From halal requirements and food allergies to Arabic coffee and meal timing, thoughtful catering starts before boarding. Here is what to confirm for a comfortable private flight.
Start with the journey, not the menu
A well-planned meal should suit your flight rather than compete with it. Share your departure time, expected flight duration and whether guests prefer to eat before boarding, shortly after take-off or later in the journey. On a short sector, a light, neatly presented meal may be more practical than several courses. For an overnight flight, a quiet cabin and a simple breakfast may matter more than dinner.
Give your charter adviser the passenger count and a brief outline of preferences: familiar dishes, lighter options, vegetarian meals or separate portions for guests with different needs. If you plan to sleep, request minimal service interruptions, while recognising that safety announcements and crew instructions take priority.
Be precise about halal requirements and allergies
If halal food is required, state this explicitly rather than assuming it will be standard at every departure point. Ask what verification the caterer can provide and clarify any requirements concerning ingredients, preparation and alcohol-free dishes. If you prefer no alcohol to be stocked or served, make that a separate request.
Distinguish clearly between a preference, an intolerance and a diagnosed allergy. For an allergy, name the ingredient and explain whether cross-contact is a concern. Ask the charter adviser to obtain confirmation from the operator and caterer about what they can accommodate; an ingredient-free dish does not automatically mean an allergen-free preparation environment.
For a severe allergy, discuss travel precautions and medication with your treating clinician. Do not assume a particular treatment will be available onboard. Keep prescribed medication accessible and agree any necessary arrangements with the operator before travel. If safe catering cannot be confirmed, discuss an alternative plan, including whether suitable sealed food can be brought onboard.
Match the menu to the aircraft
Private aircraft differ in galley equipment, refrigeration, storage and service space. A dish that works well on a larger cabin aircraft may not be practical on a smaller jet. Ask whether meals can be reheated, what service is feasible and whether a cabin attendant will be present; do not assume that every charter includes one.
Choose food that travels well and is easy to enjoy in the available space. Elaborate plating, strong aromas and dishes needing last-minute preparation can be less comfortable than a carefully chosen cold selection or a simple hot meal. If a favourite restaurant is part of the request, confirm that delivery, handling and onboard service are feasible before treating it as agreed.
Make hospitality personal, but keep requests clear
Small details can make the cabin feel welcoming: Arabic coffee, preferred tea, dates, still or sparkling water, or a modest selection of familiar desserts. Specify priorities rather than sending a long list without context. Tell your adviser which items are essential and where substitutions are acceptable.
For business guests, consider individual portions and discreet service that does not interrupt conversation. For a celebration, check practical details before arranging a cake, flowers or decorations. Space, secure stowage and operator safety rules may limit what can be accepted; open-flame candles should not be assumed permissible.
Confirm the plan and prepare for changes
Before departure, request a written summary covering the menu, dietary restrictions, drinks, service timing and any additional charges. Ask when requests must be finalised and what happens if the aircraft, departure time or airport changes. Availability and preparation arrangements can vary, particularly when catering is sourced at a different location.
EasyTrip arranges charter flights through licensed operators and can coordinate catering requests with the relevant operator. Treat special requests as pending until confirmed. A short, prioritised catering brief—and an agreed fallback for anything essential—helps create a smoother experience than relying on assumptions at boarding.
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