Catering to your aircraft in Oulu / Oulunsalo.
Oulu has a long dark winter and a bright short summer, and a galley plate has to hold in both. We cook and pack for the aircraft on your slot, and crew meals travel in the same order.
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.
Oulu sits where the Oulujoki river meets the Gulf of Bothnia, and the pantry follows the water and the forest. A private jet menu for Oulu draws on Baltic herring, vendace roe from the Bothnian Bay, smoked and cured salmon, and reindeer from Lapland to the north. Local specialities arrive in season: cloudberries and lingonberries in late summer, mustikka pie, rye bread with a dark crust.
The inflight menu here is built for a cold ramp. Rye, Finnish dark bread, comes sliced and wrapped; Oulu private jet food leans on vendace, smoked fish and creamy salmon soup that holds its body in a galley oven. Local specialities from the Oulu / Oulunsalo area include the squeaky leipäjuusto cheese, served warm with cloudberry jam, a dish that crews in North Ostrobothnia Region know by name.
Private jet food at Oulu follows the calendar. Winter plates favour reindeer, root vegetables and hot soup; summer favours new potatoes, dill, fresh Baltic fish and strawberries. Private jet platters for a table of six might hold smoked vendace, leipäjuusto, rye and berries, each item labelled for the drawer. Whatever the season, every dish is packed and marked for the galley on your tail.
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.
Oulu Airport sits on the Gulf of Bothnia coast at 47 ft, flat, exposed and often snow-lined from late autumn, which shapes what travels well in a galley. Private jet catering here leans on Bothnian fish, rye, reindeer and northern berries, packed to survive a cold ramp. The same kitchen covers inflight catering, in-flight catering, aviation catering and business aviation catering, plus executive jet catering and diplomatic flight catering when a delegation lands. Cabin crew meals are ordered with the trip and handed over at the FBO. Order 24/7.
A business jet catering brief at Oulu is often a short rotation with a few guests, a mining or technology delegation, and a galley with one oven. Corporate jet catering here is lean and clear: a private jet chef writes a bespoke menu around the aircraft, VIP flight catering stays discreet, charter flight catering follows the slot, and luxury inflight catering keeps the northern ingredients on show.
When a delegation lands, the menu is cleared first. Government flight catering and head of state flight catering at Oulu are packed with named allergens and sealed; VIP aviation catering and state visit aircraft catering are coordinated through the handling agent.
A meal order for Oulu starts from the guest, not the kitchen. We confirm what matters before anything is cooked and write it on a card marked by seat. Kosher meals, halal meals, vegan, gluten free, allergen free, kids meals and other special meals are packed apart, because northern Finnish cooking hides dairy, rye and fish in places a crew would not expect: in soup bases, in butters, in pie crusts.
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.
On a northern rotation, the crew often eat last. Crew meals, flight crew meals and pilot meals are ordered with the trip; crew catering and cockpit meals travel in crew meal boxes labelled CREW. Different meals for pilots are available on request, and cabin crew meals are packed so nobody has to open a guest tray.
For flights through Oulu, the order is handed over at the general aviation terminal. FBO catering and catering delivery to the FBO are agreed with your handling agent; ground handling catering follows the ramp rules, and handling agent catering covers access to the apron.
Oulu sees everything from light jets to larger business aircraft, and the aircraft decides how the galley catering is loaded. A smaller jet takes boxes through the door by hand; a wide-body or a high deck may need a high loader, arranged through your handling agent. Airside catering delivery follows the ramp rules at EFOU, and aircraft provisioning is planned around the door height, the galley and the cold on the apron. Tell us the type and we plan the carry.
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.
Oulu Airport is the main airport of northern Finland, a regional field on the Gulf of Bothnia, used by business flights serving industry, mining and technology in the North Ostrobothnia Region. Airport catering here is simple: tell us the tail, the slot and the guests.
The field sees business aviation traffic throughout the year, with peaks in winter for northern trips and in summer for Lapland and coast. General aviation is handled at the FBO, with FBO services and ground handling services coordinated by the handling agent. Oulu behaves like a business aviation hub for the region. Inflight catering, in-flight catering and aviation catering follow the same plan; business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals complete the brief.
Finland is in the EU, and the rules for animal products from outside the Union apply to incoming catering. Food cooked in Finland and loaded here is already within the rules, which is why we advise ordering locally. Your handling agent can confirm anything the aircraft carries in.
Average rating from the cabin crew and pilots we cater for.
“An order of vegetable tartlets and a dessert selection for 7 people at Oulu Airport had to be organised around different crew meal preferences. Instead of asking us to improvise, The Galley Girls explained how the starters could be arranged during service. When comparing aviation catering companies, I would look closely at galley preparation after this experience. It made a difference to have the desserts ready without cluttering the galley work area during preparation.”
“It was the packing plan I cared about at EFOU, with 6 servings of avocado toast components and breakfast fruit and a tight boarding window to consider. For our team, the strongest part of their flight catering was how they handled portion planning. I needed the desserts checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The salads remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Several practical details needed attention at OUL, with mini sandwiches and individual desserts requested for 8 guests and a revised passenger count to accommodate. This experience of flight catering services gave us a useful reference for managing written menu details on another departure. The Galley Girls used a readable packing list for the side dishes, which helped when two colleagues checked the order together. Keeping the canapés identifiable helped the colleague taking over service understand the order without another long explanation.”
Reindeer in January and strawberries in July are not priced the same, and that is what shapes the bill at Oulu. How much does private jet catering cost? It depends on dish, season and how many seats are occupied, which may change just before departure. We confirm the total before the slot.
What simplifies an order at Oulu is knowing the galley: type, ovens, drawers. A short brief gets a quick plan, and a late request is handled in the same way, with the menu trimmed to what the galley can finish.
For flights into Oulu from non-EU points, products of animal origin are restricted, and the galley should carry what is local. We cook in Finland, so what lands on your aircraft is already within the rules. Your handling agent coordinates the rest.
Yes, within customs rules, though the size of the galley limits what you can serve well. At Oulu we cook to match the aircraft: small galley, simpler hot plates; large galley, fuller service.
No, catering is not part of a charter. The charter covers the aircraft; the meals are a separate order, packed for your galley and invoiced on their own. If the passenger count shifts on the day, we adjust the order to match.
Tail, pax and diets — a flight attendant takes it from there, day or night.
