01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Exmouth, Australia
Wide-body airline catering, VIP flight catering and private jet catering at Exmouth (YPLM / LEA)
LEA (IATA) · YPLM (ICAO)
A 3047 m runway at Exmouth clears wide-body movements onto a single reference-code apron, so inflight catering here runs on hi-loader boarding straight to galley height rather than a trolley left at the aircraft door. In-flight catering moves off one ops desk, with uplift staged from our kitchen and cleared onto the ramp for scheduled, charter, VIP and government departures alike.
3,047 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 — Exmouth
Inflight catering loaded to galley height at Exmouth
Everything below is what we measure at this station — distances, windows, who signs what.
Aviation catering timeline, order to boarding, at Exmouth airport
Aircraft catering handover at the galley door, LEA
Ramp access at LEA is held on our own clearance rather than a shared gate, so the loading window is timed from the moment a cart leaves our kitchen to the moment it clears the galley door. Every catering uplift at YPLM is logged against that same sequence, whatever the size of the rotation. The apron is where the window is actually won or lost, not the kitchen.
Between our kitchen and the wide-body stand at Exmouth sit screening, an escort requirement and apron traffic that a single-runway field still has to route around. We plan every catering uplift against the worst of those three, not the average day, so the loading window quoted at YPLM holds under a delayed slot or a diversion. Chain of custody runs from the seal at the kitchen to the signature at the galley: temperatures are logged when the cart is sealed and logged again at handover, and that galley catering record travels with the load, not behind it.
One seal, one signature, one route from our kitchen to the galley door.
Flight kitchen and crew meals for Exmouth (LEA)
Pilot meals and cleared production crews for YPLM
Airport catering at Exmouth is built around one production kitchen holding hot production, pastry, a cold larder and a protocol cell under a single roof, rather than several units feeding the ramp piecemeal. That structure is what lets airport catering in Exmouth run a scheduled rotation and a government movement off the same line without either slowing the other. Every tray set leaving the building is produced to HACCP standard and held on the cold chain until the hi-loader takes it, and flight kitchen output at LEA is scheduled against the loading window rather than a fixed clock.
Government flight catering at Exmouth is worked by the same named production and ramp team on every rotation, not a rotating pool. Each member carries security clearance on file, sits on the access list for the apron, and is trained to the household standards a royal or state movement requires alongside the paperwork that has to travel with a sealed uplift. That continuity is what keeps a repeat government rotation and a one-off charter to the identical chain of custody.
Halal airline meals and special meals at Exmouth, Australia
VVIP catering to a written specification at Exmouth airport
Airline catering menus at Exmouth are set against the cabin, the mission and the season rather than a fixed cycle, so a scheduled sector and a one-off charter are never plated to the same sheet by default. Local sourcing draws on Western Australian produce where the run allows it — reef and coastal fish, dairy and orchard fruit worked into a seasonal frame rather than a fixed card. Inflight catering at YPLM covers everything from a passenger meal box to a VVIP tray set inside that same specification. Every dietary and religious set is documented per passenger and per cabin before it reaches the tray line, not adjusted after boarding.
First & VVIP cabins
First and VVIP cabins at Exmouth take VIP flight catering plated to a written specification, with caviar and à-la-carte service available on request. VIP flight catering in Exmouth is filed against the standing order, so a repeat rotation is served to the same presentation every time.
Business cabins
Business cabins at YPLM run on multi-choice hot service built to cabin specification, boxed into oven-ready formats sized to the galley fitted to the aircraft. Crew meals at LEA and cabin crew meals travel in their own tray sets, with pilot meals boxed separately against the roster.
Protocol & dietary
Protocol and dietary requirements at Exmouth are documented per passenger, covering household, religious and medical needs alongside halal and kosher sets produced against the full range of IATA special meal codes. Inflight catering at Exmouth keeps that production on a separate line and seals it there before it joins the main 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
HACCP and sealed transfer for aircraft catering at Exmouth (LEA)
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 Exmouth
Exmouth holds a single wide-body-rated runway of 3047 metres, which sets the aerodrome reference code the ramp works to for every scheduled, charter and government movement passing through. That single-stand, single-runway profile turns each rotation into a sequencing problem rather than a volume one: a state delegation adds a documentation layer, a charter adds a full three-cabin uplift, and a technical stop adds a tight turnaround, all on the same apron.
In-flight catering in Exmouth is loaded by hi-loader straight to galley height rather than left at the aircraft steps, with our own crew holding ramp access onto the one wide-body stand the field operates. Airline catering at YPLM and airport catering at YPLM both run off that same route from kitchen to galley, coordinated by a single ops desk rather than handed between teams mid-rotation.
Aviation catering in Australia at this scale still commits to one coordinator per rotation, sealed carts from kitchen to stand, and a signed handover at the galley door.
Commercial aviation catering for every mission at Exmouth
01
Government and state flight catering at Exmouth
Against a single wide-body stand, a head of state movement is handled as the only rotation on the apron rather than one among several, which changes how tightly the protocol file has to be sequenced. Government flight catering at Exmouth covers state visits and official delegations with security-cleared staff, protocol documented per passenger, and the uplift sealed before it leaves the kitchen.
