Catering to your aircraft in Årø.
Molde Airport, Årø works on weather and on the Norwegian winter season, not on a schedule. We cook what your galley can finish, pack it per seat 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.
Møre og Romsdal is fish country, and a private jet menu from Molde Airport, Årø leans on it: skrei cod in season, salted and dried klippfisk, Atlantic salmon, and the sweet small prawns that come off the boats in the Romsdalsfjord. As an inflight menu, fish works best served cold or finished in the galley oven, with sauces in their own pots so the plate keeps its shape.
Local specialities travel well when you choose them with the galley in mind. Brown cheese from Norway, cured lamb, rømmegrøt-style cream desserts and cloudberries make good private jet food for a Norwegian leg. For private jet platters we cut and arrange for the table you have, and for gourmet inflight meals we cook the hot dishes so they finish in your oven. Private jet snacks from Møre og Romsdal: lefse, waffle hearts, dark rye crispbread with cheese.
Årø is a regional airport, so most requests come from guests heading to Molde town, to the coastal industry around it, or to the fjord resorts. We write the private jet menu around what is in season in Møre og Romsdal: berries in late summer, lamb in autumn, skrei from the winter fishery. Each local speciality is packed for the aircraft, not for a dining room.
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.
Molde Airport sits at Årø on a low spit of land with the runway at 10 ft, and the Romsdalsfjord weather decides the day more than the schedule does. Private jet catering here is planned around that: what survives a wet apron, what holds in a small galley, what the crew can eat between legs. Inflight catering for Molde runs through your handling agent, and in-flight catering for a short Norwegian sector is usually cold-first. Aviation catering at ENML covers business aviation catering, executive jet catering and diplomatic flight catering for state guests, with cabin crew meals on the same order.
A business jet catering order at Molde is usually a small party flying in for Møre og Romsdal industry, a conference in town, or the jazz week. Corporate jet catering here favours fish, lamb and a good cheese board. VIP flight catering and charter flight catering follow the same kitchen, and luxury inflight catering means local produce done carefully. Our private jet chef writes a bespoke menu around the guest list and the galley.
When a government or royal party uses Årø, the order is checked against protocol first. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering all share the same discipline: a named team, sealed trays, a record of who packed what. Nothing is said outside the order.
Special meals at Molde follow the same procedure as elsewhere, but the local kitchen has its own traps: fish stock and shellfish in soups and sauces, dairy in the brown cheese and cream desserts, gluten in lefse and rye. Kosher, halal, vegan, gluten free, allergen free and kids meals are each cooked and packed apart from the guest trays, with the seat number on the lid and the restriction on the card. Tell us the diet, the seat and the tail when you order, and we plan the menu 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.
At ENML the crew often waits while guests are in Molde. We pack crew meals on request, invoiced with the order. Flight crew meals can be a cold lunch or a warm plate; pilot meals are boxed separately; crew catering is built around the duty day. Cockpit meals travel in crew meal boxes, and we offer different meals for pilots so captain and first officer never share a dish. Cabin crew meals are listed the same way.
The handover at Årø is simple: the FBO or your handling agent opens the gate, and the order goes to the aircraft. FBO catering, catering delivery to the FBO, ground handling catering and handling agent catering are all coordinated before the slot. The general aviation terminal is the meeting point for crew questions.
Most traffic at ENML is light and midsize jets, so aircraft provisioning is usually done by hand through the main cabin door. When a larger aircraft calls at Årø and needs a high loader, say so when you order: galley catering for a bigger type changes the packing, the trolley count and the airside catering delivery plan. We pack to the galley the aircraft actually has, and confirm the access with your handling agent before the slot.
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.
Årø is the airport for Molde and the coast around it, on a spit of land at 10 ft. Airport catering at ENML follows the traffic: light jets, some regional aircraft, the occasional visiting delegation. FBO services and ground handling services are handled through the terminal.
Molde is not a hub, but business aviation visits for industry, offshore supply and the jazz festival bring a steady flow. Inflight catering and in-flight catering at Årø follow the season. Aviation catering and business aviation catering for executive jet catering orders are planned with local produce. Diplomatic flight catering and cabin crew meals are ordered as for any airport. It works as a small business aviation hub with general aviation, FBO services and ground handling services.
Norway is outside the EU, so food import follows Norwegian rules, with tight limits on meat, dairy and plant material from outside the EEA. For an aircraft arriving from abroad, we cook locally and avoid carrying uncooked product across the border. Tell us your departure country and we confirm what the order needs.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 11 guest order at ENML called for excess complexity: just a light pasta dish with grilled vegetables and sensible planning for limited fridge space. The Galley Girls labelled the main courses in line with our brief, so the cabin team could identify the relevant portions quickly. Keeping the sauces identifiable helped the colleague taking over service understand the order without another long explanation. My main takeaway from this private jet food order was the practical approach to final order confirmation.”
“Small packing details became important at MOL: our 10 passengers wanted beef fillet with roasted potatoes, and we had different crew meal preferences. The Galley Girls confirmed the handover contact and identified the desserts, making the catering delivery easier for our team to track. Knowing where the fruit plates were packed meant the crew could begin the relevant checks as soon as the order arrived. The order made private jet meals feel manageable because the galley preparation had been considered beforehand.”
“Despite several individual meal preferences, we wanted the 5 guests at Molde Airport, Årø to enjoy roasted chicken and seasonal vegetables without a complicated cabin service. I gave The Galley Girls our storage brief and asked for the fruit plates to arrive in separate meal boxes. Our brief for private jet menu was met with a sensible plan for cabin service sequence. Separating the sauces from the first service items helped us avoid opening boxes we did not yet need.”
Two Molde orders can look the same on the schedule and cost differently. One crew waits while guests take meetings in town; another leaves straight away. We price the extra crew meals and the waiting-time snacks separately. Fish and shellfish cost more than lamb or cheese boards. Quotes are written and itemised.
A short repositioning flight with an empty cabin can still carry a full order, so tell us the leg before it leaves. What makes an order easy at Molde is a clear slot, a menu built on what is in season, and a handling agent who knows the stand. Last-minute orders are handled.
Norway applies its own import rules on meat, dairy and plant material. A large galley may arrive with stock from abroad; a light jet rarely does. Where uncleared stock is aboard, we do not mix it into guest trays and we say what must be returned or disposed of.
For a kosher, halal, allergen free or child's meal, bringing your own is common and we respect it. Tell us what is already aboard so we do not duplicate it, and we pack the rest apart from it, with the seat number on the lid. Norwegian customs may limit what comes in.
No. A charter here covers the aircraft and its crew; the food is a separate order with its own invoice. The practical point at ENML is airside access through your handling agent, which we confirm with them before the slot.
Tail, pax and diets — a flight attendant takes it from there, day or night.
