Catering to your aircraft in Hecklingen.
EDBC sees mostly business movements into the Harz and Saxony-Anhalt, often on light and midsize jets. We pack Cochstedt menus for the galley on board, delivered 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.
Saxony-Anhalt cooks with hearty, regional ingredients, and the Harz foothills around Cochstedt add game, river fish and mountain herbs to the table. A private jet menu for EDBC can lean on that: cold local specialities for the drawer, hot dishes for the oven, nothing that needs a flame on board. Our private jet platters and gourmet inflight meals follow the season, and private jet snacks for the cabin sit alongside them. Typical local specialities include Harzer cheese, Halberstadt sausage, Quedlinburg-region asparagus in spring and Börde vegetables. The inflight menu is written around what the galley can finish, and the private jet food is labelled by seat. Ask for Saxony-Anhalt dishes by name and we adapt them to the aircraft.
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.
Few airports in Saxony-Anhalt offer the space of EDBC: a long concrete runway, wide aprons and an apron that stays quiet most days, which suits business movements in and out of the Harz area. Our private jet catering here is built around what each galley can finish on board. We supply inflight catering, in-flight catering and aviation catering for executive jet catering and business aviation catering, plus diplomatic flight catering and cabin crew meals, all remitted to the aircraft through your handling agent.
Who flies into EDBC? Mostly executives and groups bound for the Harz and Saxony-Anhalt. Our private jet chef writes a bespoke menu for business jet catering and corporate jet catering at Cochstedt, so VIP flight catering and charter flight catering for the cabin stay simple and suited to the galley. Luxury inflight catering here means regional ingredients, done well.
Protocol shapes everything about government flight catering at EDBC: who is named, what is traceable, how the handover is kept discreet. For head of state flight catering and state visit aircraft catering, the menu is approved first. VIP aviation catering stays confidential from order to apron.
Special meals at Cochstedt follow a procedure, not a label. Regional cooking leans on wheat dumplings, dairy and cured meat, so we check where gluten, milk and nuts hide in a dish before it is packed. Kosher, halal, vegan, gluten free and allergen free meals are cooked and packed on a separate board and in a separate box, and kids meals are written for the age on board.
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 request, we pack crew meals for EDBC and bill them with the order. Flight crew meals are boxed and marked CREW; pilot meals for captain and first officer can differ, as different meals for pilots are available when your policy asks for it. Crew catering fits the turn, cockpit meals eat from one hand, and crew meal boxes keep out of the passenger galley.
FBO catering at Cochstedt is handed over at the aircraft: your handling agent receives the order, and catering delivery to the FBO or the apron follows the slot. The general aviation terminal is small and easy to reach, ground handling catering is coordinated with your agent, and handling agent catering stays part of one simple call.
At EDBC the aircraft type decides how the galley is loaded: door height, whether a high loader is needed, and what the galley can finish. For larger cabins we plan galley catering around the aircraft, and airside catering delivery follows your handling agent's access rules on the wide apron. Aircraft provisioning is confirmed against the tail before anything 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.
Cochstedt Airport is a former military airfield in Saxony-Anhalt, now used by general aviation, business flights and occasional charters. For airport catering the long runway changes little: the order is still packed for the galley of the aircraft that lands.
Cochstedt works as a small business aviation hub for the Harz and central Germany, and airport catering here is shaped by light and midsize traffic. Inflight catering, in-flight catering and aviation catering are built around what each galley can finish, with business aviation catering and executive jet catering for corporate movements. Diplomatic flight catering follows the same route, and cabin crew meals and crew meals travel with the order. General aviation, FBO services and ground handling services are all coordinated through your agent.
Germany is an EU state, so food entering from outside the EU faces limits, above all on meat and dairy. For airport catering at Cochstedt we check the destination of your return leg, adapt the order, and confirm customs details with your handling agent.
Average rating from the cabin crew and pilots we cater for.
“On this departure from EDBC, 3 passengers had chosen a charcuterie board and fresh bread, and different crew meal preferences needed to be reflected in the order. I gave The Galley Girls our storage brief and asked for the crew provisions to arrive in shallow trays. Separating the snack boxes from the first service items helped us avoid opening boxes we did not yet need. For our team, the strongest part of their FBO catering was how they handled catering handover.”
“Nothing about the 2 guest order at CSO called for excess complexity: just beef fillet with roasted potatoes and sensible planning for limited fridge space. The Galley Girls talked through the quantities of fruit plates with us before confirmation, rather than leaving us to guess the portions. The quantities of snack boxes matched our service plan, leaving us comfortable with the order before the final briefing. My main takeaway from this airport catering order was the practical approach to cabin service sequence.”
“The 11 passenger portions of a selection of petits fours and sandwiches were the easy part; managing a tight boarding window at Cochstedt Airport took more planning. The Galley Girls grouped the desserts by service, which was more useful to us than simply receiving a list of dishes. I would discuss inflight catering with them again, especially when catering handover needs careful coordination. Our colleague could take over the breakfast portions without asking where every component had been placed during preparation.”
Think of galley size first, ingredients second. At Cochstedt a light jet may need only chilled platters and one hot dish, while a heavy jet can host a full service. The regional dishes you choose, from sausage boards to game, set the figure, and we quote per menu.
Lead time at Cochstedt depends on the season only in what we can cook: spring asparagus, autumn game, winter root vegetables. The order itself stays simple, and last-minute orders are handled whether the weather window is open or closing.
If your return leg leaves the EU, German customs and the destination country both matter. We keep animal products out of meals meant to cross a strict border and substitute plant-based or cooked dishes. We confirm the plan with your FBO.
Bringing food is allowed, but at night it is simpler to have it handled. Cochstedt is a quiet field after dark, and a sealed delivery to the aircraft avoids questions at the gate. We take night orders 24/7 and label every item.
Is catering part of a charter? No: it is ordered and billed apart from the private jet charter. For Cochstedt, the handling agent manages access to the apron, and we agree the handover point with them in advance.
Tail, pax and diets — a flight attendant takes it from there, day or night.
