01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Van, Turkey
Wide-body airline catering, VIP & private jet catering at Van (LTCI / VAN)
VAN (IATA) · LTCI (ICAO)
A wide-body reference code held at Van means a hi-loader can present a full tray load level with the galley door, not just the cargo hold, on the single runway that carries this station's traffic. That access is what turns inflight catering into a boarding operation rather than a kerb delivery: our crews uplift First, Business and main cabin in one pass, in-flight catering staged to the aircraft door and never left waiting on the apron.
2,750 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 — Van
Aviation catering with ramp access at Van (VAN)
Everything below is what we measure at this station — distances, windows, who signs what.
Inflight catering lead times at Van (VAN)
Aviation catering from sealed cart to galley door at LTCI
The single wide-body stand at Van sets the loading sequence: ramp access is booked before the cart ever leaves the kitchen, because the apron only clears one aircraft catering uplift at a time. Once cleared, the convoy crosses to the stand under the same escort every rotation, and the hi-loader is raised to galley height before the seal is broken. That catering uplift is timed door to door, not guessed at, so a delayed slot never becomes a cold load.
Between the kitchen door and the aircraft at Van sit an airside checkpoint, an escorted convoy and the queue for the single stand, and we plan every catering uplift against the slowest of the three rather than the average. The cart is sealed at the kitchen, logged again at handover, and the seal is checked intact before the galley catering is struck down. Chain of custody runs on paper and on the seal number together, so a rotation delay changes the schedule and never the temperature record. Nothing crosses the galley door unlogged, and nothing leaves the ramp without a signature against it.
The convoy is the risk we plan for, never the food on the cart.
Pilot meals and cabin service produced for LTCI / VAN
Cargo crew meals produced to the same standard at Van airport
The flight kitchen behind Van's wide-body stand runs hot production, pastry, a cold larder and a protocol line under one roof, sized to a single rotation rather than a bank of parallel departures. Airport catering here follows an HACCP production line from receiving to the sealed cart, with cold chain held from the larder to the hi-loader without a break in custody. That single-line discipline is what lets airport catering at Van serve a scheduled, charter or government aircraft off the same kitchen floor without a second standard being kept in reserve.
The team behind government flight catering at Van is the same named crew on every rotation: security clearance on file, listed on the access roster, and trained to the household service standards a royal or state movement expects. That consistency matters more than headcount on a station with a single stand, because the same people who load a scheduled aircraft in the morning may be sealing a state uplift by evening. Nothing changes between the two beyond the paperwork that travels with the cart.
Halal airline meals and special meals at LTCI / VAN
Royal flight catering standards per cabin at Van (VAN)
Menus at Van are written to the cabin and the mission rather than to a fixed cycle, so a scheduled rotation, a charter group and a state movement each leave the kitchen on a different specification. Local sourcing draws on the orchard fruit, dairy and lake fish worked through this region, folded into a plated first-class course or a tray-set main cabin service as the manifest requires. Inflight catering here is written to season as much as to class, so a summer rotation and a winter one are never served from the same base sheet. Every set is documented before it is loaded: allergen, halal, kosher and medical requirements labelled per passenger and matched against the cabin plan.
First & VVIP cabins
First and VVIP cabins at Van are plated to a written specification rather than assembled on the day, with à-la-carte and caviar service available on request against the standing order. VIP flight catering here is filed and repeated, not improvised for the rotation in front of it.
Business cabins
Business cabins move through Van on multi-choice hot service, boxed to galley-ready tray sets sized to the aircraft fitted for the route. Crew meals travel on the same cart: cabin crew meals and pilot meals are boxed separately and matched to the roster before the seal is closed.
Protocol & dietary
Household, religious and medical requirements are documented per passenger before departure, with halal and kosher sets produced on a dedicated line and the full range of IATA special meal codes covered against the manifest. That separation is what keeps inflight catering consistent when a single rotation carries several dietary sets at once.
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 Van
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 VAN
Van carries scheduled, charter and government traffic across a single wide-body-rated stand, and that mix turns every rotation into a documentation exercise as much as a loading one: a state movement needs its protocol file matched before the cart leaves, a charter group needs its full manifest reconciled against the tray count, and a repeat scheduled service needs its cycle checked so a Tuesday load never repeats a Monday one by accident.
The uplift travels from our flight kitchen to the ramp under escort, staged for the hi-loader before the aircraft is on stand, and airport catering here is worked to that single-stand rhythm rather than to a bank of parallel gates. Aviation catering and in-flight catering run off the same duty roster, so the crew loading a scheduled aircraft at dawn is the crew sealing a charter uplift by mid-morning, with no second team held in reserve.
One coordinator carries the rotation from seal to signature, so responsibility for the load never splits between kitchen and ramp.
Airline, charter and VVIP catering at Van (VAN)
01
Government and state flight catering at LTCI
A single wide-body stand means a state movement cannot be tucked beside a second aircraft catering uplift the way it might be at a busier field, so the protocol file has to be closed before the cart is staged rather than adjusted on the ramp. Government flight catering at Van covers delegations and official movements with the file documented per passenger, security-cleared staff on the load, and the uplift sealed at the kitchen before it reaches the head of state aircraft on stand.
