01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Canouan, Saint Vincent and the Grenadines
Private jet catering, VIP flight catering and airline catering at Canouan (TVSC / CIW)
CIW (IATA) · TVSC (ICAO)
A narrow-body reference field on a single 1798 m runway still boards a full multi-class rotation, because the uplift is planned to the galley door rather than to the ramp edge. AERO GOURMET runs inflight catering, in-flight catering and hi-loader boarding for scheduled, charter, VIP and government movements at Canouan, with wide-body-standard tray sets sized to whatever airframe is on the stand.
1,798 m
Longest runway
Narrow-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 — Canouan
Wide-body aviation catering at CIW
Everything below is what we measure at this station — distances, windows, who signs what.
Aircraft catering lead times at TVSC
Aviation catering from sealed cart to galley door at Canouan
Ramp access at Canouan is what sets the loading window, because the sealed cart moves from our kitchen to the apron on one continuous chain rather than a handoff at the aircraft steps. Every catering uplift here is timed from seal to signature, not estimated from a standard turnaround figure. That measured discipline is what a narrow-body reference stand at CIW asks of a caterer working a tight rotation.
Between our kitchen and the stand at Canouan sit screening, an escort through the airside checkpoint, and whatever apron traffic is moving on the single runway that day. We plan every catering uplift against the worst of those three, not the average, because a delayed escort costs more than a delayed kitchen.
Temperature is logged twice on every galley catering run: once when the cart is sealed, and again at handover on the stand, with both readings kept against the same seal number. The chain of custody closes with a signature at the aircraft door, not at the kitchen gate, so nothing sealed at TVSC travels unaccounted for. That signature is the record an operations desk can ask for after the flight has gone.
The chain of custody closes at the aircraft door, not at the kitchen gate.
Crew meals and pilot meals for Canouan airport departures
Airline food supplier crews cleared for CIW
The flight kitchen that provisions TVSC keeps hot production, pastry, a cold larder and a protocol line under one roof, which matters more at a narrow-body reference field than at a hub with several kitchens to fall back on. Every batch leaving that kitchen is produced and held to HACCP standard, logged at each stage rather than checked once at the end. That single-site model is how airport catering in Saint Vincent and the Grenadines keeps a rotation moving without a second facility to coordinate, and it is what airport catering in Canouan is actually built around: one kitchen, one cold chain, one flight kitchen at CIW answering to one desk.
The team that handles government flight catering at Canouan is the same named crew on every rotation, not a rota drawn at random. Each member carries a security clearance on file, sits on the access list for the airside checkpoint, and is trained to household standards for the paperwork that travels with a sealed uplift. That continuity is what keeps catering at TVSC accountable across repeat movements rather than reset each time a new crew reports for duty.
Kosher inflight catering and dietary sets at Canouan (CIW)
VVIP catering written per mission at TVSC
Menus at Canouan are designed to the cabin and the mission first, then adjusted for season, because a delegation rotation and a scheduled turnaround ask for different service pacing on the same stand. Where local sourcing is possible, the kitchen draws on Caribbean produce in general terms, dairy, fish and orchard fruit worked into the standing specification rather than a fixed dish list. From passenger meal boxes to VVIP menus, the Canouan airline catering menu follows the cabin, the mission and the season, with inflight catering in Saint Vincent and the Grenadines built on that same written specification for every class of movement. Every allergen, halal, kosher and medical set is documented per passenger and per cabin, filed against the loading sheet before the cart is sealed.
First & VVIP cabins
First and VVIP cabins at Canouan are plated to a written specification, with caviar and à-la-carte service available on request rather than fixed to a set menu. VIP flight catering here is filed against the standing order, so a repeat rotation is served to the same record every time it lands.
Business cabins
Business cabins at CIW run multi-choice hot service in oven-ready tray sets sized to whatever galley is fitted to the aircraft on the stand. Crew meals, cabin crew meals and pilot meals travel in Canouan in separate boxed sets, keyed to the roster rather than the passenger count.
Protocol & dietary
Protocol and dietary requirements at TVSC are documented per passenger, covering household, religious and medical sets alongside halal and kosher production and the full range of IATA special meal codes. Inflight catering here produces every SPML on a separate line, sealed before it joins the rest of the load.
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 TVSC / CIW
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 TVSC / CIW
Canouan handles a mix of scheduled turnarounds, charter movements and government traffic across a single narrow-body reference runway, which means the catering plan has to cover a documentation-heavy delegation and a fast scheduled turnaround with the same crew on the same day. That traffic profile is why the kitchen builds its production schedule around named rotations rather than a fixed daily volume.
Aircraft catering at CIW moves by sealed cart from the flight kitchen to the apron, then aboard by hi-loader to galley door height, with our own crew on the ramp for the handover rather than a drop at the foot of the aircraft. Airline catering at CIW, inflight catering at Canouan, aviation catering at Canouan and in-flight catering in Canouan all run off that same route, because there is only one kitchen and one apron to work from here.
