Catering to your aircraft in Vojens.
Flat fields, Danish wind and a gate controlled by the air base: that is Skrydstrup. We prepare your meals in Denmark and hand them over at the aircraft, packed for the galley you carry.
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.
South Denmark gives the private jet menu at Skrydstrup its character: rye bread, pickled herring, Danish cheeses and root vegetables from the Sønderjylland farms around Vojens.
Our inflight menu leans on these local specialities, and the private jet food we pack is chosen for how it travels in a galley, cold items chilled, anything cooked finished in the oven on board.
Private jet platters of smørrebrød build from rye, smoked fish, roast beef and remoulade, sauce apart so the bread stays crisp. Gourmet inflight meals follow the same logic, and private jet snacks such as marzipan, rye crisps and cheese cubes fill the gaps between legs.
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.
Skrydstrup Air Base sits on flat farmland in South Denmark, a military field that business aviation uses by arrangement, and a private jet catering order here begins with the handling agent who opens the apron gate. We write the menu for the galley you actually carry, then pack it for the plane at EKSP. Inflight catering for a crew arriving in Vojens is mostly a question of what survives the Danish weather and the walk to the steps, so aviation catering here is packed sealed and labelled by seat. Business aviation catering and executive jet catering both follow that brief, and diplomatic flight catering gets a protocol check first. Cabin crew meals ride in the same delivery, labelled apart.
Executives landing at SKS often have a tight turnaround, so the brief is short. Our private jet chef builds a bespoke menu from Danish produce for corporate jet catering, VIP flight catering, charter flight catering and luxury inflight catering, and business jet catering stays simple: what the galley can handle, nothing more.
A state visit aircraft arriving at EKSP triggers a different routine. We agree the menu with the delegation office, and government flight catering, head of state flight catering and VIP aviation catering go out sealed, traceable and discreet. State visit aircraft catering is packed by a small named team.
Special meals at Skrydstrup are a procedure built around Danish kitchens, where rye, butter and cream hide allergens in plain sight. Kosher, halal, vegan, gluten free, allergen free and kids meals are each prepared and packed on their own, with the restriction written on the label and the seat number beside it.
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.
A rotation through EKSP leaves the crew little time to sit, so our crew meals are practical. Flight crew meals and pilot meals go into crew meal boxes, crew catering is labelled by seat, cockpit meals are separate and different meals for pilots are available on request, invoiced as any other line.
FBO catering at Skrydstrup is handed over by the handling agent at the apron gate. Catering delivery to the FBO is coordinated with ground handling catering staff, and the general aviation terminal, where the field has one, is the usual meeting point. Handling agent catering is arranged before the slot.
At EKSP, the airframe on the apron sets how the load goes aboard. On a larger airframe, galley catering reaches the door by high loader through airside catering delivery, while aircraft provisioning for a light jet comes up the stairs by hand. Tell us the type and the galley and we pack to suit.
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.
EKSP sits on open farmland in South Denmark and serves mainly military traffic, with general aviation and business flights by permission. Airport catering follows the base's access rules, and FBO services and ground handling services are coordinated by your handling agent.
Traffic at SKS is irregular: a delegation, an exercise, a positioning flight, the occasional general aviation arrival. We cover inflight catering and in-flight catering for these, with aviation catering, business aviation catering, executive jet catering and diplomatic flight catering all handled the same way, and cabin crew meals boxed apart as crew meals. It is a small business aviation hub in the loosest sense.
General aviation arrivals at Skrydstrup fall under EU customs rules: meat, dairy and fish from third countries are limited and may be seized. Food prepared in Denmark moves without a border check, which is why local ordering suits a short stop.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at Skrydstrup Air Base: we had 2 passengers expecting mini sandwiches and individual desserts and were working around several individual meal preferences. Instead of asking us to improvise, The Galley Girls explained how the sauces could be arranged during service. Keeping the side dishes aside until service helped preserve the presentation while we dealt with the boarding tasks. The order made FBO catering feel manageable because the storage requirements had been considered beforehand.”
“Good preparation made the difference at EKSP, where 2 guests expected a cold lunch with cheese and fruit despite a family lunch request. The Galley Girls confirmed the handover contact and identified the sandwiches, making the catering delivery easier for our team to track. Our brief for airport catering was met with a sensible plan for crew briefing. The desserts went straight to the right colleague instead of circulating between several people during the turnaround.”
“Before our guests boarded at SKS, we needed grilled salmon with a lemon dressing divided into 2 portions suitable for a family lunch request. I appreciated the emphasis on cabin service sequence throughout the inflight catering arrangements. We changed the quantities of sandwiches, and The Galley Girls reflected the request in the final packing list. There was no need to reconstruct the snack boxes quantities from several messages during the final departure checks.”
Price here follows what you choose: pork roast with gravy or a cold fish platter, one tray or twenty. For a state or diplomatic flight at Vojens, we confirm each line with your office before anything is cooked.
Customs rules in Denmark set what may come off an inbound aircraft, which affects leftover food, not our delivery. Our dishes are made from Danish produce, and last-minute requests at SKS are handled without paperwork on your side.
An air base has its own gate procedure: your handling agent files the names and the vehicle, and we deliver to that route. Customs inspect carried goods, not catering made in Denmark.
Yes, you may bring food, though customs may stop animal products from outside the EU. For children, allergens or religious diets we cook locally and pack each tray apart at SKS.
Private jet charter into EKSP covers the aircraft, not the food. A small galley limits what can be heated, so we pack to it; a bigger cabin allows an oven course. Both are ordered and billed apart.
Tail, pax and diets — a flight attendant takes it from there, day or night.
