Catering to your aircraft in Stavanger.
Rogaland weather decides the rotation at ENZV, and oil and energy flights fill the schedule. We pack for the aircraft, label by seat, and meet your handling agent at the stand in Stavanger.
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.
Rogaland gives the private jet menu for Stavanger its backbone: North Sea cod, salmon from the fjords, langoustine and mussels, then lamb from the Jaeren farmland and the first strawberries of the short summer. On a private jet menu these local specialities travel as they would in any galley: fish chilled and portioned, lamb ready for the oven, sauces in their own pots.
An inflight menu from Stavanger leans on the sea. Private jet food here means smoked salmon, cured cod and shellfish platters served cold, with warm dishes finished in the aircraft oven. Local specialities from Rogaland also include cloudberry and lingonberry preserves, which suit desserts on a long leg.
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.
Sola sits on Rogaland's flat, windy coast, where the North Sea sets the menu: cod, salmon and shellfish come before anything else. Private jet catering at Stavanger Airport (ENZV / SVG) is built around that, with inflight catering that survives a galley drawer and aviation catering that respects Norwegian customs. Business aviation catering here serves oil and energy executives, executive jet catering covers the charter flights that fill the summer, and cabin crew meals are ordered with the trip, not as an afterthought. Diplomatic flight catering follows protocol before anything is cooked.
Corporate jet catering at SVG tends to mean a short list and a clear galley. Business jet catering for Rogaland rotations is planned by a private jet chef, with a bespoke menu fitted to the oven and drawers. VIP flight catering and charter flight catering both use the same labelled trays, and luxury inflight catering is handled by seat number.
State visit aircraft catering into Sola follows the protocol office, not the kitchen. Government flight catering, head of state flight catering and VIP aviation catering are labelled, traceable and handed over with discretion.
A child on the manifest changes the tray before it changes the menu. Kosher, halal, vegan, gluten free, allergen free and kids meals are special meals handled as a procedure: separate board, separate box, seat-number labels. In Rogaland, fish and dairy are the quiet allergen risks, so we say where they sit in each dish.
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.
Pilot meals, cockpit meals and crew catering for Stavanger are on request and facturés like any order. Flight crew meals and crew meals travel in crew meal boxes, with different meals for pilots when operator policy asks for it, and cabin crew meals sit in a separate box.
FBO catering at Stavanger ends at the general aviation terminal, where we hand over to the FBO or your handling agent. Catering delivery to the FBO is arranged around the slot, with ground handling catering and handling agent catering coordinated so the tray reaches the aircraft.
At Stavanger, the aircraft type decides how food is loaded. A light jet takes a trolley by hand; a larger cabin may need a high loader at the door. Galley catering is planned to the oven and drawers on board, with airside catering delivery coordinated through your handling agent, and aircraft provisioning checked against the tail 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.
Stavanger Airport, Sola handles a large share of business aviation catering and airport catering linked to Norway's energy sector. As a general aviation base with FBO services and ground handling services, it works as a business aviation hub for the west coast.
Inflight catering and in-flight catering at Stavanger are shaped by winter wind and summer charter peaks. Aviation catering, business aviation catering and executive jet catering all depend on the galley. Diplomatic flight catering is cleared by protocol, and cabin crew meals ride with the order.
Norway is outside the EU customs union, so meat and dairy brought in from abroad face strict import rules. Locally prepared food for the galley avoids that problem, which is why we cook in Rogaland and hand over at the aircraft.
Average rating from the cabin crew and pilots we cater for.
“My order at ENZV covered a light pasta dish with grilled vegetables for 3 guests, with a practical service plan needed because of an evening cabin service. I wanted clear identification on the crew provisions; The Galley Girls made the packing arrangement easy to compare with the order. I found the fruit plates without searching through every box, a small detail that mattered during the final cabin checks. My search for "private jet catering near me" led to a practical conversation about crew briefing.”
“Passenger preferences led us to smoked salmon bagels and sliced fruit at SVG; 11 portions were needed, with an evening cabin service factored into preparation. The Galley Girls updated the sauces in the written order and sent back a confirmation that clearly showed our amendments. The note about the canapés was easy to spot, and we could brief the rest of the team quickly. The order made private jet catering menu feel manageable because the portion planning had been considered beforehand.”
“Getting a cheese board and savoury canapés ready for 9 guests at Stavanger Airport, Sola required an order that accounted for a family lunch request. The Galley Girls suggested shallow trays for the snack boxes, and that choice worked well with our storage arrangement. For private aviation catering, that attention to written menu details made the order noticeably easier to manage. The main courses were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
Cost follows the dishes and seat count. When crew duty time stretches the wait at ENZV, a hot crew meal gets added; Rogaland shellfish in summer costs more than cured salmon.
When the aircraft arrives empty at Stavanger, the order can follow the passengers' booking. Fish is seasonal, so we confirm early; last-minute orders are handled.
The aircraft type shapes the order more than customs do: a long-range jet takes a full meal, a light jet takes pre-portioned trays. Imported food from abroad faces Norwegian import rules.
Yes, though special meals travel better ordered. A kosher or allergen-free tray from our kitchen comes sealed, with seat-number labels, and avoids customs questions on imported meat.
Not part of the charter. Order it with us, receive a separate invoice, and let the handling agent at Stavanger clear the airside access.
Tail, pax and diets — a flight attendant takes it from there, day or night.
