Catering to your aircraft in Longyearbyen.
A rotation into ENSB often means a long sector home with nothing to buy on the way. We pack Svalbard food sealed and labelled so the crew gets the same plate on departure as at the briefing.
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.
Svalbard has little farmland and no orchard, so the local table is built on what the sea and the tundra give. A private jet menu for Longyearbyen leans on Arctic char and cod, reindeer, and cloudberry, which are the local specialities worth putting on a plate at altitude. The inflight menu has to respect that the galley is small and the cabin is dry, so each dish is chosen for how it holds.
Private jet food from Svalbard starts with Arctic char, cold-water prawns and smoked fish, then reindeer for the main course and cloudberry for the sweet note. We pack private jet platters in the cold format the galley can take, with gourmet inflight meals that finish in the oven and private jet snacks for the long sector home. These local specialities travel well, which is why they work for Longyearbyen and the wider Svalbard rotation.
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.
Svalbard Airport, Longyear sits at 88 ft on the edge of an arctic fjord, and every pallet that reaches it has already travelled far, so private jet catering here is planned around what the galley can hold and what the cold does to it. For inflight catering and in-flight catering into ENSB, we cook, pack and label for your aircraft and hand over at the FBO. Business aviation catering and aviation catering for the Norwegian archipelago come with the same crew-run care, from executive jet catering to diplomatic flight catering and cabin crew meals.
Business jet catering at ENSB is usually a short brief: who flies, which aircraft, how many seats. Corporate jet catering and VIP flight catering for Longyearbyen start with char and cloudberry, then our private jet chef shapes a bespoke menu around your galley. Charter flight catering and luxury inflight catering follow the same packing logic.
Government flight catering at ENSB goes through the protocol office first, not the kitchen. Head of state flight catering and VIP aviation catering for a state visit aircraft catering order need traceability, a named team and discretion, so the menu is cleared before cooking and handed over with no extra visibility.
In Longyearbyen, fish, dairy and gluten are everywhere on the plate, so the diet card is the real control. Kosher, halal, vegan and gluten free meals are prepared as a separate procedure, special meals and allergen free dishes are boxed apart, and kids meals are packed with the seat number so no tray gets mixed up.
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, crew meals for the Longyearbyen rotation are added to the order and billed with it. Flight crew meals and pilot meals are boxed for a one-handed eat, cockpit meals are packed apart from the guest trays, and different meals for pilots are prepared on demand. Crew catering and crew meal boxes for Longyearbyen give your cabin crew meals and cockpit team a hot plate between legs, labelled by seat.
FBO catering at ENSB is handed over at the FBO, and your handling agent carries the boxes airside to the aircraft. At Longyearbyen the general aviation terminal is where the order changes hands, so ground handling catering and handling agent catering are settled with the agent beforehand, and the catering delivery to the FBO matches your slot. In polar night or a crosswind, that single handover keeps the food sealed and labelled until it reaches the galley.
At Longyearbyen the airframe sets the loading method, from a front-door carry to a high loader. A small jet takes galley catering through the front door, while a larger airframe may need a high loader, so airside catering delivery is agreed with the handling agent before the slot. Aircraft provisioning at Longyearbyen has to account for cold ramp surfaces and wind, so we pack for a short exposure between van and aircraft.
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.
ENSB handles general aviation in a landscape of fjords and polar night. The apron is cold, the winds can hold up a turn, and airport catering has to account for that, with food packed to wait in the cabin without losing its shape.
Business aviation at Longyearbyen is seasonal, with summer expedition traffic and spring tourism. Inflight catering and in-flight catering for these flights, together with aviation catering and business aviation catering, are shaped by the polar calendar. Executive jet catering and diplomatic flight catering for official visits, and cabin crew meals for the rotation home, are all handled with a single contact. Business aviation hub status is modest here, but FBO services and ground handling services are reliable, and general aviation parking is straightforward.
Norway is not in the EU, and Svalbard has its own status, so customs and food import rules can differ from the mainland. Meat and dairy are the usual sticking points, which is why locally cooked catering is simpler for your order than carried-in supplies.
Average rating from the cabin crew and pilots we cater for.
“The 5 passenger portions of grilled salmon with a lemon dressing were the easy part; managing a late menu amendment at Svalbard Airport, Longyear took more planning. The Galley Girls prepared the snack boxes for assembly in the galley, with the accompanying elements easy to locate. Our brief for business aviation catering was met with a sensible plan for storage requirements. It made a difference to have the desserts ready without cluttering the galley work area during preparation.”
“Working around a revised passenger count at ENSB, I asked for a charcuterie board and fresh bread in portions appropriate for our 8 passengers. With jet catering, careful attention to meal organisation matters as much to our crew as the menu itself. The desserts supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. We could distinguish the fruit plates at a glance instead of lifting lids just to establish what belonged to each service.”
“It was the packing plan I cared about at LYR, with 5 servings of a selection of petits fours and sandwiches and a changing departure schedule to consider. This experience of VIP flight catering gave us a useful reference for managing meal organisation on another departure. The Galley Girls understood why we wanted the crew provisions readily accessible instead of spread across several different boxes. The canapés were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
Menu choice shifts cost more than the airport does. Cloudberry dessert and chilled platters cost less than reindeer carved in the galley, and aircraft type decides which of the two you can serve.
Special meals are where an early message matters most. Lead time at ENSB is easier when you tell us the restriction first, and we can still handle last-minute orders when a passenger adds one at the last moment.
At Longyearbyen, the handling agent coordinates access and clearance for catering. We pack and label to what the agent needs, then deliver to the FBO, and they carry it airside to your aircraft.
Pre-packed food from another country can run into Norwegian customs limits, especially on meat and dairy. We cook locally in Svalbard, which keeps the galley compliant.
No, the aircraft and the meals are not bought together. On a government flight into ENSB, the delegation or the operator orders catering from us and it is billed separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
