Catering to your aircraft in Nea Anchialos.
LGBL runs on a seasonal pulse: slow winters, busy July and August. Crews here need light, local, easy-to-plate food, and that is what we pack for VOL.
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.
Thessaly is the plain behind the Pelion, and the Volos waterfront is where the region eats best: tsipouro with mezedes, Pagasetic Gulf seafood, spetsofai from the Pelion villages. For a private jet menu out of Nea Anchialos we turn those local specialities into things that survive a cabin: kalitsounia and spoon sweets in the snack box, grilled octopus and marinated anchovies served chilled, a Pelion apple and graviera plate. Nothing here is a restaurant plate squeezed into a drawer.
The inflight menu for VOL starts from Thessaly itself: Pelion honey, mountain herbs, foothill olive oil, feta and graviera from local dairies, Volos-style mezedes. Spetsofai, a sausage and pepper stew, travels hot and finishes in the oven; fresh Pagasetic fish is better chilled, lemon and oil in their own pot. That is private jet food which tastes of Thessaly, and the same kitchen can switch to a plainer Mediterranean line for guests who only want grilled chicken and salad.
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.
Nea Anchialos sits on the Pagasetic Gulf at 83 ft, and its summer traffic comes from yachts, Sporades-bound charters and Pelion villas. Private jet catering here follows that rhythm: light, local, built for a galley that rarely has more than a small oven. We cover inflight catering and in-flight catering for business aviation catering and executive jet catering trips, aviation catering for ferry legs, diplomatic flight catering when protocol asks, and cabin crew meals on request.
At VOL the aircraft is often a light or midsize jet with a modest galley. Our private jet chef writes a bespoke menu around that: corporate jet catering, charter flight catering and business jet catering with VIP flight catering touches, kept to what can be re-plated by one flight attendant in a luxury inflight catering style.
When a delegation lands at Nea Anchialos, the order goes through protocol first. We handle government flight catering and VIP aviation catering with discretion, head of state flight catering with full traceability, and state visit aircraft catering with sealed, labelled trays.
Thessalian cooking leans on feta, graviera, yoghurt and filo, so dairy and gluten hide in more dishes here than guests expect. Special meals for LGBL are cooked and packed on a separate board: kosher, halal, vegan, gluten free, allergen free and kids meals, each marked by seat number and restriction, with the cheese and pastry components kept out of the guest tray.
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 a rotation through LGBL, the crew catering order is simple: crew meals on request, flight crew meals in crew meal boxes, pilot meals that can be eaten in the cockpit, and cockpit meals labelled CREW. If the operator asks for different meals for pilots, we write two dishes; cabin crew meals follow the same rule, on request and invoiced.
FBO catering at Nea Anchialos is handed over at the aircraft: catering delivery to the FBO goes through the general aviation terminal and your handling agent. Ground handling catering and handling agent catering follow your slot, so the boxes are met at the door.
At Nea Anchialos the aircraft decides how the galley is loaded: a light jet takes a single cold box through the door, a larger cabin may need a high loader at the FBO apron. Our galley catering is packed to the oven and drawer space the aircraft has, and airside catering delivery runs through your handling agent. Tell us the type and we plan aircraft provisioning around its door height and galley.
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.
Nea Anchialos National Airport serves the Volos area of Thessaly at 83 ft elevation. It is a regional field with a general aviation terminal, used by business aviation more in summer than in winter.
The airport serves general aviation more than anything, with FBO services and ground handling services on a compact apron. Airport catering here covers inflight catering, in-flight catering, aviation catering, business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals, all as part of a seasonal business aviation hub.
Customs at Nea Anchialos follows EU rules: intra-EU flights are simple, non-EU arrivals can bring only limited animal products, and catering waste is handled by the agent. We pack sealed and labelled to make inspection easy.
Average rating from the cabin crew and pilots we cater for.
“A request for a charcuterie board and fresh bread, 4 passengers, and a family lunch request: that was our brief for the departure at VOL. Our brief for private jet meals was met with a sensible plan for catering handover. I asked The Galley Girls to review the desserts quantities against the passenger brief, and the proposed portions made sense. There was enough information about the sandwiches to brief the crew without making assumptions about what had been ordered.”
“Nothing about the 9 guest order at Nea Anchialos National Airport called for excess complexity: just beef fillet with roasted potatoes and sensible planning for a family lunch request. I asked The Galley Girls for the starters in stackable containers, with garnishes supplied separately for plating on board. We could finish the fruit plates as each guest was ready, rather than laying everything out at once. I appreciated the emphasis on packing arrangement throughout the private jet menu arrangements.”
“We kept the passenger brief simple at LGBL: a cold lunch with cheese and fruit for 10 guests, organised with a tight boarding window in mind. We changed the quantities of sauces, and The Galley Girls reflected the request in the final packing list. There was no need to reconstruct the side dishes quantities from several messages during the final departure checks. I want a private jet chef to understand catering handover, and this order gave us a useful starting point.”
Early morning out of Nea Anchialos: Pelion honey, yoghurt, fresh fruit, a warm pastry. Evening: grilled sea bream, lemon potatoes, a plated dessert. The second costs more, simply because there is more on the tray. How much does private jet catering cost? Ask with the menu in mind and we will price it.
If you want Volos-style mezedes or a Pelion cheese plate, tell us when you place the order and we source it. Lead time depends on the item: staples are always there, seasonal specialities are subject to the harvest. Last-minute orders are handled; we will say what can and cannot be had.
Late passenger changes are normal on charters. Customs in Greece cares about origin, not headcount, so a revised seat plan changes our packing, not the declaration. Tell your handling agent and us the new numbers and the origin, and we keep the catering consistent with both.
You can, but the return leg is easier if it is ordered with us from VOL. We pack it in sealed boxes marked by seat, so it stays in the drawer until needed; food brought in loose from outside the EU is subject to import rules and may be removed by customs on arrival.
No, the charter price does not include catering. At Nea Anchialos a short turnaround simply means choosing dishes that need little handling, and giving us the departure slot so the handover at the FBO lines up with it.
Tail, pax and diets — a flight attendant takes it from there, day or night.
