Catering to your aircraft in Hohn.
The Eider plain gives ETNH long horizons and short winter days. When a jet lands, the crew wants one thing: a tray that comes out of the drawer ready. We pack that, with the labels already on it.
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.
Schleswig-Holstein eats from two seas and a lot of flat farmland, and a private jet menu for Hohn should say so. Smoked eel and Buckling from the Baltic coast travel well as a cold private jet platter, with dark rye and mustard sauce kept apart. The inflight menu can lean on Friesian lamb from the dike pastures, roasted at the kitchen and finished in your oven. Local specialities such as Grünkohl, the winter kale of the region, only work in season, so we say when a dish is not worth ordering. Private jet food for a North German morning runs to Rundstück, the Hamburg-style roll, with cold cuts and a boiled egg. For gourmet inflight meals we keep sauces in their own pots, and private jet snacks lean on Holstein cheese, dried apple and Zwieback from the region.
Hohn is an air base in a region of dikes, fishing ports and orchards, and the Schleswig-Holstein table is plainer than people expect. The private jet menu here is built from ingredients that hold on an apron: pickled herring, Matjes with apple and onion, Holsteiner Katenschinken sliced thin, and rye bread that does not go soft in a drawer. A private jet platter of Baltic fish and Holstein ham serves six without a galley. The inflight menu for a longer sector can add roast Friesian lamb with the jus apart, while gourmet inflight meals come re-platable from the oven. Private jet snacks are simple: Holstein cheese, nuts, apples from the Altes Land. Local specialities change with the month, and we adjust the menu to the season.
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.
Hohn Air Base sits on the flat Eider plain of Schleswig-Holstein, where the wind off the North Sea decides more of the day than the timetable does. Private jet catering here follows the same logic: cold plates that tolerate a long wait on the apron, hot dishes finished in your own oven. Inflight catering for ETNH is built around your galley, and in-flight catering for a diplomatic leg gets the same care as a business sector. Aviation catering and business aviation catering for the field cover executive jet catering, diplomatic flight catering and cabin crew meals, all handed over to your FBO or handling agent.
A business jet into Hohn typically carries a small party on a tight departure slot, so business jet catering here favours cold plates that wait in the drawer. Corporate jet catering follows the same logic, with VIP flight catering and charter flight catering sharing the Holstein products. Luxury inflight catering at ETNH is a private jet chef's work, a bespoke menu built from your galley and the number of seats.
When a delegation lands at ETNH, the kitchen waits for the protocol office. Government flight catering is planned from their brief, head of state flight catering gets a named team, VIP aviation catering means ingredient traceability, and state visit aircraft catering goes to the apron sealed and discreet.
A north German kitchen hides its allergens in places you would not guess: Matjes dressings with wheat flour, Grünkohl cooked with sausage, Zwieback with milk powder. For kosher, halal, vegan and gluten free requests at Hohn, the special meals are cooked in a separate area, sealed, and marked by seat. Allergen free dishes and kids meals follow the same procedure, with a card for the cabin crew.
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.
The people flying into ETNH eat last, so crew meals here are written for a short break. Flight crew meals travel in boxes with CREW on the lid, pilot meals are two distinct dishes, and crew catering is ordered with the trip and billed with the rest. Cockpit meals stay simple, crew meal boxes hold cold plus one hot item, and different meals for pilots are packed apart. Cabin crew meals ride in the same box as the rest of the crew.
Delivery on this airfield runs through the handling agent. FBO catering for ETNH is handed over at the aircraft, catering delivery to the general aviation terminal is arranged on your slot, ground handling catering follows the field's access rules, and handling agent catering is sealed until the crew takes it.
A bizjet at Hohn takes its galley catering through a standard door, so a trolley or crate is enough. A larger type changes airside catering delivery: door height, and whether a high loader is needed, decide how the trays are loaded. Tell us the type and we plan aircraft provisioning around the real galley, ovens and chillers. Hohn is an air base, so access and airside catering delivery go through 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.
Hohn is a German Air Base in Schleswig-Holstein, a field with long runways and a small footprint for civil traffic. Airport catering for a business jet here means working with the handling agent and the access rules of a military site, so the order is simple and the details are checked first.
Business aviation at Hohn is occasional rather than daily: a delegation, a special flight, a stop on a northern route. Inflight catering and in-flight catering are written for the aircraft type, aviation catering and business aviation catering through the handling agent, and executive jet catering, diplomatic flight catering and cabin crew meals stay sealed and labelled. General aviation traffic and FBO services are limited, so ground handling services are arranged ahead, and a business aviation hub this is not.
German customs apply EU rules to animal products arriving from outside the Union, and uneaten inbound catering may have to be disposed of at the apron. For a flight from outside the EU, the handling agent sorts the paperwork, and we pack the meals sealed and listed.
Average rating from the cabin crew and pilots we cater for.
“An order of a selection of petits fours and sandwiches for 5 people at Hohn Air Base had to be organised around several individual meal preferences. The Galley Girls prepared the sandwiches for assembly in the galley, with the accompanying elements easy to locate. The order made aviation catering services feel manageable because the meal organisation had been considered beforehand. We could finish the salads as each guest was ready, rather than laying everything out at once.”
“Service planning came first at ETNH, with 4 passengers choosing mini sandwiches and individual desserts and a small galley worktop influencing our preparation. I want an aviation catering company to understand meal organisation, and this order gave us a useful starting point. The main courses came from The Galley Girls in separate meal boxes, with a packing list that matched the contents. The snack boxes were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“Food presentation mattered to our 3 guests, but limited fridge space also had to be considered when organising prawn salad and small fruit plates at Hohn Air Base. When comparing aviation catering companies, I would look closely at galley preparation after this experience. The Galley Girls labelled the main courses in line with our brief, so the cabin team could identify the relevant portions quickly. I found the desserts without searching through every box, a small detail that mattered during the final cabin checks.”
A delegation flight from Hohn is priced menu by menu. Hot lamb with a jus apart sits higher than a chilled Matjes and ham plate. How much does private jet catering cost? You get a written list, line by line, before the slot. Private jet charter fees do not appear on it, because the food is invoiced on its own.
For a kosher, halal or child's meal at ETNH, the lead time comes down to how specialised the dish is. Allergen cases need a separate cooking area, so tell us early which seat and which allergen. Last-minute orders are handled, and we say plainly when a sealed meal cannot be done.
On arrival from outside the EU, meat and dairy rules apply at Hohn, and uneaten inbound catering is often not allowed to stay on board. For a crew waiting on the ground within duty time, we send boxes marked CREW that need no oven.
On a quick turn at Hohn, personal food is allowed but not always practical. Can you bring food? Yes. Customs may stop meat and dairy coming from outside the Union, and the slot decides how much you can load. We can match it with a cold plate.
Is catering part of a charter into Hohn? No: aircraft and food are two orders. A private jet charter broker does not cover the galley. Local products, Altes Land apples or Katenschinken, go on the menu on request.
Tail, pax and diets — a flight attendant takes it from there, day or night.
