Floridian gourmet culinary company, The Pickled Beet, has expanded its luxury in-flight catering services to Palm Beach International Airport (PBI). Private jet passengers can now enjoy personalised dining experiences at 40,000 feet, with menus crafted to accommodate any taste preferences or dietary needs.

Using fresh, local, and organic ingredients, The Pickled Beet offers a diverse menu that includes Spicy Salmon Tostones, Grass-Fed Filet Mignon, Mojo Marinated Lechon Asado, and indulgent desserts like Key Lime Pie and Cuban Flan. Meals are freshly prepared and delivered directly to the aircraft before take-off, ensuring passengers can savour the vibrant flavours of south Florida mid-flight.

Chef Elizabeth Willard, founder and CEO of The Pickled Beet, says: “We expanded our services to include PBI because we were being contacted almost every day by corporate flight attendants requesting meal service there. Clearly, there is a need for the level of culinary sophistication and quality customer service that The Pickled Beet provides.”

Beyond in-flight offerings, The Pickled Beet provides services upon landing, such as meal delivery to residences or Airbnbs, private chef experiences, and packed lunches for outings. The company also caters to several other airports, including Miami International, Fort Lauderdale Executive, and Opa-locka Executive.

This expansion strengthens The Pickled Beet’s commitment to elevating the in-flight experience for passengers seeking exceptional dining at altitude.