Catering to your aircraft in Karmøy.
Haugesund Airport on Karmøy is a coastal field where weather and light shape the day. For crews flying into ENHD we cook, pack and label private jet catering around the galley you have, with Rogaland seafood at the centre.
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.
Karmøy and the Haugesund coast in Rogaland live off the sea, and a private jet menu for ENHD is built the same way. Local specialities such as cured and smoked salmon, North Sea cod, king crab and Norwegian prawns arrive as private jet platters that keep well in a drawer, cut per passenger and kept chilled. Gourmet inflight meals for a longer leg add a warm main from the Rogaland larder, lamb or fish, with the sauce apart and the oven instruction clear. Private jet snacks follow the same logic: flatbread, brunost, lefse, cardamom buns and seasonal berries, packed so nothing needs a knife in turbulence. The inflight menu changes with the season, so private jet food in Rogaland in winter reads differently from a June trip into Karmøy.
Rogaland gives the private jet menu at Haugesund Airport a clear identity: fish first, then lamb, dairy and berries. Local specialities are written into the inflight menu by how they travel, not only by name. Gourmet inflight meals can be a cold shellfish plate with the dressing apart, a salmon main finished in the galley oven, or a lamb dish re-plated at altitude. Private jet platters of smoked fish, cured meats and Norwegian cheeses sit chilled in the drawer. Private jet snacks cover waffles, cardamom buns and fruit. Private jet food for a Karmøy departure is chosen by tail, season and headcount, with the Rogaland catch deciding the menu.
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.
A trip into Karmøy usually starts with a question about the galley: oven or no oven, how many seats, one leg or two. Private jet catering at Haugesund Airport (ENHD / HAU) answers it with Rogaland products cooked and packed for that galley. Our inflight catering covers business aviation catering for corporate and charter tails, executive jet catering with a named menu, and diplomatic flight catering handled through protocol. In-flight catering and aviation catering for the aircraft are remitted to your FBO or handling agent, with cabin crew meals boxed apart from the guest service.
At Haugesund Airport the typical brief is a short corporate rotation or a charter flight to the west coast. Charter flight catering and VIP flight catering are priced per menu, with a private jet chef writing a bespoke menu. Business jet catering and corporate jet catering follow the same plan, and luxury inflight catering favours salmon, cod and lamb.
A state visit aircraft landing at Haugesund goes through the protocol office before anything is cooked, and state visit aircraft catering is handed over sealed, with a named team and a written trace from kitchen to cabin. Government flight catering and head of state flight catering for ENHD follow the same discreet route, and VIP aviation catering is packed to the galley the delegation actually flies.
Kosher, halal, vegan, gluten free and allergen free special meals are cooked on a separate board and boxed apart from the guest trays, so a Haugesund departure never mixes them by mistake. Fish and dairy run through much of Rogaland cooking, so allergens are checked at the recipe, from the cream sauces to the fish stock. Kids meals follow the same procedure: a short brief of ages and restrictions is enough, and the card travels with the seat number.
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.
For a rotation through Karmøy, crew meals are a separate request, charged as ordered. Flight crew meals and pilot meals are packed in crew meal boxes, and crew catering for the cabin is boxed apart. Cockpit meals stay simple to eat in the seat, and different meals for pilots are provided on request.
FBO catering at Haugesund is remitted to the general aviation terminal or to your handling agent, at the aircraft. Catering delivery to the FBO is arranged for your slot, and ground handling catering follows the airside access rules. Handling agent catering is simple when the tail and slot are given.
On the apron at Karmøy, the airframe sets the method for galley catering. A light jet is served through its own cabin door, a heavier cabin may call for a high loader to carry out airside catering delivery, and aircraft provisioning is planned around that reach. Send the type and what the galley holds, whether ovens, drawers or chilled space, and the order is packed to fit.
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.
Haugesund Airport, Karmøy sits at 86 ft on the Rogaland coast and handles regional and general aviation traffic. The FBO side serves private and corporate movements, and the field's weather is shaped by the North Sea.
Airport catering at ENHD follows the pace of general aviation. Business aviation catering for corporate flights, inflight catering for charter tails, executive jet catering for named menus, in-flight catering for long legs, and aviation catering for crews all pass through the FBO services here. Diplomatic flight catering and cabin crew meals are arranged by request, and the ground handling services of the business aviation hub on the coast keep the handover simple.
Norway is outside the EU customs union, so catering entering or leaving ENHD is treated under Norwegian rules. Meat, dairy and fish from abroad are restricted, and stores for the aircraft are declared. Give us your route and we plan the menu to clear.
Average rating from the cabin crew and pilots we cater for.
“Passenger preferences led us to smoked salmon bagels and sliced fruit at Haugesund Airport, Karmøy; 11 portions were needed, with limited fridge space factored into preparation. The desserts came from The Galley Girls in separate meal boxes, with a packing list that matched the contents. Separating the crew provisions from the first service items helped us avoid opening boxes we did not yet need. This experience of crew meals gave us a useful reference for managing written menu details on another departure.”
“One detail shaped our order at ENHD: limited fridge space, alongside a request for vegetable tartlets and a dessert selection for 10 passengers. Instead of asking us to improvise, The Galley Girls explained how the fruit plates could be arranged during service. With FBO catering, careful attention to crew briefing matters as much to our crew as the menu itself. Keeping the starters aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“Keeping the galley organised at HAU meant planning a light pasta dish with grilled vegetables for 12 guests with an evening cabin service in mind. Our brief for airport catering was met with a sensible plan for packing arrangement. The salads supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. We could distinguish the snack boxes at a glance instead of lifting lids just to establish what belonged to each service.”
A trip into ENHD can be catered simply or richly. Cured salmon and rye is one price; a prawn starter, cod main and cheese course is another. Tell us which local dishes you want and we itemise the order.
If the seat count changes after you order, tell us. Cold platters and hot mains are re-portioned and re-labelled with the seat numbers. Last-minute changes at ENHD are handled by phone or email, 24/7.
The return leg is the one where customs matter. Norwegian salmon and cheese are welcome in many places and restricted in others. Give us the destination and we pick dishes that land without a hold-up.
Yes, though customs may stop meat, fish or dairy entering Norway, and the galley may not fit it. For a Haugesund slot with a short ground time, one clean delivery is easier.
Not as a rule. Food is a separate order, invoiced separately. When a long flight has two meals, we pack the second one chilled so it waits in the drawer until you call for it.
Tail, pax and diets — a flight attendant takes it from there, day or night.
