Catering to your aircraft in Hoogerheide.
Woensdrecht is a working Dutch air base, and business flights land here on a military apron with controlled access. We cook and pack for crews flying into Hoogerheide, then pass the order over through the FBO or your handling agent.
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.
Noord-Brabant eats well and plainly, and Hoogerheide sits at the heart of it. A private jet menu for Woensdrecht starts from what the province grows and bakes: white asparagus in spring, Brabant sausage rolls, Zeeuwse mussels when the season allows, and a proper Dutch cheese board. We build the inflight menu around those products and write it for the galley you have, so the local specialities arrive ready to plate, not ready to cook.
Private jet food from this part of Brabant leans on cold dishes and pastry. Local specialities such as worstenbroodjes, hearty cheese platters and spring asparagus with ham and egg travel well and re-plate without fuss. Private jet platters, gourmet inflight meals and private jet snacks all draw on Noord-Brabant produce, and the chef adapts each to the oven or lack of one on your aircraft.
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.
Woensdrecht is an air base first, so a business flight into EHWO lands on a working military apron and the galley order is built around that access. Private jet catering here is packed for the aircraft you fly, handed over through your FBO or handling agent, and ordered by phone or email at any hour. Inflight catering and in-flight catering for Hoogerheide arrivals follow the same logic: the type, the slot, the headcount. Aviation catering and business aviation catering at WOE cover executive jet catering and diplomatic flight catering for state visits, plus cabin crew meals for the rotation.
A corporate flight into WOE tends to be short and quiet, so the order is small and precise. Business jet catering, corporate jet catering and charter flight catering are all written for the galley you have, with VIP flight catering for the guests who need it. The private jet chef builds a bespoke menu, and luxury inflight catering stays light enough to serve from a drawer.
Government flight catering at Woensdrecht fits the base's character: controlled access and discreet handling. Head of state flight catering and VIP aviation catering are cleared through protocol before anything is cooked, and state visit aircraft catering runs with a named team and full traceability.
At Woensdrecht the question is where allergens hide in Dutch cooking: butter in pastry, gluten in the sausage roll, shellfish in the broth. Kosher, halal, vegan, gluten free, special meals and allergen free dishes are cooked on separate boards, sealed, and marked by seat. Kids meals come with plain sides and no surprise sauces.
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.
Ask for crew meals when you book the flight and they are cooked with the rest of the order, billed on their own line. Flight crew meals, pilot meals and cockpit meals are packed for eating between tasks, crew catering keeps the boxes plain, and crew meal boxes stay separate from guest trays. Different meals for pilots are available on request, and cabin crew meals come in their own box.
FBO catering at Woensdrecht means a handover at the aircraft through your FBO or handling agent, since the base controls access. Catering delivery to the FBO or the general aviation terminal is coordinated with ground handling catering staff, and handling agent catering confirms the slot before we load.
On the Woensdrecht apron it is the aircraft type that sets how the galley gets loaded. A light jet takes the galley catering by hand through the door; a larger cabin may need a high loader for airside catering delivery and aircraft provisioning, which the handling agent arranges. Give us the type and the galley layout, and the order is packed for exactly that cabin.
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.
EHWO (WOE) is a military field with a civilian role on the side, used by business aviation under base access rules. Airport catering here is arranged through the handling agent, general aviation visitors follow the base procedures for airside entry, and FBO services and ground handling services are booked together with the galley order.
Woensdrecht works as a quiet business aviation hub when events in the Brabant region fill the commercial airports, and FBO services and ground handling services are arranged before the aircraft arrives. Inflight catering and in-flight catering orders tend to be small. Aviation catering and business aviation catering for executive jet catering are common, diplomatic flight catering appears during state visits, and cabin crew meals and crew meals go on every rotation.
Dutch customs and EU rules limit imported meat and dairy, so locally prepared catering at EHWO is the simplest route. Food arriving from outside the EU is inspected, and the ground handling services team and your handling agent confirm what is cleared for an airside handover, with the FBO services side briefed on the same list.
Average rating from the cabin crew and pilots we cater for.
“Several practical details needed attention at EHWO, with a seafood starter and warm vegetable sides requested for 9 guests and an evening cabin service to accommodate. The breakfast portions came from The Galley Girls in separate meal boxes, with a packing list that matched the contents. Separating the canapés from the first service items helped us avoid opening boxes we did not yet need. For our team, the strongest part of their flight catering services was how they handled packing arrangement.”
“My order at WOE covered a selection of petits fours and sandwiches for 6 guests, with a practical service plan needed because of a late menu amendment. The Galley Girls talked through the quantities of side dishes with us before confirmation, rather than leaving us to guess the portions. We also checked the snack boxes before approval, which helped avoid a second round of questions later in the preparation. For airline catering, that attention to meal organisation made the order noticeably easier to manage.”
“Passenger preferences led us to a seafood starter and warm vegetable sides at Woensdrecht Air Base; 4 portions were needed, with limited fridge space factored into preparation. The snack boxes supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. With crew meals, careful attention to written menu details matters as much to our crew as the menu itself. I found the canapés without searching through every box, a small detail that mattered during the final cabin checks.”
An empty-cabin positioning flight to Hoogerheide rarely needs platters, so the bill stays near the crew order. Tell us who flies and we price the private jet catering from that.
The handling agent controls airside access, so share the slot as soon as it is known. We cook to it, and orders that arrive late are still handled.
An early morning slot does not change the rules: food arriving on board is checked against Dutch and EU import limits on animal products. We source locally, which keeps customs simple for a night run out of Hoogerheide.
Return-leg food leaves Hoogerheide in its own box, kept chilled and marked, so you do not mix it with the outbound service. Customs on the receiving side still decide what may be unpacked.
Charter and catering are two separate things here. When a Noord-Brabant fog or wind delay shifts your departure, we re-time the delivery and invoice the order on its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
