Catering to your aircraft in Aalborg.
EKYT handles a steady flow of corporate flights and Limfjord-bound charters. Our crew meals and guest service arrive packed for the aircraft, with labels that match your seat plan.
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.
North Jutland feeds a private jet menu with what the fjord and the farms give: Limfjord oysters and mussels, smoked and pickled herring, fresh plaice, and Danish rye bread with a proper crust. Those are the local specialities we build around, and an inflight menu written for Aalborg leans on them in season.
Private jet food here travels well when it is planned for it. Smørrebrød goes out as open sandwiches on a board, assembled cold and covered, ready to serve in North Jutland style without a single burner. Fish is packed so it can be finished in the aircraft oven, and sauces ride in their own pots.
Pork is the other pillar: roast pork with crackling, frikadeller, and pâté on rye. A private jet menu for Aalborg can be hearty or light, and we adjust the local specialities to the sector and the guests.
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.
Aalborg sits on the Limfjord in North Jutland, and its general aviation apron fills with business jets during the summer festival weeks and the winter ski runs north. Private jet catering here follows the same pattern: cold plates for the short Scandinavian sectors, hot dishes for the longer legs out. Inflight catering is built around the galley you actually have, and in-flight catering for a fish-heavy menu travels with the sauce in its own pot. Aviation catering for business aviation catering requests, executive jet catering orders and diplomatic flight catering all arrive at your FBO or handling agent, with cabin crew meals packed apart from the passenger service.
For corporate jet catering at EKYT, a private jet chef starts with the aircraft type and the galley. Business jet catering for a day trip out of Aalborg is often cold; VIP flight catering for an overnight is hot. Charter flight catering and luxury inflight catering are both built to a bespoke menu agreed before the slot.
Official visits to North Jutland are rare but exact. Head of state flight catering and government flight catering here mean traceable ingredients and a quiet handover. VIP aviation catering and state visit aircraft catering are priced per menu, not per tray.
In Danish cooking the allergen tends to hide in the rye, the remoulade and the pastry: wheat in the bread, egg and mustard in the sauces, shellfish alongside the fjord fish. Special meals for Aalborg are cooked on a separate board and packed in a separate box, with the allergen checked against the local recipe. Kosher, halal, vegan, gluten free, allergen free and kids meals are all available on request, marked by seat number and handed over with the guest service.
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.
Crew meals at EKYT are on request, ordered and invoiced like the rest. Flight crew meals and pilot meals are packed in crew meal boxes marked CREW, apart from the guest service. Crew catering can include cockpit meals that eat one-handed, and different meals for pilots when the operator's policy calls for it. Cabin crew meals are boxed separately.
FBO catering at Aalborg is handed over at the FBO or the general aviation terminal, then taken airside by your handling agent. Catering delivery to the FBO is arranged for your slot, and ground handling catering follows the apron rules at EKYT. Handling agent catering is simplest when we have their name early.
Larger cabins arriving at EKYT are provisioned by high loader at the aircraft door. Galley catering is packed in sealed carts and loaded by your handling agent, with aircraft provisioning confirmed against the galley plan. Airside catering delivery is coordinated with the FBO so nothing waits on the apron longer than it needs to.
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.
EKYT serves North Jutland with a mix of scheduled flights and general aviation. Airport catering here is provisioned for private aircraft: orders go to the FBO or to your handling agent, and the FBO services desk takes them across the apron. Ground handling services on the field are straightforward for visiting jets, and the general aviation traffic never crowds the stands.
Aalborg is a modest business aviation hub with a seasonal pattern, busiest around festival weeks and ski departures. Inflight catering and in-flight catering for visiting jets, aviation catering for operators and business aviation catering for flight departments all pass through the same quiet apron. Executive jet catering suits owners flying in for the weekend, diplomatic flight catering suits official visits, and cabin crew meals and crew meals are boxed apart. Ground handling services stay with your agent throughout.
Customs at Aalborg follows EU practice: flights from outside Schengen are cleared by Danish authorities, and food from non-EU countries faces limits on meat and dairy. Your handling agent and the ground handling services team see the sealed catering through to the aircraft door, so a local order keeps the galley simple.
Average rating from the cabin crew and pilots we cater for.
“Several practical details needed attention at Aalborg Airport, with avocado toast components and breakfast fruit requested for 2 guests and a tight boarding window to accommodate. When comparing inflight catering companies, I would look closely at galley preparation after this experience. The salads came from The Galley Girls in shallow trays, with a packing list that matched the contents. Separating the breakfast portions from the first service items helped us avoid opening boxes we did not yet need.”
“We kept the passenger brief simple at EKYT: a light pasta dish with grilled vegetables for 7 guests, organised with different crew meal preferences in mind. We changed the quantities of canapés, and The Galley Girls reflected the request in the final packing list. The salads remained as originally requested, which was reassuring when we checked the latest version with operations. For our team, the strongest part of their in-flight catering services was how they handled catering handover.”
“Breakfast was already sorted; at AAL, the next request was vegetable tartlets and a dessert selection for 5 guests, with a short ground stop to work around. The Galley Girls confirmed the handover contact and identified the starters, making the catering delivery easier for our team to track. The cabin team could match the breakfast portions to the request before moving on to the remaining departure tasks. For our team, the strongest part of their aviation catering was how they handled catering handover.”
Oysters and smoked fjord salmon sit at the top of a Danish menu, while a rye and herring plate sits near the bottom. How much private jet catering costs out of Aalborg comes down to which of those you put on the menu, and which season you fly in.
Night and early morning slots are normal at Aalborg, and last-minute orders are handled. Tell us the slot and where the handover happens; fresh fish needs more planning than a cold plate, which sets the lead time more than the hour does.
Yes, quietly. Delegation and government flights get a named contact, traceable ingredients and sealed trays handed to your handling agent. Inflight catering for official visits is cleared against the protocol brief before anything is cooked.
Denmark applies EU rules: meat, dairy and fish from outside the EU face limits, and unsealed fresh food gets questions on the apron. Can you bring food on board from abroad? Packaged goods are simpler, but a local order avoids the question.
No. Catering is not part of a charter: it is ordered and invoiced separately. Your handling agent controls airside access at EKYT, so we hand over at the FBO or at the aircraft, on the slot you give us.
Tail, pax and diets — a flight attendant takes it from there, day or night.
