01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Saint George's, Grenada
Hi-loader airline catering, VIP flight catering and private jet catering at Saint George's (TGPY / GND)
GND (IATA) · TGPY (ICAO)
The wide-body reference held at Saint George's lets our crews board a full three-cabin uplift on one wide-body stand, from a hi-loader raised to galley height rather than left at the foot of the aircraft. In-flight catering here runs on that same access: inflight catering is boarded, sealed and signed off before the galley door closes at TGPY.
2,744 m
Longest runway
Wide-body
Largest aircraft handled
1
Runways
2
FBOs on station
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 — Saint George's
Aviation catering boarded by hi-loader at Saint George's, Grenada
Everything below is what we measure at this station — distances, windows, who signs what.
Airport catering order window at TGPY / GND
Aviation catering from sealed cart to galley door at TGPY / GND
Ramp access at Saint George's is what the loading window is actually measuring. Catering uplift here moves from the sealed cart across the apron to the hi-loader, then up to galley height on the wide-body stand. Every step of that run sits inside the same airside perimeter, so the window is fixed by the ramp sequence rather than by traffic on a road.
Between our kitchen and the stand at Saint George's sit screening, an escort onto the apron, and the queue for the single wide-body stand, and we plan the catering uplift against the worst of those three rather than the best case. Chain of custody starts at the seal on the cart and runs through the galley catering handover, with nothing changing hands unescorted in between. Temperature is logged when the load is sealed and again at the galley door, and the handover is closed with a signature that names who took custody of the uplift at TGPY.
One coordinator, one sealed cart, one signature: that is the whole chain of custody.
Crew meals from the flight kitchen serving Saint George's
Pilot meals and cleared production crews for Saint George's, Grenada
The flight kitchen at GND runs hot production, pastry, a cold larder and a protocol line under one roof, feeding the single wide-body stand held at Saint George's. Airport catering at TGPY is built around that one run rather than a network of outstations, so every tray on the aircraft has passed through the same HACCP-governed line. Airport catering in Saint George's therefore means one kitchen, one standard, and no handoff between separate production sites before the cart reaches the ramp.
The team that handles government flight catering at Saint George's is the same named crew on every rotation, not a rotating pool pulled in for one movement. Security clearance is held on file, each member sits on the access list for the airside route, and the household and protocol paperwork travels with the sealed uplift rather than behind it. That continuity is what a protocol officer is actually checking for when catering at TGPY is booked against a state or royal movement.
Halal airline meals and special meals at GND
Royal flight catering standards per cabin at TGPY / GND
Menus at Saint George's are written to the cabin and to the mission rather than to a fixed cycle, so a scheduled rotation and a state movement do not eat from the same plan. Grenada's produce runs through the kitchen where it fits the season, dairy, fish and orchard fruit worked into the tray sets and the plated courses without naming a single dish or a supplier on the sheet. Inflight catering here is written against a documented specification that names allergen, halal, kosher and medical sets before the cart is sealed. Every set is labelled per passenger and per cabin, so the galley receives exactly what the manifest says it should.
First & VVIP cabins
First and VVIP cabins at Saint George's are plated to a written specification rather than a fixed menu card, so the same standard holds whether the movement is a scheduled flight or VIP flight catering for a private airliner. Caviar service and à-la-carte courses are available on request and filed against the standing order before departure.
Business cabins
Business cabins at TGPY run on multi-choice hot service, boxed in oven-ready formats sized to the galley fitted to the aircraft on the stand. Crew meals, cabin crew meals and pilot meals are packed separately from the passenger tray sets, so the flight deck and the cabin crew are never served from the same box as the manifest.
Protocol & dietary
Protocol and dietary requirements at Saint George's are documented per passenger rather than guessed at on the day, covering household, religious and medical requests alongside halal and kosher sets. The full range of IATA special meal codes is produced on a separate line and sealed before it leaves that line, so inflight catering for a mixed cabin never crosses paths with the standard tray run.
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
Airline catering services under HACCP at TGPY
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.
Aircraft catering delivered airside at Saint George's airport
Saint George's works scheduled, charter, VIP and government traffic across a single wide-body stand, which turns every delegation into a documentation problem before it becomes a loading one and every peak wave into a question of how many carts the one stand can clear in sequence.
The uplift reaches the aircraft by hi-loader, raised from the sealed cart to galley height directly against the fuselage, with our own crew escorted across the apron rather than handing the load off at the foot of the aircraft. Airline catering in Saint George's and aviation catering in Grenada both run through that same stand, so in-flight catering at TGPY is scheduled around one loading run rather than several parallel ones.
On that stand we commit to one coordinator per rotation, sealed carts logged at both ends, and a signed handover before the galley door closes, which is the one part of the operation that inflight catering in Saint George's shares with every other station on the network.
