Catering to your aircraft in Arnhem.
Gelderland heath, long summer evenings and a runway shared with the Dutch air force: that is the setting for every order we pack at EHDL. The crew gets a box, the cabin gets a plated course.
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.
Gelderland is orchard, river and forest country, and the private jet menu we build for Deelen follows it. Apples and pears from the Betuwe, just south of Arnhem, appear in cold plates and in tarts that travel well. Asparagus from the Dutch spring season, served white with ham and egg, is a local speciality that ships chilled with its sauce apart.
The inflight menu leans on dairy and the river: smoked eel on rye, aged Gouda, and Dutch cured ham sliced for the platter. Private jet food from this region is simple and seasonal, and we pack it for your galley, not for a restaurant table. Our private jet platters of cheese, charcuterie and fruit, gourmet inflight meals such as veal or chicken in a mustard sauce, and private jet snacks like stroopwafels and bitterballen make up the local specialities in Arnhem and the wider Gelderland area.
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.
Deelen Air Base, a military field north of Arnhem used by business aviation with prior permission, shapes every order we pack here. Private jet catering at EHDL is written around the galley of your type and the handling agent who opens the apron gate. We also cover inflight catering and in-flight catering for the cabin, aviation catering for the whole crew, business aviation catering for corporate flights, executive jet catering for owners' trips, diplomatic flight catering for official visits, and cabin crew meals ordered with the same sheet.
Business jet catering at Deelen usually follows a corporate trip to the Arnhem and Nijmegen area, or a charter flight catering request for a small group. Corporate jet catering here favours light, cold plates and compact hot dishes that suit small galleys. VIP flight catering, luxury inflight catering and a private jet chef menu are all possible, and a bespoke menu is written once we know the type and the headcount.
Deelen is a military field, so official visitors fit naturally here. Government flight catering at EHDL follows protocol: menus cleared in advance, named staff, no names on labels. We also handle head of state flight catering, VIP aviation catering for delegations, and state visit aircraft catering with the discretion those flights need.
Dutch cooking leans on dairy, wheat and egg, so allergens hide in sauces and in the bread beside the cheese board. At Deelen we plan kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals as a procedure: a separate board, a separate box and seat-number labels, written before the slot.
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 Deelen the crew often waits on the apron for the passengers to return from Arnhem, so crew meals are built to be eaten between tasks. Flight crew meals and pilot meals are labelled, crew catering is on request and invoiced, cockpit meals avoid sauces, and crew meal boxes keep cabin crew meals apart from guest trays. Different meals for pilots are packed separately.
The handover at EHDL happens through the handling agent. FBO catering is passed at the aircraft or at the general aviation terminal, depending on what the base allows. Catering delivery to the FBO, ground handling catering and handling agent catering run under one set of instructions that we settle before your slot.
Galley catering at Deelen follows the aircraft type: a light jet takes a hand-carried crate, a larger cabin may need a high loader at the door, and your handling agent confirms this for the airside catering delivery. Aircraft provisioning on a military field also depends on apron access, so the vehicle and driver are cleared in advance.
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.
Deelen Air Base sits north of Arnhem in Gelderland, at 158 ft elevation. Airport catering here is shaped by the military use of the field and the arrangements for civilian business aviation. General aviation and FBO services are limited, and ground handling services are booked in advance.
Business aviation at Deelen is occasional rather than daily, and a private jet catering order is planned around that. Inflight catering and in-flight catering are sized to the aircraft. Aviation catering and business aviation catering for operators, executive jet catering for owners, diplomatic flight catering for official guests, and cabin crew meals for the team sit on one sheet. General aviation traffic here is a business aviation hub only by arrangement.
Flights from outside the EU into the Netherlands face limits on meat and dairy, so catering for an inbound leg is planned with that in mind. Customs and border control at a military field are arranged by the handling agent, and we adapt the menu to what may legally be carried.
Average rating from the cabin crew and pilots we cater for.
“What impressed me at EHDL was how a request for roasted vegetable bowls with separate dressings was handled despite a short ground stop. I needed the main courses checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. For our team, the strongest part of their private jet food was how they handled cabin service sequence. There was no need to reconstruct the crew provisions quantities from several messages during the final departure checks.”
“I wanted chicken skewers with a couscous salad for 4 guests at Deelen Air Base, packed sensibly for a cabin team dealing with a changing departure schedule. My main takeaway from this private jet meals order was the practical approach to portion planning. The Galley Girls suggested compact food boxes for the snack boxes, and that choice worked well with our storage arrangement. I could hand the fruit plates to a colleague with a short explanation instead of unpacking the whole order.”
“Clear quantities were essential at Deelen Air Base: we had 11 passengers expecting roasted chicken and seasonal vegetables and were working around a late menu amendment. For private jet menu, that attention to crew briefing made the order noticeably easier to manage. I asked The Galley Girls to review the desserts quantities against the passenger brief, and the proposed portions made sense. It was useful to see the salads listed separately when checking how much space the complete order would require.”
Start with what the handling agent at Deelen needs for airside entry, because that shapes the quote. Then the menu: Dutch seafood and seasonal vegetables sit higher than cold cuts and fruit. Private jet catering is priced per order, never as a flat tray.
Call or email with your slot, whether it is night or early morning. At a military field the access paperwork matters more than the cooking. We handle last-minute orders and answer at any hour.
If the return flight leaves EHDL for a non-EU country, sealed packs and a clear itemised list help at the other end. Within the EU, Dutch cheese and cured meats move freely. Customs on the way back is the receiving state's rule, so we ask where you land.
Personal food is fine, subject to customs for what you carry in. At Deelen, summer storms and winter ice change timing, so a packed catering order with seat numbers is easier to manage.
Catering sits apart from the charter price. For EHDL, the aircraft type decides the packing: a drawer and small oven mean cold plates, a full galley can take hot courses.
Tail, pax and diets — a flight attendant takes it from there, day or night.
