Catering to your aircraft in Łódź.
A small apron, a short runway and a steady flow of corporate trips: that is EPLL. Our team packs food for the galley you have and delivers it to your FBO.
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.
Łódź Voivodeship eats the way central Poland eats: dense, warm, built around rye, root vegetables and pork, with a long tradition of Jewish and Polish cooking in the city itself. A private jet menu for EPLL starts there, because local specialities travel well when they are chosen for the galley.
Żurek in a sealed pot, pierogi packed raw or par-cooked for the oven, and gołąbki that hold their shape on a plate are the backbone of an inflight menu from Łódź Voivodeship. Smoked fish, cold cuts, pickles and a proper rye loaf make private jet food that feels like the region without needing a stove.
Sweet endings come from the same shelf: sernik, makowiec and fruit from the orchards of the voivodeship, all of which keep chilled and plate neatly. Local specialities are priced and ordered like any other item, and we adapt each dish to the galley you actually have.
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.
Łódź Władysław Reymont sits at 604 ft in central Poland, and a business jet landing at EPLL is usually here for factories, film school visits or the trade fairs of the voivodeship. Private jet catering for that kind of trip is built around Polish cooking that survives a galley, with inflight catering handed over at the aircraft through your handling agent. The same kitchen covers aviation catering for corporate crews, cabin crew meals and the quieter requests of business aviation catering, from executive jet catering for a short hop to diplomatic flight catering for official visits.
Business jet catering at Łódź usually follows a corporate itinerary: a morning departure, a few passengers, a short sector. Corporate jet catering here means a private jet chef building a bespoke menu around the oven on board. VIP flight catering for executives, charter flight catering for visiting groups and luxury inflight catering for celebrations all start from the same brief.
Official flights through EPLL need discretion. Government flight catering is agreed with the protocol office; head of state flight catering uses sealed, labelled trays, and VIP aviation catering for a state visit aircraft catering order never leaves a paper trail open.
Dietary requests at EPLL are a procedure, not a promise on a label. Halal, kosher, vegan, gluten free, allergen free and kids meals are cooked on separate boards and sealed per seat. Polish cooking hides flour in soups and sauces, and dairy in dumplings, so special meals here are checked dish by dish before packing.
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.
For a Łódź departure, crew meals are an on-request line on the order, billed like every other item. Flight crew meals and pilot meals are packed for people who eat between legs, cabin crew meals are lighter, and cockpit meals travel in boxes that open one-handed. Crew catering can include different meals for pilots when the operator asks, and crew meal boxes are labelled CREW so they are never opened by mistake.
Ground handling catering at EPLL depends on the agent opening the gate. We coordinate FBO catering with them, with catering delivery to the FBO planned around the slot. Handling agent catering ends at the steps of the aircraft, near the general aviation terminal.
Łódź sees mostly light and midsize jets, so the aircraft door and galley, not a high loader, set the pace. Galley catering is planned around trolleys, drawers and a small oven. Airside catering delivery goes through your handling agent, and aircraft provisioning is confirmed against the tail so nothing arrives that the galley cannot hold.
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.
Airport catering at Łódź Władysław Reymont serves a small general aviation ramp. It is a quiet field where FBO services and ground handling services are close at hand and decisions are made quickly on the apron.
Business aviation hub is a big phrase for a field like EPLL, yet corporate trips are steady. Aviation catering, in-flight catering and inflight catering are ordered here for executive jet catering, business aviation catering, diplomatic flight catering and cabin crew meals alike.
Customs at Łódź follow EU law on meat, dairy and eggs. Food prepared in Poland is outside those restrictions, which is why we recommend ordering here for any aircraft arriving from outside the union.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at LCJ included 5 passenger meals, a request for a cheese board and savoury canapés, and instructions addressing a changing departure schedule. The confirmation from The Galley Girls showed the side dishes clearly enough for us to check the planned service quantities. For private jet menu, that attention to meal organisation made the order noticeably easier to manage. It was useful to see the canapés listed separately when checking how much space the complete order would require.”
“Menu approval at Łódź Władysław Reymont Airport covered a cold lunch with cheese and fruit for 10 guests, leaving us to organise the service around a late menu amendment. I want a private jet chef to understand catering handover, and this order gave us a useful starting point. With several people involved, The Galley Girls kept the canapés and delivery arrangements together in a concise order update. Knowing where the fruit plates were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“Working around different crew meal preferences at EPLL, I asked for avocado toast components and breakfast fruit in portions appropriate for our 3 passengers. I appreciated the emphasis on meal organisation throughout the in flight catering arrangements. The Galley Girls suggested compact food boxes for the crew provisions, and that choice worked well with our storage arrangement. We placed the salads in their planned storage area without first having to reorganise all the catering boxes.”
How much does private jet catering cost at EPLL? It is priced per menu, so a halal dinner with sealed cutlery is quoted differently from a cold lunch platter. Send the dietary request and we price the actual dishes.
At a smaller field like EPLL, lead time is shaped by the apron and the agent. Send the tail and slot, we line up access, and last-minute orders still go ahead.
Customs checks in Poland can treat unused catering from a non-EU flight as waste. Ordering fresh in Łódź means nothing questionable is on board when you depart.
Official flights often have strict food rules, so carrying your own is more trouble than it saves. We cook to the delegation's brief and keep every tray traceable.
No. Ask us for catering for your Łódź departure and we bill it apart from the flight, including early morning departures.
Tail, pax and diets — a flight attendant takes it from there, day or night.
