how far in advance the kitchen has planned; last minute airline catering is worked where the schedule allows it.
Which factors set airline catering cost at SPC?
The loading route from our kitchen to the stand, the cabin count and the specification chosen all drive the quotation, since airline catering cost is never fixed to a published list; the desk returns a figure once those three are known.
Where does GCLA get private jet catering delivered to the field?
The handover record shows delivery to the GA terminal and the FBOs on the field, with FBO catering run on the same sealed route and paperwork as a scheduled uplift rather than a separate process.
Are halal, kosher and the IATA special meal codes produced at Sta Cruz de la Palma?
The coordinator on duty documents every SPML request per passenger, and halal and kosher sets are produced on a separate line and sealed before the cart carrying them is closed.
When is Sta Cruz de la Palma cleared to handle VIP flight catering and government flight catering?
Once security clearance is confirmed and the protocol file is logged, the same named crew works the movement under the household and government standard on file rather than a general rotation.
What does airside delivery look like for airline catering at SPC?
We load by hi-loader to galley height on the single stand in use, with the cart escorted across the apron rather than left at the foot of the aircraft for a ramp crew to carry up.
Commercial aviation catering near Sta Cruz de la Palma
VDE / GCHI
El Hierro Island
Spain · 91 km from Sta Cruz de la Palma
Airline & VIP flight catering →
TFS / GCTS
Tenerife
Spain · 133 km from Sta Cruz de la Palma
Airline & VIP flight catering →
TFN / GCXO
Tenerife
Spain · 139 km from Sta Cruz de la Palma
Airline & VIP flight catering →
Aviation catering quote for Sta Cruz de la Palma airport
Request a quote
Send us your catering needs for SPC
Sta Cruz de la Palma (SPC / GCLA)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Sta Cruz de la Palma, 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 Sta Cruz de la Palma (SPC)