Bahamas Out Islands Catering: Exuma (MYEF / GGT), North Eleuthera (MYEH / ELH) and Governor's Harbour
Private jet catering in the Bahamas Out Islands brings the turquoise world beyond Nassau on board. Exuma (MYEF / GGT) opens the Exuma Cays, North Eleuthera (MYEH / ELH) leads to Harbour Island and Spanish Wells, and Governor's Harbour (MYEM / GHB) serves the quiet villages of central Eleuthera. Many itineraries also pass through Nassau (MYNN / NAS), the capital and a familiar first stop for flights arriving from Florida.
These are small, relaxed airports with a distinctly island pace, and catering here rewards a little extra planning. Our team at Global Diners prepares inflight catering in our kitchens across more than 2,500 airports, with HACCP principles, a careful cold chain and allergen labelling on every item. This guide explains how to plan catering for the Out Islands, which local flavours to bring on board and how to combine several islands in one calm request.
Three Out Island gateways, three different moods
Each airport in this guide has its own character, and the catering follows it. Exuma is the yachting heart of the Bahamas, with more than 300 cays around Elizabeth Harbour and the Exuma Cays Land and Sea Park. North Eleuthera is the doorway to Harbour Island's pink-sand beach and to Spanish Wells, home of the country's leading lobster fleet. Governor's Harbour, in central Eleuthera, is the quietest of the three, loved by villa owners and families for its calm bays and pastel hillside town.
Exuma (MYEF / GGT): yacht embarkations, private island stays and bonefishing trips; chilled platters and items packed for a boat transfer are favourites.
North Eleuthera (MYEH / ELH): Harbour Island homeowners and hotel guests; lobster in season, fresh pastries and generous breakfast trays.
Governor's Harbour (MYEM / GHB): villa groups and long weekends; sharing platters, Eleuthera pineapple and easy family menus.
Nassau (MYNN / NAS): the capital and a frequent first stop; full meal services for longer sectors and convenient for multi-island trips.
Planning catering for small island airports
Out Island aprons are compact and arrivals often cluster around weekends and holidays, so a clear plan helps everyone. Fresh seafood and produce reach the islands by boat, and some dishes come across from Harbour Island by water taxi, which is why we recommend ordering earlier than the usual 24 hours in high season. A complete first message lets our specialised team prepare the dedicated quote and organise delivery with your FBO or handler at the right moment.
Share every leg at once: inbound sector, island stay and return, so all orders are prepared together.
Confirm numbers early: villa and yacht plans can evolve, so send a first estimate and update it as soon as it settles.
Choose travel-ready formats: sealed individual boxes, chilled salads and platters that stay fresh in warm weather.
Plan for the transfer: if guests continue by boat or seaplane to a private cay, ask for light refreshments packed for the journey.
Agree the hand-over time: your handler confirms where and when the catering is received before departure.
On the Out Islands, the best catering feels effortless: everything is ready when the boat docks and the guests step aboard.
Island flavours to bring on board
Bahamian cooking is built on the sea, and it translates naturally to the cabin. Conch salad, diced with peppers, onion and citrus, is best served chilled early in the flight. Spiny lobster, known locally as crawfish, is the star from August to March, when the Spanish Wells fleet is at sea; grilled tails, lobster salad and lobster rolls all travel well. Grouper and snapper fillets reheat gently, and peas 'n' rice or johnnycake slices make simple, satisfying sides.
Eleuthera adds its famous sugarloaf pineapples, sweet and small, which appear in fruit platters, tarts and fresh juice, especially in early summer. Coconut tarts and guava duff are classic Bahamian desserts, and switcha, a fresh limeade, is a refreshing alcohol-free choice. Alongside these, the Global Diners menu card offers caviar, smoked salmon, cheese and pastries, with halal, kosher and alcohol-free menus available. Restaurant pick-ups from Harbour Island or George Town can be coordinated on request when timings fit the crossing.
For breakfast departures, our kitchens prepare trays with fresh fruit, yoghurt, pastries and warm dishes that reheat in minutes, a lovely way to leave the islands after an early swim. Every item is labelled for allergens, and sauces and dressings are packed separately so salads and seafood stay crisp until service.
