Catering to your aircraft in Cork.
A high airfield, a low ceiling and the Irish larder: that is Cork. We pack for the seat plan and the galley and deliver to the 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.
Cork and the wider County Cork give a private jet menu more to work with than most airports on the island. The local specialities start with the sea: smoked salmon from West Cork smokehouses, Atlantic prawns and crab claws, and white fish that eats best cold, plated at altitude from a chilled box. Private jet food built on Cork produce also leans on dairy: Gubbeen and Durrus farmhouse cheeses, Irish butter, and cream for scones and desserts.
An inflight menu for Cork reads like the county. Lamb and beef from the Irish south-west travel well as sliced cold cuts or as a braise that goes in the oven in its own sauce. Soda bread and brown bread are baked to be cut in the galley. Spiced beef, a Cork Christmas tradition, makes a good cold platter. These local specialities from {Region} suit a galley with one oven and a drawer; for County Cork we pack each item the way it will be finished, whether Oven, Chilled or Sauce apart.
The chocolate and dessert side of a private jet menu from Cork is quietly strong: bread-and-butter pudding, apple tart, and the county's artisan chocolate. We pack the cream apart and the pastry flat. Cork's inflight menu also handles the simple things well, such as a proper Irish breakfast built for a morning departure, with the pudding sliced and the eggs left to the galley. Local specialities of County Cork, finished plane-side by the one who serves.
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.
Cork International sits on a high plateau at 502 ft, where Atlantic cloud can sit low over the runway and a flight plan shifts by the hour. Private jet catering here is planned for that kind of day: sealed cold platters, oven items sent apart from their sauce, and one box per seat number. Inflight catering for a Cork departure draws on the county's own larder, and in-flight catering for the crew follows the same discipline. Aviation catering at EICK is handled as business aviation catering for the galley you actually have, from executive jet catering to diplomatic flight catering, with cabin crew meals ordered alongside.
Business jet catering at Cork is usually a mid-sized corporate group on a morning rotation, so the brief is simple. Corporate jet catering here draws on VIP flight catering skills, charter flight catering for visiting groups, and luxury inflight catering built around a private jet chef and a bespoke menu from Irish suppliers. A seat plan and a headcount are enough to start.
Government flight catering at Cork is quiet by design. Head of state flight catering and VIP aviation catering follow protocol set before anything is cooked, and state visit aircraft catering is traced item by item. The team that packs it is named, and the handover is private.
At Cork the local kitchen leans on dairy, wheat bread and shellfish, so allergens hide in the obvious places: butter in the pastry, flour in the chowder, crab in the dressing. A kosher, halal, vegan or gluten free request is built as a procedure: a separate board, a separate box, a sealed tray marked by seat number. Special meals and allergen free dishes are matched to the seat plan, and kids meals are boxed with their own label so nobody opens the wrong one in the dark.
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 an EICK turnaround, we offer crew meals on request and billed with the order. Flight crew meals and pilot meals are boxed to be eaten fast, crew catering is separate from the guest trays, and cockpit meals are packed in crew meal boxes. Different meals for pilots are available, and cabin crew meals follow the same labelling.
We take FBO catering to the aircraft at Cork, working with the handling agent and the general aviation terminal. Catering delivery to the FBO, ground handling catering and handling agent catering are one chain, and weather on the ramp is planned for.
Cork handles everything from light jets to larger business airliners, and the aircraft type decides how galley catering reaches the cabin. A narrow door and a low sill may take a trolley at the stairs; a bigger aircraft may need a high loader parked beside the fuselage. We ask for the type and the door height, then plan airside catering delivery around the ramp equipment your handling agent has. Aircraft provisioning is packed in stackable crates that fit the galley's real storage, never more than the drawer can hold.
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.
Cork is Ireland's second city and its airport serves a busy airport catering demand, mostly general aviation from Europe and the Atlantic crossing. Private jet catering here deals with the same questions every month: what the ramp allows and what the galley holds.
As a business aviation hub, Cork handles general aviation from corporate shuttles to occasional state visits. Inflight catering, in-flight catering, aviation catering and business aviation catering all run here, with executive jet catering and diplomatic flight catering when needed. FBO services and ground handling services keep cabin crew meals and guest trays moving.
Customs at Cork follows Irish and EU rules. Imported meat, dairy and some fresh produce are restricted, so the order is built from Irish suppliers and every tray is labelled for inspection.
Average rating from the cabin crew and pilots we cater for.
“For 2 passengers departing from EICK, the agreed menu was a seafood starter and warm vegetable sides; our main consideration was a tight boarding window. The portion planning stood out more than any sales pitch about in-flight catering. We discussed the dimensions before confirming; The Galley Girls grouped the breakfast portions into shallow trays that were easy to handle. The side dishes were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“My order at ORK covered a charcuterie board and fresh bread for 12 guests, with a practical service plan needed because of a changing departure schedule. The Galley Girls gave us an update on the sandwiches before the handover, which helped us organise the cabin checks. The cabin team could match the starters to the request before moving on to the remaining departure tasks. Our brief for vip inflight catering was met with a sensible plan for written menu details.”
“Between cabin checks at Cork International Airport, I coordinated avocado toast components and breakfast fruit for 2 guests and explained our concerns about a late menu amendment. I wanted clear identification on the crew provisions; The Galley Girls made the packing arrangement easy to compare with the order. We could distinguish the salads at a glance instead of lifting lids just to establish what belonged to each service. Our brief for private jet catering was met with a sensible plan for catering handover.”
A Cork order can be priced up or down with one choice: fish versus beef, farmhouse cheese versus supermarket cheddar, fresh scones versus packaged biscuits. We cost the private jet menu to your instruction, never a standard bundle.
Because we cook from local suppliers, the lead time at EICK is mostly a question of what you want. Common items like cheese, bread and smoked fish are easy; unusual requests for shellfish or a specific wine need a bit of planning. Customs rules on imported food do not touch what is bought in Ireland, and last-minute orders are handled.
Different aircraft, different customs exposure. A narrowbody on a long rotation carries more catering, and more catering means more to declare. We label each item by origin and keep dairy and meat Irish for the Cork order.
A summer departure with a clear window is easy; a winter one with low cloud is not. If the flight is delayed, food you brought is already hours old. You can bring it, but Irish customs restricts certain animal products, and we suggest ordering from Cork suppliers instead.
Charter and catering are two separate contracts. At EICK we deliver to the FBO, and the invoice is ours, not your charter operator's. Planning a return leg from Cork? Add it to the same order so the galley is ready both ways.
Tail, pax and diets — a flight attendant takes it from there, day or night.
