Catering to your aircraft in Charlestown.
Ireland West Airport Knock sits high in County Mayo, so departures follow the weather. Tell us the tail and the slot and we pack for the galley you have, marked for the crew who serve it.
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.
County Mayo gives a private jet menu its best material. Mayo and Atlantic lamb, Killala and Achill shellfish, smoked salmon from the western coast, Irish farmhouse cheeses and soda bread make a strong inflight menu for guests landing at Ireland West Airport Knock. Private jet food built from these local specialities travels well when it is planned for the drawer: lamb is braised and portioned, the sauce goes in its own pot, the salmon and cheese board stay chilled and are plated cold on board. Tell us the tail and the seat plan and we write a private jet menu around what County Mayo is growing and landing that week.
Charlestown and the wider County Mayo area supply a private jet menu with real character: grass-fed beef and lamb, wild Atlantic fish, black pudding, boxty and farmhouse butter. For an inflight menu out of EIKN, local specialities are chosen by how they behave in a galley, not by how they look on the menu card. Private jet food from the west of Ireland leans on slow-cooked dishes that reheat cleanly and chilled plates that need only re-plating. Tell us the aircraft and the guests and we turn County Mayo produce into an inflight menu that survives the loading order.
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.
A 665-foot elevation does not sound like much, but at Knock the cloud base is what the flight crew talks about first. Our private jet catering for NOC is written for that: cold lunches that keep, hot dishes finished in your oven, boxes labelled for the cabin. Business aviation catering and aviation catering orders here follow your slot and your headcount. Inflight catering, in-flight catering, executive jet catering and diplomatic flight catering run to the same brief, and cabin crew meals are packed separately from the guest trays.
Business jet catering at EIKN is usually a tight brief: four to ten guests, one oven, a drawer. Corporate jet catering and VIP flight catering here lean on Mayo lamb, Atlantic salmon and farmhouse cheese, and charter flight catering is ordered the same way. A private jet chef writes a bespoke menu around your aircraft, and luxury inflight catering means the dish arrives the way it was designed.
When a state aircraft lands at Knock, the menu is approved through protocol first. Head of state flight catering and government flight catering here mean named staff, sealed trays and traceable ingredients, with VIP aviation catering and state visit aircraft catering handled with the same discretion.
A vegan menu at Knock starts with what County Mayo grows: root vegetables, barley, kale, mushrooms, oats and apples. We plan kosher, halal, vegan, gluten free and allergen free special meals as a procedure, with a separate board and a separate box, and kids meals are written around what children actually eat in flight. Tell us the restrictions with the tail and the seat plan, and each dish is sealed and labelled by seat so nothing is opened by mistake.
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 the crew at EIKN, the order includes the people who fly the aircraft. Crew meals and flight crew meals come on request, pilot meals are packed to eat in the seat, and crew catering is invoiced as normal. Cockpit meals and crew meal boxes are labelled CREW, and different meals for pilots are prepared for each seat.
FBO catering at Knock is handed over at the general aviation terminal, and catering delivery to the FBO is coordinated with your handling agent. Ground handling catering and handling agent catering follow your slot, so the trays reach the aircraft when the door opens.
Larger aircraft at Knock may need a high loader, and that depends on the type, the door height and the galley layout. We confirm this with your handling agent before the slot. Galley catering is packed in the order it will be unloaded, and airside catering delivery is coordinated so aircraft provisioning happens once, in sequence, without the trolleys blocking the door.
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.
Knock, EIKN, is the main gateway to the west of Ireland, a long runway on high ground above open farmland. It works as a small business aviation hub: general aviation shares the field with scheduled traffic, and FBO services and ground handling services run from the general aviation terminal. Airport catering for private flights arrives through the FBO and is passed to the aircraft once the handling agent clears the door.
Business aviation at Knock follows the calendar of the west: golf weeks, salmon and trout fishing, pilgrimage dates and the occasional shooting party. Aviation catering and business aviation catering here suit those groups, whether inflight catering for six guests or in-flight catering for a longer rotation. Executive jet catering and diplomatic flight catering use the same labelled packs, and cabin crew meals and crew meals leave with them, marked CREW.
Irish customs rules on meat, dairy and plant material mean the simplest route is food sourced and cooked in-country. Ground handling services can tell you what the arriving aircraft may carry in, and for anything brought in from abroad, check with your handling agent before departure.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at NOC: we had 11 passengers expecting a cold lunch with cheese and fruit and were working around a revised passenger count. The Galley Girls used a readable packing list for the crew provisions, which helped when two colleagues checked the order together. Keeping the canapés identifiable helped the colleague taking over service understand the order without another long explanation. The order made aviation catering services feel manageable because the final order confirmation had been considered beforehand.”
“Menu approval at Ireland West Airport Knock covered mushroom risotto and a green salad for 3 guests, leaving us to organise the service around limited fridge space. The Galley Girls suggested stackable containers for the breakfast portions, and that choice worked well with our storage arrangement. We placed the salads in their planned storage area without first having to reorganise all the catering boxes. I want an aviation catering company to understand portion planning, and this order gave us a useful starting point.”
“Service planning came first at EIKN, with 8 passengers choosing chicken skewers with a couscous salad and a changing departure schedule influencing our preparation. The Galley Girls gave us an update on the side dishes before the handover, which helped us organise the cabin checks. When comparing aviation catering companies, I would look closely at meal organisation after this experience. The salads went straight to the right colleague instead of circulating between several people during the turnaround.”
Cost is built dish by dish. At EIKN, Irish food-import rules push us toward local lamb, salmon and cheese, which are straightforward on paper and in the galley. How much does private jet catering cost? Native seafood costs more than a soda bread and butter plate, and the quote shows each line.
Lead time at Knock starts with a question: what can your galley do? Some aircraft have an oven and a chiller, some only a drawer. We write the menu to that, so even a late order is straightforward, and last-minute orders are handled day or night.
Knock's hilltop position brings low cloud, and a delayed departure turns catering into a holding problem. We pack chilled and oven dishes that tolerate it, and because Irish customs limits some animal-product imports, the food is sourced here. Declare anything carried in from abroad.
Many crews prefer to avoid the question. Order the way home from Knock and the food is local, labelled and ready for the next leg, with no customs conversation at all. If you do carry food, ask your agent about animal-product limits.
Charter contracts rarely cover food, and here it is a separate order invoiced separately. If your slot at Knock is overnight or before dawn, tell us when you book and the catering is built around it.
Tail, pax and diets — a flight attendant takes it from there, day or night.
