01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Union Island, Saint Vincent and the Grenadines
Airline catering, VIP and private jet catering at Union Island (TVSU / UNI)
UNI (IATA) · TVSU (ICAO)
A single runway of 752 metres and a narrow-body reference code set the loading plan at Union Island: everything is sequenced around one stand, one approach, one window. AERO GOURMET runs inflight catering and in-flight catering here by hi-loader to galley height, with wide-body volume worked stand by stand and every uplift held to the same cold chain from kitchen to cabin door.
752 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 — Union Island
Aviation catering boarded by hi-loader at Union Island (UNI)
Everything below is what we measure at this station — distances, windows, who signs what.
Aircraft catering lead times at Union Island (UNI)
Aviation catering from sealed cart to galley door at TVSU
The loading window at Union Island runs from the sealed cart leaving our kitchen to the signature at the galley door, and every stage of it is logged rather than guessed at. Ramp access here is held on our own clearance, not borrowed on the day, so the apron crossing is planned before the cart ever leaves the kitchen. Catering uplift at TVSU is staged to the single stand in the order the galley is laid out, narrow-body sequence first.
Between our kitchen and the stand at Union Island sit screening, an escort and whatever else is moving on the apron that hour, and the chain of custody is written to cover the worst of it rather than the average day. Every cart is sealed at the kitchen, logged again on arrival at the galley, and the temperature record travels with the load rather than being taken on trust. Galley catering here is handed over against a signature, not left at the stand, and the same coordinator who sealed the cart is the one who signs it off. Catering uplift at Union Island is one named responsibility end to end, not a relay of separate hands.
One sealed cart, one signature, from our kitchen to the galley door.
Airline catering companies' production standard at TVSU / UNI
Pilot meals and cleared production crews for Union Island airport
The flight kitchen that provisions airport catering at TVSU keeps hot production, pastry, a cold larder and a protocol line under one roof, built to run to a HACCP standard on every batch rather than on the days it is checked. Airport catering at Union Island is planned around the single stand this kitchen feeds, so tray sets, meal boxes and cabin loads are built to one rotation rather than split across several. That structure is what lets flight kitchen output at UNI move from cold storage to sealed cart without a gap the cold chain would have to absorb later.
The team that handles government flight catering at Union Island is the same named crew on every rotation: security clearance on file, held on the access list, and trained to the household paperwork that travels with a sealed load. Nobody outside that roster touches a sealed cart bound for a protocol movement, and the roster itself does not rotate loosely between jobs. What moves with the food is a written specification and a signed handover, never an improvised menu card.
VIP flight catering and dietary sets at TVSU / UNI
Royal flight catering standards per cabin at Union Island (UNI)
Inflight catering at UNI is written to the cabin it boards and the mission it flies, not to a single house standard applied everywhere. Produce drawn from Saint Vincent and the Grenadines sits alongside imported stock where the route calls for it, with dairy, fish and seasonal fruit worked into the plan rather than named as a feature. Menus for the forward cabins, the main cabin and any VVIP or government movement are built from the same kitchen but planned to separate specifications. Allergen, halal, kosher and medical requirements are documented per passenger and per cabin, and travel with the load as paperwork, not as a verbal note.
First & VVIP cabins
First and VVIP cabins at Union Island are plated to a written specification, with caviar service and à-la-carte options available on request rather than fixed to a set menu. VIP flight catering here is documented per passenger and signed off before the cart leaves the kitchen.
Business cabins
Business cabins at TVSU take a multi-choice hot service in oven-ready, galley-ready tray sets sized to the aircraft's own galley fitment. Crew meals, cabin crew meals and pilot meals are boxed separately to the roster, kept apart from the passenger load throughout.
Protocol & dietary
Household, religious and medical requirements at Union Island are documented per passenger rather than assumed from a general list. Halal and kosher sets, along with the full range of IATA special meal codes, are produced on a separate line and sealed before that line closes, and inflight catering built to those codes is tracked the same way as the main cabin 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
Cold chain and HACCP for aircraft catering at UNI
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 UNI
Union Island runs a light, mixed traffic profile across its single runway, so a delegation movement or a VIP rotation is planned as a documentation task well before it is a kitchen task, and a scheduled peak is worked as a capacity question on the same narrow-body stand. Airline catering in Union Island is built around that one stand rather than around a bank of gates, which keeps the loading sequence short but leaves no slack for two large movements landing at once.
The uplift reaches the aircraft here by sealed cart from our kitchen, escorted across the apron and boarded by hi-loader to galley height rather than left at the foot of the stairs. In-flight catering in Union Island and aviation catering both run off that same route, with our own crew on the ramp for the crossing and no handoff to an unrelated party between seal and signature. Airport catering in Union Island is planned stand by stand because there is only the one to plan against.
What we commit to at this station is one coordinator named to the rotation, carts sealed at the kitchen, and a signed handover at the galley door, inflight catering in Saint Vincent and the Grenadines held to that same standard on every load.
