Catering to your aircraft in Lampang.
A valley airport at 811 feet, a short apron, and a menu that smells of the north: that is the VTCL rotation. We pack for your galley and remit through the FBO.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
Lampang Province belongs to the Lanna north, and the private jet menu here draws on that kitchen rather than on Bangkok. Local specialities travel well when you know their quirks: khao soi arrives with the curry broth sealed apart from the noodles and the garnishes of shallot, lime and pickled mustard greens in their own pots. Sai ua, the herbed northern pork sausage, is grilled and packed whole, to be sliced at re-plating. Nam prik ong and nam prik noom come chilled with raw vegetables and crisp pork rinds, a natural fit for private jet platters. Kaeng hang lay, the turmeric and tamarind pork curry from the Burmese-influenced north, reheats cleanly and holds its depth. Sticky rice goes in woven-style containers so it keeps its texture. The inflight menu can add northern fruit such as lychee in season, and private jet food for a short northern hop can stay light: gourmet inflight meals built from grilled river fish, herb salads and coconut sweets, with private jet snacks of banana chips and roasted nuts. These local specialities are cooked fresh for the Lampang rotation and packed for the galley you actually have.
Think of the north as a pantry. For a flight touching Lampang Province, the private jet menu we write starts from Lanna cooking: khao soi in two parts, sai ua grilled and sliced at the plate, nam prik ong with vegetables kept chilled and crisp. Kaeng hang lay is a northern pork curry that benefits from a slow oven and holds well in a drawer. Sticky rice rides separately from anything wet. These local specialities make private jet platters that look like a place, not like an airport. A lighter inflight menu can use grilled fish, herb salads and sweet sticky rice with mango when mango is in season, and the gourmet inflight meals we write for Lampang follow what the region's markets sell. Private jet snacks lean on dried fruit, roasted peanuts and rice crackers. Private jet food for a Lampang departure is ordered with the tail and the headcount, and remitted to your handling agent.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
The ceramics trade and the teak heritage of Lampang give VTCL a quiet, regional character: a short runway apron, few movements, and passengers heading for the north's temples and cooler hills. Private jet catering at Lampang Airport starts from northern Thai cooking, not a generic international tray. In-flight catering and business aviation catering are written around your tail and your seat plan, and cabin crew meals can be ordered alongside the guests' dishes. Whether the flight is a family charter or diplomatic flight catering for a delegation, the handover happens at the aircraft through your handling agent.
Business jet catering at Lampang (LPT) usually serves a small party heading for the northern hills or the ceramics district. Corporate jet catering and VIP flight catering here start from the aircraft's galley and the seat plan. For a charter flight catering brief, we write a bespoke menu with the private jet chef around a short northern leg: luxury inflight catering that stays light enough for a single oven.
When an official aircraft lands at VTCL, the menu is agreed with the delegation's staff first. Government flight catering, head of state flight catering and VIP aviation catering all rely on discretion and traceable sourcing. For state visit aircraft catering the protocol side decides, not the kitchen.
In the north, fish sauce, shrimp paste and nuts show up in dishes you would not expect. Special meals here, whether kosher, halal, vegan or gluten free, are cooked and packed separately. Allergen free meals are sealed apart from the guest trays, and kids meals stay mild.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
At VTCL the crew's meal is a separate line on the order. We pack flight crew meals in crew meal boxes marked CREW, with pilot meals cooked as different dishes for each seat. Crew catering for a short stop is built around cockpit meals that need no plate, and cabin crew meals are added when requested. Different meals for pilots are written into the order so nobody opens the wrong box.
FBO catering at Lampang means the food reaches your handling agent and is walked to the aircraft. Catering delivery to the FBO is coordinated with the general aviation terminal staff, and ground handling catering follows airside rules. Handling agent catering is confirmed with the tail and the slot.
At VTCL, airside catering delivery follows the size of the aircraft. A small cabin needs hand-carried trays; a bigger one may call for a high loader. Aircraft provisioning and galley catering are planned around the door height and the galley you actually have.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
Lampang Airport is a small regional field in northern Thailand, used by commercial services and an occasional business jet. Airport catering for the general aviation side is arranged in advance, with FBO services and ground handling services coordinated through the handling agent. The terrain around it is a business aviation hub only in the loosest sense: a place where quiet arrivals are the norm.
The hot, rainy and cool seasons shape every movement at VTCL. Inflight catering and in-flight catering follow what the markets carry, while aviation catering and business aviation catering are tuned to each tail. Executive jet catering for a short northern leg, diplomatic flight catering for an official visit, and cabin crew meals are all ordered ahead.
Thailand controls the import of fresh meat, dairy and produce, and the same applies to the next destination on a return leg. Cooked, sealed dishes are the simplest to clear, and your handling agent presents the food to customs and agricultural officers. Tell us the route and we plan the menu around the rules.
Average rating from the cabin crew and pilots we cater for.
“With a family lunch request to consider at VTCL, we needed a practical way to serve a cold lunch with cheese and fruit to 2 passengers. For our team, the strongest part of their private jet menu was how they handled galley preparation. Our request to The Galley Girls focused on the fruit plates, with enough detail to distinguish passenger portions from additional provisions. The quantities of canapés matched our service plan, leaving us comfortable with the order before the final briefing.”
“Timing and organisation mattered at LPT, where our order of mushroom risotto and a green salad for 12 people involved a small galley worktop. I asked The Galley Girls for the crew provisions in stackable containers, with garnishes supplied separately for plating on board. We could finish the side dishes as each guest was ready, rather than laying everything out at once. I want a private jet chef to understand portion planning, and this order gave us a useful starting point.”
“On this departure from Lampang Airport, 12 passengers had chosen beef fillet with roasted potatoes, and limited fridge space needed to be reflected in the order. The Galley Girls updated the main courses in the written order and sent back a confirmation that clearly showed our amendments. We checked the side dishes against the same summary, keeping the cabin team and the handling contact aligned. My main takeaway from this in flight catering order was the practical approach to final order confirmation.”
Galley size is the first question we ask. A small cabin means fewer, more considered dishes; a large one means full services with sauces and garnishes apart. How much does private jet catering cost at VTCL? It is quoted from your menu, then ordered and invoiced separately from the flight.
Weather in the north can move a departure, so flexibility matters more than a rigid schedule. We take orders for Lampang as soon as the slot is set, adapt the menu to what the markets carry that month, and handle last-minute orders when a window clears. Phone or email, 24/7.
On the way back, the destination's import rules apply, not Lampang's. Fresh pork, dairy and fruit are often restricted, so for a return leg we favour sealed, cooked items and keep the paperwork clear. Customs and agricultural checks are handled through your handling agent.
Customs and security still apply to food you carry, and an early slot at VTCL leaves little room to sort it out. Ordering from us means the packing is labelled and ready; if you bring your own, mention it to your handling agent.
Not part of the charter: catering is an order of its own. At a small field like VTCL the handling agent is the link to the apron, and we pass the food to them for the aircraft. Invoicing is separate from the flight.
Tail, pax and diets — a flight attendant takes it from there, day or night.
