Catering to your aircraft in Koksijde.
Wind off the North Sea, a quiet apron, and a galley that needs feeding: that is a stop at EBFN. Former VIP flight attendants cook for the aircraft you have and hand over at the aircraft.
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.
West Flanders is North Sea country, and a private jet menu for Koksijde starts with what the coast produces. Grey shrimp from the Belgian coast is the signature: tiny, sweet, peeled by hand, and best served cold, so it travels as a chilled starter on one of our private jet platters rather than anything that needs a galley oven. Flemish beef stew cooked in dark beer is the hot counterpart: it reheats well, the sauce stays rich, and it is a typical choice for a long evening sector out of EBFN. Our inflight menu also draws on mussels in season, North Sea sole, Belgian endive and Ostend-style fish soup, all described the way they behave in a galley. Local specialities are not a theme, they are the practical answer to private jet food that has to survive a drawer. Belgian chocolate and waffles round out gourmet inflight meals and private jet snacks for the cabin, packed dry so nothing softens before the seatbelt sign goes off. West Flanders produce changes with the weather, and so does the menu.
For a crew landing at Koksijde, the West Flanders table is short and specific. Our private jet menu for the Belgian coast is built around grey shrimp, mussels in season and sole, because that is what the harbours nearby actually land. The inflight menu keeps fish cold and sauces apart, so a dish that arrives chilled can be re-plated cold, and a stew can go in the oven without losing structure. Belgian private jet food also means chips done properly, which we pack crisp and separate, and endive wrapped in ham with cheese sauce, a classic that holds well in a foil tray. Local specialities, from carbonnade to speculoos biscuits, turn into gourmet inflight meals and private jet snacks that feel like West Flanders rather than a generic cabin tray. Platters for the cabin follow the headcount; individual trays follow the seat plan. If a guest wants nothing local, the standard menu is always available.
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.
Koksijde Air Base sits at 20 ft on the West Flanders coast, a military field that business aircraft reach by prior arrangement, and that arrangement shapes how food gets to the apron. Private jet catering at EBFN is cooked and packed by former VIP flight attendants, then handed to your FBO or handling agent for the aircraft. Inflight catering for a Belgian coastal stop leans on North Sea fish and Flemish produce, and in-flight catering stays labelled by seat. Aviation catering and business aviation catering here follow your galley, whatever the type. Executive jet catering, diplomatic flight catering and cabin crew meals are each ordered and invoiced separately.
Business jet catering at Koksijde usually means a small party and a tight galley, so the brief is short. Corporate jet catering follows the seat plan: VIP flight catering for the principal, charter flight catering for the rest, and luxury inflight catering where the route asks for it. A private jet chef writes a bespoke menu around North Sea fish and Flemish produce, and we tell you what survives the drawer.
For a state or diplomatic movement through Koksijde, government flight catering starts with the protocol office. Head of state flight catering is prepared by a small named team, VIP aviation catering is sealed and labelled, and state visit aircraft catering reaches the aircraft through the handling agent, with no fuss.
Kosher, halal, vegan, gluten free and allergen free meals at EBFN are handled as a procedure adapted to Belgian cooking, where butter, cream, beer and shellfish hide in dishes that look plain. Special meals are cooked on separate boards, sealed, and marked with the seat number. Kids meals follow the same rules, simpler plates, and no surprises.
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.
The crew at EBFN eats last and quickest, so crew meals are built for that. Flight crew meals and pilot meals go in boxes marked CREW, and crew catering is ordered on request and invoiced with the rest. Cockpit meals are kept apart from the passenger trays, crew meal boxes stay unlabelled by name, and different meals for pilots are packed on demand.
FBO catering at Koksijde is delivered to your FBO or passed to the handling agent for airside access. Catering delivery to the FBO means one handover point; the general aviation terminal, where one exists, is the usual meeting place. Ground handling catering and handling agent catering are coordinated so the food reaches the aircraft cleanly.
At Koksijde the door height and galley layout of your aircraft settle the loading method. Galley catering for a light or midsize jet goes up the stairs in carts or trays; for a larger aircraft, airside catering delivery may need a high loader, arranged with the handling agent. Aircraft provisioning at EBFN depends on door height and galley layout, which you tell us when ordering.
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.
Koksijde Air Base is a Belgian military airfield on the North Sea coast of West Flanders, at 20 ft above sea level. Airport catering here serves the occasional business flight that arrives by prior arrangement, so general aviation traffic is light and the apron is quiet. FBO services and ground handling services run through the agent you arrange.
Business aviation hub is too big a phrase for Koksijde, but the field does see charter and executive traffic in summer, when the coast fills up. Inflight catering and in-flight catering for those flights are packed by us, aviation catering and business aviation catering follow the headcount, and executive jet catering is the same as anywhere. Diplomatic flight catering and cabin crew meals complete the sheet.
Customs in Belgium follow EU rules: food from inside the Union moves freely, non-EU meat and dairy may not. At EBFN we cook locally and label everything, so inspection is simple, and we advise what cannot continue on your next sector.
Average rating from the cabin crew and pilots we cater for.
“A request for smoked salmon bagels and sliced fruit, 2 passengers, and a late menu amendment: that was our brief for the departure at Koksijde Air Base. I want a private jet chef to understand catering handover, and this order gave us a useful starting point. The Galley Girls updated the starters in the written order and sent back a confirmation that clearly showed our amendments. The note about the sandwiches was easy to spot, and we could brief the rest of the team quickly.”
“Our priority at EBFN was poached fish with steamed rice for 4 passengers, with a revised passenger count shaping the service plan. With several people involved, The Galley Girls kept the sandwiches and delivery arrangements together in a concise order update. The cabin team could match the crew provisions to the request before moving on to the remaining departure tasks. The order made in flight catering feel manageable because the packing arrangement had been considered beforehand.”
“I wanted a breakfast basket with individual preserves for 4 guests at Koksijde Air Base, packed sensibly for a cabin team dealing with a family lunch request. I gave The Galley Girls our storage brief and asked for the salads to arrive in shallow trays. We placed the snack boxes in their planned storage area without first having to reorganise all the catering boxes. The meal organisation stood out more than any sales pitch about inflight catering services.”
Special meals are priced per menu, not per tray. At Koksijde, a kosher tray sealed by the supplier adds a line, an allergen-free child meal adds another, and shrimp or sole costs more than a simple salad. We quote the whole order once you send the seat plan, and you see every line before it flies.
Because the field is a military base, the order is easiest once the handling agent has cleared airside access. We then deliver to the aircraft or to your FBO as agreed. Late changes and last-minute orders are handled the same way.
The practical rule at EBFN is that imported animal products can be held or refused, so we use local produce and tell you what to dispose of before landing. Labelled items make any inspection quick.
A government delegation can bring its own food, yet customs and security look harder at it. Cooked here, sealed and labelled, it clears faster, and the order stays discreet.
Not by default. A private jet charter price does not include catering, so a night departure from Koksijde still needs its own order, invoiced like any other. Send the slot and we coordinate with the agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
