01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — St. Anthony, Canada
Airside airline catering, VIP & private jet catering at St. Anthony (CYAY / YAY)
YAY (IATA) · CYAY (ICAO)
One narrow-body runway of 1219 metres sets the frame for every rotation through this station, and inflight catering here is planned inside that reference code rather than around it. AERO GOURMET boards wide-body-standard tray sets and cabin sets by hi-loader to galley height, holding the uplift on one apron sequence from kitchen to aircraft door, with in-flight catering handled as a single airside operation rather than a delivery to the foot of the aircraft.
1,219 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 — St. Anthony
Wide-body inflight catering at St. Anthony, Canada
Everything below is what we measure at this station — distances, windows, who signs what.
In-flight catering loading window at St. Anthony (YAY)
Inflight catering tracked kitchen to aircraft at CYAY
The catering uplift at St. Anthony runs on one measured sequence rather than an estimate, from the sealed cart at our kitchen to the galley door on the apron. Ramp access is held on our own badges, so the convoy is never waiting on a second escort to reach the stand at YAY. Every rotation through CYAY follows the same sequence, whatever the reference code of the aircraft on it.
Between our kitchen and the stand at St. Anthony sit screening, an escort through the airside checkpoint, and whatever apron traffic the narrow-body reference code is carrying that day. We plan the galley catering uplift against the worst of those three, not the best, so the sealed cart still reaches the galley door inside its window at CYAY. The temperature is logged when the cart is sealed and logged again at handover, with a chain of custody that runs unbroken from kitchen to signature on the aircraft.
One sealed cart, one signature, from our kitchen door to the aircraft galley.
Airline food supplier for St. Anthony, Canada rotations
Crew meals and passenger sets from one kitchen at St. Anthony airport
The flight kitchen provisioning St. Anthony runs hot production, pastry, a cold larder and a protocol line under one roof, built to feed the single narrow-body reference code held at YAY rather than a wider mix of stands. Airport catering from this facility follows the same tray specification whatever the rotation, because the kitchen answers to one reference code, not several. That single line is what lets airport catering here move from sealed cart to galley door without a second handling step.
The team handling government flight catering at St. Anthony is the same named crew on every rotation: security clearance on file, listed on the access badge roster, and trained to royal household standards for any sealed uplift that needs them. That team is not swapped in and out by shift; the same names carry the household and protocol paperwork that travels with the load, load after load, at CYAY.
VIP flight catering menus for CYAY / YAY departures
Royal flight catering standards per cabin at St. Anthony (YAY)
Menus at St. Anthony are written to the cabin and the mission, then adjusted to the season, never the other way round. Local sourcing draws on Newfoundland's dairy, fish and orchard produce where the menu calls for it, worked into a specification rather than a fixed dish list. Passenger meal boxes through to VVIP tray sets follow the same cabin-and-mission logic, and inflight catering at St. Anthony is planned against that specification before it is planned against a date. Allergen, halal, kosher and medical sets are documented per passenger and per cabin, labelled before the cart is sealed.
First & VVIP cabins
First and VVIP cabins at CYAY are plated to a written specification, with caviar and à-la-carte service available on request. VIP flight catering here is filed against the standing order, not improvised load by load.
Business cabins
Business cabins at St. Anthony run multi-choice hot service to a cabin specification, in oven-ready formats sized to the aircraft's galley. Crew meals, cabin crew meals and pilot meals travel boxed to the roster, alongside tray sets and meal boxes for the main cabin.
Protocol & dietary
Protocol and dietary requirements at YAY are documented per passenger, covering household, religious and medical needs against a written record. 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, and inflight catering here is planned around that documentation from the outset.
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 and sealed transfer for aircraft catering at CYAY
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 YAY
St. Anthony carries scheduled, charter and government traffic across a single narrow-body reference code, which turns every mixed wave into a documentation exercise rather than a capacity one: a delegation on the same day as a charter means paperwork sequenced ahead of volume. Airline catering and airport catering in St. Anthony are both planned against that one code, so a rotation never waits on a stand it cannot use.
The uplift reaches the aircraft by hi-loader to galley height, moved from our kitchen to the apron under ramp access held on our own badges, with the loading crew staged ahead of the aircraft's arrival rather than called out after it. Inflight catering at CYAY and aviation catering at YAY both run off that same sequence, cart sealed at the kitchen, escorted across the apron, opened at the galley door.
One coordinator carries the rotation from seal to signature, with sealed carts and a signed handover closing every load at this station.
