01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Vieux Fort, Saint Lucia
Airside airline catering, VIP & private jet catering at Vieux Fort (TLPL / UVF)
UVF (IATA) · TLPL (ICAO)
The wide-body reference code assigned to this station governs how it is provisioned, and it is what lets us board a widebody at all: hi-loader boarding to galley height, never a delivery left at the foot of the aircraft. Our inflight catering, in-flight catering and uplift run off airside access held on our own badges, one ops desk covering scheduled, charter, VIP and government movements at Vieux Fort.
2,744 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 — Vieux Fort
Inflight catering with hi-loader boarding at UVF
Everything below is what we measure at this station — distances, windows, who signs what.
Aviation catering lead times and loading window at Vieux Fort (UVF)
Flight catering sealed and logged to the stand at TLPL
The wide-body reference code held at this station sets the loading sequence: every cart is built to clear the galley door in the order the aircraft's cabins are laid out. Ramp access is held on our own badges rather than requested stand by stand, so the route from kitchen seal to apron loading stays under one crew's control. That single chain is what a catering uplift is measured against here, not an estimate offered in advance.
Between our kitchen and the stand at Vieux Fort sit screening, an escort through airside access, and apron traffic around the wide-body stand, and the catering uplift is planned against whichever of the three is running hardest that day. Chain of custody stays with one crew from the moment the cart is sealed at the kitchen to the moment the galley catering is signed for at the aircraft. Temperature is logged twice, once at sealing and once at handover, and the paperwork travels with the load rather than behind it.
One sealed cart, one crew, one signature: the kitchen never loses sight of the load.
Flight kitchen and crew meals for Vieux Fort airport
Airline food supplier crews cleared for Vieux Fort airport
Airport catering at Vieux Fort runs from a production kitchen holding hot production, pastry, a cold larder and a protocol line under one roof, built to the wide-body reference code this station is rated for. HACCP governs every stage between the larder and the sealed cart, with the cold chain held from production through to the apron. That structure is what lets airport catering here move from a scheduled tray set to a full VIP specification without changing kitchens.
The team that handles government flight catering at TLPL is the same named crew on every rotation: security clearance on file, kept on the access list, and trained to the household paperwork that travels with a sealed uplift. That continuity matters more than any single figure at a station rated for wide-body work, because the protocol file is checked against the same names each time. Catering at TLPL for a state or household movement is built on that repetition, not on a one-off crew.
VIP flight catering menus for TLPL / UVF departures
Royal flight catering standards per cabin at Vieux Fort (UVF)
Menus at this station are written to the cabin, the mission and the season rather than to a single fixed list, adapted across a wide-body reference code that boards three classes on the same rotation. Saint Lucia's produce sets the regional angle where the mission allows it: island fish, dairy and orchard fruit worked into a plated or tray-set format rather than named as a single dish. Every set carries documented allergen, halal, kosher and medical requirements, labelled per passenger and per cabin before it leaves the kitchen. Inflight catering in Saint Lucia is planned this way for every class of movement passing through this station, from a single scheduled sector to a full VIP rotation.
First & VVIP cabins
First and VVIP cabins at UVF: VIP flight catering plated to a written specification, with à-la-carte service available on request for a private or head-of-state movement. Presentation is filed against the standing order, so a repeat rotation is served to the same plate and the same sequence every time.
Business cabins
Business cabins at Vieux Fort: multi-choice hot service built to galley-ready tray sets sized to the aircraft fitted that day. Crew meals, cabin crew meals and pilot meals are boxed separately against the duty roster, sealed alongside the passenger load rather than added afterward.
Protocol & dietary
Halal and kosher sets, the full range of IATA special meal codes, and household or medical requirements are documented per passenger at TLPL and produced on a separate line before sealing. Inflight catering built this way keeps every SPML traceable back to the passenger it was written for, cabin by 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
HACCP and sealed transfer for aircraft catering at TLPL / UVF
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 UVF
Vieux Fort is rated to a wide-body reference code on its single runway, which sets the ceiling for what can be boarded here rather than the volume of traffic passing through on a given day. A repeat charter or a state movement is a documentation problem before it is a loading one, and the stand assignment governs how far the convoy has to run to reach it.
Aircraft catering at TLPL moves from our kitchen to the stand under airside delivery held on our own badges, with a hi-loader raising the sealed cart to galley height rather than leaving it at the foot of the aircraft. Airline catering at TLPL and inflight catering at TLPL run off the same ops desk, so a scheduled sector and a charter movement are worked from the same loading sheet. In-flight catering at Vieux Fort and aviation catering in Vieux Fort are planned stand by stand around that single wide-body reference code.
One coordinator carries the rotation from seal to signature, with sealed carts and a signed handover closing every load.
Airline, charter and VVIP catering at UVF
01
Government and state flight catering at UVF
The 2744 m runway at Vieux Fort takes the aircraft a delegation or a head of state movement typically flies, which is what puts government flight catering within reach of this station at all. State visits and official movements are handled with the protocol file documented per passenger, security-cleared staff on the load, and the uplift sealed before it leaves the kitchen.