Government & state flights →
02
Royal and VVIP flight catering at YPLM
Loading a private airliner onto the one wide-body stand at Exmouth means the household specification has to be fixed before the aircraft is even on the ground, since there is no second position to adjust from. Royal flight catering here covers BBJ, ACJ and wide-body VIP movements, held to that written household file kept on record between visits, with halal and household dietary requirements produced on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at LEA
3047 metres of runway clears a full wide-body charter onto the stand without a weight-driven fuel stop, which keeps a group movement or a wet-lease rotation to a single load rather than a split one. Charter flight catering at Exmouth serves ACMI and wet-lease operators, group charters and repatriation or humanitarian missions with charter flight catering in Exmouth staged as a full three-cabin uplift, counted against the loading sheet in galley order.
Wide-body charter →
04
Airline and ad hoc catering at Exmouth
A wide-body-rated apron with a single stand means every arrival at Exmouth is sequenced individually rather than parked into a bank of gates, which is what makes ad hoc airline catering workable on short notice here. Carriers running this field as an outstation draw on outstation catering, diversion catering and technical stop catering off one duty roster, AOG included, with crew meals in Exmouth boxed to the same roster across a multi-leg rotation; ad hoc catering at LEA and diversion catering at LEA both sit on that roster, and crew meals at Exmouth travel with it.
Commercial airlines →
05
Private jet and FBO catering at YPLM
Our kitchen works the same 3047 m ramp for business aviation as for a wide-body rotation, running private jet catering at YPLM to the FBOs on the field and the GA terminal on the identical cold chain. FBO catering and business aviation catering here carry the same paperwork as a scheduled airline uplift, and business jet catering is scheduled off the same ops desk as every other movement at the station.
Private jets →
Inflight catering rated by operators at LEA
Flight departments on jet catering at Exmouth (LEA)
Government flight department
Royal household
Charter operator
Scheduled airline
“We needed government flight catering at Exmouth (LEA/YPLM) for a protocol-sensitive flight. Special meals and crew items were clearly separated, and the aircraft-side handover was smooth. A professional service for movements where discretion matters. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Private jet operator
Francesca — VIP Flight Operations Manager
“We ordered private airliner catering for our aircraft at Exmouth (LEA/YPLM) and the result was very good. The order was organized by service and passenger request, which saved us time before departure. Exactly the level of detail we expect for VIP flying. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★☆Government flight department
Joana — Mission Planning Officer
“We arranged hajj flight catering for a group movement through Exmouth (LEA/YPLM). Despite the large order, communication stayed simple and final quantities were confirmed without confusion. The operation ran smoothly from order to uplift. Updates were timely and the final delivery matched the confirmation we had from operations. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Charter operator
Zain — Charter Operations Manager
Station data for airport catering at Exmouth (YPLM / LEA)
| Datum | Value |
|---|---|
| Longest runway | 3,047 m |
| Runways | 1 |
| Aerodrome reference code | wide-body |
| ICAO | YPLM |
Business jet catering questions at Exmouth, Australia
Diversion catering and ramp questions at Exmouth, Australia
What operations gets asked every week about Exmouth.
Ask operations directly →Given the single stand at LEA, do you deliver private jet catering to the FBOs and the GA terminal on the field?
There is a dedicated private jet catering line run off the same kitchen as the airline uplift, delivered to the FBOs on the field and the GA terminal under FBO catering terms with the same cold chain and paperwork.
Do you produce halal, kosher and the IATA special meal codes at YPLM?
Yes, by running them on a separate production line: halal and kosher sets and the full range of SPML codes are documented per passenger before they join the main special meals uplift.
At what point does airline catering reach the aircraft at Exmouth?
The sequence starts with the sealed cart leaving our kitchen for the ramp, then hi-loader boarding carries it to galley height for airside delivery straight onto the aircraft, never left at the foot of the steps.
Exmouth Airport — do you cater VIP, VVIP and government flights here, and under what protocol?
The hi-loader that boards a scheduled rotation carries VIP flight catering and government flight catering to the same galley height, under a protocol file documented per passenger and sealed before departure.
Can an order still change close to departure at LEA?
The lead time turns on the loading window itself: a specification can move up until the cart is sealed at the kitchen, with last-minute airline catering handled as a priority load rather than a standard slot.
Outstation catering near Exmouth
CVQ / YCAR
Carnarvon
Australia · 298 km from Exmouth
Airline & VIP flight catering →
KTA / YPKA
Karratha
Australia · 325 km from Exmouth
Airline & VIP flight catering →
PBO / YPBO
Paraburdoo
Australia · 389 km from Exmouth
Airline & VIP flight catering →
Charter flight catering quote for Exmouth
Request a quote
Send us your catering needs for LEA
Exmouth (LEA / YPLM)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Exmouth, 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 Exmouth (LEA)