01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Fare, French Polynesia
Fare (NTTH / HUH): airline catering, VIP flight catering and private jet catering
HUH (IATA) · NTTH (ICAO)
At Fare, the 1500 m runway sets the aircraft mix this narrow-body station works, and inflight catering here is built around that ceiling rather than around wide-body volume. From a single ops desk, in-flight catering, hi-loader boarding and airside uplift are planned stand by stand, so every rotation through Fare leaves fully provisioned to galley height.
1,500 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 — Fare
Wide-body aviation catering at Fare airport
Everything below is what we measure at this station — distances, windows, who signs what.
Aircraft catering lead times at NTTH
Aviation catering from sealed cart to galley door at Fare
Loading here starts with a sealed catering uplift leaving our kitchen on a fixed run to the ramp, cleared through the same checkpoint every rotation. Ramp access at Fare is held on our own badges, so the convoy does not wait behind a general apron queue before reaching the stand. From there the cart goes straight to the galley door, on a route timed rather than guessed at NTTH.
Between our kitchen and the stand at Fare sit screening, an escort through the apron and the ordinary traffic of a working ramp, and every one of those steps is planned against its worst case rather than its average. A driver cleared for this route carries the paperwork the chain of custody demands, and nothing moves through the galley door without it being checked against that record. The galley catering itself is sealed before it leaves the kitchen, and the seal is the first thing verified at handover, alongside the catering uplift log kept at both ends of the run. Temperature is read at sealing and read again at the aircraft, and a signature closes the load only once both figures match.
One coordinator, one sealed cart, one signature: nothing changes hands unrecorded.
Flight kitchen and crew meals for Fare airport
Pilot meals and cleared production crews for HUH
The narrow-body ceiling this runway sets shapes how airport catering is planned at Fare: batches are sized to the cabins this reference code takes, not to a wide-body programme the field cannot receive. Hot production, pastry and a cold larder run under HACCP procedure, and every tray leaving the line is logged against the rotation it is boarded to. Airport catering at HUH is therefore a matter of sequencing narrow-body departures correctly, since the flight kitchen at NTTH has no spare capacity to absorb an unplanned wave.
Government flight catering at Fare is handled by the same named team on every rotation, each member carrying a current security clearance and a place on the access list before the cart is ever loaded. That team is trained to royal household standards as well as to a state protocol file, so a delegation and a household movement are worked to the same discipline rather than two different ones. Nothing sealed for this kind of uplift leaves the kitchen without that named crew's signature attached to it.
Halal airline meals and special meals at Fare (HUH)
VVIP catering to a written specification at NTTH
Menus at Fare are built to the cabin they board and the mission that cabin is flying, adjusted through the seasons rather than fixed to one fixed set. French Polynesian sourcing runs through the plan where it can — fish, tropical fruit, dairy brought in against a cold chain — without naming a single supplier or a single dish on the sheet. Inflight catering in Fare therefore moves week to week on the produce available while the tray specification underneath it stays constant. Every set travels with allergen, halal, kosher and medical documentation labelled per passenger and per cabin, checked against the manifest before it is sealed.
First & VVIP cabins
First and VVIP cabins at Fare are plated to a written specification rather than an open brief, with à-la-carte and household-grade service available on request against that standing order. VIP flight catering here is filed and repeated exactly the same way on the next rotation through HUH.
Business cabins
Business cabins at NTTH run a multi-choice hot service built to oven-ready formats sized for the galley fitted to the aircraft, packed in tray sets that match the roster. Crew meals, cabin crew meals and pilot meals are boxed separately and labelled by duty, so a full business load and its crew meals travel together without confusion.
Protocol & dietary
Protocol and dietary requirements at Fare are documented per passenger rather than assumed, covering household, religious and medical needs on a single sheet checked before sealing. Halal and kosher sets, plus the full range of IATA special meal codes, are produced on a separate line and closed out before inflight catering leaves that line for the cart.
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 under HACCP control at Fare
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 NTTH / HUH
Fare works a narrow-body traffic profile against a single 1500 m runway, which means a delegation movement, a charter rotation and a scheduled sector are all planned through the same stand rather than spread across a wide-body apron. That mix turns catering into a documentation and sequencing problem before it is a volume one: airline catering in Fare is scheduled stand by stand, with each file checked before the cart moves rather than assembled on the ramp.
Uplift reaches the aircraft here by a fixed route from our kitchen to the stand, cleared through the same checkpoint on every rotation and handed up by loader crew cleared for that stand. In-flight catering at NTTH and inflight catering in French Polynesia both run off that one route, so airport catering at Fare never depends on which segment is flying that day.
On every rotation through this station we commit to one coordinator, sealed carts and a signed handover, which is what keeps aviation catering at Fare consistent between a routine sector and an unscheduled one.
