Catering to your aircraft in Copenhagen.
Kastrup is a flat, windy airport, and the weather over the Øresund sets the pace of the day. We cook and pack for your galley, and your crew re-plates at altitude.
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.
Copenhagen and the Capital Region give a private jet menu a short list of things that travel well. Smørrebrød is the obvious one: rye, pickled herring, roast beef with remoulade, egg and shrimp, built open-faced and packed flat so nothing slides. Our inflight menu keeps it cold in the drawer and re-plates it at altitude. Local specialities such as smoked salmon from Bornholm, Danish cheese, rugbrød and skagenröra turn into private jet platters that need no cooking and no oven. Hot, the private jet food from this region is frikadeller, stegt flæsk with parsley sauce, and a roast chicken that finishes in your galley oven with the sauce apart. Gourmet inflight meals built from these dishes are the most common request for flights leaving Copenhagen. Private jet snacks follow the same logic: rye crisps, marzipan, Danish pastry, licorice for the crew who like it, and seasonal berries in summer.
What travels best out of Copenhagen is cold, dense and Nordic. A private jet menu for Kastrup starts with open-faced smørrebrød on rye, then moves to herring in three marinades, smoked salmon, shrimp from the Øresund and a slice of aged Danish cheese. These local specialities make up the private jet platters most guests choose before a long leg. The inflight menu for hot service stays simple: meatballs with pickled cabbage, or a pan-roasted cod with butter sauce kept apart in its own pot. We pack private jet food for the Capital Region so the galley oven finishes it, never cooks it. Gourmet inflight meals and private jet snacks from Copenhagen include rye crisps, small pastries and fresh fruit, packed by seat.
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.
Kastrup sits at 17 feet above sea level on the island of Amager, and a westerly off the sound decides more departures than any slot sheet. Private jet catering at Copenhagen Kastrup is built around that: cold Nordic plates that hold in a drawer, hot dishes finished in your oven, and crew boxes labelled by seat. Inflight catering here leans on rye, herring, smoked fish and good dairy, and in-flight catering for a long leg out of EKCH is planned around a galley that never has room for everything. Our aviation catering is cooked and packed by former VIP flight attendants, and business aviation catering for Danish and Nordic operators reaches the general aviation terminal ready to re-plate. Executive jet catering, diplomatic flight catering for state visits and cabin crew meals are all ordered by phone or email, and crew meals are added on request.
At Copenhagen Kastrup, corporate jet catering means a menu that holds in a drawer and finishes in the oven. Business jet catering for executives often starts with smørrebrød; VIP flight catering for a family trip moves to something warmer. For charter flight catering, we pack by seat; for luxury inflight catering on a long flight, we plan two services. A private jet chef writes a bespoke menu for each tail.
Government flight catering for Kastrup arrivals runs through a named team. Head of state flight catering is cleared by the protocol office, not the kitchen. VIP aviation catering for official delegations is labelled by seat and stays sealed until the crew opens it, which is also how we run state visit aircraft catering.
Danish cooking hides allergens in places a flight attendant does not always check: rye sourdough, remoulade, butter sauces, and the flour used to thicken frikadeller. For kosher, halal, vegan, gluten free, allergen free and kids meals, the special meals for a Copenhagen departure are cooked on a separate board and boxed separately, then marked with the seat number, not a name. We adapt classic Nordic dishes rather than substituting them: a gluten free rye alternative for the smørrebrød, plant-based herring-style plates, and halal or kosher mains sealed from the kitchen. Tell us the restriction and the seat, and the labels follow it onto the aircraft.
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.
For a Copenhagen turnaround, crew meals are requested with the flight and billed like any order. Flight crew meals come in boxes marked CREW; pilot meals are packed separately, and different meals for pilots is a simple request. Crew catering for short stops stays cold; cockpit meals are designed for one hand. Crew meal boxes are labelled by role.
At EKCH, FBO catering arrives at the general aviation terminal and is handed over to your handling agent. Catering delivery to the FBO is coordinated with the stand and the door, and ground handling catering follows the same route. Handling agent catering at Kastrup is straightforward when the tail and slot are known.
