Catering to your aircraft in Calden.
Kassel Airport sits open and exposed at 820 ft, and weather often decides the day. We plan crew meals and guest service around the aircraft you fly into Calden, packed for 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.
Hesse is apple wine, grilled sausage and farmhouse bread country, and a private jet menu for Kassel works best when it borrows from that table instead of a generic hotel list. For Calden we choose local specialities by how they behave in a galley: Ahle Wurst sliced thin and served cold, Handkäse mit Musik sealed away from the guest trays, and Grüne Soße with boiled eggs and potato, a Hessian classic that suits an inflight menu on a light-jet leg.
Private jet food for a Hesse departure leans on regional produce. Our inflight catering plan for Kassel Airport pairs cold plates of Nordhessian cured meats and farmhouse cheeses with a single hot dish, so the galley oven has one job and the crew re-plates the rest. Private jet snacks follow the same logic: rye crisps, Hessian cheese cubes and apple slices sit in the drawer for the whole leg. In-flight catering here also draws on the Weckewerk and Kassler tradition, packed in sealed boxes so the food survives the walk to the apron and the climb to altitude.
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.
Kassel Airport sits on open high ground at 820 ft in the Hessian countryside, and the aircraft that use it are mostly turboprops and light to midsize jets on regional business trips. Private jet catering here is built around a small galley and a short turnaround: cold plates that hold in the drawer, one hot dish finished in the oven, and cabin crew meals packed apart from the guest trays. Inflight catering, in-flight catering and aviation catering orders for EDVK are cooked and packed for the aircraft you actually fly, and business aviation catering and executive jet catering requests are handed to your FBO or handling agent. Diplomatic flight catering is cleared with the protocol office before anything is cooked.
For a corporate leg out of Calden, the order is often a cold lunch plus one hot dish. Business jet catering, corporate jet catering and charter flight catering follow the aircraft's galley, VIP flight catering stays discreet, and luxury inflight catering comes with a bespoke menu from our private jet chef.
Government flight catering at Kassel Airport is written for protocol first: cleared ingredients, traceable boxes and a named team. Head of state flight catering and VIP aviation catering follow the same procedure, and state visit aircraft catering is sealed and handed over only through the agreed channel.
Hessian cooking hides allergens in plain sight: wheat in the roux behind Grüne Soße and in breaded schnitzel, celery and mustard in sausage and sauerkraut brines, and dairy in nearly every sauce. Kosher, halal, vegan, gluten free and allergen free orders for Kassel are cooked on a separate board and boxed apart, labelled by seat number only. Special meals and kids meals follow the same procedure, written from your guest list rather than a menu code.
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.
For crews on the ground at Calden, we write crew meals as part of the order, on request and invoiced. Flight crew meals travel in sealed boxes, pilot meals and cockpit meals are separate from guest service, crew catering is labelled by seat number, crew meal boxes fit small drawers, and different meals for pilots are prepared on demand.
At EDVK, the FBO and the handling agent decide who opens the airside gate and when. FBO catering and handling agent catering are timed to that, with ground handling catering sealed and general aviation terminal hand-over confirmed, and catering delivery to the FBO checked with you.
Aircraft at Calden are mostly small to midsize, so galley catering for EDVK is loaded by hand through the main door rather than with a high loader. If a larger aircraft is on the schedule, tell us the type and the galley layout and we will plan airside catering delivery and aircraft provisioning around the door height and the equipment your handling agent can supply. Trolleys, boxes and thermal containers are packed to match the galley the aircraft carries.
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.
Kassel Airport at Calden is a regional field in northern Hesse, used mainly by business aviation and general aviation. Airport catering here suits small to midsize aircraft and short stays.
Kassel works as a small business aviation hub for northern Hesse, with FBO services and ground handling services available through the general aviation terminal. Inflight catering and in-flight catering orders are built for corporate flights, aviation catering and business aviation catering stay simple, executive jet catering suits midsize aircraft, diplomatic flight catering is cleared by protocol, and cabin crew meals are boxed apart.
German customs treat imported meat, dairy and eggs carefully, and Kassel follows the EU framework. Ordering locally and handing over through the FBO keeps the paperwork light.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at KSF: we had 6 passengers expecting smoked salmon bagels and sliced fruit and were working around a family lunch request. Our brief for inflight catering was met with a sensible plan for catering handover. The Galley Girls grouped the main courses by service, which was more useful to us than simply receiving a list of dishes. That left time to check the crew provisions properly before the passengers were ready for the next part of the service.”
“Menu approval at Kassel Airport covered herb chicken with a quinoa salad for 4 guests, leaving us to organise the service around a small galley worktop. The Galley Girls talked through the quantities of snack boxes with us before confirmation, rather than leaving us to guess the portions. The quantities of desserts matched our service plan, leaving us comfortable with the order before the final briefing. The order made in-flight catering feel manageable because the packing arrangement had been considered beforehand.”
“As the person coordinating smoked salmon bagels and sliced fruit for 10 passengers at EDVK, I needed an arrangement that considered limited fridge space. With several people involved, The Galley Girls kept the salads and delivery arrangements together in a concise order update. Knowing where the side dishes were packed meant the crew could begin the relevant checks as soon as the order arrived. For vip inflight catering, that attention to written menu details made the order noticeably easier to manage.”
The slot decides much of the cost here. An early departure with a bread-and-cold-cut breakfast is the modest end of private jet catering for Kassel; an evening dinner for eight with a hot main and a dessert course is the other.
Calden orders are simple when the menu uses regional ingredients, for example Hessian rye, northern Hesse sausage or seasonal apples. Last-minute orders are handled; the earlier we hear the guest count and dietary needs, the more we can tailor.
German customs treat animal products carefully, which is why ordering from Kassel rather than carrying food in is simpler. We list each box and its contents so your handling agent can answer questions at the aircraft.
The aircraft decides. On a light jet at Calden there may be no oven at all, so food brought aboard must be cold; we can still prepare matching boxes if you tell us the type.
Catering is not part of a charter into EDVK; it is a separate order, separately invoiced. The season decides when departures run here, so we keep the order flexible if the window moves.
Tail, pax and diets — a flight attendant takes it from there, day or night.
