Catering to your aircraft in Thisted.
A quiet coastal field on the Limfjord, EKTS sees light jets and turboprops more than heavy iron. We keep the food compact and robust, written by former VIP flight attendants.
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.
North Jutland feeds a private jet menu with what the Limfjord and the North Sea coast produce: Limfjord oysters and mussels, plaice from the Thy coast, smoked fish, and the dense rye bread that holds up in any drawer. These are the local specialities that make a Thisted inflight menu read like the place it leaves from, not like a hotel buffet.
For private jet food, Thy-brewed beer is not served in the air, but Thy produce is: lamb, root vegetables, aged cheese and butter-rich pastry from North Jutland bakeries. Private jet platters built on smoked salmon, pickled herring with rye and a cold cut board travel well, and gourmet inflight meals such as a plaice fillet with remoulade pack cleanly for re-plating. Private jet snacks lean on dark chocolate, salted liquorice and small rye crisps.
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.
The field at Thisted is quiet, short on infrastructure and long on weather, which shapes every order. Private jet catering for EKTS means compact, robust food that survives a coastal crosswind arrival and a cold ramp. Our in-flight catering for business aviation catering crews is written by former VIP flight attendants, with executive jet catering, diplomatic flight catering and cabin crew meals handled on request from the same menu.
At EKTS the typical client flies a light jet in for a Thy coast weekend or a Limfjord business day. Business jet catering and corporate jet catering lean on regional fish and lamb; VIP flight catering and charter flight catering follow the same line. For luxury inflight catering, our private jet chef builds a bespoke menu with what is in season.
For a state visit aircraft landing at EKTS, catering is planned through the protocol office. Government flight catering and head of state flight catering use a small named team; VIP aviation catering stays quiet and fully traceable, with state visit aircraft catering agreed in advance.
Danish kitchens know allergens well, but the hidden ones in North Jutland food are fish stock in sauces, wheat in rye bread, and dairy in nearly every pastry. Kosher, halal, vegan, gluten free and allergen free meals, special meals and kids meals are each packed separately and marked by seat, with the dish adapted to the local menu rather than swapped for a generic tray.
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.
When the crew waits at EKTS, crew meals are ordered on request and billed on their own. Flight crew meals, pilot meals and cockpit meals are packed in crew meal boxes that eat easily on a short turn. Crew catering offers different meals for pilots when the operator asks, with each box marked for its role.
At EKTS, the general aviation terminal is the natural handover point for FBO catering. We coordinate catering delivery to the FBO with your handling agent; ground handling catering and handling agent catering are agreed on the slot, with the food passed at the aircraft door.
Thisted handles small and light aircraft, so galley catering here rarely needs a high loader: airside catering delivery is carried to the door by hand or small cart. Aircraft provisioning at EKTS follows the type, with the door height and the galley size deciding how much goes on and how it 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.
Thisted Airport is a small regional field in North Jutland, used mostly by light business aircraft and general aviation. FBO services and ground handling services are modest here, so airport catering means handing food across at a quiet terminal and an apron that rarely sees a queue.
Thisted is a business aviation hub only in the loosest sense: a coastal field with light traffic and open sky, where FBO services stay small and ground handling services are arranged around each arrival. Inflight catering and in-flight catering for these aircraft is compact and precise, and aviation catering follows the season, with summer visitors and winter weather. Business aviation catering and executive jet catering draw on the same menu, diplomatic flight catering is rare and agreed ahead, and crew meals and cabin crew meals are ordered with the trip.
Danish food import follows EU rules: animal-origin products from outside the EU are limited, while intra-EU flights move freely. Local provisioning at EKTS removes the question, and any special declaration is the crew's to make. Your ground handling services provider can confirm the customs position on arrival.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at Thisted Airport: we had 8 passengers expecting avocado toast components and breakfast fruit and were working around an evening cabin service. The main courses supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. The crew provisions were also listed clearly, which made it easier to pass instructions between crew members during preparation. Our brief for VIP flight catering was met with a sensible plan for meal organisation.”
“The cabin briefing at EKTS included 8 passenger meals, a request for mushroom risotto and a green salad, and instructions addressing two separate meal services. We discussed the dimensions before confirming; The Galley Girls grouped the sandwiches into individual containers that were easy to handle. I appreciated the emphasis on packing arrangement throughout the charter flight catering arrangements. The side dishes were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“Breakfast was already sorted; at TED, the next request was mushroom risotto and a green salad for 4 guests, with an evening cabin service to work around. For private jet food, that attention to cabin service sequence made the order noticeably easier to manage. The Galley Girls grouped the breakfast portions by service, which was more useful to us than simply receiving a list of dishes. We left the fruit plates stored until needed, which kept the first service manageable and reduced unnecessary handling.”
Think in dishes, not in airports. A cold Limfjord seafood board costs a different amount than oven plaice with remoulade, and Thisted's handling agent sets the access, not the price. We confirm the menu first, then the handover.
For a halal, kosher or allergen-free meal into Thisted, send the restriction and the seat number as soon as the trip is firm. Late orders are handled, but certified products can take longer to source than a rye platter.
With a compact galley and EU rules in play, the sensible move is local provisioning. Fish, dairy and bread from North Jutland avoid import questions and fit the galley you have.
You can carry your own food, but on an empty repositioning leg most crews prefer a light crew box. Customs on EU flights are simple; from outside the EU, animal products can be refused.
No, the aircraft hire does not include meals. A waiting crew at TED can order hot or cold crew food, billed apart from the private jet charter.
Tail, pax and diets — a flight attendant takes it from there, day or night.