Commercial aviation catering for every mission at HUH
01
Government and state flight catering at NTTH
A single 1500 m runway at Fare narrows the aircraft mix this field takes, and that narrower mix is exactly what keeps a delegation movement predictable rather than squeezed between wide-body slots. Government flight catering here runs on a protocol file documented per passenger, security-cleared staff, and an uplift sealed before it leaves the kitchen, with no head of state movement handled outside that same procedure.
Government & state flights →
02
Royal and VVIP flight catering at HUH
Our kitchen holds a narrow-body reference code because that is what a single 1500 m runway at Fare permits, and it produces to a written household specification kept on file between movements rather than rebuilt each time. Royal flight catering at NTTH covers private airliners within that ceiling, with halal and household dietary requirements met on request against the same standing record.
Royal & VVIP flights →
03
Charter and ACMI flight catering at Fare
The narrow-body reference code at Fare governs every charter movement that lands here, sizing the uplift to what this stand and this runway can actually take. Charter flight catering in Fare serves ACMI and wet-lease operators, group movements and special missions with a full cabin uplift counted against the loading sheet, and charter flight catering at HUH is staged in the order the galleys are laid out.
Wide-body charter →
04
Airline and ad hoc catering at NTTH
A 1500 m runway sets a narrow-body ceiling on every rotation through Fare, which means loading plans here are sequenced around cabin count rather than wide-body volume. Ad hoc airline catering covers carriers running this station as an outstation, with outstation catering, diversion catering and technical stop catering worked off one duty roster; crew meals in French Polynesia and AOG cover travel the same multi-leg rotation without a separate file.
Commercial airlines →
05
Private jet and FBO catering at HUH
Business jets moving through Fare fit within the same narrow-body reference code this field is built to, which keeps their handling on the ramp rather than routed elsewhere. Private jet catering in Fare is delivered to the FBOs on the field and the GA terminal, run through business aviation catering and FBO catering on the same cold chain and paperwork as a business jet catering uplift for an airline.
Private jets →
Inflight catering rated by operators at Fare (HUH)
Charter operators on flight catering at Fare airport
Government flight department
Royal household
Charter operator
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Scheduled airline
“Our ops team used the service at Fare (HUH/NTTH) as an airline ops catering supplier. One contact handled the order from confirmation through delivery, which saved our dispatch team a lot of follow-up. It made the station much easier to manage. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★★Government flight department
Max — Presidential Flight Coordinator
“I arranged VIP flight catering in Fare for our departure from HUH/NTTH. Communication was responsive and the team handled a late timing change without any issue. I would use them again for another flight from Fare. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★☆Charter operator
Tiago — Operations Desk Manager
“For our flight from Fare (HUH/NTTH), the cabin order included multiple halal airline meals. The team confirmed the dietary details carefully and there was no confusion when the order arrived. A good experience with complex dietary requests. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★★Charter operator
Anika — Freighter Operations Manager
Airport catering facts for Fare (NTTH / HUH)
| Datum | Value |
|---|---|
| Longest runway | 1,500 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | NTTH |
Business jet catering questions at Fare (HUH)
Diversion catering and ramp questions at Fare (HUH)
What operations gets asked every week about Fare.
Ask operations directly →Which IATA code do you deliver airline catering under at HUH?
The hi-loader takes each tray set to galley height directly from the cart, so airside delivery at HUH never touches the ground beside the aircraft.
When does an airline catering cost figure get confirmed for NTTH?
Once cabin count, specification and loading window are set, our desk returns an airline catering cost tailored to that rotation, since no price list is published.
Is private jet catering delivered to the FBOs and the GA terminal in Fare?
Our coordinator books every FBO on the field and the GA terminal on the same route, so FBO catering at Fare runs on the same cold chain as an airline uplift.
Where does VIP flight catering and government flight catering sit within protocol at Fare Airport?
The sealed file that travels with each cart records who handled it and under what protocol, covering VIP flight catering and government flight catering alike.
Who sets the lead time for an order through HUH?
For a standard rotation the desk asks how far in advance a specification can be confirmed, and last minute airline catering is still worked where the loading window allows it.
Does NTTH produce halal, kosher and the full set of special meal codes?
Every SPML request, including halal and kosher, is produced on a separate line and documented per passenger before it leaves the kitchen.
Inflight catering at other airports near Fare
RFP / NTTR
Uturoa
French Polynesia · 47 km from Fare
Airline & VIP flight catering →
BOB / NTTB
Motu Mute
French Polynesia · 82 km from Fare
Airline & VIP flight catering →
MAU / NTTP
Maupiti
French Polynesia · 133 km from Fare
Airline & VIP flight catering →
Charter flight catering quote for NTTH / HUH
Request a quote
Send us your catering needs for HUH
Fare (HUH / NTTH)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Fare, 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 Fare (HUH)