VVIP catering and commercial flights at Saint George's, Grenada
01
Government and state flight catering at Saint George's
A head of state aircraft on the wide-body stand at Saint George's is boarded under the same protocol file used for every official movement through this station: government flight catering with the passenger list documented line by line before the cart is sealed. Security-cleared staff carry that file from the kitchen to the aircraft, and the terminal used for delegations keeps the uplift away from the general concourse until the galley door closes.
Government & state flights →
02
Royal and VVIP flight catering at TGPY
At 2744 metres, the runway held at Saint George's takes the private airliners this segment flies, BBJ and ACJ types among them, straight onto the wide-body stand used for royal flight catering. Household standards are kept on a written specification between movements rather than rebuilt each time, and halal and other household requirements are produced against that same file on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at GND
A full three-cabin uplift has to be sequenced around the single wide-body stand the 2744 metre runway feeds, which is the constraint charter flight catering at Saint George's is built to absorb. ACMI and wet-lease operators, group movements and special missions all load against the same counted sheet, with charter flight catering at TGPY staged in the order the galleys are laid out rather than by arrival time.
Wide-body charter →
04
Airline and ad hoc catering at Saint George's
The wide-body reference code held at Saint George's governs a single stand, and that constraint is what turns scheduled service into ad hoc airline catering the moment a rotation slips. Outstation catering and diversion catering both draw on the same duty roster as a planned departure, with technical stop catering and AOG covered off the same kitchen run. Crew meals in Grenada and ad hoc catering at GND move through that one wide-body stand across a multi-leg rotation, with the tray standard held constant even as the menu cycle changes week to week.
Commercial airlines →
05
Private jet and FBO catering at TGPY
At 2744 metres, the runway held at Saint George's takes business aviation onto the same apron as the wide-body stand, which keeps private jet catering at TGPY on one cold chain rather than a separate one. Delivery reaches the FBOs on the field and the GA terminal under the same paperwork as an airline uplift, with our dedicated branch handling the run.
Private jets →
FBOs at Saint George's
signature aviation
svg air (point salines aircraft handling)
Charter flight catering trusted at TGPY / GND
Charter operators on flight catering at Saint George's
Government flight department
Royal household
Charter operator
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Scheduled airline
“We needed an airline catering broker at Saint George's (GND/TGPY) and the support was excellent. The response time was good and we did not have to manage several local suppliers ourselves. It made the station much easier to manage. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★☆Private jet operator
Yann — Cabin Operations Lead
“We booked private jet catering in Saint George's for a flight operating through GND/TGPY. Everything arrived fresh, well presented, and easy for the cabin crew to organize before boarding. We had a smooth experience from order to delivery. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★☆Government flight department
Kai — Government Aviation Coordinator
“We had several halal airline meals on our order at Saint George's (GND/TGPY) and everything was handled correctly. The order arrived complete and the special requests were handled with the same presentation as the regular meals. A good experience with complex dietary requests. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★★Charter operator
Jasmine — Charter Flight Coordinator
Flight catering station reference for Saint George's (TGPY / GND)
| Datum | Value |
|---|---|
| Longest runway | 2,744 m |
| Runways | 1 |
| Aerodrome reference code | wide-body |
| ICAO | TGPY |
Business jet catering questions at GND
Technical stop catering questions at GND
What operations gets asked every week about Saint George's.
Ask operations directly →What protocol governs VIP, VVIP and government flight catering at GND?
We run VIP flight catering and government flight catering under the same protocol file: security-cleared staff, a documented passenger list, and the uplift sealed before it leaves the kitchen.
Where does the lead time for an order at TGPY get set?
The duty roster fixes how far in advance a booking is placed, and the same roster records how late a specification can still change before the cart is sealed.
Can airline catering be delivered airside at Saint George's, and how does it reach the aircraft?
The 2744 metre runway feeds a single wide-body stand, and airside delivery from that stand runs by hi-loader raised to galley height rather than left at the foot of the aircraft.
How is airline catering cost worked out at Saint George's Airport?
Saint George's Airport sets no fixed price list; a quotation depends on cabin count, the specification requested and the loading window booked, and the desk comes back with a figure once those are known.
Which routes does private jet catering and FBO catering take at GND?
The hi-loader and sealed cart used for airline uplifts also run to the FBOs on the field and the GA terminal, on the same cold chain and paperwork throughout.
Commercial aviation catering near Saint George's
UNI / TVSU
Union Island
Saint Vincent and the Grenadines · 78 km from Saint George's
Airline & VIP flight catering →
CIW / TVSC
Canouan
Saint Vincent and the Grenadines · 91 km from Saint George's
Airline & VIP flight catering →
MQS / TVSM
Lovell
Saint Vincent and the Grenadines · 118 km from Saint George's
Airline & VIP flight catering →
Inflight catering quote for Saint George's airport
Request a quote
Send us your catering needs for GND
Saint George's (GND / TGPY)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Saint George's, 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 Saint George's (GND)