One coordinator holds the rotation from seal to signature, and airport catering at CIW closes on a handover record signed at the aircraft, not at the kitchen gate.
Royal flight catering and scheduled uplifts at CIW
01
Government and state flight catering at Canouan
Sequencing a delegation movement around a narrow-body reference stand means the protocol paperwork has to close before the aircraft blocks in, not after. Government flight catering at Canouan for state visits and head of state movements is documented per passenger, handled by security-cleared staff, and sealed at the kitchen before the cart ever reaches the apron.
Government & state flights →
02
Royal and VVIP flight catering at TVSC
One narrow-body reference code governs the stand at Canouan, which means a private airliner works the same apron as scheduled traffic rather than a dedicated VIP ramp. Royal flight catering and VVIP work for private airliners, BBJ, ACJ and wide-body VIP configurations, is held to a written royal household 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 CIW
We stage a full three-cabin uplift against the loading sheet whenever a charter or ACMI operator books the single wide-body-capable stand at Canouan for a group movement. Charter flight catering at CIW and charter flight catering at TVSC cover wet-lease operators, sports and tour group charters, and multi-leg special missions, loaded in the order the galleys are laid out.
Wide-body charter →
04
Airline and ad hoc catering at Canouan
A single 1798 m runway at Canouan still carries carriers that run this station as an outstation rather than a base, and the catering plan is built around that fact rather than around a fixed daily schedule. Ad hoc airline catering at CIW covers outstation catering, diversion catering and technical stop catering off one duty roster, with crew meals at Canouan and crew meals at CIW boxed to the same roster and ad hoc catering at CIW and diversion catering at CIW available across a multi-leg rotation without a second booking.
Commercial airlines →
05
Private jet and FBO catering at TVSC
A 1798 m runway is enough to bring business aviation traffic onto the same apron as scheduled and charter movements at Canouan, and our dedicated branch delivers private jet catering at TVSC to the FBOs on the field and the GA terminal on the same cold chain and paperwork as an airline uplift.
Private jets →
FBOs at Canouan
canouan aviation services
svg air handling service
Charter flight catering reviewed at TVSC
Flight departments on jet catering at Canouan airport
Government flight department
Royal household
Charter operator
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Scheduled airline
“Our flight changed at short notice and we arranged technical stop catering at Canouan (CIW/TVSC). Confirmation was quick, the order stayed clear despite several updates, and delivery reached the aircraft on time. We would use them again for another short-notice stop. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Government flight department
Zain — State Flight Coordinator
“We used the service at Canouan (CIW/TVSC) for airline catering at outstations on a station where we do not have our usual suppliers. Updates were concise and the delivery timing matched our handling plan. A solid solution for outstation operations. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Charter operator
Victoria — Ad Hoc Operations Manager
“For our flight at Canouan (CIW/TVSC), we needed a quick airline catering cost per meal before confirming the order. The inclusions were easy to understand, lead time was realistic, and there were no surprises when the final order was confirmed. Good option when you need a fast and transparent answer.”
★★★★★Charter operator
Andrei — Flight Operations Supervisor
Airport catering reference for Canouan (TVSC / CIW)
| Datum | Value |
|---|---|
| Longest runway | 1,798 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | TVSC |
Business jet catering questions at Canouan (CIW)
Diversion catering and ramp questions at Canouan (CIW)
What operations gets asked every week about Canouan.
Ask operations directly →When does airline catering reach the aircraft airside in Canouan?
When the sealed cart clears the airside checkpoint, it moves straight to the stand for hi-loader boarding to galley door height, with no drop at the foot of the aircraft.
Whose meals carry halal, kosher and the IATA special meal codes at TVSC?
For every passenger who requests one, halal and kosher sets and the full range of SPML codes are produced on a separate line and documented against the passenger manifest.
Where does the cost of airline catering at CIW actually come from?
The loading sheet and the cabin specification set the quotation, covering cabin count, tray format and the loading window; there is no published price list, and the desk returns a figure once those are confirmed.
Does private jet catering reach the FBOs and the GA terminal at TVSC?
Every FBO on the field and the GA terminal itself receive FBO catering on the same cold chain and paperwork as a scheduled airline uplift, with no separate booking process.
Are VIP, VVIP and government flights catered at Canouan under protocol?
The coordinator assigned to the rotation manages VIP flight catering and government flight catering under the same protocol file, with security-cleared staff and documentation closed before the cart leaves the kitchen.
Commercial aviation catering near Canouan
UNI / TVSU
Union Island
Saint Vincent and the Grenadines · 13 km from Canouan
Airline & VIP flight catering →
MQS / TVSM
Lovell
Saint Vincent and the Grenadines · 27 km from Canouan
Airline & VIP flight catering →
BQU / TVSB
Bequia
Saint Vincent and the Grenadines · 33 km from Canouan
Airline & VIP flight catering →
Inflight catering quote for TVSC / CIW
Request a quote
Send us your catering needs for CIW
Canouan (CIW / TVSC)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Canouan, 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 Canouan (CIW)