Catering to your aircraft in Lelystad.
On a clear morning Lelystad's long polder runway is quiet, and a light jet is waiting for its boxes. Private jet catering for EHLE is packed by former VIP flight attendants for the galley you have, then handed 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.
Flevoland is young land: the polder was drained in the 1950s, and the farms around Lelystad grow potatoes, onions, sugar beet and tulip bulbs, the produce behind our local specialities. A private jet menu for EHLE leans on that: Dutch cheese boards with aged Gouda and Leerdammer, smoked eel from nearby IJsselmeer fishermen, herring in season, and stroopwafels for the cabin. Private jet food from the polder travels well, which is why the inflight menu here stays simple and cold-friendly. Private jet platters, gourmet inflight meals and private jet snacks are all built from this table, with local specialities named so the flight attendant knows what goes in which drawer.
The Flevoland table is Dutch and practical. For a private jet menu out of Lelystad we start from what the polder and the IJsselmeer give: smoked eel, matjes herring, asparagus in spring, Gouda aged to order, bitterballen for the oven. Private jet food of this kind packs without fuss. The inflight menu is written around the galley, with private jet platters for sharing, gourmet inflight meals plated at altitude, and private jet snacks like stroopwafels and Dutch dropjes in a sealed box. These local specialities carry Flevoland to the cabin without losing their shape.
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.
Lelystad Airport sits at minus thirteen feet, on reclaimed Flevoland polder, and that flat, windy terrain sets the rhythm of every private jet catering order we pack for EHLE. Business aviation catering here covers executive turboprops and light jets for the Randstad, with inflight catering built for small galleys, aviation catering that travels sealed, and cabin crew meals boxed for the rotation. For heads of state, diplomatic flight catering follows protocol, and executive jet catering is cooked for the galley you actually have.
Flight departments and owners use EHLE for quiet departures. We write a bespoke menu for the cabin, with a private jet chef planning business jet catering and corporate jet catering that fit one oven. VIP flight catering and charter flight catering are packed with the same care, and luxury inflight catering is plated cold or oven-finished.
When an official delegation uses Lelystad, the menu goes through the protocol office first. Our head of state flight catering and government flight catering teams keep ingredients traceable, VIP aviation catering stays discreet, and state visit aircraft catering is sealed for the apron.
At Lelystad the allergen risk hides in Dutch staples: mustard in the bitterballen sauce, celery in stocks, gluten in the stroopwafel and the breaded croquette, fish in the eel and herring. Kosher, halal, vegan, gluten free and allergen free special meals are cooked on a separate board and sealed in their own box, marked by seat number. Kids meals are available as well, built from the same Flevoland produce without the shellfish and nuts.
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 out of EHLE are a catalogue item, on request and billed with the order. We pack flight crew meals, pilot meals and cockpit meals in crew meal boxes, plan crew catering around the rotation, and prepare different meals for pilots when the operator asks for it.
At Lelystad, FBO catering is handed over at the general aviation terminal or at the aircraft. Catering delivery to the FBO is coordinated with your handling agent, so ground handling catering and handling agent catering arrive at the door at the right slot.
Most aircraft at EHLE are turboprops and light jets whose galley catering loads by hand through the main door, so a high loader is rarely needed. When a larger cabin lands on the long runway, airside catering delivery adapts: we confirm door height and galley layout, and aircraft provisioning is staged with your handling agent so trolleys and boxes reach the cabin without delay.
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.
EHLE sits on land won from the water in the twentieth century, in a province of fields, dykes and wind turbines. Airport catering for its general aviation operators runs through the FBO, and the FBO services and ground handling services on the field decide where each box is received.
As a business aviation hub, EHLE gets owner flights, training sorties and charters. Our in-flight catering and inflight catering cover long legs, aviation catering and business aviation catering stay sealed for the apron, and executive jet catering, diplomatic flight catering and cabin crew meals follow the rotation. The crew meals themselves are on request and invoiced like the rest, with ground handling services receiving the boxes.
Lelystad follows Dutch and EU rules on food imports. Inside the EU, sealed catering moves without checks, while a flight to a non-EU airport must leave meat, dairy and fish off the menu. Customs is dealt with through your handling agent, and the FBO services at the terminal pass on any stamp or seal the crew needs.
Average rating from the cabin crew and pilots we cater for.
“Having 3 guests request fresh fruit and breakfast pastries at LEY meant planning the portions carefully while accounting for a late menu amendment. When comparing inflight catering companies, I would look closely at meal organisation after this experience. We described our serving sequence to The Galley Girls and asked for the starters to be packed accordingly. The breakfast portions were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“Working around two separate meal services at Lelystad Airport, I asked for a cheese board and savoury canapés in portions appropriate for our 5 passengers. Our brief for in-flight catering services was met with a sensible plan for storage requirements. The Galley Girls prepared the breakfast portions for assembly in the galley, with the accompanying elements easy to locate. Keeping the canapés aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“Getting a seafood starter and warm vegetable sides ready for 10 guests at EHLE required an order that accounted for a changing departure schedule. The Galley Girls used a readable packing list for the canapés, which helped when two colleagues checked the order together. I found the starters without searching through every box, a small detail that mattered during the final cabin checks. For our team, the strongest part of their aviation catering was how they handled meal organisation.”
Late changes in passenger numbers are normal at Lelystad, and private jet catering cost moves with them. Cold plates such as herring or cheese adjust cheaply; plated mains cost more. We quote per menu, invoice separately, and treat last-minute orders as routine.
For a long sector with two meal services, lead time depends on how much is plated. Cold herring and cheese need little preparation; hot mains need our galley team to match your oven. Orders close to departure are handled at EHLE.
For a short empty-cabin flight, customs is about leftovers, not the menu. Remaining Dutch cheese and herring may need disposal on arrival abroad, so we pack crew meals light and sealed.
Bringing food airside at Lelystad goes through the handling agent. Your own produce can be accepted, but access is by agent escort, so we recommend our sealed delivery to the FBO instead.
Is catering part of a charter at Lelystad for a night departure? No. Charter pricing does not carry food; for late or early slots we pack lighter, sealed meals ordered and invoiced on their own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
