Catering to your aircraft in Emden.
Emden is a small coastal field in Lower Saxony where turboprops and light jets arrive between weather fronts. We pack regional food for your galley, label it by seat number and deliver it to the FBO.
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.
Lower Saxony's coast gives Emden a private jet menu unlike anything inland. The local specialities are North Sea shrimp (Krabben), smoked eel and herring, and the Ostfriesland tea ritual with its rock sugar and cream, which travels well in a thermos and a small cream pot. A private jet menu for EDWE starts from what the cold drawer can hold: shrimp on dark bread, smoked fish with horseradish, a potato salad that sits chilled until service.
Hot dishes lean on the region's farm table. Kale with Pinkel sausage is a winter classic, Labskaus is a salted-beef and beetroot dish that re-plates well, and Matjes with new potatoes suits a light inflight menu in summer. Private jet food from Lower Saxony is plain and generous, so we pack it for re-plating on board with sauce apart. Private jet platters of local cheeses, cured meats and Frisian rye bread sit alongside gourmet inflight meals and private jet snacks built on the same produce.
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.
Emden Airport sits at 3 feet above sea level on the Ems estuary, a flat grass-and-paved field where Frisian weather decides the day. Private jet catering here follows the coast: Ostfriesland tea, North Sea shrimp and smoked fish packed for a light-jet galley, with inflight catering that stays simple enough for a turboprop crew. Executive jet catering, aviation catering and business aviation catering are ordered with the tail and the slot, then handed over at the aircraft through your handling agent. For diplomatic flight catering, cabin crew meals and in-flight catering on longer sectors, a flight attendant reads the brief before anything is cooked.
Executives landing at EDWE often come for the shipbuilding and wind-energy sectors on the Lower Saxony coast. For them we write a bespoke menu through a private jet chef: business jet catering with shrimp and rye, corporate jet catering with a hot Labskaus, VIP flight catering for a small delegation, charter flight catering for brokers, and luxury inflight catering with local tea service.
When an official aircraft arrives at EDWE, government flight catering is arranged through the protocol side, not the kitchen. Head of state flight catering uses a named team, VIP aviation catering keeps labels neutral and state visit aircraft catering is confirmed with security before the vehicle moves.
Special meals at Emden are a procedure built around Frisian cooking, where allergens hide in the obvious places: rye flour and wheat in breads and dumplings, shellfish in shrimp dishes, milk and butter in sauces, mustard in dressings. Kosher, halal, vegan, gluten free and allergen free meals are cooked on separate boards and packed in sealed boxes marked with the seat number only. Kids meals follow the same regional logic with milder flavours, and anything not on the menu can be requested as a special meal.
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.
Pilot meals and flight crew meals at EDWE are a separate line on the order, requested with the trip and charged like any dish. Crew catering here is practical: cockpit meals that eat easily on a short sector, crew meal boxes marked by role and different meals for pilots so the captain and first officer never share a dish.
FBO catering at Emden is delivered to the general aviation terminal or straight to the apron, depending on how your handling agent arranges access. Catering delivery to the FBO is coordinated with the ground handling catering side, and handling agent catering means a named contact signs the delivery in.
Aircraft at EDWE are mostly turboprops and light to midsize jets, so galley catering is carried by hand or small cart rather than a high loader. Airside catering delivery goes through your handling agent to the aircraft door, and aircraft provisioning follows the type: how many drawers, whether there is an oven, how much cold space the cabin really has. If you fly something larger and need a high loader, tell us the type with the order so the handover is arranged with the handling agent.
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.
EDWE sits on the German coast and handles general aviation, corporate visitors and sightseeing flights. Airport catering means local produce and a handover point that rarely changes. FBO services and ground handling services here are small and personal: one apron, one handling agent who knows the gate.
Emden is no major business aviation hub, and that is its character: island ferry flights, corporate visitors for the Ems shipyards and the occasional official arrival. For these, inflight catering and in-flight catering stay small and precise, aviation catering follows the aircraft type, business aviation catering matches the corporate brief, executive jet catering covers light jets, diplomatic flight catering suits protocol visits, and cabin crew meals and crew meals stay on request.
Germany sits inside the EU and the Schengen area, so flights from within Europe carry few food restrictions. Arrivals from outside the EU face limits on meat and dairy, and catering waste from those flights is controlled by German rules. Ground handling services at EDWE can confirm what the customs desk expects for your routing. We source locally for Emden, which avoids most import questions.
Average rating from the cabin crew and pilots we cater for.
“Getting a cold lunch with cheese and fruit ready for 3 guests at Emden Airport required an order that accounted for a small galley worktop. The Galley Girls prepared the canapés for assembly in the galley, with the accompanying elements easy to locate. The fruit plates stayed together in one group, so another crew member could follow the same plating sequence. For in-flight catering, that attention to cabin service sequence made the order noticeably easier to manage.”
“Choosing a selection of petits fours and sandwiches for 3 people at EDWE was straightforward; the challenge was making it work with a small galley worktop. The Galley Girls grouped the side dishes by service, which was more useful to us than simply receiving a list of dishes. That left time to check the sauces properly before the passengers were ready for the next part of the service. I would discuss vip inflight catering with them again, especially when meal organisation needs careful coordination.”
“An order of yoghurt pots and fresh berries for 11 people at EME had to be organised around a small galley worktop. The confirmation from The Galley Girls showed the canapés clearly enough for us to check the planned service quantities. The order made private jet catering feel manageable because the portion planning had been considered beforehand. It was useful to see the main courses listed separately when checking how much space the complete order would require.”
Private jet catering cost at Emden is written per order. Ordering your return leg from here means one conversation about the galley and one invoice, with the tail and the slot confirmed for the way back. Seasonal produce such as new potatoes or fresh plaice shifts the total.
An early departure needs the handover point settled, not a long notice. We work 24/7, so a 06:00 slot from Emden is treated like any other, as long as your handling agent confirms access to the apron.
Handover at EME runs through the handling agent: they know who opens the gate, where the vehicle stops and who signs. Customs questions come up mainly when a flight arrives from outside the EU with food on board.
Bringing food is permitted subject to import rules. For an empty-cabin repositioning to EDWE, the simplest option is a small crew order rather than a full galley load.
No. Even for long legs, food is a separate order from the charter contract. Two services on board from EME means two sets of packaging, marked clearly so the attendant knows what goes out when.
Tail, pax and diets — a flight attendant takes it from there, day or night.