At Kastrup the aircraft decides how the order is loaded. A midsize jet takes the boxes through the main door, and a larger cabin may need a high loader for galley catering to reach the sill. Airside catering delivery to EKCH is arranged through your handling agent, who tells us the stand and the door. Aircraft provisioning for a long-range type comes with the galley layout, so we know where the ovens, drawers and chillers are before the first box is packed.
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.
Kastrup sits on the island of Amager, a flat site at 17 feet above sea level, with a general aviation terminal that handles business jets all year. The FBO services on the field and the ground handling services behind them are what airport catering plugs into here: the order goes to the aircraft through the same handling agent that fuels and parks it. For a crew arriving at EKCH, Kastrup works as a Nordic business aviation hub, and the catering order follows the tail rather than the terminal.
Business aviation catering at Copenhagen Kastrup grows in summer, when northbound leisure traffic fills the apron, and again around the autumn conference weeks. Inflight catering for these flights favours cold Danish plates; in-flight catering for long departures adds a hot course from the galley oven. Aviation catering for executive jet catering clients is coordinated through the general aviation terminal, and diplomatic flight catering for state visits is cleared by protocol before anything is cooked. As a business aviation hub for the Øresund region, Kastrup sees tight slots and quick turnarounds, so FBO services and ground handling services decide how smoothly a box reaches the door. Cabin crew meals and crew meals are packed with every order that asks for them, and general aviation traffic here is steady enough that the handling agent knows the routine.
Denmark applies EU food rules to anything crossing the border, and animal products are the most closely watched. Orders are packed sealed and labelled, and the handling agent presents the documents. The FBO services at Kastrup and the ground handling services behind them know the paperwork, so a catering order into the business aviation hub at EKCH rarely stops at customs when the labels match the manifest.
Average rating from the cabin crew and pilots we cater for.
“As the person coordinating a breakfast basket with individual preserves for 3 passengers at CPH, I needed an arrangement that considered a revised passenger count. The confirmation from The Galley Girls showed the main courses clearly enough for us to check the planned service quantities. I want an inflight catering company to understand packing arrangement, and this order gave us a useful starting point. There was enough information about the sandwiches to brief the crew without making assumptions about what had been ordered.”
“An order of fresh fruit and breakfast pastries for 5 people at Copenhagen Kastrup Airport had to be organised around several individual meal preferences. When comparing inflight catering companies, I would look closely at crew briefing after this experience. The Galley Girls grouped the sandwiches by service, which was more useful to us than simply receiving a list of dishes. The desserts were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“What impressed me at EKCH was how a request for roasted chicken and seasonal vegetables was handled despite a changing departure schedule. I appreciated the emphasis on portion planning throughout the in-flight catering services arrangements. After a final adjustment to the breakfast portions, The Galley Girls gave us one revised order summary to work from. We checked the sauces against the same summary, keeping the cabin team and the handling contact aligned.”
It starts with the aircraft: a light jet with one small oven and a drawer gets a very different order from a long-range cabin with a full galley. A smørrebrød lunch for four costs less than a seated dinner with a hot main and dessert, and a rye-and-herring plate costs less than salmon and cheese. Tell us the type and the guests, and the order is invoiced as written.
A short repositioning flight with an empty cabin usually needs only crew catering, and that is a simple order to place. Last-minute orders are handled, so a late change of plan from the operator is not a problem. A phone call or one email with the tail, the slot and the headcount is enough.
Denmark follows EU rules, and meat, fish and dairy are what the authorities look at. Our crew catering and passenger boxes are packed sealed and labelled, with the handover agreed with your handling agent. A long wait on the ground cuts into crew duty time, so we plan the delivery around the slot rather than the other way round.
Guests can carry food, but customs rules on animal products apply, and winter storms or a strong westerly over the Øresund can move a departure. Our boxes are made to wait in a drawer, so a delayed departure does not spoil the plates.
No. Is catering part of a charter? Not here: the charter price covers the aircraft and the crew, and food is ordered and invoiced on its own. On a long leg out of EKCH with two services on board, we pack the main meal and the lighter second service in separate boxes, each labelled by seat.
Tail, pax and diets — a flight attendant takes it from there, day or night.
