Labelled for allergens and special diets, private jet catering for SLM gives crew readable tags on every item. Orders for Salamanca Airport combine standard and restricted menus on one delivery, with ingredient lists you can check airside.
No generic menu leaves for your aircraft. Chef Chloe Inoue cooks each order from the brief you send: passenger count, sector length, galley type, and any diet or allergen constraint. Proteins are portioned per seat, sauces are sealed separately so reheating does not split the emulsion, and every tray carries printed allergen data the cabin crew can read before service. Cold-chain discipline holds from the moment a dish is plated: each container is sealed, chilled to below four degrees, and loaded into refrigerated transport that logs temperature through the journey to your aircraft.
Chef Chloe Inoue, Executive Private Jet Chef, masters Middle Eastern luxury cuisine refined for high-altitude journeys. Her specialty lies in fragrant grains, charcoal-kissed proteins, and sophisticated sharing plates, crowned by her signature truffle vegetable tart featuring carefully composed market selections.
The weekly rhythm for aviation catering at Salamanca follows a pattern of early-morning domestic departures, midday charters to the Balearics and occasional evening sectors toward Northern Europe. Production in Madrid is scheduled to these peaks: breakfast boards leave before dawn, lunch orders stage mid-morning, and dinner runs align with late-afternoon fuelling. Our delivery team synchronises with handling agents during high-season weekends, when apron congestion tightens turnaround windows and PPR compliance becomes non-negotiable. We brief your crew on galley capacity—Challenger ovens handle two trays, Globals accommodate modular hot-hold—and coordinate with your flight attendant on reheating sequences that match cruise altitude and service flow. When weather delays inbound traffic or a charter redirects from Madrid-Barajas, we adapt staging and hold orders under refrigeration until the revised slot is confirmed. This operational cadence—rooted in Salamanca's traffic profile and infrastructure—ensures your private jet catering arrives on time, in condition and ready for immediate loading.
.jpeg&w=3840&q=75&dpl=dpl_Fv5du6GTgexfv6YnNuonPe6KCUdJ)
Labelled clearly at the line, every menu prepared for Salamanca Airport carries ingredient details your crew can read at a glance. The kitchen preparing your order handles allergen protocols with literal precision: each dish is tagged with its composition, special diets are built into the same workflow, and cross-contact risk is managed through separate prep zones and documented handling steps. Private aviation catering at SLM accommodates gluten-free, dairy-free, and other dietary requests without splitting the order; your inflight catering runs through the same cold-chain and plating discipline regardless of restriction.
You can order breakfast pastries and cold cuts that hold across a six-hour leg, mains designed to reheat in a galley oven without separating, and crew meals portioned and packed on the same delivery run. Each item carries a label stating its allergens in literal terms. Portions are matched to your seat count. Hot dishes are packed with reheating instructions; cold plates are sealed and chilled for service as delivered.
Served cold, holds four hours under refrigeration, contains fish, milk, and mustard.
Reheats in a convection oven at 160°C for eighteen minutes, contains celery and sulphites.
Served at cabin temperature, contains gluten, eggs, milk, and nuts including almonds.
Three of the dishes the Salamanca 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.
Cold-chain transport keeps every tray between two and four degrees from seal to handover. Badged drivers clear airside security, meet your FBO contact or the handling agent you nominate, and deliver ramp-side at the aircraft door within the slot window you set. VIP flight catering and charter flight catering are packed in the same temperature-controlled vehicle, labelled by tail number, and signed over with a delivery note. For wide-body cabins, high loader service is confirmed at the time you order and lifts sealed containers directly to galley height.
.jpeg&w=3840&q=75&dpl=dpl_Fv5du6GTgexfv6YnNuonPe6KCUdJ)
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.
January and February bring concentrated traffic around FITUR and ARCO, when charter movements increase and apron slots tighten. You'll notice firmer PPR requirements, earlier order cut-offs and occasional delays in high-loader availability as handling agents juggle multiple departures. We stage private jet catering earlier during these weeks, hold additional cold capacity and coordinate closely with your handler to ensure your delivery sequence isn't disrupted by the higher volume. If you're operating into Salamanca during mid-winter fair periods, contact us as soon as your slot is confirmed—lead times typically extend by half a day when the platform is busy.
During ARCO week, you can expect increased business aviation movements at Salamanca Airport, with tighter apron availability and longer handling coordination times. Prior permission requirements may be enforced more strictly as the FBO manages elevated traffic volumes.
Premium daytime demand
FITUR increases business aviation movements at Salamanca Airport, resulting in tighter apron availability and extended handling coordination times. You should anticipate prior permission requirements and confirm slot allocation earlier than usual during the fair week.
Chilled displays hold steady when departures shift two or three hours—business aviation catering built around gel packs and active cooling rather than static ice. Charter flight catering orders for FITUR in January often see late-morning slots move to early afternoon; we recharge what needs it and swap proteins if hold time exceeds safe margin.
Periods shift year to year — confirm the date with us when you order.
“Ordering catering in for Salamanca Airport (SLM) was simple. Excellent communication, fresh food and on-time delivery.”
“We regularly organize flights in via LESA. Fast replies, smooth ordering and reliable catering.”
We deliver inflight catering at LESA to the general aviation terminal and coordinate directly with your handling agent for airside handover. If you're using a specific FBO or charter operator, share their contact details when you place your order and we'll synchronise delivery timing and documentation with their ground crew.
Lead time depends on your departure hour, passenger count and menu complexity. Morning slots departing Salamanca typically require orders placed the evening before; midday and later departures can often accommodate tighter windows, confirmed when you contact us. We prioritise reliability over speed and will advise clearly if your timing cannot be met safely.
Yes. Every private jet catering order is built to your passenger brief—gluten-free, dairy-free, vegan, kosher-style, low-FODMAP or other restrictions. We label each component, avoid cross-contact in production and provide full ingredient breakdowns. If a substitution is required, we confirm it with you before proceeding.
High-loader capability for aviation catering at LESA depends on equipment availability and is confirmed at the time of order. For wide-body or large-cabin aircraft, we coordinate with your handler to arrange access. If a loader isn't available, we work with your crew to stage catering for manual loading at the steps.
Contact us with your departure time, aircraft type, passenger count and any dietary requirements. We'll propose a menu, confirm lead time and coordinate delivery with your handling agent. You'll receive order confirmation, manifest and crew briefing notes before your catering leaves our Madrid kitchen for Salamanca Airport.
Send your flight brief now — the Salamanca kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →