Catering to your aircraft in Enschede.
Enschede's airfield keeps a calm apron and a short walk from terminal to aircraft. We pack private jet catering for the galley you have and hand it over at the FBO, day or night.
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.
Overijssel and the Twente region around Enschede have a farm-and-textile heritage, and the food reflects it: rye bread, smoked sausage, cheese and dairy from local farms. A private jet menu for Twente leans on that, with an inflight menu that travels well and plates fast.
The local specialities we use are Twentse krentenwegge, a spiced raisin loaf, Twente rye, boerenkaas and smoked eel from Dutch waters. On a private jet, food like this works as private jet platters and private jet snacks, cut by passenger and sealed in the drawer.
For Enschede we write the private jet food list around what is in season in Overijssel: asparagus in spring, game in autumn, apples and pears from Dutch orchards. Gourmet inflight meals follow the same logic, with sauce packed apart and the dish re-plated at altitude.
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.
Twente sits in the Overijssel countryside on a former air base, with a long runway and a quiet apron, which suits a tight crew rotation. Private jet catering here is cooked and packed for your galley, then handed over at the aircraft through the FBO. We also supply inflight catering and in-flight catering for the cabin, aviation catering for the crew, and cabin crew meals when the operator asks for them. Business aviation catering, executive jet catering and diplomatic flight catering all follow the same plane-side handover at EHTW.
A typical Twente trip is a short executive hop with four to eight passengers. Our private jet chef builds a bespoke menu around the aircraft's oven and drawers, and the same kitchen supplies business jet catering, corporate jet catering, VIP flight catering, charter flight catering and luxury inflight catering.
Government flight catering at Twente runs through protocol first: the menu is cleared before anything is cooked, the team is named, and discretion applies. Head of state flight catering, VIP aviation catering and state visit aircraft catering all follow the same traceable process.
Twente's kitchen is dairy- and wheat-heavy: cheese, rye, butter, cream sauces and bakery dough. That is where allergens hide here, so kosher, halal, vegan, gluten free, allergen free and kids meals are each cooked and boxed separately, marked by seat number, and listed as special meals on the order. Tell us the restriction and the tail, and we build the dish around it.
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 catering at EHTW covers the flight deck and the cabin. Crew meals, flight crew meals and pilot meals are boxed apart, cockpit meals come in crew meal boxes that can be eaten quickly, and different meals for pilots are available on request. Cabin crew meals follow the same rule: ordered with the trip, invoiced as a separate line.
FBO catering at Twente is delivered through your handling agent to the general aviation terminal and out to the aircraft. Catering delivery to the FBO and ground handling catering follow the same path, and handling agent catering stays coordinated with your slot.
Twente handles business jets and the occasional larger aircraft on a long, quiet apron. Aircraft provisioning starts with the type: door height, galley layout and whether a high loader is needed decide how the trolleys go on. Galley catering is packed to fit your ovens and drawers, and airside catering delivery runs through your handling agent to 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.
Twente Airport lies in Overijssel at 114 ft, a former military field with a long runway now open to general aviation and charter traffic. Airport catering, FBO services and ground handling services run without queues here, because the apron stays quiet and the terminal is a short walk from the aircraft.
Twente is a small business aviation hub where general aviation outnumbers anything else on the ramp. Inflight catering, in-flight catering and aviation catering are packed for the aircraft, business aviation catering and executive jet catering suit short corporate hops, diplomatic flight catering suits delegations, and crew meals and cabin crew meals are available on request.
General aviation flights arriving from outside the EU face Dutch import limits on meat, dairy and other animal products, so food carried in from abroad can be refused at the door. Ordering locally avoids that problem, and ground handling services can confirm the current customs rules for your flight before you land.
Average rating from the cabin crew and pilots we cater for.
“My order at EHTW covered grilled salmon with a lemon dressing for 2 guests, with a practical service plan needed because of an evening cabin service. The Galley Girls understood why we wanted the desserts readily accessible instead of spread across several different boxes. We left the starters stored until needed, which kept the first service manageable and reduced unnecessary handling. For our team, the strongest part of their airline catering was how they handled crew briefing.”
“Choosing prawn salad and small fruit plates for 11 people at ENS was straightforward; the challenge was making it work with different crew meal preferences. I asked The Galley Girls for the starters in separate meal boxes, with garnishes supplied separately for plating on board. For our team, the strongest part of their crew meals was how they handled catering handover. The side dishes stayed together in one group, so another crew member could follow the same plating sequence.”
“Before our guests boarded at Twente Airport, we needed beef fillet with roasted potatoes divided into 7 portions suitable for a changing departure schedule. For FBO catering, that attention to crew briefing made the order noticeably easier to manage. After a final adjustment to the salads, The Galley Girls gave us one revised order summary to work from. The note about the starters was easy to spot, and we could brief the rest of the team quickly.”
Think of it per seat and per dish. Halal or kosher mains, an allergen free plate or kids meals each add their own line, whereas a shared Dutch cheese platter spreads across the cabin. We give you the figure once we know the restrictions and the passenger count.
Government and delegation flights add a step: the menu and the names go through protocol first. At Twente the field is calm enough that the order itself is easy, and lead time depends on how fast the clearance comes back, not on the kitchen.
Customs at Twente depend on the flight origin: non-EU arrivals face stricter rules on animal products. A last-minute change in headcount just means we re-pack; the food we supply is local and does not carry the import issue.
It is allowed, but customs rules on meat and dairy apply to anything arriving from outside the EU. For a long leg out of Twente we prefer to pack both services here, so nothing needs inspecting and the crew re-plates from the drawer.
Not part of it. On a short repositioning flight the cabin may be empty, but the crew still eats; those meals are a separate order, cooked and packed for the galley and invoiced on their own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