Combining Nassau and the Out Islands in one itinerary
Many guests travel through more than one island in a single trip. A Florida departure from Miami Opa-locka (KOPF / OPF) or Fort Lauderdale (KFLL / FLL) might stop in Nassau before continuing to Exuma, or a family might spend a week on Harbour Island and fly home from North Eleuthera. When one specialised team prepares every leg, preferences and dietary notes travel with the itinerary.
Itinerary | Catering focus | How Global Diners supports it |
Florida to Nassau and on to Exuma | Light boxes for short sectors, platters for the yacht | One request covering every leg, each prepared for its aircraft |
Harbour Island week via North Eleuthera | Breakfast trays, lobster in season, pastries | Restaurant pick-ups coordinated on request, delivery with your handler |
Villa weekend at Governor's Harbour | Sharing platters, pineapple desserts, family menus | Sealed, labelled boxes that travel well in warm weather |
Caribbean tour with Sint Maarten | Seafood starters, mains for reheating | Our kitchens at both ends and one email thread for the whole tour |
For the capital itself, our guide to private jet catering in Nassau (MYNN / NAS) covers the Lynden Pindling FBOs and the busiest weeks. Travelling further south, our Sint Maarten (TNCM / SXM) crew guide explains how to plan the hop to St Barths and Anguilla, and Sint Maarten (TNCM / SXM) is an easy addition to a longer Caribbean itinerary.
The Out Islands through the year
The season opens with US Thanksgiving in late November, when homeowners return to Harbour Island and Eleuthera. Christmas and New Year are the liveliest weeks, with Junkanoo celebrations in George Town and Nassau, and the winter months bring the yachting season to Elizabeth Harbour. April belongs to the National Family Island Regatta in George Town, where traditional wooden sloops race in front of the whole town. In early June, Gregory Town celebrates its pineapples at the Eleuthera Pineapple Festival, and August marks the opening of the lobster season.
In the peak weeks we suggest ordering three days ahead where possible. Our article on winter destinations for private jet catering and our guide to how caterers and handling agents work together offer more ideas for planning a smooth island season. Our team is also preparing the Global Diners client portal, coming soon. It is designed to bring the Global Diners menu, order requests, confirmations and documents into one space for crew, operations and finance. Until it opens, every request goes through order@globaldiners.com.
VIP Inflight Catering for Events Near Exuma (MYEF / GGT)
The National Family Island Regatta in George Town in April crowns a busy December to April season, so arrange catering early during those months.
Event | When | Where |
National Family Island Regatta | April | Elizabeth Harbour, George Town |
Winter yachting season | December to April | Elizabeth Harbour and the Exuma Cays |
Christmas and New Year holidays | Mid-December to early January | Great Exuma and private islands across the Exumas |
Easter and spring break | March or April (varies) | Great Exuma and the cays |
Winter yachting season at Exuma (MYEF / GGT): December to April
Cruising sailors and superyachts base themselves in Elizabeth Harbour and around the Exuma Land and Sea Park through the North American winter, and owners and guests fly in to join them. Crew changes and guest swaps tend to cluster at weekends. Provisioning-style orders work well for these flights: cold platters, salads and desserts packed in cool boxes that can go straight onto a tender. Tell the team if the food continues to a boat so packaging suits the transfer, and allow extra time for large orders.
Regatta and holiday dates shift from one year to the next, so confirm the current timings with our team when you order.
Local flavours for flights from Exuma (MYEF / GGT)
Exuma's cooking reflects its fishing-island life. Conch is prepared in many ways, from fresh conch salad to cracked conch and conch chowder, and spiny lobster, grouper, snapper and mahi-mahi are landed by local boats. Peas 'n' rice, johnnycake, baked macaroni and coleslaw accompany most dishes, and Bahamian souse and stew fish are traditional breakfasts. Coconut tarts, guava duff and benny cake, made with sesame seeds, are local sweets, and fresh limeade and coconut water are the go-to drinks. For the cabin, lobster and conch salads are served chilled soon after departure, grilled fish with mango salsa reheats well, and johnnycake slices make a simple accompaniment. Pick-up from George Town or resort restaurants and provisioning for guests heading out by yacht are available on request.
Also nearby: North Eleuthera (MYEH / ELH)
North Eleuthera Airport is the main arrival point for Harbour Island and Spanish Wells, two of the most sought-after small islands in the Bahamas. From the nearby dock, water taxis cross in minutes to Harbour Island's pink-sand beach and the colonial lanes of Dunmore Town, a favourite of design-minded travellers and longtime American and European homeowners. Spanish Wells, home to the country's leading lobster fishery, is a short boat ride west. Private traffic is overwhelmingly leisure, building from Thanksgiving, peaking over Christmas and New Year and remaining strong through Easter.
