Catering to your aircraft in Groningen.
At Eelde the apron is quiet and the turnaround is short. Former VIP flight attendants plan the meals for the galley you actually have at EHGG.
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.
Groningen and Drenthe are farming country, and the private jet menu for Groningen Airport Eelde draws on it directly. A private jet menu here can carry Gouda and Leerdammer cheeses, smoked eel, North Sea shrimp, and Drenthe asparagus in season.
Each of these travels differently in a galley. The eel and shrimp go cold on a platter, the asparagus is packed raw with its hollandaise apart, and stroopwafels sit in the snack box. These local specialities make an inflight menu that reads as Groningen rather than generic.
For private jet food the rule is the same as everywhere: say what the galley has, and we pack to it. A small jet on the Eelde apron gets cold plates and one oven dish, not a full service nobody can finish.
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.
Eelde sits in the flat Drenthe countryside, a quiet field where a Citation or a Phenom parks with a lot of apron to itself, and the galley behind it is usually a drawer and a small oven. Private jet catering here is built around that: Dutch cheese, North Sea fish and spring asparagus, packed for the aircraft you actually fly. Inflight catering for business flights, in-flight catering for charters, aviation catering for operators, and cabin crew meals for whoever is on the jumpseat, all go through the FBO at GRQ.
Who flies into GRQ? Corporate teams visiting the northern Netherlands, charter groups, and owners heading to the Wadden coast. For business jet catering we ask for the type and the galley first. Corporate jet catering, VIP flight catering and luxury inflight catering then follow, with a private jet chef available for a bespoke menu and charter flight catering priced as its own order.
Government flight catering at Eelde starts with protocol, not the kitchen. Head of state flight catering and VIP aviation catering follow the cleared menu and a named team. State visit aircraft catering is kept discreet, with traceability on every item.
Special meals at Groningen start from the kitchen, not the label. Kosher, halal, vegan, gluten free and allergen free plates are cooked and packed separately, with kids meals built to the same rule. In Dutch cuisine the hidden allergens are usually butter in sauces, flour in croquettes and fish in stocks, so those are checked first.
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.
A crew at Eelde often waits on the apron between legs. Crew meals are ordered on request and billed as an ordinary line. Flight crew meals and pilot meals are packed for the jumpseat, crew catering follows the duty time, cockpit meals are boxed apart, and crew meal boxes are labelled by seat. Different meals for pilots are available on request, and cabin crew meals are packed for the back.
FBO catering at Groningen means one handover. Catering delivery to the FBO is arranged through your handling agent, who meets the van at the general aviation terminal. Ground handling catering and handling agent catering are coordinated for the slot, and the food goes to the aircraft.
Eelde handles light and midsize business jets far more often than anything wide-bodied, so the galley is small and the loading is by hand. For the occasional larger aircraft, galley catering and aircraft provisioning are agreed with the handling agent beforehand, and airside catering delivery is coordinated for the door and the height of the aircraft.
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.
Groningen Airport Eelde is a regional field in Drenthe, used by business aviation and charter flights serving the north of the Netherlands. Airport catering here is small and local, and general aviation traffic is handled at the FBO, with ground handling services arranged around the slot rather than a queue of vans.
As a business aviation hub, Eelde sees executive jet catering, business aviation catering and inflight catering for corporate teams, plus in-flight catering for charters. Aviation catering for operators and diplomatic flight catering for official visits both go through the FBO, with cabin crew meals and crew meals ordered on request. General aviation, FBO services and ground handling services at Eelde stay compact and personal.
The Netherlands follows EU food import rules, with extra care on meat, dairy and fish from outside the EU. In practice, sourcing locally keeps the order clean, and your handling agent, who runs the ground handling services on the apron, can confirm the arrival route.
Average rating from the cabin crew and pilots we cater for.
“Working around a small galley worktop at GRQ, I asked for roasted vegetable bowls with separate dressings in portions appropriate for our 9 passengers. I needed the desserts checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. When comparing inflight catering companies, I would look closely at written menu details after this experience. The note about the starters was easy to spot, and we could brief the rest of the team quickly.”
“Service planning came first at Groningen Airport Eelde, with 11 passengers choosing a cold lunch with cheese and fruit and limited fridge space influencing our preparation. For our team, the strongest part of their in-flight catering services was how they handled meal organisation. Our request to The Galley Girls focused on the sauces, with enough detail to distinguish passenger portions from additional provisions. There was enough information about the salads to brief the crew without making assumptions about what had been ordered.”
“Good preparation made the difference at EHGG, where 6 guests expected a light pasta dish with grilled vegetables despite a revised passenger count. I appreciated the emphasis on crew briefing throughout the aviation catering arrangements. The Galley Girls kept the snack boxes separate from the finishing elements, which gave us control over the final presentation. It made a difference to have the crew provisions ready without cluttering the galley work area during preparation.”
Ask what the local product is that week. Asparagus and mussels move the price with the season, while Gouda and rye keep it steady. We price per menu, so a quote follows your plan rather than a rate card.
What makes ordering simple at Eelde is the size of the field. One handover point, one agent, and late changes to the menu still get through.
The Dutch authorities are strict on meat, milk and fish arriving from third countries. We source locally to avoid the question, which suits a crew on duty time.
Your own food is allowed at Eelde, within customs rules. For special meals, ordering from us removes the doubt about cross-contact.
No, it is separate. A state or diplomatic flight needs a menu approved in advance, and that is handled outside the charter contract.
Tail, pax and diets — a flight attendant takes it from there, day or night.
