Catering to your aircraft in Den Helder.
A naval air station on the Noord-Holland coast, EHKD handles business jets that need food that holds in wind and fog. Order by phone or email, any hour; we pack, label and deliver to the aircraft.
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.
Noord-Holland is dairy and sea country, and the private jet menu for De Kooy reads that way. Den Helder is a fishing and naval town, so brown shrimp, North Sea sole, smoked eel and pickled herring are the local specialities that travel best on an inflight menu, kept chilled and plated cold. Inland, Alkmaar and Edam cheese, Gouda aged to different ages, and rye and sourdough from local bakers fill the private jet platters. Stroopwafels and speculaas are the private jet snacks that survive any cabin. For gourmet inflight meals we cook a roast guinea fowl or a baked cod with the sauce in its own pot, finished in your oven. The private jet food here is simple, seasonal and honest; ask for Noord-Holland and we build around it.
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.
De Kooy sits at three feet above sea level on the North Sea coast, a naval air station shared with civil traffic, and that shapes every order. Private jet catering here leans on what Noord-Holland actually produces: brown shrimp, smoked eel, aged Gouda, tulip-season produce. Inflight catering is sealed and labelled for the galley you have, and aviation catering for the crew goes on a separate line. Business aviation catering, executive jet catering and diplomatic flight catering run on the same footing, with cabin crew meals ordered when you need them.
Who flies into Den Helder? Offshore executives, naval guests, tulip-season visitors. Our private jet chef builds a bespoke menu for each, whether it is corporate jet catering for a short sector or VIP flight catering for a family. Luxury inflight catering and charter flight catering follow the same recipe: local ingredients, sealed trays, clear labels, business jet catering as a procedure.
A state visit aircraft at EHKD arrives into a quiet naval setting, and catering follows suit. VIP aviation catering and government flight catering are agreed with protocol, not the kitchen; head of state flight catering uses sealed packs with seat numbers and no names. State visit aircraft catering is delivered airside through the handling agent.
Dutch cooking hides allergens in the obvious places: butter in the bread, mustard in the sauces, celery in the soup, fish stock behind more than one dish. For De Kooy we handle kosher, halal, vegan and gluten free requests as a procedure: a separate board, a separate box, a seat number on the lid. Special meals for allergen free guests and kids meals are written into the order by the person who knows the guest list, then packed and labelled for the galley.
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 De Kooy are ordered on request and invoiced like the rest. Flight crew meals and pilot meals are packed to be eaten one-handed on the apron, crew catering is labelled CREW, and cockpit meals for captain and first officer are different dishes. Crew meal boxes survive the wind, and different meals for pilots are standard practice. Cabin crew meals are sealed apart from the guest trays.
At EHKD, where a naval air station shares the field, FBO catering needs coordination. We arrange catering delivery to the FBO or to your handling agent at the general aviation terminal, and ground handling catering follows the field's access procedure. The handling agent catering confirmation is in writing, before the slot.
At EHKD, loading depends on the airframe parked on the naval apron. A light jet takes its trays through the door by hand, a larger business jet or a head of state aircraft may need a high loader to reach the galley door, and the handling agent tells you which at EHKD. Galley catering is packed to fit the galley that is actually on board: one oven, a drawer, a small chiller, or nothing at all. Airside catering delivery is arranged through the handling agent, and aircraft provisioning is sealed and checked before it leaves the vehicle.
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.
EHKD sits at three feet above sea level on the Marsdiep coast, a naval field with civil use. Airport catering is built around what the North Sea and the Noord-Holland dairy land supply. General aviation, FBO services and ground handling services are all coordinated through the handling agent, and a business aviation hub in the Netherlands it is not: it is a quiet, practical field.
Executive jet catering and business aviation catering at De Kooy serve a mix of offshore, naval and leisure traffic, and cabin crew meals are ordered when the crew need them. Inflight catering and in-flight catering at Den Helder follow the weather; aviation catering and diplomatic flight catering are discussed with the handling agent. The field is a general aviation airfield, not a major business aviation hub, and it suits discreet movements.
The Netherlands applies EU food rules: flights within the EU face little friction, but arrivals from outside the EU can see meat, dairy and fish products inspected or refused. We pack sealed, labelled and with a clear ingredient list so the handling agent and customs can check each box quickly.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 8 guest order at EHKD called for excess complexity: just prawn salad and small fruit plates and sensible planning for different crew meal preferences. This experience of FBO catering gave us a useful reference for managing crew briefing on another departure. The Galley Girls talked through the quantities of crew provisions with us before confirmation, rather than leaving us to guess the portions. The quantities of fruit plates matched our service plan, leaving us comfortable with the order before the final briefing.”
“It was the packing plan I cared about at DHR, with 4 servings of a light pasta dish with grilled vegetables and a revised passenger count to consider. I asked The Galley Girls for the desserts in compact food boxes, with garnishes supplied separately for plating on board. We could finish the side dishes as each guest was ready, rather than laying everything out at once. With airport catering, careful attention to final order confirmation matters as much to our crew as the menu itself.”
“Service planning came first at De Kooy Airfield / Den Helder Naval Air Station, with 6 passengers choosing mini sandwiches and individual desserts and different crew meal preferences influencing our preparation. We discussed the dimensions before confirming; The Galley Girls grouped the starters into stackable containers that were easy to handle. The sandwiches were easy to locate, leaving the crew free to focus on the remaining cabin preparation. This experience of inflight catering gave us a useful reference for managing final order confirmation on another departure.”
Seafood in season, cheese by age and a roast cut by weight are what move the invoice for private jet catering at De Kooy. An early morning slot with a simple breakfast order stays modest, while a gourmet hot course for a full cabin does not. We give a figure for your menu, then adjust if the passenger count changes.
For a return leg out of Den Helder, give us the new slot and covers when you know them. Lead time is easier when the menu uses what is in season, and orders arriving late are handled all the same. The return catering is billed as its own order.
Fog and strong wind can hold a Den Helder departure for hours, so the menu should survive a wait: cold boards, sealed soup, bread. Customs depends on the flight plan, not the airport, and we pack every box so an inspector can open it without unpacking the whole drawer.
Outside food is not blocked at EHKD, but customs on a departing flight may inspect it, and a small galley cannot store much. If you want something local from a shop in Den Helder, tell us and we can re-pack it for the galley with the sauce apart.
Catering is ordered apart from the charter and invoiced apart. For Den Helder, customs rules mostly concern what comes in from outside the EU: meat, dairy and fish products may be restricted. Buying local avoids the issue, and we pack with documentation ready.
Tail, pax and diets — a flight attendant takes it from there, day or night.
