Catering to your aircraft in Bremen.
North Sea weather decides a lot at EDDW, so we plan catering around your galley and your slot. Crew meals and guest trays go to the aircraft through your handling agent.
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.
Bremen's table is northern German and maritime. A private jet menu for EDDW leans on what the Weser region does well: Bremer Kohl und Pinkel in winter, a Labskaus-style plate for crews who want something hearty, and smoked North Sea fish for a cold board. The inflight menu changes with the season, and local specialities from Bremen travel better in some forms than others.
Private jet food from this region is simple and honest. Bremen kale with smoked sausage reheats well from the oven, Matjes herring and rye suit a chilled tray, and Bremer Klaben, the fruit loaf, rides in a drawer without complaint. Local specialities are packed for the galley you actually have, not the one on the brochure.
For an inflight menu built on Bremen, start with the season. Spring asparagus from Lower Saxony, autumn game, winter kale: the private jet menu follows the market. Local specialities from the Bremen region are plated cold or finished in the oven, with sauces in their own pots so nothing sits wet in transit.
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 morning of North Sea cloud over EDDW can move a departure, so a Bremen order is built around the galley rather than the clock. Private jet catering for this field covers business aviation catering, executive jet catering and diplomatic flight catering. In-flight catering is cooked and packed for your oven, drawer and cold space, then handed over plane-side by your handling agent. Cabin crew meals are a separate line on the same order.
At Bremen, business jet catering usually starts with a small cabin and a precise brief. Corporate jet catering for aerospace and shipping executives is simple, northern and tidy. VIP flight catering and charter flight catering follow the same discipline, with luxury inflight catering for guests who ask for it. A private jet chef writes a bespoke menu around your aircraft and the season.
Official visits through EDDW need quiet, predictable service. Government flight catering and head of state flight catering follow protocol, with VIP aviation catering handled by a small named team. State visit aircraft catering is traceable from kitchen to cabin.
A child on the manifest changes the tray before it changes the menu: smaller portions, nothing too hot, kids meals marked by seat. For Bremen, kosher, halal, vegan, gluten free and allergen free special meals are cooked on separate boards and sealed in their own boxes, with the dietary card on the lid. German kitchens read allergen labelling closely, which helps when you need the 14 declared allergens checked line by line.
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.
At EDDW the crew often eats in short gaps. Crew meals, flight crew meals and pilot meals can be ordered hot or cold, packed in crew meal boxes and marked for the cockpit. Crew catering is its own line on the invoice, and different meals for pilots are available on request. Cockpit meals stay apart from guest trays.
FBO catering at Bremen is handed over at the aircraft through the general aviation terminal. Catering delivery to the FBO is coordinated by your handling agent, and ground handling catering follows the slot you give us. Handling agent catering means one contact at the apron, one door opened.
A small cabin at EDDW is loaded by hand, so the first question for galley catering is whether your aircraft has a deep oven or only a warming drawer. On heavier types, airside catering delivery needs a high loader brought to the door, and your handling agent arranges apron access for it. Give us the type and the galley layout; aircraft provisioning at Bremen is then packed to fit your oven, drawers and cold space, with chilled items and hot dishes kept in separate boxes.
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.
Bremen Airport sits low at 14 feet and handles regional, corporate and charter traffic. Airport catering and general aviation services are simple to plan, and the terrain makes weather the main variable.
Executive jet catering at EDDW is shaped by corporate schedules around aerospace and port business. Inflight catering, in-flight catering and aviation catering are packed to the galley, while business aviation catering and diplomatic flight catering follow protocol. Cabin crew meals are ordered on request, and Bremen is a small business aviation hub where FBO services and ground handling services are easy to coordinate.
Germany follows EU food import rules. Meat and dairy leaving for non-EU destinations stay sealed, and your handling agent coordinates airside access at Bremen. We pack meals sealed and labelled, and plan menus around the next country.
Average rating from the cabin crew and pilots we cater for.
“Having 7 guests request fresh fruit and breakfast pastries at EDDW meant planning the portions carefully while accounting for different crew meal preferences. The Galley Girls confirmed the handover contact and identified the salads, making the catering delivery easier for our team to track. For our team, the strongest part of their vip inflight catering was how they handled written menu details. The cabin team could match the starters to the request before moving on to the remaining departure tasks.”
“Our priority at BRE was fresh fruit and breakfast pastries for 6 passengers, with a changing departure schedule shaping the service plan. With private jet catering, careful attention to galley preparation matters as much to our crew as the menu itself. I gave The Galley Girls our storage brief and asked for the fruit plates to arrive in clearly marked packs. I could hand the main courses to a colleague with a short explanation instead of unpacking the whole order.”
“Passenger preferences led us to fresh fruit and breakfast pastries at Bremen Airport; 2 portions were needed, with a late menu amendment factored into preparation. The portion planning stood out more than any sales pitch about private jet catering services. We described our serving sequence to The Galley Girls and asked for the salads to be packed accordingly. We left the side dishes stored until needed, which kept the first service manageable and reduced unnecessary handling.”
Think of it as menu by menu. A shrimp roll tray for six is far lighter than braised beef cheek with red cabbage, and a full crew meal order sits on top as its own line. How much private jet catering costs here is a question of produce, service style and seats.
A return leg ordered from this airport rides on what we have already learned about your aircraft. Lead time depends on the slot, the season's produce and customs on arrival, and we handle last-minute changes by phone or email, 24/7.
German food rules are strict but predictable. For a dawn slot from EDDW we pack sealed, labelled meals and keep ingredients clearly declared. Your handling agent manages airside access, and we plan the menu around what the next country allows.
You can carry food in, subject to the handling agent and customs. Bremen's FBO coordinates airside entry, and EU rules limit imports of animal products. We can support with sealed catering where your own supply stops.
The charter agreement does not carry food. On an empty cabin leg into EDDW you order crew meals or guest catering as its own line, and it is invoiced like the rest of our work.
Tail, pax and diets — a flight attendant takes it from there, day or night.
