Catering to your aircraft in Waterford.
Waterford Airport sees the odd corporate arrival rather than a daily rush, so each order here is cooked for your aircraft alone. Tell us the tail and the galley and we pack to it, delivered to your handling agent at EIWF.
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.
Waterford is Ireland's oldest city and the County Waterford coast gives a private jet menu its backbone: Dunmore East prawns, smoked haddock from the harbour, lamb from the Comeragh uplands. We build an inflight menu from these local specialities and pack each dish to travel in a galley. The blaa, a soft floury Waterford roll, is the city's signature and works as private jet food for a quick breakfast leg. Our private jet platters pair seafood with Irish farmhouse cheese, and gourmet inflight meals are finished in the galley, sauce apart, with County Waterford produce as the base.
For a private jet menu out of Waterford, start with what the county does well: Helvick Head and Dunmore East shellfish, Waterford blaa, Knockalara-style sheep's cheese from the Comeraghs, Irish butter. These local specialities become an inflight menu that survives the drawer, with private jet food labelled by seat and each course marked for the oven, chilled or re-plated cold. Private jet platters, gourmet inflight meals and private jet snacks all draw on the same County Waterford larder, and the menu is written fresh for each flight.
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.
Waterford sits in the south-east of Ireland, and the menu follows the sea and the pasture: blaas, Dunmore East prawns, farmhouse cheese. Private jet catering at EIWF is packed the way a flight attendant would pack it herself, labelled by seat, in-flight catering that goes straight from drawer to plate. We handle aviation catering and business aviation catering here, plus executive jet catering, diplomatic flight catering and cabin crew meals, all coordinated with your handling agent.
Most business jet catering out of EIWF is for a few passengers heading to Dublin, London or the continent. Corporate jet catering here is short and exact: a bespoke menu from our private jet chef, VIP flight catering plated to your seat plan, and charter flight catering for hired aircraft. Luxury inflight catering means shellfish, lamb and farmhouse cheese from the county.
When a government aircraft uses EIWF, the order runs through protocol, not the kitchen alone. Government flight catering and head of state flight catering are traceable and quiet. VIP aviation catering and state visit aircraft catering are packed sealed, with a named team and no names on the labels.
Waterford's kitchen leans on dairy, wheat flour and shellfish, so allergens hide in the blaa, the chowder cream and the farmhouse cheese. Kosher, halal, vegan and gluten free meals are handled as a procedure for each order: a separate board, a separate box, a seat number on the lid. Special meals and allergen free dishes are cooked apart from everything else, and kids meals are packed the same way, plain and labelled.
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.
Pilots stuck on the ground at EIWF want something real to eat. Crew meals, ordered on request and billed on their own line, come as flight crew meals in sealed boxes, and pilot meals are two different dishes when policy requires. Crew catering and cockpit meals are packed apart from the passenger service, and crew meal boxes carry no names, just a CREW label. The captain and first officer never share a dish, which is what different meals for pilots means in practice.
FBO catering at Waterford is delivered to the general aviation terminal or straight to the aircraft, on your slot. Catering delivery to the FBO is coordinated with your handling agent, and ground handling catering follows airside rules. Handling agent catering means one contact who knows the apron.
Waterford Airport is a small regional field, so most arrivals are light and midsize business jets with compact galleys. For the rare larger type, the aircraft decides the loading: door height, whether a high loader is needed, what the galley holds. Galley catering is planned around that, with airside catering delivery agreed with your handling agent and aircraft provisioning matched to 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.
EIWF is the airport for Ireland's south-east coast. Airport catering at Waterford starts with the aircraft type and ends at the FBO, and general aviation visitors will find FBO services and ground handling services kept straightforward.
Waterford is not a major business aviation hub, but golf, fishing and corporate visits bring private jets in through the year. Inflight catering and in-flight catering orders are small and specific, aviation catering is adjusted to the galley, business aviation catering is built around the trip, and executive jet catering is packed to the seat plan. If a delegation lands at EIWF, we plan diplomatic flight catering and cabin crew meals around the aircraft, ordered and invoiced like the rest.
Ireland applies EU food-import and customs rules, and a departure to a non-EU country can change what meat and dairy may go on board. Your handling agent handles customs at Waterford, and we plan the menu to match the leg.
Average rating from the cabin crew and pilots we cater for.
“It was the packing plan I cared about at WAT, with 10 servings of a seafood starter and warm vegetable sides and a family lunch request to consider. I asked The Galley Girls for the fruit plates in divided catering boxes, with garnishes supplied separately for plating on board. The portion planning stood out more than any sales pitch about private jet menu. It made a difference to have the salads ready without cluttering the galley work area during preparation.”
“Passenger preferences led us to vegetable tartlets and a dessert selection at Waterford Airport; 3 portions were needed, with different crew meal preferences factored into preparation. I want a private jet chef to understand galley preparation, and this order gave us a useful starting point. The Galley Girls grouped the snack boxes by service, which was more useful to us than simply receiving a list of dishes. We left the starters stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Several practical details needed attention at EIWF, with roasted vegetable bowls with separate dressings requested for 8 guests and different crew meal preferences to accommodate. For our team, the strongest part of their in flight catering was how they handled storage requirements. We discussed the dimensions before confirming; The Galley Girls grouped the canapés into divided catering boxes that were easy to handle. We placed the sandwiches in their planned storage area without first having to reorganise all the catering boxes.”
A special-meal request changes the order because it changes the kitchen work: a halal tray cooked apart, a child's plate with no sauces, a nut-free dessert. At Waterford those requests are priced line by line alongside Dunmore East seafood or farmhouse cheese, and you see the figure before anything is cooked.
Waterford has no daily rush of business jets, so orders are cooked for your aircraft specifically. How early you ask depends on the seasonal product, like Dunmore East prawns, and on your duty hours. Last-minute orders are handled, and we confirm what is available for your slot.
For international departures from EIWF, meat and dairy rules can affect what goes on board, especially to non-EU destinations. A short turnaround makes that more pressing. We coordinate with your handling agent on timing and tell you which items to swap before the slot.
You can, but at Waterford the better answer is local. Smoked haddock from the harbour, Waterford blaa and Irish farmhouse cheese are easy to pack well, and we put one of them on your menu. If you carry your own food, it still crosses customs and the galley rules apply.
No, it is not bundled. Whoever charters the aircraft for Waterford orders catering separately, and it is invoiced separately. Customs and food-import rules for Ireland shape what we recommend, especially when the next leg leaves the EU.
Tail, pax and diets — a flight attendant takes it from there, day or night.
