Catering to your aircraft in Weeze.
At Weeze, EDLV, flights usually come in with a tight slot and a light cabin. We cook and pack with that in mind, and the handover happens plane-side at your FBO.
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.
The Lower Rhine around Weeze is asparagus country, and from spring the white spears from the Niederrhein turn up on every good private jet menu we build for EDLV. Our inflight menu for this region leans on what the Lower Rhine grows and cooks: Rheinischer Sauerbraten, potato dishes, and the dark rye and pretzels of North Rhine-Westphalia.
A private jet menu for Weeze starts with the local specialities of North Rhine-Westphalia, shaped for a galley that has no kitchen. Private jet food here means asparagus in season, Niederrhein apple tarts, and dishes from the Rhineland that travel well. Pickled herring on dark bread works cold, while braised beef needs a proper oven.
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.
Weeze sits on flat Lower Rhine farmland, a former RAF field that now handles business aviation next to scheduled traffic, and private jet catering here is built around that apron, not a generic menu. Crew sending an inflight catering order to EDLV get meals packed for the galley, and aviation catering for a light jet differs from what a larger cabin needs. We handle in-flight catering for business aviation catering requests, executive jet catering trips and diplomatic flight catering movements, and cabin crew meals can be added on request.
Business jet catering at Weeze is mostly a short brief: names, seats, a slot. Corporate jet catering follows the same pattern, and VIP flight catering for charter flight catering movements adds protocol. Luxury inflight catering is designed by a private jet chef around a bespoke menu for NRN, and local asparagus appears in season.
When a delegation flies through Weeze, government flight catering is planned around security and traceability. Head of state flight catering, VIP aviation catering and state visit aircraft catering follow the same rule: few people, clear labels, handover at the aircraft.
At Weeze the box is the procedure: each special meal is packed sealed and numbered by seat. German kitchens lean on gluten, celery, mustard and dairy, so allergen free and gluten free dishes are cooked on separate boards. Kosher, halal, vegan and kids meals follow the same labelled routine, and special meals are confirmed against the manifest before the aircraft leaves.
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.
At NRN, crew catering starts with the rotation. Flight crew meals are ordered on request and billed on their own; pilot meals and cockpit meals are packed in crew meal boxes, with different meals for pilots when the operator's policy asks for it. Cabin crew meals can be added to that same booking.
Give us the tail and the slot, and FBO catering at EDLV is straightforward. Catering delivery to the aircraft goes through the general aviation terminal, with your handling agent opening the airside gate. Ground handling catering follows the apron rules of Weeze, and handling agent catering stays simple because one name on the manifest is all we need. Whatever your general aviation crew orders is passed over at the aircraft, never left at the terminal desk.
Weeze is a mid-size field with a long runway, so anything from a light jet to a larger cabin can turn up on the apron. A small jet is served by hand from a van, while a bigger cabin may need a high loader at the door. Galley catering is brought across the apron to the aircraft, and airside catering delivery is arranged with your handling agent. Aircraft provisioning then goes to the right door in the right order.
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.
Airport catering at Weeze serves general aviation arriving at a flat, open field with an easy apron. FBO services and ground handling services are available, and the terminal is easy to work with for a quick turn.
Weeze works as a business aviation hub for the Lower Rhine: a quiet apron, steady corporate use, spring asparagus on the menu. In-flight catering and inflight catering orders arrive alongside aviation catering, business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals.
Germany applies EU food rules, so catering produced locally stays simple. For flights outside the EU, import rules at the destination decide what remains sealed, and we tell the crew what to keep and what to leave.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at EDLV, our 6 guests wanted yoghurt pots and fresh berries, organised sensibly around a small galley worktop. We changed the quantities of main courses, and The Galley Girls reflected the request in the final packing list. The note about the salads was easy to spot, and we could brief the rest of the team quickly. I want an inflight catering company to understand crew briefing, and this order gave us a useful starting point.”
“An order of chicken skewers with a couscous salad for 11 people at NRN had to be organised around a revised passenger count. I asked The Galley Girls to review the starters quantities against the passenger brief, and the proposed portions made sense. There was enough information about the desserts to brief the crew without making assumptions about what had been ordered. When comparing inflight catering companies, I would look closely at cabin service sequence after this experience.”
“Several practical details needed attention at Weeze (Niederrhein) Airport, with smoked salmon bagels and sliced fruit requested for 8 guests and a small galley worktop to accommodate. I asked The Galley Girls for the canapés in divided catering boxes, with garnishes supplied separately for plating on board. The storage requirements stood out more than any sales pitch about in-flight catering services. Keeping the fruit plates aside until service helped preserve the presentation while we dealt with the boarding tasks.”
Private jet catering cost for Weeze is built per order, and duty time decides one thing: whether the pilots get one meal or two. A crew idling at NRN for the afternoon eats differently from one on a quick turn, and the quote reflects that.
For EDLV, the slot and the length of the turn decide the lead time. Customs-sensitive products and kosher or halal meals need more notice than a rye plate, but last-minute orders are handled.
Customs matters at Weeze because one local product, Niederrhein asparagus, is fresh and moves in and out of Germany on its own rules. Catering supplied locally stays with the aircraft, so ask us how a fresh item should leave the country.
Customs and food-import rules decide it: within the EU, much can travel, but arriving from outside needs declaration and some items are refused. A crew at NRN usually finds it easier to order locally packed meals.
Charter and catering are separate at NRN. You order food with us and it is invoiced on its own. The aircraft type tells us if the galley can handle oven dishes or only chilled platters.
Tail, pax and diets — a flight attendant takes it from there, day or night.
