Private Jet Catering at Erzincan Airport (LTCD / ERC), Erzincan
Your inflight catering at ERC is prepared in Ankara with private jet catering discipline and delivered airside to Erzincan Airport. Cold holds, galley-ready plating and crew meals are coordinated with your slot time and cabin configuration.
Nabil Haddad cooks twelve to eighteen covers per departure, and writes every menu against how the dish will reheat. A galley oven runs hotter and drier than the equipment in a conventional kitchen, so he builds in moisture where it will be lost, thickens sauces cold so they hold under pressure, and plates delicate items to survive the service rather than the plating. He answers directly, adjusts for your galley limits, and delivers on the slot you confirm.
Haddad refuses to serve dishes that depend on a long braise or a crust held at temperature—preparations that lose structure and clarity when held in galley equipment. The chef selects recipes that gain from resting: meze spreads, cured fish, vegetable preparations dressed just before plating, and fillings wrapped in pastry or leaves. Timing is managed around assembly, not around a single service window, so each component arrives in the condition intended.
You receive a private jet catering quote within two hours of your enquiry, menu confirmed against your departure slot and galley capacity. Lead time for ERC is typically forty-eight hours, allowing the kitchen to source fresh ingredients, prepare to your specification, and schedule delivery against fuelling and pre-flight checks. A late change is absorbed where production permits. Cold-chain discipline holds from sealing to handover: orders are chilled, transported in insulated containers, and briefed to crew on oven settings and hold times per aircraft type. Order private jet catering through a single contact who answers from first message to aircraft door.
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Jet catering Erzincan prepared in Ankara
When the turnaround is tight and the sector barely justifies galley time, your private jet catering at ERC is prepared in a dedicated facility designed for speed without shortcuts. Cold rooms keep proteins, dairy, and produce within HACCP thresholds until assembly begins. The garde-manger station plates salads, wraps, and cold formats that travel well and need no reheating. Pâtisserie seals pastries and tarts the morning of departure. Every tray is labelled with allergen data and sealed after plating to maintain cold-chain integrity through handover. For business aviation catering that respects a short flight profile, the kitchen preparing your order at Erzincan Airport times production against your slot, not a theoretical menu cycle.
Private jet catering menu at Erzincan Airport
You may order breakfast, cold plates that hold across a long leg, mains built to reheat in a galley oven, and crew meals on the same order for Erzincan Airport departures. Each item is portioned per seat, labelled with literal allergen information, and packed to survive the cabin environment. Hot preparations are tested for oven capacity and reheat time; cold assemblies are sealed to retain moisture and texture at altitude. Crew meals travel in the same cold chain, delivered together airside.
Served cold, holds four hours under refrigeration, contains dairy and may contain traces of nuts.
Reheats in a galley oven at 160°C for twelve minutes, holds moisture at altitude, contains no allergens.
Served at cabin temperature, portioned individually, contains gluten, dairy, and eggs.
Three of the dishes the Erzincan Airport kitchen cooks. Allergen detail is confirmed in writing with your quote.
See the full menu →Every item is packed with reheating and plating notes for your cabin.
Ramp delivery and handling at Erzincan Airport
Airside delivery and cabin discipline at Erzincan Airport
A galley oven dries faster than a conventional one — braised meat needs more moisture in the build, cream reductions break unless thickened cold, and anything delicate is plated to survive the reheat rather than the first service. VIP flight catering and charter flight catering both leave the same cold chain: badged drivers, temperature-controlled vehicles, handover at your FBO or ramp-side at the aircraft door. High loader capability confirmed at the time of order, where available, for galley access at height on larger cabins.
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FBOs and handling agents at Erzincan Airport
We deliver to the FBO or handling agent you nominate. Tell us which one when you order — we coordinate the handover directly with them.
- Universal Aviation
Listed for reference. Not an exhaustive list, and not a partnership — confirm your handover point at the time of order.
Flight catering menus that move with the season at ERC
Beyond catering
The kitchen handles what surrounds the meal. Add any of it to your order — one brief, one delivery.
Cabin arrangements delivered with the catering, conditioned to last the flight.
Sourced to your list, chilled or cellared, ready to serve.
Cabin linen and crew pieces collected, laundered, returned pressed.
China, glassware and galley equipment washed and repacked between legs.
Your equipment and stock held at the kitchen until the next leg.
Pantry staples and fine grocery restocked for the days ahead.
One brief, one delivery — a reply typically within 30 minutes.
“The catering order was easy to arrange in through Erzincan Airport (LTCD). The catering was excellent in quality. We would trust the service again.”
“Our operations team received fast replies for our flight in through Erzincan Airport (LTCD). Ordering was simple and the catering was prepared to a high standard. Communication remained clear throughout.”
Private jet catering at Erzincan Airport — questions
We deliver inflight catering at LTCD to the primary handling apron and coordinate with the ground agent managing your flight. Airside access is arranged through our badged drivers, and handover occurs either at the FBO facility or directly at the aircraft, depending on ramp configuration and security protocol confirmed at the time of your order. See the FBOs and handling agents at Erzincan Airport →
Lead time depends on menu complexity, passenger count and current production load. Cold builds and pre-prepared items can often be staged on shorter notice than hot entrées requiring cook-to-order timing. We recommend confirming your request as early as practical, and we'll advise on feasibility based on kitchen capacity and the distance from Ankara to Erzincan Airport.
Yes. We label every tray for the fourteen major allergens, adjust recipes for gluten-free, dairy-free, vegan and other restrictions, and document substitutions in the service notes. Share passenger requirements when you place the order, and we'll build the menu to match, maintaining the same presentation standard across all private jet catering plates.
High-loader capability for aviation catering at LTCD is available where ground equipment and ramp infrastructure allow. We confirm availability with the handling agent when you place your order, and coordinate staging to match the loader's arrival. For smaller aircraft or aprons without loader access, we deliver to cabin door height using standard catering vehicles.
Contact us with your departure time, passenger count, dietary requirements and aircraft type. We'll propose a menu, confirm production timing and coordinate delivery with your handler. Once you approve the brief, we stage the order in Ankara and transfer it airside to Erzincan Airport, with full traceability and temperature documentation provided at handover.
Ready for your next departure from Erzincan Airport?
Send your flight brief now — the Erzincan kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →