Catering to your aircraft in Skjern.
A flat field in West Jutland where the North Sea wind decides how the day goes, Stauning Vestjylland is a small-aircraft airport, and we cook and pack for a galley built to match.
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 North Sea and the fjord, and a private jet menu for Stauning Vestjylland follows that. Local specialities such as pan-fried plaice with parsley butter, smoked fish from the west coast and Jutland potatoes travel well when the sauce is packed apart. An inflight menu here leans on rye bread, pickled herring and cold cuts that need no oven. Private jet food from Skjern and Central Jutland also means lamb from the heath and dairy from the farms inland. Private jet platters of open sandwiches, gourmet inflight meals of fish and root vegetables, and private jet snacks such as rye crisps and marzipan keep the cabin light.
Skjern sits on the Skjern River delta, where salmon and sea trout shape what Central Jutland puts on a plate. A private jet menu for EKVJ builds on that: cured salmon, plaice, Jutland lamb and rye bread, all chosen for how they survive a small galley. The inflight menu keeps hot dishes simple, sauce in its own pot, and private jet food for West Jutland stays seasonal. Local specialities in the trays include private jet platters of smorrebrod, gourmet inflight meals of fish with dill potatoes, and private jet snacks of cheese and dark rye.
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 grass-green field on the Ringkobing Fjord side of West Jutland, Stauning Vestjylland sees small corporate jets and turboprops rather than wide-bodies, and private jet catering here is written around that galley. Inflight catering for EKVJ is cooked and packed for what the aircraft can hold, and aviation catering for business aviation catering trips follows the same rule. Executive jet catering, diplomatic flight catering and cabin crew meals are all ordered and invoiced like the rest.
Corporate jet catering into EKVJ often serves a small party flying to Central Jutland for a day of meetings. Business jet catering, VIP flight catering and charter flight catering are written to the aircraft's galley, with luxury inflight catering kept simple: cured salmon, lamb, a private jet chef's sauce in its own pot, and a bespoke menu agreed with the lead flight attendant.
Government flight catering at Stauning Vestjylland means a menu cleared by protocol before anything is cooked, with names kept off the labels and a small team on the handover. Head of state flight catering and state visit aircraft catering are handled with discretion; VIP aviation catering for a delegation uses the same quiet route to the aircraft.
Danish bread, pastry and sauces hide wheat, dairy and nuts, so allergen free and gluten free meals for EKVJ are cooked apart. Kosher, halal and vegan special meals are sealed and marked by seat, and kids meals are kept plain.
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.
Ordering crew meals for EKVJ is a line on the order, not an extra. Flight crew meals and crew catering are labelled CREW, pilot meals are two different dishes where policy asks for it, and cockpit meals are handled so nothing spills over the controls. Crew meal boxes stay separate from the guest board, and different meals for pilots are available on request.
FBO catering at Stauning Vestjylland means catering delivery to the FBO, where the handling agent opens the gate to the apron. Ground handling catering and handling agent catering are coordinated with that agent, and the general aviation terminal is the usual handover point for a small aircraft.
On a field this size, the aircraft type decides the load: light jets and turboprops mean galley catering carried by hand, with airside catering delivery at the steps and aircraft provisioning matched to the seat plan.
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.
EKVJ is a quiet general aviation field on the Danish west coast, a short walk from the terminal to the apron. Airport catering here follows the pace of the place, and the FBO services and ground handling services on the field decide how a tray reaches the aircraft.
As a business aviation hub for Central Jutland, Stauning Vestjylland sees corporate jets and the occasional diplomatic flight. Inflight catering and in-flight catering are ordered per trip, with FBO services and ground handling services coordinated for each handover. Aviation catering and business aviation catering stay simple, executive jet catering suits a short hop, diplomatic flight catering is cleared by protocol, and cabin crew meals and crew meals are added on request.
Danish customs follow EU food rules: animal products from third countries are limited, and unused catering is dealt with through the ground handling services on the field. Ordering locally for Stauning Vestjylland, with the FBO services passing the tray airside, avoids most of it.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at STA, the next request was a selection of petits fours and sandwiches for 10 guests, with different crew meal preferences to work around. My main takeaway from this crew meals order was the practical approach to galley preparation. Our request to The Galley Girls focused on the main courses, with enough detail to distinguish passenger portions from additional provisions. There was enough information about the canapés to brief the crew without making assumptions about what had been ordered.”
“Our priority at Stauning Vestjylland Airport was roasted vegetable bowls with separate dressings for 2 passengers, with an evening cabin service shaping the service plan. We described our serving sequence to The Galley Girls and asked for the starters to be packed accordingly. The main courses were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. I would discuss FBO catering with them again, especially when packing arrangement needs careful coordination.”
“It was the packing plan I cared about at EKVJ, with 12 servings of poached fish with steamed rice and two separate meal services to consider. I wanted clear identification on the sauces; The Galley Girls made the packing arrangement easy to compare with the order. We could distinguish the starters at a glance instead of lifting lids just to establish what belonged to each service. Our brief for airport catering was met with a sensible plan for written menu details.”
Costs at Stauning Vestjylland are built from the menu: a cold board of open sandwiches sits at one end, hot lamb with sauce apart at the other. A night or early morning departure does not add a flat charge; it only decides when the tray is handed over at the FBO.
A delegation landing at a small field like this brings extra checks on names, seats and dietary notes, so the lead time follows that paperwork. We keep the team consistent and treat late additions as normal.
Customs rules in Denmark mean the galley should be stocked locally for flights arriving from outside the EU: animal products from third countries are limited. Stauning Vestjylland catering is cooked in-country, so the tray clears without paperwork.
Yes, but the handling agent is the gatekeeper here. Airside access, security and customs all run through them, so a sealed tray ordered from us is usually simpler than arriving with a bag of supermarket food.
No, the charter does not cover catering, and a special-meal request is no exception. We take the diet or allergy, cook it apart and mark the seat number on the sealed box.
Tail, pax and diets — a flight attendant takes it from there, day or night.
