Catering to your aircraft in Faßberg.
ETHS is heath, pine and a long runway in Lower Saxony, and every order here starts with the tail and the slot. We cook and pack for your galley and deliver to the FBO or your handling agent, day or night.
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.
Faßberg is a long way from a food-service hub, so the private jet menu for ETHS is written ahead and built on what Lower Saxony actually grows and raises. Asparagus from the Celle and Lüneburg area runs in spring and early summer, Heidschnucken lamb and heath honey are year-round regional marks, and Aller smoked trout makes a good cold plate. We treat these as local specialities that must survive a galley: lamb is cooked and portioned with the sauce apart, asparagus is chilled and re-plated cold, honey and pumpernickel go in the snack box. An inflight menu for a Faßberg departure usually blends two or three of these with a neutral European option, because passengers rarely all want heath cooking. Private jet food from here is a matter of choosing what lasts, and the private jet platters, gourmet inflight meals and private jet snacks on the menu below are all drawn from that logic.
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.
Faßberg Air Base sits at 245 feet in the Lüneburg Heath, a military field where business movements are rare enough that every order is built around the tail and the slot. Private jet catering here means a galley brief written for the aircraft in front of you, with cabin crew meals, inflight catering and gourmet trays packed for one oven and one drawer. Executive jet catering, diplomatic flight catering and business aviation catering all follow the same rule: you tell us the type, we cook and label for that galley, and in-flight catering and aviation catering arrive at the FBO or with your handling agent.
Business jet catering at Faßberg is usually a small delegation or a short executive hop, so the brief is short: seat count, galley type, one or two regional dishes. We cover corporate jet catering and VIP flight catering for charter flight catering and luxury inflight catering alike, with a private jet chef writing a bespoke menu around your aircraft.
Government flight catering at ETHS means access control, a named contact and a menu approved by protocol before anything is cooked. Head of state flight catering and state visit aircraft catering are handled quietly, and VIP aviation catering stays within the security perimeter of the field.
Special meals at Faßberg are a procedure adapted to the regional kitchen. Heath cooking leans on butter, cream, wheat flour, celery and mustard, so allergen free requests are walked through ingredient by ingredient before cooking. Kosher and halal meals are packed sealed and handed over unopened, vegan and gluten free plates are cooked on their own board, and kids meals are simple and clearly labelled by seat. Give us the restriction and the seat number, and nothing leaves the kitchen on a guess.
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 rural heath airfield, crew meals matter more than usual because there is nowhere to buy food. Order flight crew meals on request: crew catering in labelled crew meal boxes, pilot meals and cockpit meals that eat easily on the flight deck, and different meals for pilots when needed. Cabin crew meals can be added for the whole rotation, invoiced with the rest.
Faßberg has no commercial terminal, so catering delivery to the FBO goes through the general aviation terminal and your handling agent. Ground handling catering is booked against the slot, FBO catering is handed over at the aircraft, and handling agent catering is confirmed before the van arrives.
ETHS is a military airfield, and aircraft size and parking position decide how catering reaches the cabin. Larger types may need a high loader for galley catering and airside catering delivery at the aircraft door, while light jets are loaded by hand from a van. Tell us the type and the galley configuration so aircraft provisioning matches the door height and the access allowed on the apron at Faßberg.
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.
Faßberg Air Base, ETHS, is a military airfield in the Lüneburg Heath, Lower Saxony, with a long runway and little commercial traffic. Airport catering here is organised around access and the slot, since business aviation and general aviation movements are occasional. FBO services and ground handling services are arranged ahead, and the field works as a quiet business aviation hub only on request.
Faßberg sees executive jet catering for the occasional charter, delegation or diplomatic movement. Business aviation catering and diplomatic flight catering are the main requests, with inflight catering or in-flight catering for shorter hops and aviation catering for longer rotations; cabin crew meals ride along on the same order.
German and EU rules apply at Faßberg: food sourced in Germany moves freely, while meat, dairy and eggs arriving from outside the EU are restricted. For ordering, this means local sourcing is the simplest route, and inbound leftover food from a non-EU leg should be declared.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at Faßberg Air Base: we had 7 passengers expecting poached fish with steamed rice and were working around a short ground stop. We described our serving sequence to The Galley Girls and asked for the side dishes to be packed accordingly. The order made crew meals feel manageable because the catering handover had been considered beforehand. Our colleague could take over the fruit plates without asking where every component had been placed during preparation.”
“The cabin briefing at Faßberg Air Base included 8 passenger meals, a request for a seafood starter and warm vegetable sides, and instructions addressing two separate meal services. I would discuss FBO catering with them again, especially when catering handover needs careful coordination. The Galley Girls kept the snack boxes separate from the finishing elements, which gave us control over the final presentation. The sauces stayed together in one group, so another crew member could follow the same plating sequence.”
“Small packing details became important at ETHS: our 4 passengers wanted a light pasta dish with grilled vegetables, and we had limited fridge space. For our team, the strongest part of their airport catering was how they handled galley preparation. We changed the quantities of snack boxes, and The Galley Girls reflected the request in the final packing list. We checked the main courses against the same summary, keeping the cabin team and the handling contact aligned.”
Special meals are where private jet catering costs shift most. A heath lamb dish and a vegan one differ little, but a sealed halal main from a certified source costs more than either. For Faßberg we quote each dish, add the dietary handling, and invoice with the rest of the order.
Crew duty time sets the plan: if hours are tight, we build a menu that needs no work in the galley and hand it over unopened. Lead time at Faßberg is the slot you give us, and last-minute orders are taken day or night.
A short turnaround at ETHS is the reason to order local: food bought in Germany sits inside German rules, with no import questions on departure. Customs on catering for arriving aircraft from outside the EU are stricter, especially for meat, dairy and eggs.
Heath honey is the easiest local product to add: small jars, no cooking, no reheating. You can bring your own food as well, but customs rules apply, and we can check ahead.
Catering is a separate order from a private jet charter, at ETHS as anywhere. As for imports, Germany applies EU rules: sealed, compliant food is accepted, while meat and dairy from outside the EU are not.
Tail, pax and diets — a flight attendant takes it from there, day or night.
