01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Sarıçam, Turkey
Airside airline catering, VIP & private jet catering at Sarıçam (LTAG / UAB)
UAB (IATA) · LTAG (ICAO)
A wide-body aerodrome reference code at Sarıçam means the ramp is built for large-cabin uplift, not adapted to it, so hi-loader boarding to galley height is the standard method rather than an exception. Inflight catering here runs from a sealed kitchen straight to the aircraft door: in-flight catering for scheduled, charter, VIP, government and private jet flights, one ops desk, airside, with inflight catering scaled to a full three-cabin rotation on a single wide-body stand.
3,048 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 — Sarıçam
Aviation catering boarded by hi-loader at LTAG / UAB
Everything below is what we measure at this station — distances, windows, who signs what.
Airport catering order window at LTAG
Aircraft catering sealed from kitchen to galley at Sarıçam
The loading window at UAB is measured from the sealed cart to the galley door, not estimated after the fact. Ramp access at Sarıçam puts the hi-loader against the aircraft rather than at its foot, so the catering uplift moves in one continuous handover across the apron. Every stage between the kitchen seal and the cabin door is logged against that same window.
Between our kitchen and the wide-body stand at Sarıçam sit screening, an escorted convoy and apron traffic that shifts by the hour; the convoy is the risk in this route, not the food, so the catering uplift is planned against the worst case rather than the average one. Every galley catering load is sealed at departure from the kitchen and checked again at the aircraft, with the two readings logged against the same file.
A single named handler signs the load in and signs it out, so the record at UAB never passes through an unlisted pair of hands between the seal and the stand.
One seal at the kitchen, one signature at the aircraft, nothing in between.
Flight kitchen and crew meals for Sarıçam airport
Pilot meals and cleared production crews for UAB
Airport catering at Sarıçam runs from a kitchen built around hot production, pastry, a cold larder and a protocol cell held under one roof rather than split across separate units. That structure lets airport catering at UAB move a full wide-body rotation through one HACCP-run production line without breaking the cold chain between stages. The same flight kitchen at LTAG feeds ad hoc uplifts and standing rotations from the same set of ovens and chillers.
The team handling government flight catering at this station is the same named crew on every rotation, not a rotating roster assigned on the day. Each member carries a security clearance on file, sits on the access list for the ramp and is trained to the household standards a protocol officer expects from a sealed uplift. That continuity is what lets a repeat delegation movement be handled without re-briefing the crew each time.
Halal airline meals and special meals at Sarıçam (UAB)
Royal flight catering standards per cabin at LTAG
Menus at LTAG are written to the cabin, the mission and the season rather than to a single fixed template, moving from passenger meal boxes to VIP flight menu formats on the same production line. Turkish produce sets the base of the sourcing: dairy, orchard fruit, olive oil and regional fish appear across the main-cabin and premium ranges without naming a single supplier. Inflight catering at LTAG is built to change week to week while the tray standard itself stays constant across the rotation. Allergen, halal, kosher and medical requirements are documented per passenger and per cabin, produced against that written record rather than a general assumption.
First & VVIP cabins
First and VVIP cabins at Sarıçam are plated to a written specification rather than a fixed menu card, with caviar and à-la-carte service available on request against the standing order on file. VIP flight catering here is filed against that same specification between rotations, so the presentation repeats exactly at UAB even when the crew changes.
Business cabins
Business cabins at LTAG run on multi-choice hot service built to a cabin specification, with oven-ready formats sized to the galley fitted to the aircraft in Sarıçam. Crew meals, cabin crew meals and pilot meals are boxed separately to the roster, tray sets and meal boxes loaded in the order the galley requires.
Protocol & dietary
Protocol and dietary requirements at UAB are documented per passenger, covering halal and kosher sets alongside the full range of IATA special meal codes. Inflight catering at Sarıçam produces each of these on a separate line and seals it before it leaves the kitchen, keeping the record intact from production to cabin.
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 food safety at Sarıçam airport
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 LTAG / UAB
Sarıçam carries scheduled, charter and government traffic across a single wide-body stand, so a delegation movement is handled as a documentation problem and a peak wave is handled as a capacity problem rather than treated the same way. Airline catering at Sarıçam is planned around that mix rather than around a generic schedule, with in-flight catering and aviation catering run off one ops desk regardless of which segment is loading that hour.
The uplift travels from our flight kitchen to the stand under airside delivery, loaded by hi-loader to galley height rather than left at the aircraft door, with ramp access held on our own badges rather than borrowed from another handler. Airport catering at Sarıçam is staged stand by stand, in the sequence the galley requires, and inflight catering in Turkey follows that same sequence on every rotation we run here.
One coordinator, sealed carts and a signed handover apply to every load out of that kitchen, whatever the segment behind it.
Scheduled, charter and VVIP catering at LTAG / UAB
01
Government and state flight catering at LTAG
The 3048 m runway at Sarıçam takes the wide-body aircraft that head of state and delegation movements typically operate, and government flight catering here is built around that capability rather than around a smaller-airframe routine. Protocol is documented per passenger, staff carry a standing security clearance, and the uplift is sealed before it leaves the kitchen.
