Catering to your aircraft in Cherepovets.
A flat northern field at 377 feet, ULWC sees business traffic tied to industry and the cold season. We pack for the galley you have, by seat, and hand over through your handling agent.
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.
Vologda Oblast has its own table, and a private jet menu built from it travels well. Vologda butter, one of the oldest protected dairy names in Russia, goes on a board with rye and a pot of sour cream, and it needs no oven. Freshwater fish from the northern lakes and the Sheksna river, smoked or lightly salted, makes a light inflight menu for a morning departure.
Local specialities cross into the galley as private jet platters: rye bread, smoked fish, pickled mushrooms and cranberries, a board for the cabin that sits in the drawer until the seatbelt sign goes off. For a longer leg, gourmet inflight meals follow the same region: kalitki, small open Karelian-style pies filled with potato or millet, and a fish soup finished with the sauce in its own pot. Private jet snacks lean on dried berries and honey cake. This is private jet food from Vologda Oblast, written for Cherepovets and packed for a galley with one small oven.
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.
At 377 feet above sea level, ULWC is a flat northern field where snow and low cloud decide the day more than traffic does. Our private jet catering follows the same logic: dishes that hold through a delay, hot items finished in the oven, cold plates re-plated by the crew, all passed to the aircraft through the FBO.
Corporate jet catering from Cherepovets is shaped by the industrial calendar and by snow. A private jet chef drafts a bespoke menu for each tail, with business jet catering sized to the oven. VIP flight catering and charter flight catering follow the same discipline: luxury inflight catering is dishes that hold if the slot slips.
When a state delegation uses Cherepovets, government flight catering is agreed with the protocol office and the handling agent first. Head of state flight catering means sealed boxes and a single point of contact, and VIP aviation catering keeps the same discipline. State visit aircraft catering is documented from kitchen to cabin door.
Special meals at Cherepovets are a procedure built around the local kitchen: dairy and butter run through most regional dishes, and wheat flour sits in the pies and the cakes, so allergen free and gluten free plates are cooked on a separate board and boxed apart, with the seat number on the lid. Kosher, halal and vegan meals are ordered with the flight; the northern table leans on fish and root vegetables, which makes vegan and kids meals simple to build. Nothing sits next to a guest tray by accident.
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 ULWC, crew catering is a line you add to the order, not an assumption. Crew meals and flight crew meals are packed in boxes, pilot meals in two different dishes, cockpit meals so they can be eaten with one hand between checks. Crew meal boxes carry only a role mark, and different meals for pilots are offered whenever policy asks. Cabin crew meals are boxed separately and billed with the order.
FBO catering at Cherepovets means delivery to the general aviation terminal, where your handling agent receives the order. Catering delivery to the FBO is coordinated with ground handling catering, so the crew signs for labelled drawers at the aircraft. Handling agent catering is simplest when we have the tail and the slot in advance.
Aircraft type decides the loading at ULWC: on a small business jet the drawers go through the main door by hand, while a larger cabin means galley catering sized to the aircraft and, where the sill is high, a high loader at the door. Airside catering delivery runs through the FBO and your handling agent, and aircraft provisioning is agreed against the galley you have, the number of ovens and the cart count, 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.
ULWC sits at 377 feet in the north-west of Russia and works as a business aviation hub for the steelworks and the oblast. Airport catering means packing for the FBO and the apron; FBO services and ground handling services carry the boxes to the aircraft. General aviation traffic is modest and consistent.
Executive jet catering at Cherepovets follows the seasons: summer brings lake travel and short hops, winter brings snow and tight schedules. Inflight catering and in-flight catering are adapted to each; aviation catering and business aviation catering use regional produce; diplomatic flight catering is cleared by protocol; and cabin crew meals ride alongside as a separate box.
Russian customs control the import of meat, dairy and fish, and food from an inbound flight may be removed at clearance. For Cherepovets, order the departing meal locally so it is sealed, labelled and not subject to import questions. Your handling agent can confirm what may stay on board.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at ULWC meant planning herb chicken with a quinoa salad for 12 guests with different crew meal preferences in mind. This experience of inflight catering services gave us a useful reference for managing portion planning on another departure. Instead of asking us to improvise, The Galley Girls explained how the main courses could be arranged during service. We could finish the sauces as each guest was ready, rather than laying everything out at once.”
“Before our guests boarded at CEE, we needed a cold lunch with cheese and fruit divided into 7 portions suitable for a late menu amendment. I want an inflight catering company to understand catering handover, and this order gave us a useful starting point. The Galley Girls confirmed the handover contact and identified the side dishes, making the catering delivery easier for our team to track. The starters went straight to the right colleague instead of circulating between several people during the turnaround.”
“For 5 passengers departing from Cherepovets Airport, the agreed menu was a cheese board and savoury canapés; our main consideration was limited fridge space. After a final adjustment to the main courses, The Galley Girls gave us one revised order summary to work from. We checked the fruit plates against the same summary, keeping the cabin team and the handling contact aligned. When comparing inflight catering companies, I would look closely at crew briefing after this experience.”
Cost follows the choice of dishes more than the airport. Smoked lake fish, rye and butter keep the order modest, while a tasting menu with fresh seasonal items from further afield adds to it. A bad-weather window that delays the departure can mean a second service, which we can add.
For a long flight with two services, we split the order: a first plate packed to re-plate cold, a second finished in the oven. Cherepovets has no queue of competing orders, so a late request is treated the same as an early one and we handle it.
Russia restricts the import of meat, dairy and fish from many countries, so food arriving from abroad can be held back at clearance. On a short turnaround at ULWC, order local items so the galley is loaded without customs holding a box.
A return leg from ULWC works like any second order: we pack it apart and label it. If you would rather bring your own, check the destination's rules first, because fish and dairy are often the first items questioned.
No. Catering is not part of the charter: it is ordered separately and billed on its own. A late change in passenger count is the most common reason an order is amended, so tell us the new number and we re-pack.
Tail, pax and diets — a flight attendant takes it from there, day or night.
