Catering to your aircraft in Oslo.
ENRY handles private jets for Oslo and the Østfold coast, and winter here changes the menu: warm mains that hold in a small oven, cold plates for the shorter legs. Order by phone or email, 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.
Østfold is farmland and fjord, and the local table at Moss Airport, Rygge reflects both. A private jet menu built here starts with Oslofjord shrimp, smoked salmon, and cold-smoked trout. An inflight menu can also include lamb, root vegetables and rye. These are the local specialities we reach for first. Private jet food from this region travels well when it is packed by service: chilled, oven or sauce apart. Private jet platters are cut per seat, gourmet inflight meals are plated to re-plate in the galley, and private jet snacks cover the long winter sectors. Østfold ingredients show up in every list.
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.
Moss Airport, Rygge sits on the Oslofjord side of Østfold, a former air base turned civil field where business aviation shares the apron with a quiet terminal. Private jet catering here follows the Norwegian seasons: cold-water seafood, dark rye, brunost and cloudberry. We plate for the galley you have, and the FBO or your handling agent takes the boxes to the aircraft. Inflight catering and in-flight catering orders for ENRY go through the same menu as every other airport. Aviation catering for business aviation catering crews, executive jet catering trips and diplomatic flight catering is written the same way, with cabin crew meals on request.
At Moss Airport, Rygge a business jet catering brief usually starts with the aircraft type and the cabin size. Corporate jet catering for a short sector is cold plates; VIP flight catering for a longer one adds oven mains. Charter flight catering and luxury inflight catering are written the same way. A private jet chef builds the bespoke menu from what is in season in Norway.
Government flight catering at ENRY follows protocol: named staff, a cleared menu, discreet handover. Head of state flight catering and VIP aviation catering for a state visit aircraft catering order are prepared by a small team and sealed before they reach the apron.
Norwegian cooking leans on fish, dairy, wheat and nuts, so allergens sit in places you may not expect: cream in fish sauces, wheat in rye crispbread, hidden milk in brunost. At ENRY, kosher, halal, vegan, gluten free and allergen free requests are handled as a procedure: separate board, separate box, seat number on the lid. Special meals and kids meals follow the same route. Tell us the restriction and the seat, and the tray is labelled for the galley.
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.
On a winter rotation through Moss Airport, Rygge, crew meals are the first thing the cabin remembers. Flight crew meals and pilot meals come in crew meal boxes, cockpit meals are packed to be eaten between checklists, and crew catering is ordered with the flight and invoiced as a separate line. Different meals for pilots can be arranged so captain and first officer never share a dish.
Delivery at Moss Airport, Rygge goes through the general aviation terminal and your handling agent. FBO catering is packed by service, ground handling catering is signed for at the door, and catering delivery to the FBO follows your slot. Handling agent catering never changes the labels.
Aircraft type decides how food gets up the steps. A light jet at Moss Airport, Rygge takes boxes through the door by hand, while a larger cabin may need a high loader on the apron. Galley catering is packed to the size of the galley you have, and airside catering delivery goes through your handling agent. Aircraft provisioning for ENRY follows the same pattern whatever the tail: boxes, ice, labels, and a list at the door.
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.
Moss Airport, Rygge is a former air base converted to civil use on the Oslofjord. Airport catering here is written for general aviation: a few FBO services, a small terminal and ground handling services that work around the weather.
Business aviation hub traffic at ENRY is seasonal: ski groups in winter, corporate flights through the week. Inflight catering and in-flight catering are ordered for each tail. Aviation catering and business aviation catering stay within the same menu, with executive jet catering for larger cabins, diplomatic flight catering under protocol and cabin crew meals added on request.
Norway is outside the EU customs union, and food import rules on meat, dairy and eggs are strict. Cooking locally for ENRY avoids carrying animal products across the border, so your order is prepared in Østfold and sealed.
Average rating from the cabin crew and pilots we cater for.
“Timing and organisation mattered at ENRY, where our order of mushroom risotto and a green salad for 4 people involved a revised passenger count. I asked The Galley Girls to review the desserts quantities against the passenger brief, and the proposed portions made sense. It was useful to see the breakfast portions listed separately when checking how much space the complete order would require. For our team, the strongest part of their crew meals was how they handled meal organisation.”
“For 2 passengers departing from Moss Airport, Rygge, the agreed menu was mini sandwiches and individual desserts; our main consideration was a changing departure schedule. The Galley Girls labelled the salads in line with our brief, so the cabin team could identify the relevant portions quickly. The main courses were also listed clearly, which made it easier to pass instructions between crew members during preparation. For FBO catering, that attention to final order confirmation made the order noticeably easier to manage.”
“Service planning came first at Moss Airport, Rygge, with 10 passengers choosing beef fillet with roasted potatoes and an evening cabin service influencing our preparation. The breakfast portions from The Galley Girls were organised around the cabin plan, with the later service items kept apart. This experience of airport catering gave us a useful reference for managing storage requirements on another departure. Our colleague could take over the desserts without asking where every component had been placed during preparation.”
For an empty-cabin hop from ENRY, think in boxes. A couple of crew meals, bread and fruit make a small order; shrimp, gravlax or game make a larger one. How much private jet catering costs is decided by those choices, and we confirm it before the slot.
Smaller jets and larger cabins need different packing, so lead time follows the aircraft. Seafood and game need the most care, simple cold plates the least. Last-minute orders at Moss Airport, Rygge are handled.
Norwegian import rules on meat and dairy are strict, and a special-meal tray brought in from elsewhere can be stopped. Ordering at ENRY keeps it simple: restriction, seat and name on the form, sealed lid on arrival.
Yes, your own food can be on board, but it must pass the handling agent like any delivery. Meat and dairy from abroad can be held at the border. Local food is simpler.
Catering sits apart from the aircraft price. A private jet charter into Oslo covers the flight, not the food, and customs rules on imported meat and dairy make local ordering practical. We invoice the catering as its own order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