Government & state flights →
02
Royal and VVIP flight catering at UAB
Private airliners — BBJ, ACJ and wide-body VIP configurations — are the aircraft the 3048 m runway at Sarıçam is built to receive on repeat household rotations. Royal flight catering here is held to a written household specification kept on file between movements, with halal and other household dietary requirements produced on request against that same record.
Royal & VVIP flights →
03
Charter and ACMI flight catering at Sarıçam
Across the wide-body stand at UAB, the 3048 m runway supports ACMI and wet-lease operators running group movements and special missions without a change in aircraft class. Charter flight catering at UAB covers a full three-cabin uplift counted against the loading sheet, and charter flight catering in Sarıçam is staged in the order the galleys are laid out for that specific rotation.
Wide-body charter →
04
Airline and ad hoc catering at LTAG
The wide-body reference code held at Sarıçam lets carriers running this station as an outstation load a full cabin set without downsizing the specification. Ad hoc airline catering covers outstation catering, diversion catering and technical stop catering off one duty roster, AOG included, with crew meals at UAB boxed to the roster across a multi-leg rotation and crew meals at Sarıçam produced on the same line as the passenger cabins.
Commercial airlines →
05
Private jet and FBO catering at UAB
A single wide-body reference code at Sarıçam sets the sequencing that a mixed ramp of business aviation and larger traffic has to be worked around, since the GA terminal and stand traffic share the same apron. Private jet catering at Sarıçam reaches the FBOs on the field on the same cold chain and paperwork as an airline uplift, with FBO catering and business aviation catering handled from the same kitchen as the wide-body rotations, and business jet catering following the identical chain of custody.
Private jets →
Charter flight catering trusted at Sarıçam
Protocol teams on VVIP catering at Sarıçam airport
Government flight department
Royal household
Charter operator
Scheduled airline
“Our sports movement through Sarıçam (UAB/LTAG) required tour operator charter catering on a tight schedule. Final numbers changed late and the team adjusted without making the process difficult. The crew was happy with the organization. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Scheduled airline
Yuki — Flight Support Supervisor
“For an urgent mission at Sarıçam (UAB/LTAG), the team supported us with repatriation flight catering. They kept the menu simple, respected the special requirements, and delivered exactly when the aircraft was ready to receive it. Strong support for a demanding operation. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★★Scheduled airline
Olivier — Ramp Operations Manager
“We ordered cargo crew meals for a cargo rotation through Sarıçam (UAB/LTAG). Meals arrived on time and were packed practically for a working crew rather than over-presented. We would use them again for another cargo sector. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★★Private jet operator
Matteo — VIP Trip Manager
Outstation catering data for Sarıçam (LTAG / UAB)
| Datum | Value |
|---|---|
| Longest runway | 3,048 m |
| Runways | 1 |
| Aerodrome reference code | wide-body |
| ICAO | LTAG |
Business jet catering questions at Sarıçam (UAB)
Diversion catering and ramp questions at Sarıçam (UAB)
What operations gets asked every week about Sarıçam.
Ask operations directly →Can you deliver private jet catering to the FBOs and the GA terminal at Sarıçam?
The GA terminal and the FBOs on the field at Sarıçam are reached on the same cold chain and paperwork as an airline uplift, so FBO catering is handled without a separate process.
What lead time does an order need at LTAG, and how late can the specification change?
We work to a lead time set by cabin count and mission type, and we take a specification change up to a cut-off confirmed at booking rather than a fixed number published in advance.
With one wide-body stand governing the ramp, how much does airline catering cost at UAB?
There are three factors behind any quotation at UAB — cabin count, specification and loading window — and the desk returns a price once those are confirmed, since no fixed list is published.
At LTAG, do you deliver airline catering airside, and how does the uplift reach the aircraft?
The hi-loader carries the sealed load from our flight kitchen to galley height, so airline catering at LTAG moves by airside delivery rather than being left at the foot of the aircraft.
How are halal, kosher and the IATA special meal codes documented at Sarıçam?
Sarıçam produces halal, kosher and the full range of SPML codes on a separate line, each one documented per passenger and sealed before it leaves the kitchen.
Do you cater VIP, VVIP and government flights at Sarıçam, and under what protocol?
Yes, with VIP flight catering and government flight catering both run against a written protocol file, security-cleared staff and a sealed uplift signed off before departure.
Commercial aviation catering near Sarıçam
COV / LTDB
Tarsus
Turkey · 34 km from Sarıçam
Airline & VIP flight catering →
HTY / LTDA
Antakya
Turkey · 105 km from Sarıçam
Airline & VIP flight catering →
KCM / LTCN
Kahramanmaraş
Turkey · 148 km from Sarıçam
Airline & VIP flight catering →
Inflight catering quote for Sarıçam (UAB)
Request a quote
Send us your catering needs for UAB
Sarıçam (UAB / LTAG)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Sarıçam, 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 Sarıçam (UAB)