Catering to your aircraft in Karup.
Karup is a quiet air base with a civil apron, where flights arrive on a small schedule and the wind comes straight off the heath. We cook and pack for the crew who serve here, to your galley and your slot.
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 Jutland eats from the sea on one side and the heath on the other, and a private jet menu for Karup draws on both. Open sandwiches on dense rye bread, smoked fish, pickled herring, Limfjord oysters and mussels, and the lamb and beef of the Jutland farms all pack well. A good inflight menu here is mostly cold plates that survive a drawer: smørrebrød built on rye, shrimp and egg, roast beef with remoulade kept in its own pot.
For a hot course, think frikadeller, pork roast with crackling reheated and re-plated, or fjord cod with a sauce packed apart. Private jet food from Central Jutland leans on potatoes, butter and cream, so the sauce travels separately. Local specialities such as rye bread, aged cheese and seasonal berries round it out. Karup is a quiet field, so most orders are built to your galley's oven and drawer space.
Seasons move the menu: asparagus and strawberries in early summer, game and root vegetables in autumn, smoked and cured fish all winter. Tell us the aircraft and how many hot services you can actually run, and we write the Karup menu around that, with the dish names marked for seat and restriction.
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.
Winter wind across the Jutland heath decides a lot at Karup, from de-icing queues to how long guests wait on board. Private jet catering for EKKA is written around that: food that holds, a hot course that finishes in your oven, a cold one that stays chilled. We pack inflight catering and in-flight catering by seat, deliver aviation catering to the general aviation terminal, and treat business aviation catering, executive jet catering and diplomatic flight catering as separate briefs. Cabin crew meals are labelled for the flight deck.
Business jet catering at Karup is usually a short brief: a few guests, a morning slot, one hot course or a cold lunch. Corporate jet catering for the Danish regional economy tends towards fish, rye and roast beef. For VIP flight catering and charter flight catering the private jet chef writes a bespoke menu around your galley, and luxury inflight catering here means good butter, fresh fish and careful plating.
Government flight catering at Karup goes through protocol before anything is cooked, since the field shares a runway with an air base. For head of state flight catering and state visit aircraft catering, we agree allergens, trace and the handover point with the office in charge. VIP aviation catering here is quiet, labelled and traceable, with one named team.
At Karup the dietary question is mostly about Danish staples: rye, butter, cream and fish sauces. For kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals, the box is sealed, numbered by seat and kept apart from the guest trays, so a restricted dish never meets a dairy sauce from the same galley run. Tell us the restriction and the seat, and we cook around it from the start.
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.
What does a crew actually eat on a Jutland turnaround? Crew meals ordered for Karup are on request and invoiced with the trip. Flight crew meals can be a warm plate for the ground wait; pilot meals and cockpit meals are packed in boxes marked for the flight deck. Crew catering follows the operator's policy, and crew meal boxes with different meals for pilots are available when asked. Cabin crew meals are kept in their own box.
FBO catering at Karup means the order arrives at the FBO or general aviation terminal, handed to your handling agent. Catering delivery to the FBO goes through the same gate as other ground handling catering, so we need the tail and the slot. Handling agent catering is coordinated by phone or email, and the box is passed to the crew at the foot of the aircraft.
Karup is a military field with a civil apron, so the aircraft decides how galley catering is loaded. A small business jet takes airside catering delivery from a van at the door; a larger aircraft may need a high loader arranged through your handling agent. Aircraft provisioning here follows the gate and apron rules of an air base, so we need the type, the stand and the slot before the order is built.
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.
Karup is a Danish military airfield with civil use, and general aviation operates alongside it. The terminal is modest, the apron is clear and the movements are few. Airport catering here is quiet work: a few trips a day, each built to the aircraft that lands.
For business aviation at EKKA, inflight catering and in-flight catering arrive at the FBO sealed and labelled. Aviation catering, business aviation catering and executive jet catering are separate briefs, and diplomatic flight catering is cleared first. Cabin crew meals are labelled for the cabin. General aviation traffic here is light, FBO services are personal, and ground handling services come through your agent: a small but real business aviation hub.
Denmark applies EU rules on food, so animal products from outside the Union cannot be loaded on a flight leaving Karup. Catering is sealed, labelled and loaded under your handling agent's supervision. Tell us the destination and we adjust the order accordingly.
Average rating from the cabin crew and pilots we cater for.
“With limited fridge space to consider at Midtjyllands Airport / Air Base Karup, we needed a practical way to serve grilled salmon with a lemon dressing to 5 passengers. I want an inflight catering company to understand final order confirmation, and this order gave us a useful starting point. Our handling contact received the order details from The Galley Girls, including how the salads had been grouped. We could account for the starters before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“One detail shaped our order at EKKA: a late menu amendment, alongside a request for a seafood starter and warm vegetable sides for 10 passengers. When comparing inflight catering companies, I would look closely at final order confirmation after this experience. The confirmation from The Galley Girls showed the crew provisions clearly enough for us to check the planned service quantities. It was useful to see the sauces listed separately when checking how much space the complete order would require.”
“An order of a mezze selection with flatbreads for 8 people at KRP had to be organised around limited fridge space. Instead of asking us to improvise, The Galley Girls explained how the desserts could be arranged during service. The sauces stayed together in one group, so another crew member could follow the same plating sequence. With in-flight catering services, careful attention to cabin service sequence matters as much to our crew as the menu itself.”
Start from the question of when you leave. At EKKA a tight slot narrows the hot options, a longer ground time opens the whole private jet catering menu. We price that choice by the dish, and the cost of private jet catering is shown on its own line.
Seasonal products set the lead time here more than anything: Limfjord oysters in winter, strawberries in June. Order the return leg together with the outbound and we plan both. Last-minute orders are handled, though a very specific item may be swapped.
Customs at a Danish air base is handled through your handling agent. Catering is sealed, labelled and loaded under their supervision, and a late change of passenger count only means our packing changes.
You can, subject to the destination country's rules, but meat and dairy often cannot enter. Most crews prefer a local product on the menu: rye bread, smoked fish and Danish cheese from Jutland pack well and clear customs cleanly.
Charter contracts rarely cover food, so an order for a night departure at Karup is made and invoiced separately. We pack for the hour: cold plates that wait, hot courses that finish in your oven.
Tail, pax and diets — a flight attendant takes it from there, day or night.
