Catering to your aircraft in Šiauliai.
EYSA sees light jets and the occasional heavier visitor, so no two requests look the same. Send the tail and the slot, and we write the menu for that flight.
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.
Šiauliai County sits in the Žemaitija and Aukštaitija borderlands, farm country where rye bread, smoked fish and dairy define the table. A private jet menu for Šiauliai leans on that: dark Lithuanian rye with caraway, smoked eel or herring from the Baltic coast, farmer's cheese, and beetroot soup. Our inflight menu keeps the cold beet soup in its own sealed tub so the pink does not spread across the tray. Private jet food from here is plain and honest, and the local specialities travel well in a drawer.
For Šiauliai County we write the private jet menu around what the region really eats: šaltibarščiai (cold beet soup), kugelis (baked potato pudding), cepelinai (potato dumplings with minced pork), and rye bread. These local specialities each have a galley constraint: the soup stays chilled, the kugelis finishes in the oven, the dumplings need sauce apart. Inflight menu notes at Šiauliai say that plainly, so private jet food from a Lithuanian kitchen arrives ready to plate.
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.
Few light jets turn up at EYSA, so a kitchen brief for Šiauliai is usually written from scratch: tail, slot, galley type, headcount. We handle private jet catering for the field as in-flight catering cooked for the aircraft you actually have. Aviation catering for corporate crews, business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals are all commanded the same way, by phone or email, 24/7.
A business jet catering brief at Šiauliai is usually small: four to eight passengers on a corporate hop into northern Lithuania. For corporate jet catering and charter flight catering we build a bespoke menu around rye, smoked fish and farmer's cheese. Our private jet chef writes VIP flight catering and luxury inflight catering as plain, cold-friendly plates for a galley that may have only one oven.
Government flight catering into EYSA starts with protocol, not food. For head of state flight catering and state visit aircraft catering, the menu is cleared before cooking, with named staff and no passenger names on labels. VIP aviation catering at Šiauliai stays discreet: one point of contact and full traceability.
At Šiauliai the special meals question is about the local kitchen: flour and dairy sit in almost everything, so kosher, halal, vegan, gluten free, allergen free and kids meals are each cooked and packed separately, never adapted from the standard tray. The procedure is a separate board and a separate box, marked by seat number, and you tell us the restriction when you send the tail.
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.
When the crew stays with the aircraft at Šiauliai, crew meals become the meal of the day. Flight crew meals, pilot meals and cockpit meals are on request, commanded with the tail, invoiced as ordered. Crew catering at EYSA arrives in crew meal boxes, hot or cold. We can supply different meals for pilots so the captain and first officer do not share a dish, and cabin crew meals ride separately.
FBO catering at Šiauliai means a handover at the aircraft, with your handling agent opening the door to the apron. Catering delivery to the FBO is arranged with them, and the general aviation terminal is the point of contact. Ground handling catering and handling agent catering are coordinated with your agent before the slot.
Šiauliai is a field where narrow aircraft and the occasional larger military-type airframe share the apron, so galley catering follows the type: door height, a high loader or a simple step, and the galley layout. Airside catering delivery at EYSA is arranged through your handling agent, who sets the vehicle to the door. Aircraft provisioning is confirmed per tail before anything is packed.
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.
Šiauliai International sits in northern Lithuania, a general aviation field that shares a long military-grade runway with the air base. For airport catering the quiet apron is the useful part: the vehicle reaches the aircraft directly, with no queue of other handlers. FBO services here are limited, so the order is planned around the field, the handling agent and the type, and ground handling services are confirmed before the slot, never at the door.
Business aviation hub is a stretch for Šiauliai, but corporate and executive jets do land here. We run inflight catering, in-flight catering and aviation catering for them through your handling agent, with ground handling services agreed in advance. Business aviation catering, executive jet catering and diplomatic flight catering are ordered the same way as anywhere else, and cabin crew meals and crew meals ride on the same order when you ask.
Customs at Šiauliai are EU customs, so a flight arriving from outside the union can have animal products refused at the door. That is why the food is sourced in-country and cleared as ordinary EU catering. Tell us where the flight is coming from and we adjust the menu, and your handling agent and ground handling services confirm the rest for the apron.
Average rating from the cabin crew and pilots we cater for.
“My order at SQQ covered avocado toast components and breakfast fruit for 12 guests, with a practical service plan needed because of a changing departure schedule. The Galley Girls gave us an update on the canapés before the handover, which helped us organise the cabin checks. The storage requirements stood out more than any sales pitch about aviation catering services. The cabin team could match the sandwiches to the request before moving on to the remaining departure tasks.”
“One detail shaped our order at Šiauliai International Airport: a small galley worktop, alongside a request for beef fillet with roasted potatoes for 5 passengers. I want an aviation catering company to understand crew briefing, and this order gave us a useful starting point. The Galley Girls labelled the breakfast portions in line with our brief, so the cabin team could identify the relevant portions quickly. The main courses were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“Despite a changing departure schedule, we wanted the 2 guests at EYSA to enjoy a charcuterie board and fresh bread without a complicated cabin service. When comparing aviation catering companies, I would look closely at packing arrangement after this experience. I asked The Galley Girls to review the salads quantities against the passenger brief, and the proposed portions made sense. There was enough information about the starters to brief the crew without making assumptions about what had been ordered.”
The cost comes from what is on the plate: smoked eel on rye is priced differently from a plain cheese board, and farm produce shifts with the season. We quote the menu you choose for your date, so you see the figure before anything is cooked.
Few aircraft move through EYSA, so slots are easy to read and the apron is rarely crowded. Send the slot and the galley type, and we plan the lead time around it. Last-minute orders are handled like any other order.
Duty time rarely leaves room for a trip to a shop, so the meal is handed over at the aircraft. Rye, cheese and cooked dishes made in-country clear customs as ordinary EU catering, with nothing for the crew to declare.
Bringing your own is possible, but a kosher, halal, allergen or child meal is better ordered: we cook and pack each one separately rather than adapting the standard tray, and mark it by seat number.
No. Catering is not part of the charter: it is ordered and invoiced separately. For a delegation or government flight the menu is first cleared by the protocol office, then cooked and handed over at the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
