Catering to your aircraft in Ísafjörður.
The runway at Ísafjörður runs along the fjord, and whether you leave depends on the cloud and the wind. We pack and label the food, then keep it ready for your crew whichever way the weather goes.
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 Westfjords are a fish coast, and a private jet menu for Ísafjörður starts with what comes off the boats in the fjord: Arctic char, cod, haddock and plaice, with langoustine when the season allows. Our inflight menu for Ísafjörður keeps each fish simple, so it re-plates in a small galley without losing its texture.
Private jet food here also means Icelandic lamb, which grazes freely through the summer and carries a mild, herbal flavour; it travels well as a sliced roast with the sauce apart. Local specialities such as skyr, rye bread baked in the ground, and smoked or cured fish fill out the cold side.
Private jet platters for Westfjords departures lean on cured fish, skyr desserts and dark rye, while gourmet inflight meals and private jet snacks, such as dried fish and cheese, suit crews who may wait on the apron for the weather. Every dish is chosen for what it does in a galley, not for how it looks on a menu.
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.
Ísafjörður Airport (BIIS / IFJ) sits at 8 feet above sea level, with the mountains of the Westfjords closing in on both sides of the approach. Private jet catering here has to be ready for a window that the weather opens and shuts, so we pack for the galley you actually have. Our inflight catering and in-flight catering for this strip follow the same crew-run process as everywhere else: chilled, labelled, handed over at the aircraft. Aviation catering and business aviation catering for Ísafjörður cover executive jet catering, diplomatic flight catering and cabin crew meals, ordered and invoiced separately.
A business jet out of Ísafjörður is usually a small party leaving after a few days in the Westfjords, and the brief reflects that. Business jet catering and corporate jet catering for BIIS lean on char and lamb. VIP flight catering and charter flight catering for these flights are built by a private jet chef, with luxury inflight catering and a bespoke menu where the guests ask for one.
When a government aircraft lands at the Westfjords, the protocol office decides the menu before the kitchen does. Government flight catering, head of state flight catering and state visit aircraft catering at BIIS are packed with traceable ingredients and handed over with discretion. VIP aviation catering is agreed ahead and delivered quietly.
Special meals at Ísafjörður follow a procedure, not a label: kosher, halal, vegan, gluten free and allergen free meals are prepared on separate boards and sealed per seat, with kids meals planned alongside. In a fish-and-dairy cuisine like the Westfjords, the hidden allergens are shellfish stock, butter in the sauce and skyr in the dessert, so we check every component and mark the tray by seat number.
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 IFJ, a crew may wait hours for the fjord to clear, so crew meals are worth planning. Flight crew meals and pilot meals are on request, billed like the rest of the order; crew catering covers hot and cold dishes, while cockpit meals are packed to eat one-handed. Crew meal boxes carry no names, only CREW, and different meals for pilots are prepared on request. Cabin crew meals are boxed to the same standard, marked CREW, and built for a turnaround that the fjord weather may stretch.
On a small field like Ísafjörður, there is one terminal and one apron, which makes the handover simple. FBO catering is delivered to the general aviation terminal, and ground handling catering is coordinated through your handling agent. Catering delivery to the FBO ends at the aircraft; handling agent catering is arranged by the crew's request.
A small airfield with a short terminal apron does not call for a high loader for most business jets, but larger aircraft do change how galley catering is loaded at Ísafjörður. Send the type and we plan airside catering delivery around the door height, the galley position and the aircraft provisioning you need, whether a trolley or hand-carried boxes.
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.
Ísafjörður Airport (BIIS / IFJ) serves the Westfjords from a narrow site at the water's edge, 8 feet above sea level. Airport catering here is simple in structure: one small terminal, one apron and general aviation traffic that arrives with the weather. FBO services and ground handling services run from the same small base.
The traffic here follows the calendar: long light and fishing parties in summer, short days and closed windows in winter. We handle inflight catering and in-flight catering for every season at IFJ, with aviation catering and business aviation catering ordered by trip. Executive jet catering, diplomatic flight catering and cabin crew meals are set up the same way, as a business aviation hub in the Westfjords.
Iceland is not part of the EU customs union, so food entering by air meets its own import rules, strict on meat, dairy and eggs. Ordering locally avoids the question. The handling agent is your contact for customs and airside access at Ísafjörður.
Average rating from the cabin crew and pilots we cater for.
“As the person coordinating a light pasta dish with grilled vegetables for 3 passengers at IFJ, I needed an arrangement that considered different crew meal preferences. I asked The Galley Girls to review the side dishes quantities against the passenger brief, and the proposed portions made sense. When comparing inflight catering companies, I would look closely at final order confirmation after this experience. There was enough information about the main courses to brief the crew without making assumptions about what had been ordered.”
“Nothing about the 12 guest order at Ísafjörður Airport called for excess complexity: just avocado toast components and breakfast fruit and sensible planning for different crew meal preferences. I appreciated the emphasis on galley preparation throughout the in-flight catering services arrangements. The Galley Girls grouped the side dishes by service, which was more useful to us than simply receiving a list of dishes. The sandwiches were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“It was the packing plan I cared about at BIIS, with 10 servings of roasted vegetable bowls with separate dressings and a family lunch request to consider. This experience of aviation catering gave us a useful reference for managing final order confirmation on another departure. Instead of asking us to improvise, The Galley Girls explained how the canapés could be arranged during service. We could finish the crew provisions as each guest was ready, rather than laying everything out at once.”
Ask what the crew will actually eat while waiting. How much does private jet catering cost at Ísafjörður depends on whether you want a full char service for the guests and plated lamb for the crew, or a light cold lunch on a quiet turnaround; we quote each by menu and headcount.
A passenger drops out or two more join: we repack by seat number and adjust the hot course. Lead time at Ísafjörður depends on what is fresh that day, but we handle last-minute orders and revised counts; call or email with the new number.
Customs for catering depend on where the aircraft arrives from and what is on board, and Iceland keeps tight rules on imported meat and dairy. We source locally where possible and coordinate with your handling agent for airside access, so the meal reaches the aircraft without a customs problem.
If you travel with your own food, expect questions on meat, dairy and eggs at Icelandic customs. When a fog or a crosswind in the fjord holds the aircraft, food brought from afar suffers; an order placed for IFJ stays tied to your real departure and avoids waste.
No, catering sits on its own paper. When you charter a private jet into IFJ, you add lamb, fish and skyr as a separate order. Icelandic lamb is a strong local option because it is mild, holds in the oven and plates well from a small galley.
Tail, pax and diets — a flight attendant takes it from there, day or night.
