Catering to your aircraft in Höfn.
BIHN is a quiet field at the edge of Vatnajökull, and weather sets the day. We build the trays for your galley at Hornafjörður and hand them to the FBO, for crews who would rather plan once and serve calmly.
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.
Around Hornafjörður Airport the Southern Region offers a short list of things worth putting on a private jet menu: langoustine from Höfn harbour, Arctic char, Icelandic lamb, skyr and dense rye bread. Each is described for how it travels in a galley, and local specialities are chosen to suit an inflight menu rather than a restaurant table. Private jet food from Höfn works best when the dish is cold, or finished with a hot sauce kept apart.
A private jet menu from Höfn is built around the harbour: langoustine, Arctic char, lamb from the glacier foothills, skyr and rye bread. These local specialities of the Southern Region suit an inflight menu because they hold well chilled or finish simply in a galley oven. Private jet food here is honest and cold-climate, and we pack each item with the galley in mind.
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.
Hornafjörður Airport (BIHN / HFN) is a single short runway at 24 ft, with Vatnajökull glacier filling the horizon north of Höfn, and it is where private jet catering for the south-east coast of Iceland gets handed to your crew. Business aviation catering here is shaped by langoustine season and by weather that moves faster than a schedule. Inflight catering, in-flight catering and aviation catering for executive jet catering and diplomatic flight catering movements are ordered through us 24/7, with cabin crew meals boxed alongside the guest trays.
Corporate jet catering at Hornafjörður is shaped by small groups and short ground time. Business jet catering stays light, VIP flight catering leans on local seafood, and charter flight catering follows what the aircraft's galley allows. Luxury inflight catering is on request, and a private jet chef will draft a bespoke menu for the Southern Region.
When a delegation lands at Hornafjörður, the menu goes through protocol first. Government flight catering stays quiet, head of state flight catering is agreed in writing, VIP aviation catering is handled by a small named team, and state visit aircraft catering is documented for the handling agent.
In Höfn, fish and shellfish touch most things, so a vegan or gluten free tray is cooked and boxed on its own. Kosher and halal meals are supplied sealed, special meals are named by seat, allergen free work is separated, and kids meals are simple.
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 Höfn, the crew waits out weather on the ground more than in most places, so crew meals are worth thinking about. Pilot meals and flight crew meals are ordered when you need them, and they appear on the invoice as ordinary lines. Crew catering comes in crew meal boxes, cockpit meals are packed to eat from the jumpseat, and different meals for pilots are available on request.
FBO catering at Hornafjörður is a hand-over, not a delivery window. Catering delivery to the FBO goes to the general aviation terminal, where your handling agent receives it. Ground handling catering and handling agent catering here are simple because the apron is small.
Hornafjörður sees light and mid-size jets, so galley catering is carried to the aircraft door rather than lifted. Airside catering delivery follows the aircraft type, and aircraft provisioning is planned around the galley you actually have.
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.
Hornafjörður Airport (BIHN / HFN) serves Höfn, a fishing town on the south-east coast, and it is a small general aviation field with one short runway and a compact apron. Airport catering here is a quiet business, built around private jets bringing small parties to the glacier country, with FBO services and ground handling services kept simple to match the traffic.
Summer glacier tourism sets the rhythm at Hornafjörður, and inflight catering and in-flight catering follow it: small groups, light and mid-size aircraft, long waits when weather closes in. Aviation catering and business aviation catering are shaped by those groups, executive jet catering is typical of the field, and diplomatic flight catering is occasional. Crew meals and cabin crew meals are ordered when the crew expects to sit out a front, and the business aviation hub traffic here is seasonal, with ground handling services scaled to a handful of movements.
Iceland restricts imports of raw meat, dairy and eggs, and customs applies the rule to galley stock as well as to passengers. For BIHN the clean answer is to land without fresh stock and provision locally; the FBO services desk and your ground handling services agent can confirm what is expected, and general aviation arrivals are inspected like any other.
Average rating from the cabin crew and pilots we cater for.
“A request for smoked salmon bagels and sliced fruit, 12 passengers, and two separate meal services: that was our brief for the departure at BIHN. I needed the starters checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. When comparing private jet catering companies, I would look closely at storage requirements after this experience. The desserts remained as originally requested, which was reassuring when we checked the latest version with operations.”
“For 6 passengers departing from HFN, the agreed menu was a light pasta dish with grilled vegetables; our main consideration was a changing departure schedule. My search for "private jet catering near me" led to a practical conversation about catering handover. I asked The Galley Girls for the sandwiches in sealed meal containers, with garnishes supplied separately for plating on board. The snack boxes stayed together in one group, so another crew member could follow the same plating sequence.”
“Menu approval at Hornafjörður Airport covered chicken skewers with a couscous salad for 11 guests, leaving us to organise the service around a tight boarding window. This experience of private jet catering menu gave us a useful reference for managing catering handover on another departure. The Galley Girls confirmed the handover contact and identified the canapés, making the catering delivery easier for our team to track. We could account for the desserts before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
We cannot give one figure for Hornafjörður, because the slot changes the menu. A quick departure means chilled private jet platters; a slower one means hot dishes. Local produce such as langoustine moves the total more than anything else. Tell us the slot and we quote it.
Government flights into BIHN need the menu cleared before anything is cooked, so the useful thing is to send the manifest, restrictions and seating plan early. Hornafjörður Airport has little ground traffic, which keeps handover straightforward, and a late change is still handled.
Customs in Iceland are strict about animal products coming from outside. For an empty-cabin positioning flight to HFN, we recommend carrying nothing perishable and ordering here, so the handling agent has nothing to inspect beyond sealed local items.
Yes, you can bring food, subject to the customs rules of both ends. For a return leg from Höfn we suggest ordering here, so what you load is sealed, labelled and cleared, and the flight home starts with a finished tray.
No. A private jet charter to HFN does not include food; we handle that as a separate order with a separate invoice. Provisioning locally also means the menu fits Iceland's customs rules from the start.
Tail, pax and diets — a flight attendant takes it from there, day or night.