Scheduled, charter and VVIP catering at Union Island (UNI)
01
Government and state flight catering at TVSU
Our kitchen works the 752 m runway at Union Island as a single-stand operation, which keeps a delegation movement to one loading sequence rather than several. Government flight catering here covers state visits and official movements for any head of state aircraft using the field, with protocol documented per passenger, security-cleared staff, and the uplift sealed before it leaves the kitchen.
Government & state flights →
02
Royal and VVIP flight catering at UNI
The 752 m runway at Union Island governs what can land here, and within that limit royal flight catering runs to a household specification held on file between movements rather than rebuilt each time. Private airliners on VVIP work, whether BBJ, ACJ or another wide-body VIP configuration the field can take, are catered to the same standard, with halal and household dietary requirements produced on request at TVSU.
Royal & VVIP flights →
03
Charter and ACMI flight catering at Union Island
A narrow-body airframe on charter or ACMI work is what the single stand at Union Island is built to take, and that reference code sets the loading sequence before anything else is planned. Charter flight catering in Saint Vincent and the Grenadines covers wet-lease operators, group movements and special missions, with a full three-cabin uplift counted against the loading sheet and staged to the galley layout, charter flight catering at Union Island held to the same standard throughout.
Wide-body charter →
04
Airline and ad hoc catering at TVSU
A 752 m runway keeps this a narrow-body field, so ad hoc airline catering at UNI is planned around single-aircraft rotations rather than bank changes. Outstation catering, diversion catering and technical stop catering all run off the same duty roster, with crew meals in Union Island and crew meals at TVSU boxed apart from the passenger load, AOG included, across a multi-leg rotation.
Commercial airlines →
05
Private jet and FBO catering at UNI
On a field built to a narrow-body reference code, business aviation is worked from the same single stand as scheduled traffic rather than a separate apron. Private jet catering in Saint Vincent and the Grenadines is delivered to the FBOs on the field and the GA terminal, boarded on the same cold chain and the same paperwork as an airline uplift.
Private jets →
Inflight catering rated by operators at TVSU / UNI
Operators on commercial aviation catering at TVSU / UNI
Government flight department
Royal household
Charter operator
Scheduled airline
“We needed government flight catering at Union Island (UNI/TVSU) for a protocol-sensitive flight. The team understood the need for confidentiality and kept the order organized despite late passenger and dietary changes. We would trust the team again for a similar movement. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Charter operator
Elias — Trip Operations Manager
“I handled the cabin order for a flight from Union Island (UNI/TVSU) and needed ACJ catering. Everything arrived neatly packed, easy to identify in the galley, and consistent with the presentation we requested. I would happily use them again on a VIP rotation. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★★Charter operator
Anika — Freighter Duty Manager
“We booked hajj flight catering at Union Island (UNI/TVSU) for a large group departure. The team handled the volume well and kept the boxes clearly identified by flight and service. 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
Sophie — Trip Support Manager
Airport catering data for Union Island (TVSU / UNI)
| Datum | Value |
|---|---|
| Longest runway | 752 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | TVSU |
Business jet catering questions at TVSU / UNI
Crew meals, lead times and access at TVSU / UNI
What operations gets asked every week about Union Island.
Ask operations directly →At what point does private jet catering reach the FBOs and the GA terminal at UNI?
The cart is sealed at our kitchen before it ever leaves for the apron, then delivered directly to the FBOs on the field and the GA terminal under the same handover procedure as an airline load; FBO catering here is boarded, not dropped at the door.
Is airline catering delivered airside at TVSU, and how does it reach the aircraft?
Our coordinator on the ramp takes the sealed cart across the apron and boards it by hi-loader to galley height, so airside delivery is the standard route rather than an option requested separately.
Who handles VIP, VVIP and government flight catering in Union Island, and under what protocol?
For any state, royal or VVIP movement, government flight catering runs to a written protocol file documented per passenger, with security-cleared staff and a signed handover at the galley door.
Does Union Island Airport publish a fixed airline catering cost?
Every quotation is built on the cabin count, the specification and the loading window for that rotation, since we hold no fixed price list; the desk comes back with a figure once those are set.
How far in advance are halal, kosher and the IATA special meal codes confirmed at UNI?
Held to the same HACCP standard as the rest of the kitchen, halal, kosher and SPML-coded meals are produced on a separate line and documented per passenger before the cart is sealed.
TVSU: how far in advance does an order need to be placed, and how late can it change?
The sealed cart itself sets the cut-off: once it leaves the kitchen the specification is fixed, so changes are best placed with as much notice as the rotation allows and confirmed before that seal is made.
Inflight catering at other airports near Union Island
CIW / TVSC
Canouan
Saint Vincent and the Grenadines · 13 km from Union Island
Airline & VIP flight catering →
MQS / TVSM
Lovell
Saint Vincent and the Grenadines · 41 km from Union Island
Airline & VIP flight catering →
BQU / TVSB
Bequia
Saint Vincent and the Grenadines · 46 km from Union Island
Airline & VIP flight catering →
Charter flight catering quote for UNI
Request a quote
Send us your catering needs for UNI
Union Island (UNI / TVSU)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Union Island, 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 Union Island (UNI)