Catering to your aircraft in Antwerp.
EBAW is mostly light and midsize jets with small galleys, so Antwerp orders are short, precise and plated cold or in one oven. Ex-VIP crew pack it for the drawer.
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.
Leaving EBAW, the larder of Antwerp Province does most of the work: North Sea grey shrimp, Zeeland mussels and oysters, white asparagus in season, chicory rolled in ham under a cheese sauce. Private jet food built on these products travels well because most of it is either served cold or finished in one oven.
Our private jet menu for Antwerp sorts every dish by how it ends in the galley. Shrimp croquettes, smoked eel and a Belgian cheese board make clean private jet platters; a beer-braised beef stew or a chicken waterzooi turns into one of the gourmet inflight meals when the cabin has an oven and a heated plate.
The drawer snacks are where local specialities earn their place: speculoos, hand-made Antwerp chocolate, small Belgian waffles. On the inflight menu they pair with private jet snacks like nuts and fruit, and the same table adapts to a kosher or halal request, which Deurne sees often from the diamond trade.
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.
Most aircraft at Antwerp International are light and midsize jets with small galleys, and that shapes the order more than any menu does. For private jet catering at EBAW we start from the type and the galley, then add Flemish and Belgian touches. Business aviation catering and executive jet catering both follow the same method, and cabin crew meals ride in the same delivery, labelled CREW and kept apart from the guest trays.
Antwerp's business flights are often short, so the cabin wants a bespoke menu that eats well in one sitting. Business jet catering from our private jet chef covers corporate jet catering, VIP flight catering and charter flight catering, and luxury inflight catering for longer onward legs.
When an official delegation lands at Deurne, the order is cleared before anything is cooked. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering share one discreet process, with no names on any label.
Antwerp has one of Europe's largest Orthodox Jewish communities, tied to the diamond trade, so a kosher request at Deurne is routine rather than exceptional: sealed, supervised and kept in its own packaging until the cabin. Halal, vegan and gluten free meals are written as separate dishes, not substitutions, and allergen free orders are traced through the Belgian sauces, which often hide butter, celeriac and gluten. Special meals, kids meals and anything a passenger flags are marked by seat number on the box.
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 EBAW the crew eats when the aircraft allows it, so crew meals are ordered as a distinct, billed item. Flight crew meals, pilot meals and crew catering go in labelled boxes, cockpit meals are easy to eat with one hand, and crew meal boxes keep to the seat plan. Different meals for pilots are made on request.
FBO catering at Antwerp means a handover at the general aviation terminal or at the aircraft, arranged with your handling agent. Catering delivery to the FBO goes through ground handling catering rules, and handling agent catering means the agent opens the apron gate for us.
Aircraft at EBAW are mostly light and midsize, so galley catering usually fits a standard hand-carry on the apron without a lift. When a larger cabin arrives, airside catering delivery is arranged through your handling agent and the aircraft provisioning is planned around the door height and galley layout, not the other way round.
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.
Deurne handles general aviation, short regional flights and business jets for a city built on trade. Airport catering follows that profile, with FBO services and ground handling services close to the apron, as a quiet business aviation hub.
Antwerp's diamond trade drives a steady flow of business jets. Inflight catering and in-flight catering here are adapted to quick, small-galley turns, and aviation catering for business aviation catering is kept simple. Executive jet catering orders are common, diplomatic flight catering appears around official visits, and cabin crew meals ride with every delivery.
Belgian customs apply EU import rules to aircraft provisioning: meat and dairy from outside the bloc are restricted. Locally sourced catering avoids the issue, and we note any allergen or special-meal requirement on the paperwork.
Average rating from the cabin crew and pilots we cater for.
“Having 4 guests request grilled salmon with a lemon dressing at EBAW meant planning the portions carefully while accounting for a changing departure schedule. When comparing inflight catering companies, I would look closely at portion planning after this experience. The Galley Girls labelled the starters in line with our brief, so the cabin team could identify the relevant portions quickly. Keeping the sandwiches identifiable helped the colleague taking over service understand the order without another long explanation.”
“An order of fresh fruit and breakfast pastries for 8 people at ANR had to be organised around a tight boarding window. The Galley Girls gave us an update on the salads before the handover, which helped us organise the cabin checks. Knowing where the sauces were packed meant the crew could begin the relevant checks as soon as the order arrived. For in-flight catering services, that attention to meal organisation made the order noticeably easier to manage.”
“Several practical details needed attention at Antwerp International Airport (Deurne), with a cheese board and savoury canapés requested for 2 guests and a revised passenger count to accommodate. Our request to The Galley Girls focused on the salads, with enough detail to distinguish passenger portions from additional provisions. We also checked the desserts before approval, which helped avoid a second round of questions later in the preparation. I appreciated the emphasis on final order confirmation throughout the aviation catering arrangements.”
The honest answer starts with the menu rather than a rate card. In Antwerp, a crew that waits on the ground usually asks for hot meals, and those cost more than boxed sandwiches. The total reflects covers, seasonal products like white asparagus, and any special-meal request.
If the cabin is empty on arrival, there is nothing to plan beyond the crew. Lead time at Antwerp International depends mostly on the product, and a seasonal item like Zeeland oysters may need a confirmation. Last-minute orders are handled for everything else.
Belgian customs treat aircraft provisioning as local supply when it is bought here. That keeps the paperwork light on a small private jet at Deurne. The remaining question is the galley itself: if there is no oven, we pack everything cold.
Customs allows personal meals on board, but nothing replaces a supervised kosher or halal order when the cabin needs one. Antwerp's diamond-trade community asks for these often, so we plan each one as its own tray from the start.
Food is a separate order from the charter. Access to the apron at Antwerp International is controlled by your handling agent, so we plan the delivery with them and invoice the catering on its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
