Catering to your aircraft in Charleroi.
EBCI mixes short sectors and long ones, often with damp Belgian weather in between. We write catering for the galley you have, and hand it to the aircraft with the labels the crew expects.
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.
Hainaut is the province around Charleroi, and its table is blunt, generous and built for sharing, which suits a private jet menu better than a fine-dining reflex. We build the inflight menu from what the region is known for: frites cooked twice and packed dry, carbonade flamande braised in beer, Maredsous and Chimay cheeses, and a cold platter of local charcuterie with pickles. Private jet food from Hainaut travels well when we separate the sauce, so local specialities come out of the drawer ready to plate.
For an inflight menu at Charleroi, we start from the Belgian kitchen: a private jet menu that includes mussels in a white wine broth packed apart from the fries, Liege waffles in single sachets, and dark Belgian chocolate for the end of service. Local specialities from Hainaut such as Maroilles-style cheeses and speculoos are packed as private jet snacks. Private jet platters, gourmet inflight meals and private jet food are labelled by seat so the crew re-plates without guessing.
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.
A winter departure from Brussels South Charleroi often means damp air, de-icing and a galley that needs food that holds. Our private jet catering at EBCI is written around that: plated dishes with sauce apart, cold platters chilled, everything marked by seat. Business aviation catering, executive jet catering for corporate flights and diplomatic flight catering for delegations are all ordered the same way, with cabin crew meals added on request and invoiced like the rest.
A corporate party leaving Brussels South Charleroi usually wants something simple that eats well at altitude. Business jet catering and corporate jet catering cover cold platters and hot plated courses, VIP flight catering adds protocol, charter flight catering fits the slot, and luxury inflight catering is the finish. A private jet chef builds a bespoke menu around the party and the galley.
Delegations that use EBCI expect discretion. Government flight catering, head of state flight catering and VIP aviation catering run through a named team, and state visit aircraft catering is labelled and sealed so the aircraft can check each tray against the manifest.
Allergens in Belgian cooking hide in the places a galley does not check: butter in the stew, celery in the broth, gluten in the beer-braised sauces, nuts in the speculoos. Kosher, halal, vegan, gluten free, allergen free and kids meals for Charleroi are cooked on separate boards, sealed and marked with the seat number, and presented as special meals the crew can serve without opening the wrong 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.
On a Charleroi turnaround the crew eats whatever is easiest, and we make that choice better. Crew meals and flight crew meals are on request and invoiced with the order, pilot meals arrive as cockpit meals in crew meal boxes, crew catering follows the operator's rules, and different meals for pilots are written in separately.
At EBCI the general aviation terminal and the handling agent are the two contacts that matter. FBO catering and catering delivery to the FBO run on your slot, ground handling catering is the process behind it, and handling agent catering is the detail we confirm before the van leaves.
Whether a trolley goes through the door by hand or needs a lift at Charleroi depends on the cabin you are flying. A light jet or a mid-size cabin takes galley catering by hand through the door, while a larger corporate airliner may need a high loader for airside catering delivery. We ask for the type and the galley layout so aircraft provisioning arrives sized to the ovens and drawers 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.
Brussels South Charleroi is the second airport of the Brussels region and a primary gateway to Wallonia, with general aviation sharing the field with scheduled traffic. Airport catering for business jets here is a small, steady part of the day. We support general aviation, FBO services and ground handling services, and treat Charleroi as a business aviation hub for the Hainaut Province.
Business aviation at Charleroi runs year round, with winter and shoulder-season traffic for Brussels meetings and events. Inflight catering and in-flight catering for these flights stay modest in size, and aviation catering is ordered with the slot. Business aviation catering suits corporate parties, executive jet catering fits short hops, diplomatic flight catering serves delegations, and cabin crew meals are added on request.
Belgium applies EU rules on food of animal origin, so what crosses the border and what stays in the galley matters on non-EU legs. Customs checks apply to sealed boxes as much as to loose items, and we label the order accordingly. Confirm your route and we adjust the menu.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at Brussels South Charleroi Airport, the next request was prawn salad and small fruit plates for 10 guests, with a family lunch request to work around. For inflight catering services, that attention to storage requirements made the order noticeably easier to manage. The Galley Girls talked through the quantities of main courses with us before confirmation, rather than leaving us to guess the portions. There was enough information about the breakfast portions to brief the crew without making assumptions about what had been ordered.”
“On this departure from EBCI, 4 passengers had chosen a breakfast basket with individual preserves, and a late menu amendment needed to be reflected in the order. I want an inflight catering company to understand cabin service sequence, and this order gave us a useful starting point. We changed the quantities of snack boxes, and The Galley Girls reflected the request in the final packing list. The note about the breakfast portions was easy to spot, and we could brief the rest of the team quickly.”
“With an evening cabin service to consider at CRL, we needed a practical way to serve a cold lunch with cheese and fruit to 6 passengers. With several people involved, The Galley Girls kept the sauces and delivery arrangements together in a concise order update. We could account for the sandwiches before passing the boxes to the cabin team, without a lengthy unpacking exercise. When comparing inflight catering companies, I would look closely at final order confirmation after this experience.”
Think of the aircraft first: its galley sets what we can cook, pack and label. A mid-size jet leaving Charleroi with six passengers is priced very differently from a large cabin with a full crew, so we quote from the type and the menu.
A special meal takes a little more care than a standard one, because the box must stay sealed and labelled. Give us the seat, the restriction and the slot as early as you can, and if the plan changes late, call us: last-minute orders are handled.
Customs concerns the food in the box and the handling agent concerns the road onto the apron. We coordinate both: documentation for the order, and a named contact for access.
Bringing food is possible, though customs rules for Belgium and your arrival airport apply. Fresh meat, dairy and plants are the sensitive items, and a commissary-packed order avoids surprises at the other end.
No. Catering is not part of a charter: the charter price covers the aircraft, and the food is a separate order invoiced on its own. For government or state flights we add a protocol review before anything is cooked.
Tail, pax and diets — a flight attendant takes it from there, day or night.
