01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Cleve, Australia
Airline catering, VIP flight catering and private jet catering at Cleve (YCEE / CVC)
CVC (IATA) · YCEE (ICAO)
A narrow-body reference code at Cleve sets the aircraft our crews board, and our kitchen plans the uplift around exactly that limit rather than a wider one it does not need. We run inflight catering, in-flight catering and the aircraft provisioning behind it from stand to galley door, on the same wide-body method scaled down: no hi-loader oversized for the airframe, just a sealed cart escorted airside to the door it was built to reach.
1,350 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 — Cleve
Airport catering on the Cleve (CVC) apron
Everything below is what we measure at this station — distances, windows, who signs what.
Aviation catering timeline, order to boarding, at Cleve, Australia
Flight catering sealed and logged to the stand at Cleve airport
Every catering uplift at Cleve is timed from the sealed cart leaving our kitchen to the signature at the galley door, not guessed at. Ramp access is held on our own clearance, so the route across the apron is fixed before the cart moves rather than negotiated stand by stand. That fixed route is what lets YCEE take a scheduled turnaround and an ad hoc uplift on the same afternoon without either slipping.
Between our kitchen and the stand at Cleve sit the same checks any airside movement carries: screening at the gate, an escort across the apron, and the ordinary traffic of a narrow-body ramp. We plan the galley catering run against the slowest of those, not the fastest, so the chain of custody holds even on a delayed rotation. Temperature is logged when the cart is sealed and logged again at the galley door, and the handover carries a signature both ends can check. That is the whole of what the catering uplift promises: nothing opened, nothing warmed, nothing unaccounted for between the two points.
The convoy is the risk we plan for, never the food.
Airline food supplier kitchen serving YCEE / CVC
Pilot meals and cleared production crews for Cleve (CVC)
The flight kitchen behind Cleve runs hot production, pastry, a cold larder and a protocol line under one roof, built to HACCP standards and audited on that basis rather than on volume alone. Airport catering here is not split across sites: one cold chain runs from the larder to the cart, and airport catering leaving that door has already passed the same checks whether it boards a scheduled rotation or a single ad hoc movement. That single-site structure is what keeps a narrow-body turnaround at YCEE on the same standard as a far larger station.
Government flight catering at Cleve is worked by the same named team on every rotation, not a rotating pool assigned on the day. Each member carries a current security clearance, sits on the access list for the kitchen's protocol line, and is trained to the household standards a royal or state movement expects. That continuity is what a protocol officer checks first, and at CVC it holds whether the movement is once a year or once a month.
VIP flight catering and dietary sets at Cleve
VVIP catering written per mission at Cleve, Australia
Menus for departures from Cleve are set to the cabin fitted and the mission flown, not to a single fixed cycle repeated regardless of who is on board. Inflight catering in Australia draws where it can on regional produce, dairy, orchard fruit, fish, held to the same seasonal frame the kitchen works to year round rather than a single named source. A VIP flight menu and a charter flight menu are built on the same production line and to the same standard, only the service style changes. Every set is closed out with allergen, halal, kosher and medical requirements documented per passenger and per cabin, labelled before it leaves the kitchen.
First & VVIP cabins
First and VVIP cabins departing Cleve are plated to a written specification held on file between rotations, with à-la-carte and caviar service available on request rather than fixed to one set menu. VIP flight catering here is filed against that standing order, so a repeat movement is served to the same standard without a new brief each time.
Business cabins
Business cabins at CVC receive multi-choice hot service in tray sets sized to the galley actually fitted, not a generic format pushed to fit. Crew meals, cabin crew meals and pilot meals are boxed separately to the roster, so cabin crew meals and flight-deck sets never share a tray with the passenger cabin.
Protocol & dietary
Household, religious and medical requirements at YCEE are documented per passenger rather than guessed at on the day, covering halal and kosher sets and the full range of IATA special meal codes. Inflight catering produced against those codes runs on a separate line and is sealed there before it joins the rest of the uplift.
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
Aircraft catering food safety at CVC
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 YCEE
Cleve carries scheduled, charter, VIP and government traffic across a single narrow-body reference code, which means the catering plan turns on documentation and repetition rather than on absorbing a wide-body peak wave. A government or VIP movement is a paperwork problem before it is a volume one, and a repeat scheduled rotation is a consistency problem the kitchen answers by running the same tray standard every time it is worked.
The uplift travels from our kitchen to the apron on a sealed cart, moved under airside delivery and cleared on our own ramp access rather than handed off at the foot of the aircraft. Airline catering at CVC is loaded through the galley door itself, with one coordinator on the stand for every movement, so aviation catering and airport catering at YCEE both answer to the same route regardless of the operator on the tail.
What we commit to at this station is a single point of contact for the rotation, sealed carts logged at both ends, and a handover signed on the stand, in-flight catering at YCEE included, so inflight catering in Cleve never depends on who happens to be on shift that day.
