Catering to your aircraft in Panevėžys.
Panevėžys is a flat, quiet airfield in northern Lithuania, and small aircraft come and go with little ceremony. We pack crew meals and platters for that rhythm and hand them over through your handling agent.
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.
Panevėžys County is Aukštaitija farm country, and the private jet menu we build for EYPP borrows from it: dark rye, farmer's cheese, smoked fish from Baltic and lake waters, and root vegetables that hold their shape. A private jet menu for this airport leans on what travels well, so the inflight menu favours cold boards and one-pot hot dishes over anything that needs a pan. Private jet food from this region is honest and plain, and the local specialities are chosen for the galley, not the photograph.
Cepelinai, potato dumplings stuffed with meat, are the best-known Lithuanian dish, but they are a poor fit for a small galley, so for Panevėžys we offer them with the sauce in its own pot and the dumplings re-plated in the oven. Cold beetroot soup, šaltibarščiai, travels chilled and needs only a bowl. The private jet menu for Panevėžys County also draws on kibinai pastries, smoked sausage and local honey cake; the inflight menu pairs them with private jet food that is simple to portion. These local specialities keep Panevėžys on the plate without asking the crew to cook.
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.
Panevėžys Air Base sits at 197 ft on the flat farmland of northern Lithuania, and the private jet catering we pack for EYPP is built around that quiet apron: a small-cabin tray list, a galley that rarely has more than one oven, and a handover at the aircraft through your handling agent. Inflight catering here is mostly a matter of choosing what survives a short sector, and aviation catering for PNV follows the same rule as everywhere: written for the person who serves.
Business jet catering at EYPP is usually for a light jet with a short ground stop. Corporate jet catering here means compact trays and boxes, VIP flight catering for a small party is plated cold, and charter flight catering follows the operator's plan. Luxury inflight catering starts with a private jet chef and a bespoke menu built around rye, smoked fish and dairy, matched to the aircraft's galley.
An official movement through EYPP is cooked under discretion and confirmed with protocol first. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering all share one route: a small team, a sealed order, a handover at the aircraft.
Special meals at Panevėžys follow a procedure, not a label: the cuisine here leans on dairy, flour, rye and smoked products, so gluten and lactose are the first things we check, and nut oils and shared fryer fat come right after. Kosher, halal, vegan and gluten free orders are cooked on separate boards and sealed in their own box, allergen free trays are marked by seat number, and kids meals are portioned small and kept away from sauces that hide ingredients. Send the restriction with the order and it travels with the tray.
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 Panevėžys the crew often eats on the apron between sectors, so crew meals are packed for that: sturdy, sealed, easy to hold. Flight crew meals and pilot meals are ordered on request and invoiced with the rest; cockpit meals are packed apart from passenger trays. Crew catering and crew meal boxes can be split so different meals for pilots arrive with their own marking, and cabin crew meals follow the same tag.
FBO catering at Panevėžys goes through your handling agent: catering delivery to the FBO or to the aircraft is arranged around your slot. The general aviation terminal at EYPP is small, so ground handling catering is simple to coordinate, and handling agent catering orders are confirmed in writing.
EYPP is a military-civil field and most arrivals are small or mid-size aircraft that do not need a high loader, so galley catering is usually carried aboard by hand. For a larger cabin we confirm the door height and the galley layout in advance. Airside catering delivery runs through your handling agent, and aircraft provisioning at Panevėžys follows the permit and apron rules of the base.
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.
Panevėžys Air Base is a military-civil airfield in northern Lithuania, with a long runway and a small general aviation presence. Airport catering here is straightforward, and FBO services and ground handling services are arranged through the handling agent.
Business aviation at Panevėžys is quiet. Inflight catering, in-flight catering for a small cabin and aviation catering for official flights are all delivered the same way. Business aviation catering and executive jet catering share the order, diplomatic flight catering is cleared by protocol, and cabin crew meals are added on request. As a business aviation hub it is small, which keeps ground handling services simple.
Customs at Panevėžys follow EU rules: meat and dairy from outside the Union are restricted, and catering waste from international flights is disposed of under regulated procedures. We use local products so the order stays clear of import questions.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at EYPP meant planning a selection of petits fours and sandwiches for 7 guests with a small galley worktop in mind. I needed the desserts checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. I appreciated the emphasis on cabin service sequence throughout the flight catering services arrangements. The note about the snack boxes was easy to spot, and we could brief the rest of the team quickly.”
“I wanted herb chicken with a quinoa salad for 5 guests at PNV, packed sensibly for a cabin team dealing with limited fridge space. The final order confirmation stood out more than any sales pitch about airline catering. We described our serving sequence to The Galley Girls and asked for the side dishes to be packed accordingly. The starters were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“An order of herb chicken with a quinoa salad for 2 people at Panevėžys Air Base had to be organised around a revised passenger count. Our brief for crew meals was met with a sensible plan for portion planning. The Galley Girls suggested individual containers for the fruit plates, and that choice worked well with our storage arrangement. We placed the side dishes in their planned storage area without first having to reorganise all the catering boxes.”
A slot with a tight turnaround at PNV tends to produce a short list: cold boards, one hot dish, snacks. That keeps private jet catering cost low. Add kosher or allergen-free trays, or a plated main for six, and the figure rises because those take separate preparation. Send the slot and the covers and we price it from there.
Lead time at Panevėžys is shaped by the menu and by the customs and apron routine of a military-civil field. Stick to local produce and the order is straightforward; add imported items and we say so up front. A crew waiting on the ground gets a plan matched to the duty hours, and last-minute orders are taken.
For a special-meal request into PNV, the practical point is traceability: each kosher or halal dish is cooked apart, sealed and labelled by seat. EU rules cover imported animal products, so we keep ingredients to what is already approved. Declare any dietary need with the order, and the tray remains closed until it reaches the passenger.
For a state or delegation flight we handle the menu with discretion and keep a log of what is served. Food brought from home can complicate that trace, especially at a base with military procedures. EYPP is happiest with sealed, locally sourced trays delivered plane-side.
No, and a changing headcount shows why: the private jet charter fixes the aircraft and crew, while food scales with seats. For PNV we keep spare portions of cold platters and boxes so an extra guest does not mean a new order. It is all invoiced together.
Tail, pax and diets — a flight attendant takes it from there, day or night.
