Catering to your aircraft in Vodochody.
LKVO is a quiet field on a Bohemian plateau, mostly business jets and the occasional charter. We cook Czech dishes that survive a drawer and a small oven, pack them for your galley and hand them over at the FBO.
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.
Central Bohemian Region cooking is built on rye, pork, dairy and river fish, which makes it better suited to a private jet menu than people expect. A Vodochody inflight menu can lean on dishes that reheat well and plate cleanly: braised beef in cream sauce with the dumplings sliced and packed apart, roast duck legs with red cabbage, potato pancakes that finish in the oven. Cold private jet food works just as well here: Prague-style ham, smoked cheese, pickled sausage and horseradish, with rye bread wrapped separately so it stays crisp.
We write private jet platters around what Czech kitchens do best and what a galley tolerates: cold-cut and cheese boards, open sandwiches on dark bread, a fruit and curd-cheese plate. Gourmet inflight meals follow the season: asparagus and wild garlic in spring, plum and apple desserts in autumn, game from late autumn into winter. Private jet snacks stay simple and local: oplatky wafers, pretzel sticks, roasted nuts, small pastries. These are the local specialities of Central Bohemian Region, and we pack each one for how it will be served at altitude rather than how it looks on a restaurant table.
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.
Vodochody sits on a Central Bohemian plateau at 919 ft and works as a quiet business aviation field beside a manufacturing plant. Private jet catering here means Czech dishes that survive a drawer and a small oven, packed for your galley and handed over at the FBO. Inflight catering and aviation catering follow the same brief at every airport: you give the tail, the slot and the headcount, and we cook for that galley. Business aviation catering at LKVO covers executive jet catering for corporate crews, diplomatic flight catering for protocol movements, and cabin crew meals boxed separately from guest trays.
Business jet catering at Vodochody is usually a short brief: four to eight guests, a corporate jet or small charter, a galley with one oven. Corporate jet catering here leans on cold lunches and a hot Czech main. VIP flight catering and charter flight catering follow the same method, and luxury inflight catering means a private jet chef cooking a bespoke menu around the seat plan.
State movements into LKVO are rare but handled with the same discipline as any other. Head of state flight catering starts with a menu cleared by the protocol office, and government flight catering is prepared by a named team. VIP aviation catering and state visit aircraft catering keep discretion intact: no names on labels, only seat numbers.
Czech cooking leans on wheat, dairy, eggs and pork, so a special meals request at Vodochody is handled as a kitchen procedure: kosher, halal, vegan and gluten free dishes are cooked and sealed on separate boards, and allergen free orders are packed in their own box. Kids meals can be simple Czech comfort food, such as chicken with rice or mild dumplings with butter. Tell us the restriction and the seat number and the card travels with the meal.
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 the LKVO apron, crew meals are something you ask for when you book the trip, and they appear on the invoice beside the guest food. Flight crew meals are boxed and marked CREW, so nobody opens a guest tray by mistake. Pilot meals can be eaten one-handed in the cockpit, and cockpit meals are packed for that. Crew catering suits long duty days, and crew meal boxes travel well in a drawer. We can send different meals for pilots when the operator asks, and cabin crew meals are labelled separately.
At Vodochody the handover runs through the FBO and the handling agent, who open the airside gate. FBO catering for LKVO is delivered to the general aviation terminal or the apron, whichever the agent confirms. Ground handling catering and handling agent catering are one coordinated order, and catering delivery to the FBO is on your slot.
A larger aircraft at LKVO changes the loading plan before it changes the menu. Galley catering for a wide-body or a VIP-configured airliner may need a high loader, and the handling agent will confirm whether the ramp equipment is on the field. We ask the type and the galley layout so aircraft provisioning matches the number of ovens, chillers and drawers you actually have. Airside catering delivery then goes by the route your handling agent clears, door by door.
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.
LKVO has a long runway and a calm apron, which is why it appeals to crews who want to avoid busier fields. Airport catering at Vodochody is straightforward: general aviation is handled by the FBO, FBO services cover the apron side, and ground handling services are coordinated by your agent. It works as a small business aviation hub.
The field sees corporate and charter traffic, some test and delivery flights from the plant, and the occasional state visit. FBO services at Vodochody keep the handover simple, and business aviation catering here covers inflight catering, in-flight catering and aviation catering for executive jet catering, diplomatic flight catering, cabin crew meals and crew meals.
Customs at Vodochody is EU customs, and FBO services will tell you what the officer expects before you land. Animal products from a non-EU leg should not come off the aircraft, and fresh produce may be questioned. Ordering at LKVO keeps the paperwork local and the galley clean.
Average rating from the cabin crew and pilots we cater for.
“Working around a changing departure schedule at VOD, I asked for mini sandwiches and individual desserts in portions appropriate for our 10 passengers. I want an inflight catering company to understand cabin service sequence, and this order gave us a useful starting point. The Galley Girls labelled the crew provisions in line with our brief, so the cabin team could identify the relevant portions quickly. We could distinguish the breakfast portions at a glance instead of lifting lids just to establish what belonged to each service.”
“It was the packing plan I cared about at Vodochody Airport, with 4 servings of prawn salad and small fruit plates and a revised passenger count to consider. The Galley Girls suggested sealed meal containers for the salads, and that choice worked well with our storage arrangement. The starters were easy to locate, leaving the crew free to focus on the remaining cabin preparation. When comparing inflight catering companies, I would look closely at packing arrangement after this experience.”
“Between cabin checks at LKVO, I coordinated a light pasta dish with grilled vegetables for 6 guests and explained our concerns about a small galley worktop. The Galley Girls understood why we wanted the starters readily accessible instead of spread across several different boxes. Our colleague could take over the fruit plates without asking where every component had been placed during preparation. I would discuss in-flight catering services with them again, especially when portion planning needs careful coordination.”
Start with who is on board. One vegan, one halal and two guests with no restrictions is a different order from six identical lunches, and the price follows. For Vodochody we quote each dish separately so you can drop the expensive ones before confirming.
The question is rarely lead time, it is whether the passengers change their mind between sectors. We take the return order from Vodochody with the first and amend it as needed. Phone us day or night; last-minute orders are handled.
Czech customs applies EU rules, so produce, meat and dairy carried in from outside the Union is limited. Allergen free or religious meals brought along can be held up. Order them for Vodochody instead and we cook them within the country.
If you want to bring something, tell your handling agent in advance so customs is expected. For the way back from Vodochody, a fresh order is cleaner than a carried one, and the menu can change with the passengers.
Charter quotes stop at the aircraft. Anything that goes on the tray at Vodochody, from a standard board to an allergen free dinner, is ordered from us and billed separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
