Catering to your aircraft in Ålesund.
Vigra island, an Atlantic wind and fish landed that morning: Ålesund turns around business aircraft in a rhythm of its own. We pack for the galley and hand over at the FBO, for the crew first.
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.
Møre og Romsdal is a fish coast, and a private jet menu from Ålesund starts at the quay. Inflight menu choices that travel well: salted cod in the bacalao style, skrei in season from January to April, and cured salmon sliced per passenger. Private jet food from here is rarely heavy; Norwegian cooks like clean flavour, so the local specialities arrive as plates you can finish in the galley without a fuss.
Ålesund is known for Art Nouveau architecture and for its harbour, and the table follows the water. Local specialities for a private jet menu include klippfisk, king crab when available, and brown goat cheese from the fjord valleys. Each travels differently: crab stays chilled, cod is oven-finished, cheese goes on a separate board. An inflight menu built on {Region} fish needs only a lemon and a clear note on the lid.
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.
Ålesund Airport sits on Vigra island, and everything that reaches your aircraft crosses the sound first, which is why private jet catering here is planned around the ferry-less airside handover and the North Sea weather. Fresh fish from the Sunnmøre coast is the local strength, and it is packed for a galley with one oven, in the way inflight catering should be: sealed, labelled by seat, ready to re-plate. Aviation catering for business aviation catering flights, executive jet catering, diplomatic flight catering and cabin crew meals all follow the same handover to the FBO or your handling agent.
Executives landing at ENAL usually want something from the coast. Business jet catering and corporate jet catering here lean on Sunnmøre fish. VIP flight catering, charter flight catering and luxury inflight catering are all agreed ahead; a private jet chef shapes the bespoke menu to the galley.
For official visits to Møre og Romsdal, government flight catering follows a cleared menu and a controlled handover. Head of state flight catering and state visit aircraft catering are traceable from kitchen to aircraft door, and VIP aviation catering stays discreet.
Fish is the base of the Sunnmøre kitchen, so allergen control starts with what shares a board. For a kosher, halal, vegan, gluten free or allergen free passenger, special meals are cooked separately and sealed, marked with the seat number, and kids meals follow the same card. Tell us the seat plan and the restrictions; seafood-free alternatives are planned from the start, not swapped at the last minute.
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.
When the aircraft sits at ENAL, the crew still need to eat. Crew meals, flight crew meals and pilot meals are a catalogue item, on request, invoiced as usual. Crew catering comes as crew meal boxes, cockpit meals are easy to eat in the seat, and different meals for pilots are packed apart.
FBO catering at Ålesund starts with the handover: catering delivery to the FBO, or the general aviation terminal, through your handling agent. Ground handling catering and handling agent catering both depend on airside access, so we send names and passes ahead.
Larger aircraft out of ENAL are provisioned from a high loader at the aircraft door, and galley catering is packed to match what the galley can hold. Airside catering delivery is coordinated with your handling agent, so aircraft provisioning arrives sealed and labelled before the cabin crew open the doors. In winter, covered loading matters: we pack so the cold items stay cold on the apron.
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.
ENAL is the main airport for Sunnmøre and the surrounding fjords. Airport catering for private aircraft is delivered to the general aviation side. Ground handling services and FBO services are straightforward, and a call to your handler confirms the slot.
Ålesund is a working business aviation hub for the western fjords. Inflight catering, aviation catering, in-flight catering and business aviation catering reach the aircraft by the same route, and executive jet catering, diplomatic flight catering and cabin crew meals are planned with the crew.
Norway is outside the EU, and customs apply to food entering the country, especially meat, dairy and eggs. Ordering locally at Ålesund keeps the aircraft clear of those checks. Your handling agent confirms what may stay on board.
Average rating from the cabin crew and pilots we cater for.
“I wanted beef fillet with roasted potatoes for 12 guests at AES, packed sensibly for a cabin team dealing with two separate meal services. With flight catering services, careful attention to cabin service sequence matters as much to our crew as the menu itself. With several people involved, The Galley Girls kept the sauces and delivery arrangements together in a concise order update. The canapés went straight to the right colleague instead of circulating between several people during the turnaround.”
“Getting a cheese board and savoury canapés ready for 4 guests at Ålesund Airport required an order that accounted for a late menu amendment. With airline catering, careful attention to meal organisation matters as much to our crew as the menu itself. The Galley Girls understood why we wanted the starters readily accessible instead of spread across several different boxes. We left the sauces stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“An order of vegetarian wraps and colourful salads for 6 people at ENAL had to be organised around an evening cabin service. Instead of asking us to improvise, The Galley Girls explained how the canapés could be arranged during service. It made a difference to have the snack boxes ready without cluttering the galley work area during preparation. The order made crew meals feel manageable because the portion planning had been considered beforehand.”
Cost depends on the menu and on how many people end up on board. A passenger count that changes at the last minute is routine, and we adjust portions rather than leave seats short. King crab and skrei in season cost more than a cured salmon plate; the quote follows what you choose.
Ordering the return before leaving ENAL is the simplest case: one brief covers outbound and way back. We handle last-minute orders, and the line is open 24/7.
Food carried in from abroad may be refused or held by Norwegian customs. The slot and turnaround decide how much time is left to clear it. Local supply, sealed on delivery, avoids the problem.
Norwegian customs restrict meat, dairy and eggs coming in. For a long leg with two services, local catering is simpler: each service is packed separately, so the second one is not touched during the first.
No, catering sits outside the charter contract. In a season where weather can shift departures from ENAL, we plan the order around your updated slot and invoice it as its own line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
