Catering to your aircraft in Greven.
A small field in Greven, a general aviation terminal, a handling agent who knows the tail: that is the setting for catering at EDDG, packed by former VIP flight attendants for your galley and handed over at the aircraft.
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.
Greven lies in the Münsterland, flat farmland where pork, rye and dairy shape the table, and a private jet menu at Münster Osnabrück starts there. Westphalian ham, thinly sliced, travels well on a cold plate. Pumpernickel, dense and dark, survives a drawer without going soft. Münsterländer Töttchen, a veal ragout, is a regional dish that works as an oven main with the sauce apart.
An inflight menu built from local specialities in North Rhine-Westphalia looks different from one built in the south. Apples from the region make a clean fruit course. Westfälischer Pfefferpotthast, a peppery beef stew, is a heavy, old dish that holds its heat in a sealed container. Private jet food from here avoids anything that needs a fryer.
Crew meals and passenger menus share one logic at EDDG: build from what the Münsterland actually grows and cures. Private jet food for a short corporate hop can be a Westphalian ham and rye board; for a long leg, a cooked main in a sealed tray. Local specialities are plated at altitude by your flight attendant, not by us.
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.
Greven sits in the middle of Westphalian farmland, and the small business aviation apron at Münster Osnabrück reflects that: a quiet field, a short taxi, a general aviation terminal that does not queue anyone. Private jet catering at EDDG follows the same logic. You send the tail, the slot and the headcount; we pack for the galley you actually have. Inflight catering here leans on ham, rye, dairy and apples. In-flight catering for a multi-leg day gets split into drawer-ready portions. Aviation catering for business aviation catering clients, executive jet catering for corporate shuttles, diplomatic flight catering for delegations and cabin crew meals for the front of the cabin are all ordered the same way.
Business jet catering at FMO follows the corporate shuttle: a short leg, a quick turn, a passenger count that moves. Corporate jet catering here means ham and rye boards, hot mains in sealed trays and a private jet chef available for a bespoke menu. VIP flight catering and charter flight catering for weekend trips are planned around the legs. Luxury inflight catering is a matter of detail: temperature, plating notes, sauce apart.
Government flight catering at EDDG starts with protocol: the menu is cleared before anything is cooked. Head of state flight catering means a named team, traceable ingredients and discretion at the apron. VIP aviation catering for ministerial trips and state visit aircraft catering for delegations are written for the aircraft, with the handover documented for the handling agent.
Kosher, halal, vegan, gluten free and allergen free meals are written as a procedure, not a promise. Special meals and kids meals are marked by seat number, and the local bread, rye and wheat dense, is the usual trap: we plan around it and keep gluten-bearing items off shared boards.
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 catering at EDDG is built for a long duty day: crew meals as a hot main, flight crew meals with a cold backup, pilot meals planned so captain and first officer never share a dish. Cockpit meals are boxed and labelled, crew meal boxes carry the CREW label, and different meals for pilots are ordered on request with the tail and the slot.
FBO catering at Münster Osnabrück is a handover at the aircraft on your slot. Catering delivery to the FBO goes through the general aviation terminal; ground handling catering and handling agent catering are coordinated with whoever opens the airside gate. You give the tail and the slot; we give the handling agent a clear brief.
Aircraft type decides how a galley catering order gets onto the aircraft at Münster Osnabrück: a light jet takes a hand-carried crate through the door, a larger aircraft may need a high loader driven airside. Airside catering delivery runs through your handling agent, who opens the gate. We pack for the galley you have, and aircraft provisioning is confirmed against the tail before the slot.
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.
Münster Osnabrück Airport serves a region of mid-sized industry and agriculture, and airport catering here is mostly business aviation: machinery executives, leisure charters, occasional delegations. General aviation has its own terminal, and FBO services and ground handling services are straightforward, with a calm apron and few queues.
Münster Osnabrück works as a business aviation hub for the Münsterland. Inflight catering and in-flight catering here are matched to short and medium legs, and aviation catering for corporate flights fits the same pattern. Business aviation catering, executive jet catering and diplomatic flight catering are ordered through one channel, with cabin crew meals added when the crew day demands it.
Germany sits inside EU food rules, so intra-EU flights move food freely, while arrivals from outside the EU face limits on meat and dairy. For catering, the practical consequence is to provision locally at EDDG for the next leg and to tell us the aircraft's origin.
Average rating from the cabin crew and pilots we cater for.
“We kept the passenger brief simple at Münster Osnabrück Airport: a cheese board and savoury canapés for 2 guests, organised with limited fridge space in mind. Our brief for VIP flight catering was met with a sensible plan for packing arrangement. I asked The Galley Girls to review the starters quantities against the passenger brief, and the proposed portions made sense. The quantities of fruit plates matched our service plan, leaving us comfortable with the order before the final briefing.”
“Service planning came first at EDDG, with 3 passengers choosing a cheese board and savoury canapés and two separate meal services influencing our preparation. I wanted clear identification on the desserts; The Galley Girls made the packing arrangement easy to compare with the order. We could distinguish the side dishes at a glance instead of lifting lids just to establish what belonged to each service. For charter flight catering, that attention to crew briefing made the order noticeably easier to manage.”
“Keeping the galley organised at FMO meant planning a charcuterie board and fresh bread for 8 guests with a small galley worktop in mind. The Galley Girls understood why we wanted the snack boxes readily accessible instead of spread across several different boxes. That left time to check the side dishes properly before the passengers were ready for the next part of the service. I appreciated the emphasis on final order confirmation throughout the private jet food arrangements.”
Two services on board changes the planning more than the price: a heavier main for the first, a light plate for the second. Costs follow what you pick, hot or cold, regional or international. A quote from EDDG covers the whole order, delivered to your FBO, itemised by course.
Counts shift, and we expect it. A late change from four to six at Münster Osnabrück is handled by adding portions from the same menu rather than redesigning it. Last-minute orders are handled, and the sooner you share the tail and slot, the more choice you keep.
A state visit aircraft landing at FMO is usually provisioned locally for the next leg, which sidesteps import questions. We confirm customs expectations with your handling agent once the tail and origin are known.
Outside food is not forbidden, but it removes traceability. A kosher or allergen-free meal needs documentation, and we provide it when we cook and pack. You then re-plate in the galley as usual.
Long duty days and waiting on the ground are the classic moments to add crew meals. They are an on-request item, ordered and invoiced separately from the charter.
Tail, pax and diets — a flight attendant takes it from there, day or night.
