Catering to your aircraft in Oostende.
Oostende is a small coastal field with a seasonal rhythm, and the catering follows it: cold plates in July, hot waterzooi in November. We pack for your galley and deliver to the handling agent at EBOS.
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.
Oostende is a fish town, and the inflight menu for Ostend-Bruges International reflects it. Private jet food here means brown shrimp from the North Sea, sole, cod, mussels, and the Flemish dishes that grew up around them. These local specialities across West Flanders Province suit a private jet menu because most of them are served cold or finish gently in an oven.
Private jet platters pair potted shrimp, smoked salmon and Flemish ham with endive and mustard. Gourmet inflight meals include waterzooi, stoofvlees with its sauce apart, and sole with a lemon butter. Private jet snacks cover pralines, waffles and speculoos, packed so they arrive intact.
We write the inflight menu around the galley on board: what reheats, what stays chilled, what gets re-plated cold. Oostende produce changes through the year, so the list moves with it.
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.
Ostend-Bruges International sits on the flat Flemish coast, where a sea breeze and a short summer season shape every galley order. Private jet catering at EBOS leans on North Sea fish, brown shrimp and Belgian pastry, packed for the aircraft you actually fly. Inflight catering here is planned around the apron, the terminal and the weather. Aviation catering for business aviation catering clients, executive jet catering and diplomatic flight catering all follow the same pass, and cabin crew meals ride in their own marked box.
Who flies into Oostende? Corporate teams heading to the coast, families on charter flight catering orders, and the occasional business group. We treat corporate jet catering and business jet catering the same way: a bespoke menu, a private jet chef, VIP flight catering and luxury inflight catering fitted to your oven and drawer.
A delegation arriving at Ostend-Bruges International needs a menu approved first and prepared second. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering are all handled by the same small team, with restrictions listed seat by seat.
At Oostende, shellfish and celery sit in many of the local dishes, and Belgian pastry carries gluten, nuts and milk. Kosher, halal, vegan, gluten free and allergen free meals are cooked in a separate procedure, each on its own board and in its own box, with kids meals and other special meals on request. Seat numbers, not names, go on the lids.
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 request, and billed with the order: crew meals for the team at Oostende. Flight crew meals come in sealed crew meal boxes, pilot meals are chosen separately for each seat, and cockpit meals stay simple. Crew catering can be a hot plate or a cold lunch, with different meals for pilots when the operator's policy asks for it.
FBO catering at Ostend-Bruges International means the box is handed over at the FBO or to your handling agent, at the aircraft on your slot. Catering delivery to the FBO follows the general aviation terminal's access, and ground handling catering is coordinated through the handling agent. Handling agent catering stays simple: tail, slot, headcount.
Aircraft at EBOS range from light jets to larger cabins, and the type decides how galley catering is loaded. We ask for the tail, the door and whether a high loader is needed so airside catering delivery matches the aircraft provisioning on the day. Small cabins take trays by hand; larger ones take trolleys and a lift.
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.
Ostend-Bruges International is a regional airport on the West Flanders coast, with a general aviation presence beside its scheduled and cargo traffic. It sits at 13 feet above sea level, flat and open. Airport catering here reflects the coast: fish, shrimp, vegetables from the polders. FBO services and ground handling services share the same small apron, and the field works as a quiet business aviation hub for the Flemish coast.
For business aviation, Ostend-Bruges International is a quiet alternative, a small business aviation hub where FBO services and ground handling services stay uncomplicated. Inflight catering and in-flight catering here run on a seasonal rhythm. Aviation catering, business aviation catering, executive jet catering and diplomatic flight catering all arrive at the same apron, and cabin crew meals travel in their own box. Crew meals are ordered on request and billed with the rest.
Customs at Oostende follow EU regulations. Animal products from non-EU origin are the usual problem, which is why the menu is built from West Flanders supply. Your handling agent and the ground handling services on the field deal with the aircraft door, and FBO services stay the same whether the flight is domestic or inbound. The practical result: no surprises at the aircraft.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at Ostend-Bruges International Airport included 9 passenger meals, a request for a cheese board and savoury canapés, and instructions addressing an evening cabin service. The Galley Girls labelled the sauces in line with our brief, so the cabin team could identify the relevant portions quickly. I found the starters without searching through every box, a small detail that mattered during the final cabin checks. I appreciated the emphasis on catering handover throughout the inflight catering arrangements.”
“Clear quantities were essential at EBOS: we had 9 passengers expecting a mezze selection with flatbreads and were working around a short ground stop. We described our serving sequence to The Galley Girls and asked for the fruit plates to be packed accordingly. That left time to check the snack boxes properly before the passengers were ready for the next part of the service. I appreciated the emphasis on storage requirements throughout the in-flight catering arrangements.”
“Nothing about the 10 guest order at OST called for excess complexity: just herb chicken with a quinoa salad and sensible planning for limited fridge space. The Galley Girls kept the crew provisions separate from the finishing elements, which gave us control over the final presentation. For vip inflight catering, that attention to portion planning made the order noticeably easier to manage. Keeping the side dishes aside until service helped preserve the presentation while we dealt with the boarding tasks.”
The bill reflects what you choose and how many eat. Belgian customs follow EU rules, so we rely on local fish, cheese and chocolate. Ask for a quote with your tail and the headcount, and we price it line by line.
A delegation changes plans, and we expect it. Ostend-Bruges International is calm enough for late changes, and last-minute orders are handled once protocol has approved the menu.
Early departures from this coastal airport run on a quiet apron. EU import rules on meat and dairy are why we avoid carrying stock from abroad, and the sealed box goes to your handling agent.
Customs and the galley decide what you can bring. If you want something local, ask for Belgian chocolate or shrimp croquettes: both travel, and both are easy to re-plate.
No. Catering is not part of a private jet charter: it is ordered separately and invoiced on its own. If your party grows or shrinks before departure, send the new number and we rework the portions.
Tail, pax and diets — a flight attendant takes it from there, day or night.
