Catering to your aircraft in Radomir.
Radomir is a quiet corner of Pernik Province, and at LBSW the crew is rarely rushed. That suits a menu with real Bulgarian dishes, finished in your oven and plated at the jumpseat or in the cabin.
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.
Pernik Province gives a private jet menu a short list of honest ingredients. Radomir sits in a region of mixed farmland and hills, and local specialities travel well: shopska salad with sirene, lukanka sliced thin, banitsa baked in sheets, kebapche and kyufte, tarator in summer, and sarmi that reheat gracefully in a small oven. On an inflight menu we keep sirene and tomatoes chilled and apart from the dressing, and we send the banitsa ready to warm. Bulgarian yoghurt is the base for private jet food in summer, served as tarator or a cold starter. For private jet platters we build cheese, lukanka and pickled vegetables on a board you can slide into a drawer. Gourmet inflight meals here lean on grilled lamb, roasted peppers with walnut, and rose-scented sweets. For private jet snacks, think dried fruit, walnuts and halva. Everything is described by how it travels: what goes in the oven, what stays cold, what rides with the sauce apart.
The local table around Radomir and the wider Pernik Province is built on simple, strong Bulgarian flavours. We write a private jet menu from these local specialities: shopska salad, roasted peppers with walnut and garlic, banitsa, lukanka, kebapche from the grill, and tarator when the weather is warm. The inflight menu keeps hot and cold apart, so the sirene stays chilled and the grilled meats go in the oven. Private jet food from this region is rustic, so we plate it carefully before it reaches the aircraft. Private jet platters carry cured meats and cheeses; gourmet inflight meals add slow-cooked lamb or chicken with roasted vegetables; private jet snacks include walnuts, dried apricots and rose-flavoured sweets. Each dish is labelled with how it should be finished in your galley.
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.
Sofia West Airfield sits at 2,097 ft in Pernik Province, a small general aviation field where the apron is quiet and the handling agent knows every tail by name. We provide private jet catering here, cooked and packed for your galley and handed over at the aircraft. The same work covers inflight catering for the business jets that use Radomir, and in-flight catering for crews who want something better than a sandwich from the terminal. Aviation catering at LBSW is built around what your oven and drawers can actually do, with business aviation catering, executive jet catering and diplomatic flight catering all ordered the same way. Cabin crew meals go on the same order, on request and invoiced like the rest.
Radomir attracts small corporate jets and the occasional charter, flying in for a day and out by evening. Business jet catering at Sofia West is built around what a light galley can hold, with corporate jet catering sized to the seats. For VIP flight catering and charter flight catering, a private jet chef writes the bespoke menu and luxury inflight catering is plated for the cabin.
State visits and delegations that use LBSW want discretion more than spectacle. Government flight catering is cleared by protocol before anything is cooked, head of state flight catering is traced dish by dish, VIP aviation catering is handled by a named team, and state visit aircraft catering is packed sealed and labelled by seat.
Bulgarian cooking hides allergens in ordinary places: flour in the sauce, walnuts in the sweets, dairy in the pastry. At Sofia West we adapt the menu to the passenger: kosher and halal meals sealed and labelled, vegan dishes built from the local vegetable repertoire, gluten free alternatives to banitsa, allergen free plates cooked on separate boards, and kids meals that keep things simple. Special meals are handled as a procedure, with a card per seat.
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 LBSW the crew often waits on the ground, so crew meals are built to hold. Flight crew meals are labelled by role; pilot meals and cockpit meals can be different dishes for each seat, and different meals for pilots are packed on request. Crew catering is ordered with the rest and invoiced with it, and crew meal boxes travel separately from guest trays.
At Sofia West the handover happens at the FBO, and your handling agent opens the way to the apron. FBO catering is brought to the general aviation terminal, catering delivery to the FBO is coordinated with ground handling catering, and handling agent catering is the route for anything that goes airside.
The aircraft that use LBSW are small, so a high loader is rarely needed, but the type still decides how we load. A light or midsize jet means galley catering sized to a single drawer and one oven. Airside catering delivery is arranged through the FBO and your handling agent, and aircraft provisioning follows the door height and trolley access of your type. Give us the aircraft type and the galley layout, and the drawers are packed to fit.
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.
Sofia West Airfield is an unfussy field in Radomir, used for general aviation and training. Airport catering here means working with a small FBO and ground handling services that know the crew by sight, and FBO services stay simple: a counter, a ramp gate, a handling agent who opens the way to the apron. The aircraft are light, the apron is short, and the handover is direct.
Radomir has no terminal queue, which helps. Inflight catering, in-flight catering and aviation catering are ordered with the tail and the passenger count, and the FBO services at the field handle the handover to the aircraft. Business aviation catering and executive jet catering are packed for your galley, diplomatic flight catering is cleared by protocol, and cabin crew meals and crew meals ride on the same order. The business aviation hub here is modest and efficient.
The EU's rules on animal products apply at Radomir: meat and dairy from non-EU countries are the ones to watch. Order locally and the declaration is simple, with your handling agent and the FBO services desk managing the airside paperwork.
Average rating from the cabin crew and pilots we cater for.
“An order of yoghurt pots and fresh berries for 7 people at Sofia West Airfield had to be organised around a late menu amendment. For aviation catering, that attention to meal organisation made the order noticeably easier to manage. The Galley Girls grouped the desserts by service, which was more useful to us than simply receiving a list of dishes. That left time to check the salads properly before the passengers were ready for the next part of the service.”
“It was the packing plan I cared about at Sofia West Airfield, with 2 servings of vegetable tartlets and a dessert selection and a short ground stop to consider. I asked The Galley Girls to review the main courses quantities against the passenger brief, and the proposed portions made sense. There was enough information about the sandwiches to brief the crew without making assumptions about what had been ordered. Our brief for aviation catering services was met with a sensible plan for catering handover.”
“Small packing details became important at LBSW: our 5 passengers wanted smoked salmon bagels and sliced fruit, and we had a tight boarding window. I wanted clear identification on the crew provisions; The Galley Girls made the packing arrangement easy to compare with the order. We could distinguish the main courses at a glance instead of lifting lids just to establish what belonged to each service. I want an aviation catering company to understand galley preparation, and this order gave us a useful starting point.”
Expect a quote built around your choices: cheeses and cured meats are the economical end, grilled lamb and slow-cooked dishes the richer end. At LBSW the handling agent's airside access is arranged by us with your FBO, so how much private jet catering costs is a menu question first.
A short Bulgarian menu means fewer things can go wrong, so late changes in headcount are manageable. Call or write with the new number and we recut the order. Last-minute orders are handled, 24/7.
Waiting on the ground changes what you want to eat, and duty time decides how much you need. Customs at a small field like Radomir mean the food arrives through your handling agent, not through the terminal, and it travels as ordered catering. Tell us how long the crew will sit and we plan hot or cold accordingly.
The question usually comes down to cheese and cured meats. Those are the items the EU restricts from third countries, and they are also what Bulgaria does best. We source them locally, so you avoid the customs conversation.
A private jet charter into Sofia West does not include meals by default, so you order them. If the aircraft is coming back, plan the return leg's catering now and we pack it separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