VVIP catering alongside scheduled flights at St. Anthony airport
01
Government and state flight catering at St. Anthony
A 1219 metre runway is what a state or delegation movement is planned against first at CYAY, before the protocol file is even opened. Government flight catering here documents that file per passenger, with security-cleared staff and a head of state aircraft's uplift sealed before it leaves the kitchen, terminal assignment handled through the same single-stand routing as every other rotation.
Government & state flights →
02
Royal and VVIP flight catering at CYAY
A private airliner — BBJ, ACJ or wide-body VVIP configuration — boards here against the same 1219 metre runway that governs every other movement at St. Anthony. Royal flight catering is held to a written household specification kept on file between rotations, with halal and other household requirements produced on request and the royal household's dietary record never re-created from scratch at YAY.
Royal & VVIP flights →
03
Charter and ACMI flight catering at YAY
Against the single 1219 metre runway at St. Anthony, ACMI and wet-lease operators, group movements and special missions all draw a full three-cabin uplift from the same kitchen. Charter flight catering here is counted against the loading sheet and staged in galley order, with multi-leg charter flight catering in Canada following the same sequence whichever operator is flying it that day.
Wide-body charter →
04
Airline and ad hoc catering at St. Anthony
Our kitchen works to the single narrow-body reference code held at CYAY, which is what a carrier running this station as an outstation actually books against. Ad hoc airline catering, outstation catering, diversion catering and technical stop catering all move off that same tray standard, AOG included, with crew meals and cabin crew meals boarded on the same cart across a multi-leg rotation at YAY.
Commercial airlines →
05
Private jet and FBO catering at CYAY
A single narrow-body reference code is what any loading plan at St. Anthony has to be sequenced around, business aviation included. Private jet catering at YAY is delivered to the FBOs on the field and the GA terminal, on the same cold chain and the same paperwork as an airline uplift, with business aviation catering and business jet catering both routed through FBO catering rather than a separate line.
Private jets →
Charter flight catering reviewed at St. Anthony (YAY)
Protocol officers on government flight catering at St. Anthony, Canada
Government flight department
Royal household
Charter operator
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Scheduled airline
“For a government operation through St. Anthony (YAY/CYAY), we required discreet state visit aircraft catering. Special meals and crew items were clearly separated, and the aircraft-side handover was smooth. Reliable, discreet, and easy to work with. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Charter operator
Maya — Air Cargo Operations Manager
“We ordered BBJ catering for our aircraft at St. Anthony (YAY/CYAY) and the result was very good. 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. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★☆Scheduled airline
Alex — Trip Operations Coordinator
“We arranged hajj charter catering for a group movement through St. Anthony (YAY/CYAY). Packaging was practical for the cabin and the uplift arrived in good order for departure. We would use the service again for a similar charter. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Scheduled airline
Omar — Outstation Manager
Airport catering facts for St. Anthony (CYAY / YAY)
| Datum | Value |
|---|---|
| Longest runway | 1,219 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | CYAY |
Aviation catering FAQ for YAY
Diversion catering and ramp questions at CYAY / YAY
What operations gets asked every week about St. Anthony.
Ask operations directly →Is there a published price for airline catering at YAY?
The coordinator working the rotation builds the airline catering cost from the cabin count, the specification and the loading window, and the desk returns a quotation rather than a fixed rate.
Who handles private jet catering to the FBOs and the GA terminal at CYAY?
Across every operator on the field, our own crews deliver private jet catering to the FBOs on the field and to the GA terminal, on the same cold chain and paperwork as an airline uplift, and FBO catering here is never subcontracted out.
How far in advance does an order need to be placed for St. Anthony?
The standard lead time depends on the cabin count and the specification, and how far in advance a first order needs to land is confirmed once those are known; last minute airline catering is still worked against the loading window rather than refused outright.
At what point are halal, kosher and special meal codes confirmed for St. Anthony Airport?
The passenger record is opened first, and halal, kosher and the full set of IATA SPML codes are logged against it before production starts, so every special meal is sealed on its own line rather than added at the last step.
Where does the aircraft actually receive the uplift at YAY?
The signed handover sheet records that airline catering here is delivered airside, by hi-loader to galley height, never left at the foot of the aircraft.
Jet catering at airports near St. Anthony
YBX / CYBX
Blanc-Sablon
Canada · 77 km from St. Anthony
Airline & VIP flight catering →
YIF / CYIF
St-Augustin
Canada · 180 km from St. Anthony
Airline & VIP flight catering →
YDF / CYDF
Deer Lake
Canada · 260 km from St. Anthony
Airline & VIP flight catering →
Aviation catering quote for YAY
Request a quote
Send us your catering needs for YAY
St. Anthony (YAY / CYAY)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for St. Anthony, 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 St. Anthony (YAY)