Catering to your aircraft in Notodden.
ENNO has few movements and a lot of lake light. For a stop at Notodden we pack Telemark fish, cheese and lamb for your galley, with crew meals labelled apart.
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.
Telemark is dairy, lake fish and forest. A private jet menu out of Notodden leans on what keeps well in a galley drawer: smoked trout from the lakes, cured reindeer and lamb, brunost slices, waffles with sour cream.
Local specialities travel best cold. Our inflight menu for ENNO builds private jet platters around them, and private jet food that needs the oven goes out marked for it. Gourmet inflight meals and private jet snacks, such as lefse rolls and cloudberry, round out the Telemark 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.
Notodden Airport sits on the flat ground by Heddalsvatnet in Telemark, a field where a light jet gets the apron nearly to itself. Private jet catering at ENNO/NTB is built around that quiet rhythm: plated or boxed food, packed for the galley you have, handed over at the FBO. Inflight catering here means cold fish and dairy from Telemark, kept sealed until service. Our in-flight catering team, former VIP flight attendants, also covers aviation catering for crew, with cabin crew meals labelled apart from guest trays. Business aviation catering and executive jet catering orders run through one phone call or email, day or night, and diplomatic flight catering is cleared through protocol first.
Flights into ENNO are mostly small teams: a few executives, a family, a charter party. Our private jet chef writes a bespoke menu around Telemark produce, and business jet catering, corporate jet catering, VIP flight catering, charter flight catering and luxury inflight catering all follow one clear brief.
Government flight catering at Notodden is rare but possible, and head of state flight catering follows protocol first: menus cleared, team named, trays traced. VIP aviation catering and state visit aircraft catering stay discreet.
Dietary orders at Notodden run on a card per seat, not a note on a lid. Fish and dairy dominate Telemark cooking, so we check where shellfish and milk hide in sauces, then pack kosher, halal, vegan, gluten free, allergen free and kids meals in separate containers. Special meals go out sealed, marked by 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.
At ENNO the crew often waits on the apron with a short turn. Crew meals are on request, billed like any order: flight crew meals, pilot meals, crew catering and cockpit meals in crew meal boxes, with different meals for pilots if the policy asks, and cabin crew meals bagged separately.
On the ENNO apron, the order is handed over at the FBO and walked to the aircraft. FBO catering, handling agent catering and ground handling catering all go through the general aviation terminal and the catering delivery to the FBO door.
At ENNO the aircraft types are mostly light and midsize, so galley catering usually goes in by hand through the main door. For anything larger, tell us the type and we plan airside catering delivery and aircraft provisioning around the door height and whether a high loader is needed.
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.
Notodden Airport is a small general aviation field in Telemark, with an apron beside Heddalsvatnet and very little commercial traffic. Airport catering here is a short, clear order, with FBO services and ground handling services handled for you.
Business aviation hub it is not, but ENNO is a useful private field in southern Norway. Inflight catering, in-flight catering and aviation catering orders here are small and exact. Business aviation catering, executive jet catering and diplomatic flight catering all run through the same plain order, and cabin crew meals are packed in separate boxes.
Norway is outside the EU, so animal products on international legs follow Norwegian customs rules. We tell you which items to keep sealed and what to declare at ENNO.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at ENNO, our 9 guests wanted roasted vegetable bowls with separate dressings, organised sensibly around a changing departure schedule. I appreciated the emphasis on meal organisation throughout the VIP flight catering arrangements. We discussed the dimensions before confirming; The Galley Girls grouped the starters into separate meal boxes that were easy to handle. I could hand the crew provisions to a colleague with a short explanation instead of unpacking the whole order.”
“Passenger preferences led us to beef fillet with roasted potatoes at NTB; 12 portions were needed, with a revised passenger count factored into preparation. I needed the crew provisions checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. There was no need to reconstruct the sauces quantities from several messages during the final departure checks. For charter flight catering, that attention to crew briefing made the order noticeably easier to manage.”
“Service planning came first at Notodden Airport, with 12 passengers choosing a cold lunch with cheese and fruit and different crew meal preferences influencing our preparation. The crew provisions supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I found the sandwiches without searching through every box, a small detail that mattered during the final cabin checks. My main takeaway from this private jet food order was the practical approach to catering handover.”
For a state or delegation flight, how much does private jet catering cost? It moves with the menu: smoked trout platters are modest, a plated lamb course with a protocol-approved wine list is not. We price per menu, after protocol has cleared the dishes.
For a departure in the small hours, tell us the slot and the aircraft type. Lead time here is shaped by customs, not distance: nothing complicated on a domestic or Schengen leg, more planning for an extra-Schengen return.
For a local product like cloudberry or cured reindeer, customs depends on the destination. We pack sealed and labelled, and tell you what to declare before the aircraft leaves ENNO.
Bringing food to ENNO is allowed by most operators, with customs limits on meat and dairy leaving Norway. Last-minute changes to headcount we simply absorb in the order.
Is catering part of a charter on a round trip from Notodden? It is not. You place the outbound and the return orders separately, each invoiced like the rest.
Tail, pax and diets — a flight attendant takes it from there, day or night.
