Catering to your aircraft in Hamburg.
EDHI sits at 23 ft on an island in the Elbe, a working airfield rather than a showpiece. Catering by former VIP flight attendants, packed to plate cleanly in your galley.
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.
Hamburg is a harbour city, and the private jet menu from EDHI shows it. Fish arrives from the Elbe and the North Sea: pan-seared zander, smoked salmon, matjes herring with onion and apple, and Hamburg-style Aalsuppe where the galley can take a soup. Our inflight menu leans on these local specialities, packed for how an aircraft galley really works: cold items chilled in the drawer, hot dishes finished in the oven, sauces in their own pots. Private jet food for a Hamburg departure can also be lighter: rye bread with north German cheeses, Holstein sausages, potato salad and a Franzbrötchen for the morning crew. Private jet platters of fish, cold cuts and pickles travel well on short legs. Gourmet inflight meals are plated to restaurant standard and re-plated by your flight attendant. Private jet snacks from the region include Rote Grütze with vanilla cream and butter biscuits from the Hanseatic bakeries.
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.
Hamburg-Finkenwerder lies on a flat Elbe island at 23 ft, a working industrial airfield where business traffic shares the apron with aircraft production. Private jet catering here is written for the galley you actually have: cold items that wait in the drawer, hot dishes finished in the oven, sauce apart. Whether your inflight catering is a light lunch or a full dinner, we cook, pack and label it, then hand it over at the FBO. Aviation catering for EDHI is built by former VIP flight attendants who know where the ovens end and the drawers begin. Executive jet catering and diplomatic flight catering follow the same discipline, and cabin crew meals are ordered as a separate line.
Out of Hamburg-Finkenwerder, business jet catering is mostly a question of what the galley takes. For corporate jet catering we pair Elbe fish with rye and pickles; VIP flight catering adds a plated main. Charter flight catering is briefed per leg. A private jet chef writes a bespoke menu, and luxury inflight catering is delivered ready to re-plate.
For government flight catering at Hamburg-Finkenwerder, the menu passes protocol before a single pan is lit. Head of state flight catering and VIP aviation catering are handled by a named team with full traceability and discretion. State visit aircraft catering is briefed against the delegation and the security procedure at the FBO.
Special meals at EDHI are a procedure, not a label. Kosher and halal orders are cooked and sealed separately, vegan and gluten free dishes get their own board and box, and allergen free requests are traced through the north German kitchen where fish, mustard, celery and wheat hide in sauces, soups and breads. Kids meals are simple and plated for small hands. Tell us the tail, the seats and the restrictions, and each tray is marked by seat number.
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.
Crew meals on a Hamburg rotation are sized to the duty day. Flight crew meals can be hot or cold, boxed or plated; pilot meals are packed so they can be eaten one-handed. Crew catering is ordered on request and invoiced like the rest. Cockpit meals are labelled apart, and crew meal boxes travel without names. If the operator wants different meals for pilots, the captain and first officer get different dishes. Cabin crew meals are a separate line again.
On the apron at EDHI the handover happens where your handling agent points you: the FBO door, then the aircraft steps. FBO catering is brought to that door and passed up on your slot, and catering delivery to the FBO is arranged with the handling agent, who clears the way through the general aviation terminal. Ground handling catering and handling agent catering at Hamburg-Finkenwerder follow the airside access of an industrial airfield, so tell us the tail and the stand and we pack to suit.
At Hamburg-Finkenwerder the aircraft type sets the route the catering takes into the cabin. On larger types, galley catering is delivered by high loader at the door; on light and midsize jets, it is carried up the stairs. Airside catering delivery follows your handling agent's access rules at the FBO, and aircraft provisioning is packed trolley, box or carrier to match the galley you actually have.
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.
Hamburg-Finkenwerder is a working industrial airfield on the Elbe, with business aviation as a guest on the apron. Airport catering here is about local produce and a quiet hand-over, and the general aviation side is small and easy to read.
XFW is a low-key business aviation hub on the Elbe. We deliver inflight catering and in-flight catering for visiting operators, aviation catering for charter and corporate jets, and business aviation catering with a local accent. Executive jet catering and diplomatic flight catering are briefed per mission, cabin crew meals ordered when needed. General aviation, FBO services and ground handling services stay simple.
Germany sits inside EU food rules, so a Hamburg order of fish, dairy and meat leaves cleanly. Customs on arrival abroad is the real constraint: we ask the destination before we pack, and we label dishes so a border officer can read them.
Average rating from the cabin crew and pilots we cater for.
“Timing and organisation mattered at Hamburg-Finkenwerder Airport, where our order of yoghurt pots and fresh berries for 12 people involved several individual meal preferences. The Galley Girls used a readable packing list for the crew provisions, which helped when two colleagues checked the order together. The starters were also listed clearly, which made it easier to pass instructions between crew members during preparation. I want a private jet chef to understand catering handover, and this order gave us a useful starting point.”
“What impressed me at EDHI was how a request for yoghurt pots and fresh berries was handled despite a revised passenger count. With several people involved, The Galley Girls kept the starters and delivery arrangements together in a concise order update. The desserts went straight to the right colleague instead of circulating between several people during the turnaround. I appreciated the emphasis on packing arrangement throughout the in flight catering arrangements.”
“Despite different crew meal preferences, we wanted the 5 guests at XFW to enjoy avocado toast components and breakfast fruit without a complicated cabin service. The Galley Girls updated the snack boxes in the written order and sent back a confirmation that clearly showed our amendments. For our team, the strongest part of their inflight catering services was how they handled portion planning. There was no need to reconstruct the desserts quantities from several messages during the final departure checks.”
Waiting on the ground at Hamburg-Finkenwerder is a menu decision before it is a money one. Add crew meals for a long duty period, drop the second hot course, and the total moves with it.
A short turnaround favours chilled platters and simple oven dishes; a longer one opens the full menu. Lead time at Hamburg-Finkenwerder is shaped by the slot, and last-minute orders are part of the job.
We use north German produce for EDHI orders. Customs checks follow your route: some countries limit fish, meat or cheese, so we pack with the destination in mind.
You can bring food, but customs and food-import rules at the arrival country decide what stays on board. Germany is relaxed about leaving; the destination may not be. We pack the menu to the destination's rules.
Not part of the charter, no. On a midsize jet from XFW, the galley sets what we can serve; the order is placed and billed as its own line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
