Catering to your aircraft in Roskilde.
A light jet waits on the Zealand apron while the wind comes off the fjord, and the galley still needs filling. At Roskilde we cook and pack Danish rye, fish and cold plates for you to re-plate.
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.
Zealand eats from the sea and from rye, and a private jet menu for Roskilde is built from both. A Danish inflight menu starts with smørrebrød on dense rye, cut so the topping survives the drawer: marinated herring, curried herring, egg with shrimp, roast beef with remoulade and crisp onions. Local specialities like these are private jet food that holds its shape at altitude, assembled in Zealand and plated by you.
For private jet platters we lean on Danish cold-water seafood, smoked salmon, prawns from the north and a good cheese board, with rye crispbread that does not go soft. Gourmet inflight meals for the way out include frikadeller, Danish meatballs that reheat well, and a mild Nordic dessert. Private jet snacks run to rye crisps, licorice and marzipan. All of it comes from Roskilde's Zealand kitchens, local specialities written for a galley, not a banquet 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.
A light jet on a Zealand apron, the cabin door open to a Baltic wind: that is the usual picture at Copenhagen Roskilde, and private jet catering here is built around it. Danish rye, fish and cold plates travel well in a small galley, so we pack for the aircraft you actually have. For the flight attendant it also means inflight catering and in-flight catering sorted from one email. Aviation catering is cooked, packed and labelled by former VIP flight attendants, with business aviation catering, executive jet catering and diplomatic flight catering all on one menu, plus cabin crew meals on request.
At Roskilde, passengers on business jet catering orders tend to want something Danish. Corporate jet catering for EKRK means rye, herring and good cheese, VIP flight catering means a plated meal with the garnish packed apart. Charter flight catering is the same food at a different pace, and luxury inflight catering adds desserts. A private jet chef builds a bespoke menu to fit the galley.
Government flight catering at Roskilde is quiet work: head of state flight catering is cleared by protocol before anything is cooked. VIP aviation catering and state visit aircraft catering are handled by a named team, with traceability on every tray and no names on the labels.
On Zealand, kosher, halal, vegan and gluten free requests meet a cuisine built on rye, pork and butter, so allergens hide where you do not expect them: in rye bread, in pork-based meatballs, in remoulade. Special meals at Roskilde are handled as a procedure. Each allergen free or kids meals tray is cooked and boxed separately, marked by seat number, kept apart from the guest trays.
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.
Out of Roskilde, the crew eats from a separate order: crew meals are requested for the trip and billed with everything else. Flight crew meals are packed in boxes, pilot meals marked captain and first officer so they never share a dish, which is how different meals for pilots work in practice. Crew catering is built for short ground time, cockpit meals eaten with one hand, crew meal boxes labelled by role.
FBO catering at Roskilde is handed over at the aircraft: catering delivery to the FBO or the general aviation terminal, coordinated with your handling agent. Ground handling catering means the door is opened by the right person on your slot, and handling agent catering is agreed before the aircraft arrives.
Roskilde is mostly small and mid-size jets, so most galley catering goes up a stair door by hand. When a bigger aircraft comes through EKRK, airside catering delivery changes with the type: sill height, door and galley decide whether a high loader is needed. Tell us the tail and we plan aircraft provisioning to match.
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.
Copenhagen Roskilde Airport is a general aviation field in Zealand that serves business jets, charters and the occasional state arrival. It is a place where crews want food that is easy to handle and packed to the type.
Airport catering at Roskilde is shaped by weather on the Baltic and by Zealand's quiet rhythm. Inflight catering and in-flight catering for business aviation catering, executive jet catering and the occasional diplomatic flight catering all share one galley. Cabin crew meals and aviation catering for the crew follow the same order, and general aviation at EKRK remains the business aviation hub for the island, with FBO services and ground handling services on the field.
Danish and EU import rules on meat, dairy and fresh produce decide what can stay in a galley after an arrival at Roskilde. Ordering from Zealand removes the question, because the food never crosses a border.
Average rating from the cabin crew and pilots we cater for.
“Despite two separate meal services, we wanted the 8 guests at RKE to enjoy roasted chicken and seasonal vegetables without a complicated cabin service. We discussed the dimensions before confirming; The Galley Girls grouped the fruit plates into shallow trays that were easy to handle. We placed the desserts in their planned storage area without first having to reorganise all the catering boxes. Our brief for vip inflight catering was met with a sensible plan for storage requirements.”
“Small packing details became important at Copenhagen Roskilde Airport: our 7 passengers wanted a seafood starter and warm vegetable sides, and we had several individual meal preferences. I asked The Galley Girls for the desserts in shallow trays, with garnishes supplied separately for plating on board. This experience of private jet catering gave us a useful reference for managing final order confirmation on another departure. Keeping the crew provisions aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“What impressed me at EKRK was how a request for a breakfast basket with individual preserves was handled despite a family lunch request. My main takeaway from this private jet catering services order was the practical approach to cabin service sequence. We changed the quantities of fruit plates, and The Galley Girls reflected the request in the final packing list. There was no need to reconstruct the breakfast portions quantities from several messages during the final departure checks.”
A repositioning into Roskilde is the cheapest case: no guest menu, maybe two crew meals and water. How much private jet catering costs rises only when you add platters or fresh fish for the next sector.
If your crew is running up against duty limits, choose items that need no cooking: smørrebrød, cheese boards, fruit. Lead time stays light and last-minute orders are handled at Roskilde.
A weather delay at EKRK doesn't change customs, but it changes how much food you carry. Danish rules on non-EU meat and dairy mean unused trays are often best handled locally.
You can, but Danish customs and your passengers' diets make it simpler to let us pack both services. A long leg out of Roskilde, with two meals, needs a hot dish and a cold one, labelled so the crew can tell which comes first.
Catering is separate from a private jet charter, at Roskilde as anywhere. A long turnaround lets us bring hot dishes; a short one means cold boards and boxes.
Tail, pax and diets — a flight attendant takes it from there, day or night.