Government & state flights →
02
Royal and VVIP flight catering at Vieux Fort
A private airliner sized to this station's wide-body reference code — BBJ, ACJ or wide-body VIP — is what royal flight catering at Vieux Fort is built around, since that code sets what can be boarded on the single stand available. Household standards are held across repeat rotations from a written specification kept on file between movements, with halal and household dietary requirements produced on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at TLPL
At the wide-body stand rated for this station, the 2744 m runway is what lets a charter, ACMI or wet-lease operator bring in the aircraft a group movement or special mission actually needs. Charter flight catering at Vieux Fort covers that full three-cabin uplift, counted against the loading sheet and staged in the order the galleys are laid out, and charter flight catering in Saint Lucia is planned the same way for a season's programme of movements.
Wide-body charter →
04
Airline and ad hoc catering at UVF
The wide-body reference code held at Vieux Fort covers carriers that run this station as an outstation as readily as a scheduled base, so ad hoc airline catering sits alongside the regular rotation without a separate process. Outstation catering, diversion catering and technical stop catering are each worked off the same duty roster, with AOG covered across a multi-leg pattern and the tray standard held constant while the menu cycle moves week to week.
Commercial airlines →
05
Private jet and FBO catering at Vieux Fort
A single wide-body stand at this station has to be sequenced around whatever business aviation traffic is also on the ramp, which is the constraint the aerodrome reference code sets for a smaller movement sharing the same apron. Private jet catering at Vieux Fort reaches the FBOs on the field and the GA terminal on the same cold chain and the same paperwork as an airline uplift, run by our dedicated business aviation branch for FBO catering, business aviation catering and business jet catering alike.
Private jets →
Charter flight catering reviewed at Vieux Fort (UVF)
Operators on commercial aviation catering at Vieux Fort, Saint Lucia
Government flight department
Royal household
Charter operator
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Scheduled airline
“Our flight changed at short notice and we arranged contingency catering at Vieux Fort (UVF/TLPL). Even with the late change, the meals were packed correctly and delivered within the revised window. We would use them again for another short-notice stop. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★★Scheduled airline
Fernando — FBO Services Manager
“We needed off-station catering for a flight through Vieux Fort (UVF/TLPL) and the process was much easier than expected. The team confirmed everything clearly, handled the local coordination, and delivered the order ready for loading. We would be comfortable using the service there again. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★☆Scheduled airline
Victoria — Ground Services Manager
“The operations team needed an airline catering cost per meal for Vieux Fort (UVF/TLPL) with very little time to decide. The inclusions were easy to understand, lead time was realistic, and there were no surprises when the final order was confirmed. The clear communication made the booking easy. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Private jet operator
Malik — VIP Account Manager
Vieux Fort (TLPL / UVF): airport catering data
| Datum | Value |
|---|---|
| Longest runway | 2,744 m |
| Runways | 1 |
| Aerodrome reference code | wide-body |
| ICAO | TLPL |
Business jet catering questions at TLPL / UVF
Outstation catering and access questions at TLPL / UVF
What operations gets asked every week about Vieux Fort.
Ask operations directly →What does airline catering cost at Vieux Fort?
We price every quotation against the cabin count, the specification and the loading window rather than a fixed list, so the airline catering cost at this station depends on what is actually boarded that rotation. The desk returns a quotation once those three points are confirmed.
When can you deliver private jet catering to the FBOs and the GA terminal at Vieux Fort?
Once a slot and an aircraft type are confirmed, we run private jet catering to the FBOs on the field and the GA terminal on the same cold chain and paperwork as an airline uplift, with FBO catering covering every operator based there rather than one handler alone.
Which protocol governs VIP flight catering and government flight catering at UVF?
The loader and sealed cart used for a scheduled rotation carry VIP flight catering and government flight catering here too, with the protocol file documented per passenger and security-cleared staff on every load. The same route and the same crew handle both.
How does airline catering reach the aircraft airside at TLPL?
TLPL is worked by airside delivery on our own badges, with a hi-loader raising the sealed cart to galley height rather than leaving airline catering at the foot of the aircraft. That single method covers every stand rated for wide-body work here.
Airport catering near Vieux Fort
SLU / TLPC
Castries
Saint Lucia · 32 km from Vieux Fort
Airline & VIP flight catering →
SVD / TVSA
Kingstown
Saint Vincent and the Grenadines · 67 km from Vieux Fort
Airline & VIP flight catering →
BQU / TVSB
Bequia
Saint Vincent and the Grenadines · 89 km from Vieux Fort
Airline & VIP flight catering →
Aviation catering quote for TLPL / UVF
Request a quote
Send us your catering needs for UVF
Vieux Fort (UVF / TLPL)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Vieux Fort, 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 Vieux Fort (UVF)