Government & state flights →
02
Royal and VVIP flight catering at VAN
The aerodrome reference code held at Van is set for wide-body aircraft, which allows a private airliner — BBJ, ACJ or wide-body VIP configuration — to use the same stand a scheduled service uses on another rotation. Royal flight catering and VVIP work here are held to a written household specification kept on file between movements, with halal and other household dietary requirements produced against it on request, under the royal household's own service standard.
Royal & VVIP flights →
03
Charter and ACMI flight catering at Van
Our kitchen works the aerodrome reference code held at Van into a full three-cabin uplift on the single wide-body stand, counted against the loading sheet before the hi-loader is called. Charter flight catering here serves ACMI and wet-lease operators, group movements and special missions with charter flight catering staged in the order the galleys are laid out, so a multi-leg rotation never mixes carts between sectors.
Wide-body charter →
04
Airline and ad hoc catering at LTCI
With only one wide-body-rated stand at Van, a diversion or a technical stop competes directly with the scheduled rotation already booked on it, which is exactly the traffic our ad hoc airline catering is built to absorb. Carriers running this station as an outstation draw on outstation catering and diversion catering off the same duty roster used for scheduled flights, technical stop catering included, across a multi-leg pattern without a second kitchen standing by. Crew meals at LTCI travel on the same cart, boxed separately from the passenger load.
Commercial airlines →
05
Private jet and FBO catering at VAN
A 2750 m runway at Van takes business aviation movements onto the same apron used for scheduled and charter traffic, without a separate strip reserved for smaller types. Private jet catering at Van reaches the FBOs on the field and the GA terminal through our dedicated branch, on the same cold chain and the same paperwork as an airline uplift, business aviation catering and business jet catering both drawn from the one flight kitchen behind the stand.
Private jets →
Charter flight catering trusted at Van, Turkey
Operators on commercial aviation catering at Van, Turkey
Government flight department
Royal household
Charter operator
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Scheduled airline
“For a government operation through Van (VAN/LTCI), we required discreet government flight catering. They followed the instructions carefully and kept communication limited to the operational contacts involved. Reliable, discreet, and easy to work with. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Scheduled airline
Liam — Airline Operations Controller
“We had a larger VIP aircraft at Van (VAN/LTCI) and booked ACJ catering for the sector. The order was organized by service and passenger request, which saved us time before departure. I would happily use them again on a VIP rotation. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★★Private jet operator
Pedro — VIP Flight Operations Manager
“Our charter program used the service at Van (VAN/LTCI) for hajj charter catering. Despite the large order, communication stayed simple and final quantities were confirmed without confusion. A dependable choice for group charter operations. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★☆Government flight department
Selim — Protocol Aviation Manager
Van (LTCI / VAN): airport catering data
| Datum | Value |
|---|---|
| Longest runway | 2,750 m |
| Runways | 1 |
| Aerodrome reference code | wide-body |
| ICAO | LTCI |
Business jet catering questions at LTCI / VAN
Crew meals, lead times and access at LTCI / VAN
What operations gets asked every week about Van.
Ask operations directly →Does an order for Van need to be placed a fixed number of days out?
Every rotation is booked against the same single wide-body stand, so lead time is set by that slot rather than by a fixed calendar rule; last-minute airline catering is worked when the stand allows it, and how far in advance you confirm the specification only tightens the final tray count, not the booking itself.
What does airline catering look like on the ramp at Van Ferit Melen Airport?
We load every cart by hi-loader raised to galley height, so airline catering here means airside delivery straight to the door rather than a handoff at the foot of the steps.
Are halal, kosher and the full set of IATA special meal codes produced at VAN?
The kitchen's protocol line runs halal and kosher sets separately from the main production, and SPML codes are matched against the passenger manifest before the cart is sealed.
Which factors set airline catering cost at LTCI?
The hi-loader run, the cart count and the specification chosen for each cabin are what a quotation is built from, since airline catering cost here is never fixed to a published rate; the desk returns a figure once the manifest and cabin split are known.
Where does private jet catering reach on the field at Van?
The seal log for each cart proves the route, and it shows private jet catering and FBO catering delivered to the GA terminal and every FBO on the field, on the same cold chain as a scheduled aircraft uplift.
When is VIP, VVIP and government flight catering handled under protocol at Van Ferit Melen Airport?
Once a delegation or household file is confirmed, VIP flight catering and government flight catering move onto a sealed, security-cleared load path, with royal and VVIP work following the same protocol standard.
Outstation catering near Van
YKO / LTCW
Hakkari
Turkey · 129 km from Van
Airline & VIP flight catering →
AJI / LTCO
Ağrı
Turkey · 135 km from Van
Airline & VIP flight catering →
SXZ / LTCL
Siirt
Turkey · 141 km from Van
Airline & VIP flight catering →
Inflight catering quote for LTCI
Request a quote
Send us your catering needs for VAN
Van (VAN / LTCI)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Van, 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 Van (VAN)