Catering to your aircraft in Hannover.
Fair weeks at Hannover Airport change everything: more tails, tighter slots, shifting headcounts. Our job is a clean handover at the aircraft, packed for the oven you have on board.
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 eats plainly and well, and that translates into a private jet menu with real character. Hannover Airport crews often ask for the regional classics because they travel better than most fine-dining plates. Local specialities start with Lüneburg Heath lamb, the heidschnucke, roasted and sliced for re-plating, with the jus in its own pot. Hannoversche Kartoffelsuppe, a potato soup with Mettwurst, packs hot in a sealed container and suits a cold morning departure.
Asparagus from the Nienburg area is the spring story: white spears, chilled, with hollandaise apart so the sauce never touches the plate until service. In autumn the inflight menu turns to game and kale, Grünkohl with Pinkel sausage, a Lower Saxony dish that holds heat well. Private jet food from the region also means Harzer cheese, rye bread and Bahlsen biscuits for the snack drawer. For Hannover, we stay close to what the kitchen does honestly: private jet platters of smoked fish and cured meats, gourmet inflight meals built on Heide lamb and seasonal vegetables, and private jet snacks from the region's bakeries.
Dessert is simple: Rote Grütze with vanilla sauce apart, or a small Butterkuchen from Lower Saxony bakeries, both stable at altitude and easy to cut per guest.
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.
Hannover Airport sees its sharpest peaks when the Messe fairground fills with exhibitors, and a business jet rotation on a fair morning needs a galley plan before the tail even lands. Private jet catering at EDDV is built around that rhythm: cold platters that wait in the drawer, hot dishes packed for a small oven, cabin crew meals boxed apart from the guest trays. Inflight catering here is mostly plated lunches and light dinners for short European sectors, so we pack for re-plating, not for cooking.
Business jet catering at HAJ usually serves executives flying short European legs. Corporate jet catering here tends toward plated lunches and light dinners. A private jet chef can write a bespoke menu around a fair-week itinerary, and VIP flight catering for a group of exhibitors is packed in seat-numbered trays. Charter flight catering follows the same logic, and luxury inflight catering is about restraint more than showiness.
Official visits to Lower Saxony go through protocol, and we follow. Government flight catering is planned with the security brief, head of state flight catering uses a fixed, named team, VIP aviation catering is sealed and traceable, and state visit aircraft catering is handed over once, to one person, at the aircraft.
Hannover is a fair city, and fair guests bring every kind of dietary need. Lower Saxony kitchens lean on wheat, butter, celery and mustard, so allergen free work starts with a hard look at roux, stock and sausage binders. We prepare kosher, halal, vegan and gluten free special meals on a separate board and in a sealed box, with kids meals planned around what children at altitude really eat. Marked by seat, never by name.
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.
When the operator allows, we plan different meals for pilots so captain and first officer never share a dish. Crew meals at EDDV are on request and billed as part of the order. Pilot meals travel in crew meal boxes, flight crew meals suit short ground stops, and crew catering for a fair-week rotation stays simple. Cockpit meals arrive packed for one hand.
At EDDV the handover is simple: we bring the order to the general aviation terminal, your handling agent takes it to the apron, and the crew signs for it at the aircraft. That is FBO catering as it should be: catering delivery to the FBO, ground handling catering and handling agent catering all in one chain, with one contact.
Most traffic at EDDV is business jets and mid-size charter types, so galley catering usually goes straight to the cabin door by hand or with a small cart. When a larger aircraft is on the apron, we plan airside catering delivery around a high loader and the door height, and aircraft provisioning is confirmed with your handling agent before the slot. If a wide-body ever lands on the EDDV apron, send the aircraft type and we adapt the packing to what that galley can hold.
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.
Hannover Airport serves Lower Saxony and a busy fair circuit, with a general aviation terminal handling corporate and charter flights. Airport catering here supports trips of every size, from a single executive to a delegation.
The fair calendar defines the year at Hannover. Inflight catering and in-flight catering peaks match the opening days, aviation catering and business aviation catering orders tighten, executive jet catering follows the schedule, and diplomatic flight catering arrives with official visits. Cabin crew meals for a fair-week rotation go on the same order as the guest trays. General aviation, FBO services and ground handling services at this business aviation hub work closely together.
Germany applies EU rules to food on board: intra-EU flights have few restrictions, while arrivals from outside the EU may face limits on meat and dairy. Customs at Hannover check the aircraft, not each dish, but sealed and labelled trays make inspection simple. We tell you before the flight what can be loaded for the return.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at EDDV meant planning a seafood starter and warm vegetable sides for 9 guests with different crew meal preferences in mind. The Galley Girls talked through the quantities of main courses with us before confirmation, rather than leaving us to guess the portions. For our team, the strongest part of their private jet menu was how they handled meal organisation. It was useful to see the snack boxes listed separately when checking how much space the complete order would require.”
“Before our guests boarded at HAJ, we needed yoghurt pots and fresh berries divided into 4 portions suitable for a revised passenger count. I want a private jet chef to understand final order confirmation, and this order gave us a useful starting point. We described our serving sequence to The Galley Girls and asked for the starters to be packed accordingly. We left the snack boxes stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“What impressed me at Hannover Airport was how a request for a seafood starter and warm vegetable sides was handled despite several individual meal preferences. The galley preparation stood out more than any sales pitch about in flight catering. The main courses supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. We could distinguish the salads at a glance instead of lifting lids just to establish what belonged to each service.”
A shifting passenger count is the main thing that moves cost at Hannover. Asparagus in spring or lamb in autumn changes the line items, but the covers decide the total. We keep a small buffer plan so a last-minute change never leaves you short.
For a delegation, lead time depends on the approvals, the headcount and any dietary lists. Hannover is a calm airport for this: one general aviation terminal, a clear process. Send what you have and we shape the order around it.
A guest with an allergen concern needs clean prep, and customs need to see what is on board. At HAJ both are served by sealed, seat-numbered containers, and we tell you which items can cross a border.
Bringing your own food is usually fine within Germany, though non-EU arrivals may meet limits on meat and dairy. During a long ground wait at EDDV, many crews prefer cockpit meals packed separately from the guest trays so nobody touches a passenger dish by mistake.
Charter agreements do not usually include food. At Hannover you place the catering order apart, and the departure slot tells us how to pack: sealed for a quick leg, full service for a slower evening departure.
Tail, pax and diets — a flight attendant takes it from there, day or night.
