Our Blog

Fish main courses on a private jet: which fish reheat well, from salmon and sea bass to cod and halibut, why tuna is best served chilled, how our kitchens cook and pack fish for the cabin, and a galley reheating guide for crews. Coastal flavours from Faro (LPFR / FAO), Lisbon (LPPT / LIS), Palma de Mallorca (LEPA / PMI) and Nice (LFMN / NCE), plus Paris (LFPB / LBG). Halal, kosher and alcohol-free menus, allergen labels on every item. Order 24 hours ahead at order@globaldiner

Pasta on a private jet, served at its best: how our kitchens cook ravioli, tagliatelle and baked pasta slightly firm, chill them quickly and pack sauces separately so the crew can finish each dish in the galley. Regional pasta for departures from Naples (LIRN / NAP), Florence (LIRQ / FLR), Milan Linate (LIML / LIN), Rome Fiumicino (LIRF / FCO) and Nice (LFMN / NCE), plus gluten-free options, clear reheating guidance for the crew and simple ordering with Global Diners.

Serving soup on a private jet: why soup works at altitude, the consommés, veloutés, bisques, Asian broths and chilled soups that travel best, how soups, garnishes and creams are packed separately, galley reheating and table service tips, and seasonal ideas for Sun Valley (KSUN / SUN), Aberdeen (EGPD / ABZ), Paris (LFPB / LBG), Madrid (LEMD / MAD) and Zurich (LSZH / ZRH). Every FBO is listed, with halal, kosher and alcohol-free menus and a dedicated quote via order@globaldiner