Catering to your aircraft in Maastricht.
EHBK runs long into the night, and the galley has to hold. We cook and pack for crew who finish the day late, with Limburg produce marked for the drawer and the oven.
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.
Limburg is where Dutch and Belgian tables meet, and the private jet menu at Maastricht Aachen shows it. The inflight menu leans on local specialities: Limburg vlaai, the fruit pie that travels well boxed, white asparagus in the spring, Zeeland mussels and oysters in the colder months, and aged Dutch cheese cut per passenger. Private jet food from this region is packed for a galley with one oven, so every dish is marked Oven, Sauce apart, Chilled or Re-plate cold. A Limburg menu starts with what the season allows and ends with what the drawer can hold.
Private jet food at Maastricht Aachen starts from the Limburg market. White asparagus runs from April to June and goes cold with sauce apart; vlaai, the local fruit pie, rides in its own box; Dutch cheese and charcuterie are cut and layered per seat. A private jet menu for Limburg can also carry Zeeland shellfish, always chilled and never re-heated. The inflight menu is written for the galley you have, with local specialities marked Oven, Sauce apart, Chilled or Re-plate cold. Maastricht and the wider Limburg region give the menu its character; the aircraft decides how much of it flies.
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.
EHBK sits on a Limburg plateau at 375 ft and works as much by night as by day, and the galley list has to follow. Private jet catering here means Dutch cheese, Zeeland shellfish and Limburg fruit packed for the drawer, with the sauce apart and the oven finish marked. In-flight catering for a cabin crew starts with the aircraft type, the headcount and the slot, and aviation catering for business flights at Maastricht Aachen is built from those three facts. Executive jet catering and business aviation catering stay light when the leg is short; diplomatic flight catering and cabin crew meals follow the same plan, with cabin crew meals and inflight catering listed apart from the guest trays.
Corporate jet catering out of EHBK follows the cabin, not a template. Business jet catering, VIP flight catering and charter flight catering all start with who is on board; luxury inflight catering is built by a private jet chef who writes a bespoke menu from what Limburg gives that week.
State visit aircraft catering at EHBK starts with a protocol-cleared menu. Government flight catering and head of state flight catering run through a named team, and VIP aviation catering is delivered plane-side without noise.
Dietary requests at Maastricht Aachen are handled as a procedure, not a promise on a label. Kosher, halal, vegan, gluten free, allergen free and kids meals are planned with the menu, and special meals are cooked and packed on their own boards. In Limburg the risk sits in the bread and pastry: vlaai crusts, rye and beer-batter croquettes carry gluten, and cheese boards share crackers. We name each hidden ingredient before anything is cooked.
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 Maastricht Aachen, crew meals are something you ask for and we invoice like any other line of the order. Flight crew meals, pilot meals and crew catering are packed in labelled boxes; cockpit meals are one-handed and different meals for pilots are planned so captain and first officer never share a dish. Crew meal boxes carry only seat numbers. Cabin crew meals follow the guest tray plan.
Handling agent catering at EHBK ends at the aircraft door. FBO catering is passed through the general aviation terminal; ground handling catering and catering delivery to the FBO follow the access plan agreed beforehand.
On the EHBK apron, the aircraft type settles how the galley gets loaded. Galley catering for a light jet moves on a cart through the door, while a larger cabin may need a high loader at the apron. Airside catering delivery follows the handling agent's access plan, and aircraft provisioning is confirmed against the tail and the galley layout, so the oven count and drawer space are known before the order is cooked.
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.
EHBK is the second Dutch airport by rank in the country list, and general aviation uses its own terminal. Airport catering for the field is shaped by FBO services, ground handling services and the night schedule.
Inflight catering and in-flight catering at Maastricht Aachen suit business aviation hub operations, where aviation catering and business aviation catering are planned around the slot. Executive jet catering and diplomatic flight catering are handled with the same brief, and cabin crew meals are ordered apart from guest trays.
Flights leaving the Netherlands for non-EU destinations face Dutch and EU rules on meat, dairy and fish. Customs shapes the order: we plan the menu so animal products are documented, and produce stays sealed until the aircraft.
Average rating from the cabin crew and pilots we cater for.
“Menu approval at Maastricht Aachen Airport covered roasted vegetable bowls with separate dressings for 2 guests, leaving us to organise the service around several individual meal preferences. I asked The Galley Girls for the side dishes in individual containers, with garnishes supplied separately for plating on board. For our team, the strongest part of their business aviation catering was how they handled final order confirmation. We could finish the breakfast portions as each guest was ready, rather than laying everything out at once.”
“Packing a selection of petits fours and sandwiches for 5 passengers at EHBK needed careful thought, especially given a tight boarding window. For jet catering, that attention to written menu details made the order noticeably easier to manage. We changed the quantities of crew provisions, and The Galley Girls reflected the request in the final packing list. We checked the fruit plates against the same summary, keeping the cabin team and the handling contact aligned.”
“An order of a cold lunch with cheese and fruit for 4 people at MST had to be organised around a revised passenger count. The written menu details stood out more than any sales pitch about VIP flight catering. Our handling contact received the order details from The Galley Girls, including how the side dishes had been grouped. The canapés went straight to the right colleague instead of circulating between several people during the turnaround.”
A quote for private jet catering at EHBK is built from three things: what the menu contains, how many are on board, and what Dutch customs allow on a departing aircraft. Local products avoid import friction and cost less than ingredients that need clearance, so the quote often reads cheaper when the menu stays regional. Tell us the tail and the seat count.
Lead time is easiest when the menu leans on what is local to Limburg. A vlaai in its box, a cheese board cut per seat and a cold salmon plate are all simple to put together. Last-minute orders are handled; shellfish and asparagus follow the season.
The departure slot decides how customs fits in. With a tight turnaround at Maastricht Aachen, the order is packed and sealed for the aircraft so the handling agent clears it once. With a longer ground stay there is room to check meat and dairy before loading.
Many crews ask when duty time stretches and the ground wait runs long. You can carry your own food, but animal products face customs checks at the Dutch border. Ordering crew meals packed for the drawer avoids the risk.
No. Catering is not part of a charter: it is a separate order with its own invoice, whatever the flight. A kosher, halal, allergen free or child's meal is added to that order, sealed and marked clearly in the drawer, so nobody opens the wrong tray.
Tail, pax and diets — a flight attendant takes it from there, day or night.
