Catering to your aircraft in Jagel.
Schleswig is a military field in flat farmland, so business traffic arrives by arrangement, mostly light and midsize jets, with weather off the North Sea deciding the day. We cook and pack for crews at ETNS, plane-side, on your slot.
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 coasts, and a private jet menu built at Jagel reads that way: Baltic herring, smoked eel from the Schlei, North Sea shrimp, and in season the cabbage that gives Dithmarschen its name. These are the local specialities we cook around, and they decide the inflight menu more than any trend does.
Private jet food here starts with fish. Matjes herring travels cold and sliced on a board, Labskaus is better cooked and re-plated hot, and Holstein farm cheese rides well in a drawer. Private jet platters of smoked fish with rye, gourmet inflight meals built on pork or North Sea plaice, and private jet snacks such as Franzbrötchen are the Schleswig-Holstein offer.
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.
The first thing to know about WBG is that it is an air base: gates, escorts and a handling agent decide how food reaches the aircraft. Private jet catering at Schleswig (ETNS) is packed to match, from in-flight catering for a short hop to aviation catering for a longer rotation. Business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals are all ordered and invoiced like any other request.
A typical brief at Schleswig is a business jet catering order for a small corporate group, often a midsize cabin with one oven. For corporate jet catering, VIP flight catering or charter flight catering at Jagel, our private jet chef writes a bespoke menu around smoked fish and Holstein beef, suited to luxury inflight catering in a modest galley.
When a delegation lands at Jagel, state visit aircraft catering needs traceable ingredients and a short list of named hands. Government flight catering, head of state flight catering and VIP aviation catering are handled quietly, and the menu is approved by the protocol office first.
Special meals at Schleswig mean knowing where allergens hide in Northern German cooking: fish stock in sauces, wheat in the rye bread, dairy in the potato mash. Kosher and halal are sourced and sealed, vegan and gluten free are cooked on a separate board, allergen free is prepared apart, and kids meals follow the same route. We work from the diet card you send for each seat.
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.
On a day at Jagel the crew waits, so crew meals become a real question. Flight crew meals can be a hot plate or a cold box; pilot meals are marked CREW, crew catering is on request and invoiced, and cockpit meals use crew meal boxes that stack in the jumpseat. Different meals for pilots are packed on demand, and the cabin crew meals stay apart.
Because Schleswig is an air base, nobody drives onto the apron unannounced. FBO catering, catering delivery to the FBO and handling agent catering are arranged through the general aviation terminal, with ground handling catering confirmed against your slot.
Galley catering at ETNS is decided by the aircraft type. A light jet takes one box per seat through the door, while a larger cabin may need airside catering delivery by high loader, which the handling agent arranges on this air base. Tell us the type and galley layout and aircraft provisioning is packed for that door height.
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.
Jagel's airfield serves the German military first, so visiting business jets use it by prior arrangement. The place is flat, windy and open, and a visit here is usually short and tidy.
Airport catering for a field like this depends on season: summer brings sailors to the Baltic coast, winter brings fog off the sea. For general aviation at WBG, FBO services and ground handling services are limited, so as a small business aviation hub it rewards early planning. Inflight catering and in-flight catering here lean regional, aviation catering and business aviation catering stay compact, and executive jet catering, diplomatic flight catering and cabin crew meals are all by request.
Germany follows EU rules: food for flights leaving the EU may not carry meat or dairy in some cases, and the air base controls who enters the apron. Tell us the destination and we pack to suit.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at WBG: we had 6 passengers expecting avocado toast components and breakfast fruit and were working around limited fridge space. I gave The Galley Girls our storage brief and asked for the main courses to arrive in divided catering boxes. The canapés were easy to locate, leaving the crew free to focus on the remaining cabin preparation. I appreciated the emphasis on final order confirmation throughout the airline catering arrangements.”
“Several practical details needed attention at Schleswig Air Base, with a breakfast basket with individual preserves requested for 3 guests and a tight boarding window to accommodate. The Galley Girls labelled the desserts in line with our brief, so the cabin team could identify the relevant portions quickly. Keeping the side dishes identifiable helped the colleague taking over service understand the order without another long explanation. I appreciated the emphasis on written menu details throughout the crew meals arrangements.”
“A request for roasted vegetable bowls with separate dressings, 12 passengers, and a family lunch request: that was our brief for the departure at ETNS. The Galley Girls gave us an update on the starters before the handover, which helped us organise the cabin checks. With FBO catering, careful attention to final order confirmation matters as much to our crew as the menu itself. The crew provisions went straight to the right colleague instead of circulating between several people during the turnaround.”
Cost is built per menu. For a long leg with two services on board, the second meal, extra crockery and hot items add up, while a simple Matjes and cheese board stays modest.
What makes ordering here straightforward is the single apron and a known handover point. If the passenger count changes at the last minute, we re-pack, and last-minute orders are handled.
For a delegation or government flight, flag it early. EU limits on animal products apply to food leaving Germany, and the air base controls who and what enters the apron.
Passenger food is allowed in principle, yet a kosher, halal, allergen or child's meal is safer prepared and labelled, because the air base checks packages and the galley needs clear seat marking.
No, it is not part of the charter. Food is a separate order with its own invoice, and when crew duty time means waiting on the ground at Jagel, their meals can be added on request.
Tail, pax and diets — a flight attendant takes it from there, day or night.
