Catering to your aircraft in Rotterdam.
Rotterdam The Hague is a compact field below sea level where the North Sea wind decides how long a ramp turnaround feels. We pack Dutch cheese, North Sea fish and glasshouse produce for your galley and hand it over at the aircraft.
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.
Zuid-Holland is a region of glasshouses, canals and North Sea fishing, and the private jet menu we build for Rotterdam The Hague draws on all three. An inflight menu here starts with what the region does well: Dutch cheese cut for the cabin, smoked eel and North Sea shrimp on rye, Zeeland mussels cooked to travel, stroopwafels and Dutch hagelslag for the breakfast tray. Private jet food from Rotterdam suits short European hops because most of it eats cold or finishes in a small oven. These local specialities in Zuid-Holland are plated and labelled for re-plating at altitude, one seat number per tray.
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.
Rotterdam The Hague Airport is one of the few fields in Europe where the apron sits below sea level, and the wind off the North Sea shapes every ramp turnaround. Private jet catering here follows that rhythm: cold plates that hold in a drawer, hot items that finish in a galley oven, handed over at the FBO. Our inflight catering is written by former VIP flight attendants, and the same in-flight catering brief covers business aviation catering, executive jet catering and diplomatic flight catering for state visits. Aviation catering at EHRD also means cabin crew meals boxed and labelled for your crew.
Business jet catering at Rotterdam usually means a short brief for a small cabin: four to eight seats, a morning or evening leg, a galley with one oven. Corporate jet catering and VIP flight catering here lean on Dutch produce, and a private jet chef writes a bespoke menu around what your galley can finish. Charter flight catering and luxury inflight catering follow the same logic: plated, labelled, and sized to the aircraft.
For government flight catering into Rotterdam, the protocol office signs off the menu first and only then does a pan go on. For head of state flight catering and state visit aircraft catering, the team is named, the ingredients are traceable and the handover is quiet. VIP aviation catering for delegations arriving at EHRD follows the security team's brief, not a standard menu.
A diet card follows the seat plan, not the other way round. At Rotterdam The Hague we cook kosher, halal, vegan, gluten free and allergen free meals in their own preparation area, boxed and sealed with the seat number on the tray. Dutch dairy and wheat appear in many local dishes, so we rebuild them: dairy-free cheese boards, gluten free stroopwafel alternatives, nut-free kids meals. Special meals and kids meals are marked on the card you hand your crew.
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.
On a short Rotterdam ground time, crew eat last and fast, so we pack for that. Crew meals and flight crew meals are on request and billed with the order; pilot meals are plated separately from the passenger trays. Cockpit meals are easy to hold, crew meal boxes are labelled CREW, and different meals for pilots are available as part of crew catering.
FBO catering at Rotterdam is handed over at the general aviation terminal or straight to your handling agent. Catering delivery to the FBO depends on your security passes and airside escort, so we agree the access route with ground handling catering staff before the slot. Handling agent catering coordination means one named person opens the door and signs.
Larger cabins at EHRD sometimes need a high loader to reach the galley door, and that is arranged through your handling agent before the slot. Galley catering for a wide-body or a long-range business jet means more carts, more containers and a separate airside catering delivery run to the apron. Aircraft provisioning here starts with the type: door height, galley layout, which drawers are fitted. We match the load to the aircraft, not to a standard order.
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.
Rotterdam The Hague Airport is the Netherlands' fourth airport by rank, a small regional field serving business and leisure traffic with a short runway and a quiet apron. Its business aviation role is steady rather than seasonal, with corporate travellers moving through the general aviation side.
As an airport catering location, EHRD suits general aviation and business aviation hub traffic that wants a fast, quiet turnaround. Inflight catering and in-flight catering orders here are small and precise. Aviation catering and business aviation catering for executive jet catering clients is plated for light jets, while diplomatic flight catering and cabin crew meals follow the same standard. FBO services and ground handling services keep the apron simple.
The Netherlands applies EU rules on food entering and leaving the country, with extra care for meat, dairy and fish arriving from outside the EU. Catering prepared and packed locally avoids most of those questions. Tell your handling agent about any food you carry, so customs know what is in the galley.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at RTM included 4 passenger meals, a request for poached fish with steamed rice, and instructions addressing two separate meal services. The main courses from The Galley Girls were organised around the cabin plan, with the later service items kept apart. This experience of airport catering gave us a useful reference for managing catering handover on another departure. Our colleague could take over the breakfast portions without asking where every component had been placed during preparation.”
“We kept the passenger brief simple at Rotterdam The Hague Airport: a selection of petits fours and sandwiches for 12 guests, organised with a revised passenger count in mind. With inflight catering, careful attention to packing arrangement matters as much to our crew as the menu itself. Our request to The Galley Girls focused on the crew provisions, 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.”
“Keeping the galley organised at EHRD meant planning grilled salmon with a lemon dressing for 12 guests with limited fridge space in mind. For our team, the strongest part of their in-flight catering was how they handled meal organisation. The desserts supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I found the canapés without searching through every box, a small detail that mattered during the final cabin checks.”
Cost at Rotterdam depends on what the turnaround allows. When the ramp time is short we steer you to cold plates, which also tends to cost less. Longer slots let us cook dishes like Dutch beef stew that finish in your oven. Every private jet catering order is priced per menu and per headcount, and you see the number before you confirm.
Lead time is about what the order needs, not a fixed number. Rotterdam is simple when the menu uses Zuid-Holland produce and avoids imported specials. A crew on a long wait gives us room; a crew near the end of duty needs the order locked sooner. Last-minute requests are accepted day and night.
Customs at EHRD treat sealed, labelled catering differently from loose food. Special meals, whether kosher, halal, allergen-free or for children, are the items most likely to be examined because of ingredients. We pack them in sealed trays with the seat number so there is nothing to explain at the door.
On a delegation or government flight, outside food is usually restricted by protocol, not by the airport. Protocol offices decide what may be loaded, and food prepared by an unknown source is typically refused. At EHRD, diplomatic flight catering is cleared before anything is cooked, so the safest route is to let us supply a menu that protocol has approved.
No. Catering is not part of the charter: the charter covers the aircraft, while the food is ordered separately and invoiced on its own. That split is what lets a headcount change late in the day stay simple, because we add or remove trays on the catering order without touching the charter contract.
Tail, pax and diets — a flight attendant takes it from there, day or night.
