Catering to your aircraft in Szczecin(Glewice).
EPSC is a quiet field with irregular business movements, so each order is built around your tail and your slot. Former VIP flight attendants pack it the way a crew needs it.
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.
Szczecin(Glewice) and the West Pomeranian Voivodeship look to the Baltic and to the Oder lagoon, and the local specialities show it. A private jet menu built around SZZ starts with fish: smoked eel, Baltic herring, pike-perch and salmon from the coast, cold-smoked or pan-seared, all of which travel well on a chilled tray. Private jet food from this region also means Polish classics such as pierogi, żurek and gołąbki, which keep their texture when finished in a galley oven.
For an inflight menu on this field we draw on Pomeranian bakery, soft cheeses and berries picked in season. Private jet platters from West Pomeranian Voivodeship pair cured and smoked fish with rye bread and horseradish cream. Gourmet inflight meals can follow with duck, a regional favourite, plated for re-plating on board. Private jet snacks stay simple: sourdough, nuts, fruit and small sweet pastries.
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.
Solidarity Szczecin–Goleniów sits low in the flat farmland of the West Pomeranian Voivodeship, at 154 ft, and its business traffic follows the Baltic holiday season and German cross-border trips. Private jet catering here leans on fresh sea fish, smoked eel, and Polish bakery, packed for a galley that is often compact. We handle inflight catering, aviation catering for executive jet catering requests, and cabin crew meals for EPSC, with in-flight catering coordinated through your handling agent.
Business jet catering at SZZ is usually a short brief: a light or midsize cabin, four to eight guests, one leg. Corporate jet catering here favours smoked fish, duck and Polish bakery. For VIP flight catering and charter flight catering, our private jet chef writes a bespoke menu that suits a small galley, and luxury inflight catering stays simple and well plated.
Official movements into SZZ are rare but real, and each one needs a quiet, documented process. For government flight catering and head of state flight catering, we agree the menu with the protocol office, not the kitchen. VIP aviation catering and state visit aircraft catering are delivered sealed, to a named handling contact.
Special meals at Szczecin(Glewice) are a procedure adapted to Polish cooking: wheat hides in dumpling dough, soup thickeners and breadcrumb coatings, and dairy sits in butter-finished sauces. Kosher, halal, vegan, gluten free, allergen free and kids meals are prepared on a separate board and a separate box, with seat number and restriction written on each lid.
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 EPSC the crew meals are an on-request line, ordered and billed with everything else on the trip sheet. Flight crew meals can be hot or cold, and pilot meals can differ for captain and first officer, a procedure rather than a promise. Crew catering is boxed for one hand, cockpit meals travel in crew meal boxes marked CREW, and different meals for pilots are available when the operator policy asks for it.
FBO catering at SZZ is handed over at the aircraft, on your slot. Catering delivery to the FBO goes through the general aviation terminal, and ground handling catering is coordinated with your handling agent. Handling agent catering means one contact, one door, one signature at the foot of the steps.
What you fly into EPSC determines how the order goes on board. A light jet takes the order by hand through the cabin door, while a larger cabin may need a high loader for galley catering and airside catering delivery. We confirm the door height and the galley layout so aircraft provisioning matches what the crew actually find on board.
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.
EPSC handles general aviation alongside regional scheduled traffic. FBO services and ground handling services are available for visiting business aircraft, and airport catering is coordinated with your handling agent.
Inflight catering and in-flight catering for visiting aircraft follow the Baltic rhythm: busy summers, quiet winters. Aviation catering and business aviation catering are ordered per movement, while executive jet catering and diplomatic flight catering suit the occasional official trip. Cabin crew meals are requested alongside the passenger order. As a business aviation hub, SZZ is small but dependable.
Poland is inside the EU, so food brought from outside the Union faces limits on meat, dairy and fish. Locally produced catering clears without any customs step, which keeps a turnaround simple at EPSC.
Average rating from the cabin crew and pilots we cater for.
“Choosing mini sandwiches and individual desserts for 10 people at EPSC was straightforward; the challenge was making it work with a revised passenger count. I want a private jet catering company to understand galley preparation, and this order gave us a useful starting point. The Galley Girls updated the canapés in the written order and sent back a confirmation that clearly showed our amendments. The note about the crew provisions was easy to spot, and we could brief the rest of the team quickly.”
“Food presentation mattered to our 8 guests, but two separate meal services also had to be considered when organising mini sandwiches and individual desserts at SZZ. I asked The Galley Girls to review the fruit plates quantities against the passenger brief, and the proposed portions made sense. We also checked the desserts before approval, which helped avoid a second round of questions later in the preparation. When comparing private jet catering companies, I would look closely at crew briefing after this experience.”
“It was the packing plan I cared about at Solidarity Szczecin–Goleniów Airport, with 7 servings of vegetarian wraps and colourful salads and several individual meal preferences to consider. The Galley Girls understood why we wanted the breakfast portions readily accessible instead of spread across several different boxes. The sauces were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. My search for "private jet catering near me" led to a practical conversation about meal organisation.”
A two-service leg out of SZZ is priced per order, from the dishes and the guest count. Smoked eel and duck cost more than a herring plate and pierogi, and a hot second service changes the galley plan. The figure is written down for you before you fly.
Baltic summer traffic and low winter cloud both move departures at Szczecin(Glewice), so the plan is built to bend with your slot. Orders are easy to place and to amend, and last-minute orders are handled as ordinary work, not as an exception.
Poland is inside the EU, so customs only bite when food comes from outside the Union, with limits on meat, dairy and fish. Meals prepared locally for EPSC clear without any step, which helps when duty time keeps the crew waiting on the ground and they want something hot.
You can bring food, but animal products from outside the EU are restricted on arrival at EPSC. On an empty positioning leg a single crew meal box, handed over at the aircraft by the handling agent, is simpler than carrying your own.
No. Catering is not part of a private jet charter: you order it separately and it is invoiced on its own. With a compact galley, the menu stays to cold platters and one or two oven dishes.
Tail, pax and diets — a flight attendant takes it from there, day or night.
