Catering to your aircraft in Shannon.
Shannon is where westbound and eastbound traffic over the Atlantic meets Irish produce: smoked salmon, aged cheddar, brown soda bread, lamb from County Clare. We cook and pack it for your galley, and last-minute orders are handled.
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 Clare gives the Shannon table its character. The Burren and the Atlantic coast supply lamb, aged farmhouse cheeses and seafood, and the Shannon estuary adds smoked salmon and oysters. For a private jet menu, that means an inflight menu with real regional identity rather than a generic cold plate.
Irish private jet food travels well when it is chosen for the galley. Brown soda bread slices cleanly and holds for hours, smoked salmon needs only a lemon and a chilled box, and a slow-cooked lamb dish reheats without drying. Seafood chowder goes in a sealed container with its bread packed apart.
These local specialities are the starting point, not the limit. If the cabin wants something plainer after a long westbound leg, we cook it plainly, and the Shannon touches go on the side: cheddar, relish, a small dessert.
Shannon in County Clare also means a seasonal rhythm. Summer brings berries and salad leaves, winter brings root vegetables and game, and we pick the private jet menu to match the month the aircraft is actually flying.
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 business jet stopping at Shannon before or after the Atlantic is usually looking for one thing from the galley: a proper hot meal that survives the crossing. Private jet catering here is built around Irish salmon, dairy and lamb, packed for the seat plan you give us. Inflight catering for the crossing, in-flight catering for the positioning leg, and aviation catering for the crew all go on one order, and executive jet catering for the owner's family travelling with a nanny and a toddler goes on the same invoice. Diplomatic flight catering and cabin crew meals are agreed with the same team.
At Shannon, business jet catering is built around the aircraft you fly. Corporate jet catering for a six-seat cabin looks different from VIP flight catering for a family trip, and charter flight catering for a crew changeover is simpler again. Our private jet chef writes a bespoke menu around Clare lamb, smoked salmon and the produce of the season, and luxury inflight catering here means the dish arrives the way you planned it.
State visit aircraft catering at Shannon starts with the delegation's requirements: dietary, religious and security. Government flight catering and head of state flight catering follow the protocol brief, and VIP aviation catering is traceable from kitchen to cabin door, with no names on the packaging.
Shannon's local table leans on bread, batter and pastry, so the gluten question is a real one: soda bread, pies and crumbed fish all hide wheat. We cook gluten free dishes on a separate board with separate tools and label every box by seat. Kosher, halal, vegan, allergen free and kids meals go through the same written procedure, and special meals are confirmed with you before they are cooked.
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.
Crew meals at Shannon are ordered with the flight and invoiced like the rest of the order, on request. Pilot meals and flight crew meals are packed in their own boxes, marked CREW, and cockpit meals are built to be eaten one-handed at altitude: a hot main with a fork, no sauce that drips. For the Atlantic crossing, crew catering often means two different meals for pilots, so captain and first officer never eat the same dish. Crew meal boxes for cabin crew follow the passenger plan, and a lighter option is always available for the leg home.
FBO catering at Shannon is delivered to the general aviation terminal and coordinated with the handling agent for airside access. Catering delivery to the FBO is agreed in advance, ground handling catering is matched to the aircraft's position, and handling agent catering instructions are kept simple: tail, slot, headcount.
Galley catering at Shannon depends on the aircraft: a Gulfstream or Global with a standard door is loaded by hand, while a larger cabin on a long-haul crossing may need a high loader. Airside catering delivery goes through your handling agent, who opens the right gate, and aircraft provisioning is planned around the type and the position on the apron.
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.
Shannon Airport is a busy airport catering location for transatlantic traffic, with a long runway and a general aviation ramp used by business jets throughout the year. FBO services and ground handling services here are set up for ocean crossings, with fuel and crew rest as the main requests.
Shannon works as a business aviation hub for ocean crossings. Inflight catering, in-flight catering and aviation catering orders at Shannon often cover business aviation catering for the leg ahead, executive jet catering for the cabin, diplomatic flight catering for state flights and cabin crew meals for the team.
Ireland follows EU rules on imported animal products, so meat and dairy from outside the EU are restricted on arriving aircraft. At Shannon, customs may require unused provisions to be declared or disposed of, and we plan the order so what is loaded can go onward.
Average rating from the cabin crew and pilots we cater for.
“Having 9 guests request roasted chicken and seasonal vegetables at SNN meant planning the portions carefully while accounting for a small galley worktop. The fruit plates supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I want a private jet catering company to understand catering handover, and this order gave us a useful starting point. We could distinguish the desserts at a glance instead of lifting lids just to establish what belonged to each service.”
“I wanted a selection of petits fours and sandwiches for 2 guests at Shannon Airport, packed sensibly for a cabin team dealing with a small galley worktop. When comparing private jet catering companies, I would look closely at galley preparation after this experience. The Galley Girls gave us an update on the snack boxes before the handover, which helped us organise the cabin checks. The fruit plates went straight to the right colleague instead of circulating between several people during the turnaround.”
“Food presentation mattered to our 5 guests, but different crew meal preferences also had to be considered when organising mushroom risotto and a green salad at EINN. My search for "private jet catering near me" led to a practical conversation about catering handover. The canapés came from The Galley Girls in sealed meal containers, with a packing list that matched the contents. We placed the sauces in their planned storage area without first having to reorganise all the catering boxes.”
Think of it as aircraft first, menu second. At Shannon, Clare lamb and Atlantic seafood are the premium line items, while soda bread and cheese keep it lean. The private jet catering cost you see is the sum of those choices plus the galley they have to fit.
Lead time here is shaped by Atlantic season. A winter storm can hold a westbound departure and change the meal; a summer afternoon can fill the ramp. Either way last-minute orders are handled, and early notice just lets us source the best Irish produce.
Customs at Shannon are straightforward when you plan ahead. Catering ordered here for a return flight is packed to meet the destination's rules, so a cheese-heavy menu may be swapped for one that clears more easily.
Bringing food is allowed, subject to customs rules on animal products. For a very early slot at Shannon, we recommend ordering at least the hot element, so the cabin does not rely on supermarket purchases.
Is catering part of a charter into Shannon? No. You order it separately, and the handling agent arranges airside access so the delivery goes straight to the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
