01
Halal & kosher
Produced to certification, sourced and kept separate down the whole line.
Menus
Three books. One kitchen, one standard.
Three menu books, written to the cabin and to the operation: royal and government flights, charter and commercial, private jet. From 8 passengers in First to 400 across three cabins — one kitchen, one cold chain, one standard.
The three books
01
Royal & Government Flights
Royal households · government · state operations
One book for royal households and for state flight operations, because both are provisioned to the same standard: plated service written to the cabin, to protocol and to a specification held in writing between legs. A household manager and a protocol officer work from the same pages — cabin splits, prescribed and medical diets, halal and kosher documented per passenger.
- Plated service · First to main cabin
- Protocol handling · security clearance
02
Charter & Commercial
Charter · ACMI · group · scheduled · ad hoc
Volume provisioning for charter and ACMI wide-body work and for airline rotations, scheduled or ad hoc: 400 passengers across three cabins on a single uplift, with a configured VIP cabin worked to the same standard. Tray sets, sealed meal boxes and crew meals to your own specification, boarded by hi-loader.
- 400 passengers · one uplift
- HACCP cold chain, logged to the galley door
03
Private Jet
Business jet · VVIP charter · flight departments
Plated service written for a business aviation galley — an oven, a chiller and very little space. Each dish carries its portioning, its packaging and the reheat sequence a single crew member runs at altitude. From 8 covers, produced on the same line and under the same cold chain as a 400-passenger uplift.
- From 8 covers · plated forward
- Reheat sequence specified per dish
Special & dietary meals
Documented per passenger, on every book
Special meals are produced on the same line as the rest of the uplift, to the same cold chain, and signed off on the same loading sheet. Requested per passenger, labelled per tray.
02
Medical & allergen
Medical diets and the fourteen declared allergens, documented per passenger.
03
Crew meals
Flight deck and cabin crew as separate sets, the two flight deck trays built apart.
04
Labelling
Every tray labelled to the loading sheet: contents, diet code, cabin.
Frequently asked
What is inside each book?
The formats we produce for that operation, cabin by cabin, and the standard each one is built to: plated sets forward, tray sets and sealed meal boxes behind. Each format carries its handling notes, its cold-chain window and the diet codes it can be produced under. They are documents an ops team works from — formats, counts and paperwork — rather than a photographic carte.
Which of the three books applies to our operation?
Book 01 for royal households, government delegations and state flight operations, which are provisioned to one standard and therefore share one book. Book 02 for charter, ACMI and wet-lease wide-body work and for airline rotations, scheduled or ad hoc, including a configured VIP cabin inside a volume uplift. Book 03 for business aviation. The split follows where the counts, the formats and the paperwork differ. Send the ops desk the aircraft and the operation and it comes back with the book and the pages that apply.
Can one uplift take formats from more than one book?
Yes, and a three-cabin wide-body usually does. First, Business and main cabin go on the same loading sheet, each to its own specification — plated service forward, tray sets or sealed meal boxes behind, boarded together by hi-loader. The books are split by operation, not by cabin, so a flight is never asked to pick one of them.
We already have a written specification. Do you produce to it?
Yes. An airline or a flight department that arrives with its own specification is produced to that document, and the book becomes the reference for whatever the specification leaves open — handling, labelling, the format of a set. Where nothing is written yet, the ops desk drafts the specification from the book and the flight, sends it back for sign-off, and that is the document the galley is loaded against.
How do special and dietary meals sit against the books?
They run across all three rather than forming a fourth. Halal and kosher to certification, medical diets and declared allergens, crew and flight deck as their own sets: all of it is requested per passenger, on the same request as the rest of the uplift, with the diet code and the cabin. Changes reach the kitchen through the ops desk up to the point the uplift is sealed.
How is an uplift priced from a book?
Per uplift: against the aircraft, the cabins, the passenger counts and the station. The books carry the formats and the standard rather than a tariff, because the same dish is costed differently at 12 covers and at 400, and differently again at a station provisioned from the nearest hub kitchen. Give the ops desk the flight and the counts and you get a figure for that uplift.
Aero Gourmet
Send us the book and the flight
An operations coordinator comes back with the specification and a price for that uplift.
Three books, one production standard