Catering to your aircraft in Eindhoven.
Eindhoven business flights tend to be short and decided late. We cook and label for your aircraft's galley, and hand the order over at the FBO.
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-Brabant has its own table, and a private jet menu for Eindhoven can draw on it without turning the galley into a kitchen. Think Brabantse worstenbroodjes, the sausage roll the province is known for, packed cold and re-plated as a bite-size starter, or a Brabant asparagus plate in season, with the hollandaise kept in its own pot. Local specialities from the region also include Bossche bollen, the chocolate-covered cream pastry of Noord-Brabant, a dessert that holds well chilled. For an inflight menu built on private jet food from the area, Dutch cheeses, smoked eel, Hollandse nieuwe herring when the season allows, and stroopwafels as private jet snacks all travel well. Private jet platters of aged Gouda, Brabant sausage and mustard suit a short sector, and gourmet inflight meals can be finished in the oven for longer legs. We describe each dish by how it behaves in a galley: what goes in the oven, what stays chilled, what needs its sauce apart.
A private jet menu for Eindhoven starts from Noord-Brabant, a province with a strong food identity and plenty that survives a drawer. Brabantse worstenbroodjes work as a cold starter; white asparagus from the province appears in spring and is sold with its sauce apart; Bossche bollen finish a meal and need to stay chilled. These local specialities give the inflight menu a sense of place without complicating service. Private jet food from here also leans on Dutch dairy: aged Gouda and Boerenkaas on private jet platters, with mustard and rye. For private jet snacks, stroopwafels and salted nuts are easy to pack. Gourmet inflight meals such as slow-braised beef with stamppot are finished in the oven and re-plated by the crew. Every dish is described by how it is served so the crew in Noord-Brabant can plan the galley without surprises.
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.
Most business traffic at Eindhoven Airport comes out of the Brainport tech and industry cluster, which means short-notice trips and a lot of executive jets. Private jet catering at EIN is therefore written around quick decisions: a cold lunch that waits in the drawer, or a hot plate finished in the oven. In-flight catering and business aviation catering for EHEH are handled by former VIP flight attendants who know which dishes hold their shape at altitude. Executive jet catering, diplomatic flight catering and cabin crew meals follow the same logic, adapted to the aircraft and the Dutch customs rules.
A typical business jet catering order at EHEH comes from the Brainport region: executives in a light jet, a short sector, a cold lunch that waits in the drawer. Corporate jet catering here favours plates that hold their shape, and VIP flight catering adds a private jet chef who shapes a bespoke menu around the guests. For charter flight catering and luxury inflight catering, we adapt to the cabin, the headcount and the slot.
Government flight catering at Eindhoven follows protocol: menus cleared with the delegation, named staff, traceability of every ingredient. For head of state flight catering and VIP aviation catering, discretion comes first. State visit aircraft catering is assembled with the same care, and nothing is cooked until the protocol office has approved the menu.
Dietary requests at Eindhoven are handled as a procedure built around Dutch kitchens, where dairy, gluten and mustard turn up in places you do not expect: stamppot, gravy, bread and smoked fish. Kosher, halal, vegan and gluten free meals are prepared and packed separately, and allergen free plates are plated and sealed on their own, with the seat number on the lid. Special meals and kids meals follow the same route, so nobody opens the wrong tray by mistake.
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.
The crew in a light jet at EHEH rarely have a proper galley to cook in, so crew meals arrive ready. Flight crew meals and pilot meals come on request, crew catering is invoiced with the order, cockpit meals are packed to be eaten between tasks, and crew meal boxes are marked by role. We also prepare different meals for pilots when operator policy asks for it, and cabin crew meals when the cabin team is on board.
FBO catering at Eindhoven means the order reaches the aircraft through your handling agent. Catering delivery to the FBO is arranged against your slot, the general aviation terminal gives access to the apron, and ground handling catering is coordinated so nothing waits at a gate. Handling agent catering follows the same path every time.
At Eindhoven the aircraft type decides the loading: a light jet is hand-carried through the cabin door, while a larger cabin may need airside catering delivery with a high loader. Tell us the type and the galley and we plan aircraft provisioning accordingly. Galley catering is sized to the oven and the drawers you have, not to the menu we would like to send.
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.
Eindhoven Airport is the second airport of the Netherlands by traffic and a busy gateway for business aviation into the Brainport region. Airport catering for general aviation here is built around corporate and executive flights, and FBO services and ground handling services share the field with military operations on the same runway.
EHEH is a working business aviation hub where plans change quickly. Inflight catering and in-flight catering for EIN are written around short sectors, aviation catering is matched to the aircraft's galley, and business aviation catering covers corporate and charter flights. Executive jet catering suits light and mid-size cabins, diplomatic flight catering is handled with discretion, cabin crew meals and crew meals can be added to any order, and the FBO services and ground handling services on the field decide where the handover happens.
The Netherlands applies EU rules on food imports, and animal products arriving from outside the EU face the tightest limits, so customs shapes what can be loaded. For EHEH, we source meat, dairy and eggs locally and hand the order to your FBO services and ground handling services contacts, which keeps the paperwork light.
Average rating from the cabin crew and pilots we cater for.
“Our priority at Eindhoven Airport was a light pasta dish with grilled vegetables for 4 passengers, with a small galley worktop shaping the service plan. The confirmation from The Galley Girls showed the salads clearly enough for us to check the planned service quantities. We also checked the breakfast portions before approval, which helped avoid a second round of questions later in the preparation. The order made aviation catering feel manageable because the storage requirements had been considered beforehand.”
“Before our guests boarded at EHEH, we needed mushroom risotto and a green salad divided into 7 portions suitable for a changing departure schedule. We discussed the dimensions before confirming; The Galley Girls grouped the snack boxes into compact food boxes that were easy to handle. We placed the fruit plates in their planned storage area without first having to reorganise all the catering boxes. For aviation catering services, that attention to final order confirmation made the order noticeably easier to manage.”
“As the person coordinating a light pasta dish with grilled vegetables for 7 passengers at EIN, I needed an arrangement that considered a short ground stop. The Galley Girls understood why we wanted the canapés readily accessible instead of spread across several different boxes. I want an aviation catering company to understand final order confirmation, and this order gave us a useful starting point. Our colleague could take over the main courses without asking where every component had been placed during preparation.”
Start from the aircraft. A light jet at Eindhoven often has no oven and only a drawer or two, so the menu leans on cold plates and one hot item, which prices differently from a full cabin service. Asparagus in spring costs more than a Gouda platter in autumn; once we know the type and the galley, you see the total for the menu before departure.
Orders at EHEH are simple when the produce is Dutch, because dairy, sausage and herring sourced locally avoid import questions. Brainport trips are often decided late, and last-minute orders are handled. Tell us the tail and the slot, and mention anything from outside the EU as early as you can.
The Netherlands follows EU import controls. Dutch cheese, Brabant sausage and smoked eel are straightforward; meat or dairy arriving from outside the EU may be stopped. That is why we source locally for EHEH.
You can carry your own, but Brabantse worstenbroodjes or a Bossche bol are better ordered with us: they arrive chilled, labelled, and cleared for the aircraft, so nothing needs explaining at the apron.
Is catering part of a charter? No. It is ordered separately and invoiced on its own, like any order. At EHEH, a crew waiting between legs is limited by duty time, so crew meals are worth ordering with the passenger menu.
Tail, pax and diets — a flight attendant takes it from there, day or night.