The kitchens of North Eleuthera draw directly on Spanish Wells, whose fishing fleet lands much of the Bahamas' spiny lobster between August and March. Lobster tails grilled with garlic butter, lobster salad and lobster rolls are local favourites, alongside conch salad, cracked conch and fresh snapper and grouper. Harbour Island adds a slightly more international touch, with island-style breakfasts, fresh pastries and chilled lunches. Eleuthera pineapples, papaya, mangoes and key limes provide the fruit. For the cabin, chilled lobster and seafood platters, crudités with island dips, pineapple and coconut desserts and generous breakfast trays all travel well and are available on request. Fresh coconut water and homemade lemonade can be included, and restaurant pick-up on request from Harbour Island can be coordinated when timings fit the water taxi crossing.
FBOs at every airport in this guide
Here are the business aviation terminals (FBOs) at each airport mentioned above. Our team coordinates every catering delivery with the FBO or handler you choose, and our own kitchens deliver planeside at Paris (LFPB / LBG) and Nice (LFMN / NCE).
Exuma (MYEF / GGT): Odyssey Aviation and Strachan's Aviation
North Eleuthera (MYEH / ELH): Sovereign Atlantic Aviation and White Crown Aviation
Governor's Harbour (MYEM / GHB): Earco Elite Co.
Nassau (MYNN / NAS): Odyssey Aviation and Jet Nassau
Sint Maarten (TNCM / SXM): Atlantic Aviation, Menzies Aviation St Maarten and Signature Aviation
Miami Opa-locka (KOPF / OPF): Atlantic Aviation, Embassair, Fontainebleau Aviation, Jet Aviation and Signature Aviation
Fort Lauderdale (KFLL / FLL): Sheltair, Fontainebleau Aviation, Ocean Aviation and Signature Aviation
Frequently asked questions
How do I order catering for Exuma (MYEF / GGT), North Eleuthera (MYEH / ELH) or Governor's Harbour (MYEM / GHB)?
Email order@globaldiners.com with your aircraft registration, airport, date, departure time, handler and passenger count. Our specialised team sends a dedicated quote and coordinates delivery with your FBO or handler.
How far ahead should I order in the Out Islands?
We recommend ordering 24 hours ahead as standard and around three days ahead in high season, from Thanksgiving to Easter, when island supplies and handler schedules are fully booked.
Can one request cover Nassau and several Out Islands?
Yes. Share every leg in one message and our team prepares a separate order for each aircraft and airport, from Nassau (MYNN / NAS) to Exuma and Eleuthera.
Are halal, kosher and alcohol-free menus available in the Bahamas?
Yes. Halal, kosher and alcohol-free menus are available, every item is labelled for allergens, and wine or champagne can be added subject to local rules.
Can catering at Exuma (MYEF / GGT) include refreshments for a boat transfer to a private cay?
Yes. Along with the flight catering, our team can prepare light, chilled refreshments packed for the boat or seaplane transfer, such as fruit, sandwiches, pastries and still or sparkling water. Share the transfer timing with your order so everything is ready when the guests arrive.
When is Spanish Wells lobster in season for flights from North Eleuthera (MYEH / ELH)?
The Bahamian spiny lobster season runs from August to March. During those months, grilled lobster tails, lobster salad or lobster rolls can be requested for departures from North Eleuthera; outside the season, grouper, snapper and conch are delicious alternatives.
Explore more destinations and guides
Private jet catering in Exuma (MYEF / GGT)
Private jet catering in North Eleuthera (MYEH / ELH)
Private jet catering in Nassau (MYNN / NAS)
Private jet catering in Nassau (MYNN / NAS): crew guide
Planning an Out Islands escape?
From the Exuma Cays to Harbour Island and central Eleuthera, Global Diners prepares every leg of your Bahamas itinerary with one menu and one specialised team. Send us your schedule and we will prepare a dedicated quote, so your guests arrive on their island already relaxed.
To request a quote, email order@globaldiners.com with your aircraft registration, airport, date, delivery time and passenger count. Our specialised team replies with a dedicated quote for your mission.
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