Catering to your aircraft in Ørland.
Ørland is a flat coastal field in Trøndelag, shared with an air base and used by business aviation when the weather lets it. We cook and pack for your galley and hand over at the aircraft, with crew meals on request.
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.
Aviation catering for ENOL starts with the sea. Trøndelag's coastal waters give cod, halibut and prawns, and the inland farms give lamb, cheese and berries. For a private jet menu, we pair a chilled seafood starter with a hot main that finishes in your oven, then a cloudberry or rye-based sweet course boxed apart.
Private jet food in Trøndelag is built on a short list of strong ingredients. At Ørland, inflight menu choices that travel best are cold-smoked fish, root vegetable salads, lamb served with the sauce apart, and berry desserts. These local specialities are portioned per passenger, labelled by seat and packed so the galley only has to re-plate.
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 flat, windswept strip on the Trøndelag coast, ENOL is quiet for business flights and that shapes the order: few options on the field, so everything arrives packed and labelled. Our private jet catering for Ørland covers cold platters, hot plates finished in your oven, and crew boxes. Inflight catering here leans on cold-water seafood and dairy from the region. Aviation catering, business aviation catering and in-flight catering are handled by crew who have worked these galleys, including executive jet catering, diplomatic flight catering and cabin crew meals.
Business jet catering at Ørland is mostly a short, clear brief. Corporate jet catering and VIP flight catering for ENOL start with the headcount, the galley and the appetite. Charter flight catering gets a private jet chef who writes a bespoke menu around Trøndelag seafood and lamb, with luxury inflight catering touches such as cloudberry or smoked fish. Our private jet chef cooks, we label by seat, and the FBO receives the order.
A state visit into Ørland means a field shared with the air force and more attention on every box. Government flight catering and head of state flight catering are planned with protocol first; VIP aviation catering and state visit aircraft catering are sealed, traceable and handed over by a named team at the aircraft.
Allergens at Ørland mostly hide in the fish, the dairy and the rye, so special meals here are a procedure, not a label. Kosher, halal, vegan, gluten free and allergen free meals, plus kids meals, are cooked in a separate run, sealed, and marked with the seat number only. Tell us the restriction when you send the tail and the slot, and we plan the dish 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.
On request, we pack crew meals for Ørland, invoiced as part of the order. Flight crew meals and crew catering suit a quiet field; pilot meals and cockpit meals are packed for eating one-handed, in crew meal boxes marked by role. Different meals for pilots are provided when policy requires it, and cabin crew eat what the cabin eats.
FBO catering at Ørland runs through the handling agent. Catering delivery to the FBO is on your slot, at the general aviation terminal, with ground handling catering matched to the aircraft's stand. Handling agent catering means one hand-off, so the galley receives sealed, labelled boxes without anyone chasing the ramp.
Aircraft type decides how the food gets on board at ENOL. A light jet loads by hand through the door; a larger cabin may need a high loader, which the handling agent arranges on the apron. Galley catering is packed to the aircraft's drawers and oven, and airside catering delivery is coordinated so aircraft provisioning matches what the galley can actually hold. Name the aircraft and what its galley holds, and the boxes are packed to fit those drawers and that oven.
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.
Ørland is a Norwegian airport in Trøndelag that shares its runway with a military air base, which shapes airside access. Airport catering here is planned around that, and the FBO services on the field are modest, so ground handling services are arranged ahead through your handling agent. Business aviation uses it as a quiet alternative and a small business aviation hub for the coast, with general aviation traffic far lighter than at Trondheim.
Business aviation at Ørland is occasional rather than daily, and mostly connects to Trøndelag's coast and industry, so the field works as a low-key business aviation hub with only basic FBO services. Inflight catering and in-flight catering here are small, planned orders, and ground handling services follow the same quiet rhythm. Aviation catering, business aviation catering and executive jet catering all follow the same brief, and diplomatic flight catering and cabin crew meals can be added, with crew meals on request, when the flight needs them.
Norway is outside the EU, so customs rules on imported meat, dairy and plant products at Ørland are stricter than many crews expect. Food arriving from abroad may be declared or stopped, and neither the FBO services nor the ground handling services can clear it for you. That is why most orders are cooked in Norway and sealed locally, ready for a business aviation hub that sees few inspections but expects clean paperwork.
Average rating from the cabin crew and pilots we cater for.
“As the person coordinating a cold lunch with cheese and fruit for 5 passengers at Ørland Airport, I needed an arrangement that considered a short ground stop. The Galley Girls kept the crew provisions separate from the finishing elements, which gave us control over the final presentation. I want a private jet chef to understand cabin service sequence, and this order gave us a useful starting point. Keeping the breakfast portions aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“Having 5 guests request mushroom risotto and a green salad at ENOL meant planning the portions carefully while accounting for a late menu amendment. The order made in flight catering feel manageable because the crew briefing had been considered beforehand. The Galley Girls talked through the quantities of fruit plates with us before confirmation, rather than leaving us to guess the portions. We also checked the sauces before approval, which helped avoid a second round of questions later in the preparation.”
“An order of a seafood starter and warm vegetable sides for 2 people at OLA had to be organised around a family lunch request. The packing arrangement stood out more than any sales pitch about inflight catering services. Our handling contact received the order details from The Galley Girls, including how the breakfast portions had been grouped. Knowing where the fruit plates were packed meant the crew could begin the relevant checks as soon as the order arrived.”
A repositioning flight with an empty cabin usually needs crew meals only, which keeps the cost of private jet catering low. Add guests, add langoustine, and the figure rises. Ørland has no flat tariff in our system; each order is priced from the menu you pick.
What makes an order easy at Ørland is knowing the galley. Tell us the type, whether there is an oven, how many drawers, and we cook and pack to that. Last-minute requests are handled, including a quiet field with little else around.
A special meal arriving from abroad can run into Norwegian food-import rules, particularly for meat and dairy. For kosher, halal, allergen free and child meals, it is simpler to cook and seal locally. We label by seat only, so a customs officer sees a sealed box and a plan.
Own food is allowed by the airline in most cases, but the handling agent and airside access at ENOL set the limits. Meat, dairy and anything unsealed may be questioned. We hand over sealed and labelled.
No. A private jet charter into ENOL covers the flight; catering is ordered separately and invoiced like the rest of our work. Norway's customs rules on imported food are a further reason to order from us rather than carry it in.
Tail, pax and diets — a flight attendant takes it from there, day or night.