Commercial aviation catering and VVIP missions at Cleve (CVC)
01
Government and state flight catering at YCEE
A narrow-body airframe carrying an official delegation is boarded at Cleve to the same government flight catering standard as any larger movement, protocol paperwork and all. State visits and official delegations travel with a protocol file documented per passenger, security-cleared staff on the stand, and the uplift sealed before it ever leaves the kitchen door.
Government & state flights →
02
Royal and VVIP flight catering at CVC
Across a 1,350 metre runway, the airframes that reach Cleve set the ceiling for what royal flight catering can carry on board, and a private airliner within that limit is held to a written household specification kept on file between movements. BBJ and ACJ configurations, and any wide-body VIP variant this runway admits, are served to that same standard, with halal and other household requirements produced on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at Cleve
A single narrow-body stand at Cleve means charter flight catering here is sequenced tightly rather than spread across parallel positions, so the loading sheet decides the order the galleys are worked in before the cart ever moves. ACMI and wet-lease operators, group movements and special missions each get a full three-cabin uplift counted against that sheet, and charter flight catering at YCEE is staged to it every time.
Wide-body charter →
04
Airline and ad hoc catering at YCEE
A narrow-body reference code governs every airframe boarded at Cleve, and that single limit is what lets one duty roster run ad hoc airline catering, outstation catering, diversion catering and technical stop catering without switching kitchens between them. Carriers using CVC as an outstation get the same tray standard as a scheduled home base, AOG included, across a multi-leg rotation, with crew meals in Cleve boxed separately from the passenger cabin and crew meals in Australia held to the same roster discipline station to station.
Commercial airlines →
05
Private jet and FBO catering at CVC
A 1,350 metre runway at Cleve, which keeps the traffic on this field to narrow-body and business aviation rather than wide-body movements. Private jet catering at YCEE is delivered to the FBOs on the field and the GA terminal by our dedicated branch, on the same cold chain and the same paperwork as an airline uplift.
Private jets →
Charter flight catering trusted at Cleve, Australia
Flight departments on jet catering at YCEE / CVC
Government flight department
Royal household
Charter operator
Scheduled airline
“For our departure from Cleve (CVC/YCEE), we specifically needed HACCP. The order came ready for service with no unnecessary packaging or loose items to sort through. Exactly what we need for a quick galley setup. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Charter operator
Giulia — Ad Hoc Operations Manager
“For a changing schedule at Cleve (CVC/YCEE), we needed flexible catering uplift. The uplift was organized around our revised departure and reached the aircraft without delaying the turn. A very useful service for ad hoc flying. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Charter operator
Pedro — Cargo Control Manager
“For our business jet at Cleve (CVC/YCEE), I arranged business jet catering with a few passenger-specific requests. They followed my notes closely, kept me updated, and delivered at the time agreed with the FBO. Reliable, responsive, and easy to work with. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★☆Scheduled airline
Sebastian — Trip Support Manager
Outstation catering data for Cleve (YCEE / CVC)
| Datum | Value |
|---|---|
| Longest runway | 1,350 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | YCEE |
Inflight catering FAQ for Cleve
Technical stop catering questions at Cleve
What operations gets asked every week about Cleve.
Ask operations directly →Who can we route VIP, VVIP and government flights through at CVC, and under what protocol?
For any delegation, household or state movement through Cleve, VIP flight catering and government flight catering are worked by security-cleared staff to a documented protocol file, sealed before the uplift leaves the kitchen.
Does airline catering have a published price list at YCEE?
Every quotation depends on the cabin count, the specification requested and the loading window booked for the rotation; we publish no fixed airline catering cost, and the desk comes back with a figure once those are known.
Is airline catering delivered airside at Cleve, and how does the uplift reach the aircraft?
The coordinator on the stand takes the sealed cart from our kitchen to the aircraft under airside delivery, boarded through the galley door on our own ramp clearance rather than left at the foot of the aircraft; there is no hi-loader step at this narrow-body reference code.
At which point does private jet catering reach the FBOs and the GA terminal at Cleve Airport?
The cart is sealed at our kitchen first, then moved to whichever FBO or the GA terminal the movement is parked at, so private jet catering and FBO catering both travel on the same cold chain as an airline uplift.
CVC: how far in advance does an order need to be placed, and how late can the specification change?
The sealed cart that carries the uplift is loaded to a fixed sheet, so lead time and how far in advance a change is possible both depend on when that sheet closes; last minute airline catering is worked where the loading window still allows it.
How far are halal, kosher and the IATA special meal codes produced and documented at YCEE?
The kitchen's HACCP-run protocol line produces halal, kosher and the full set of SPML codes on a separate run, and every special meal is logged per passenger before it joins the rest of the uplift.
Inflight catering at other airports near Cleve
PLO / YPLC
Port Lincoln
Australia · 115 km from Cleve
Airline & VIP flight catering →
WYA / YWHA
Whyalla
Australia · 118 km from Cleve
Airline & VIP flight catering →
PPI / YPIR
Port Pirie
Australia · 148 km from Cleve
Airline & VIP flight catering →
Aviation catering quote for YCEE
Request a quote
Send us your catering needs for CVC
Cleve (CVC / YCEE)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Cleve, 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 Cleve (CVC)