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Private jet catering at SKBRobert L. Bradshaw International.

SKB · TKPK1 FBO

The Leeward island with a new premium FBO, serving Park Hyatt and Christophe Harbour. Customs on site; Nevis nearby.

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FBO coverage

Where we deliver at SKB.

The FBOs we work with most. Other ramps handled on request — call dispatch.

St. Kitts premium FBO

SKB · SKB
Bradshaw · Basseterre
Standard · 3 hoursSame-day · from 2 hours

St. Kitts & Nevis's main field, at Basseterre — jet-capable, with a newer premium FBO and growing luxury demand (Park Hyatt, Christophe Harbour; the Four Seasons sits on Nevis). On-site customs and immigration; we confirm the current operator before every delivery.

Other operators in the area — Million Air HPN, Signature Newark — handled separately. See nearby airports below.

Briefing

What we plan around at SKB.

Local constraints we build into every delivery window — curfew, customs, slots, transit, and ramp access.

01

Nevis is separate.

The Four Seasons and Nevis villas mean a transfer — Nevis (NEV) is a light-aircraft field, or a ferry/sea bridge from St. Kitts. We provision the jet leg and the onward.

02

Customs on site.

Clearance at the FBO; we stage to it.

03

US return needs CBP.

The US-bound leg lands at a port of entry.

04

Confirm FBO.

Delivery starts with the tail's handler.

05

Cross-border catering.

Restricted fresh items can't cross — we source locally (see below).

Local sourcing

Around SKB.

St. Kitts orders draw on Kittitian and Caribbean sourcing — fresh seafood, local produce, and island specialties — with resort and restaurant sourcing when your principal asks for a named kitchen.

Kittitian seafood.

Fresh seafood and coastal preparations from the island.

Caribbean produce.

Seasonal tropical produce.

Resort and restaurant sourcing.

Resort and restaurant sourcing on request.

Special diets.

Special diets on 24-hour lead.

Common orders

What we usually pack out of SKB.

01Leeward-island dinners on Kittitian seafood and Caribbean produce
02Nevis transfer provisioning for the jet leg and the ferry or light-aircraft onward
03Named Park Hyatt and Christophe Harbour restaurant dishes, sourced on request
04Crew and passenger meals staged to on-site customs

The menu adapts to St. Kitts and Nevis.

Process

How orders run through SKB.

The local lane. Lead times, kitchen routing, ramp handoff — tuned to this airport.

Step 01
Brief us by 4pm the prior day.
Same-day from two hours.
Step 02
Menu confirmation within the hour.
Chef-built on Kittitian seafood and Caribbean produce, with Park Hyatt and Christophe Harbour sourcing — cross-border fresh items can't travel, so we source locally.
Step 03
Aviation-spec pack, built to hold.
Insulated for a 90-minute hold, labeled at passenger level, reheat in plain language.
Step 04
Delivery to the St. Kitts FBO.
Staged to on-site customs at Basseterre. Nevis ferry or light-aircraft legs and the US-bound CBP port of entry provisioned as one brief, one dispatch contact.
FAQ

FAQ

Nevis is a separate light-aircraft field (NEV), or a ferry/sea bridge from St. Kitts. We provision the jet leg and the onward.

At the FBO on arrival; we stage to it.

No restricted fresh items across the border — we source locally.

By 4pm prior day local; same-day from two hours.

Flying out of St. Kitts?

Brief us.
We'll have it on the ramp.

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