Our Blog

Bahamian flavours on board from Nassau (MYNN / NAS): conch salad, cracked conch and fritters, grilled grouper and snapper, spiny lobster in season from Spanish Wells, peas 'n' rice, johnnycake and guava duff, adapted for the galley. Chilled packing, reheating guidance, halal, kosher and alcohol-free menus and drinks subject to local rules, delivered via your FBO or handler, with ideas from North Eleuthera (MYEH / ELH) and Exuma (MYEF / GGT), plus restaurant pick-ups on reques

Private jet catering in Key West with Florida Keys seafood menus: stone crab claws from 15 October, spiny lobster, Key West pink shrimp, yellowtail snapper, Cuban sandwiches and key lime pie, for flights from Key West (KEYW / EYW) and South Florida: Miami Executive (KTMB / TMB), Miami (KMIA / MIA), Miami-Opa Locka (KOPF / OPF) and Naples (KAPF / APF). The seasons, island festivals, local FBOs and simple ordering with Global Diners, by email, for crews and operators.

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

Seafood on a private jet: how shrimp and prawns, lobster, crab, oysters, clams, scallops and langoustines are prepared for the cabin, the cold chain from kitchen to galley, serving tips, and a careful approach to shellfish allergens. Regional ideas from Boston Logan (KBOS / BOS), Lisbon (LPPT / LIS), Sint Maarten (TNCM / SXM), Nice (LFMN / NCE) and Paris Le Bourget (LFPB / LBG), where our own kitchens deliver planeside, with FBO details and FAQs for crews.