Catering to your aircraft in Pskov.
Flat ground at 154 ft, a quiet terminal, and a crew that wants a plate they can serve. At Pskov, we pack for the oven on board and deliver 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.
Pskov Oblast cooks with what the lakes and the forest give: Lake Peipus smelt and vendace, rye bread, mushrooms, lingonberries and cranberries, buckwheat and hard local cheeses. A private jet menu for Pskov starts there, because these are the local specialities a passenger will recognise on the plate.
For the private jet food on board, we pack them for a galley: smoked vendace and pickled mushrooms go cold, the pie and the cabbage soup finish in the oven. The inflight menu keeps the sauce apart and the garnish separate for re-plating.
Private jet platters of cured fish, rye and Pskov cheese, plus gourmet inflight meals built on buckwheat and mushrooms, cover a long cabin. Private jet snacks run to berry pastries and dried apple.
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.
A single runway on a flat plain at 154 ft, and a general aviation terminal that sees few movements a day: private jet catering at Princess Olga Pskov International is planned around one aircraft at a time, with the galley open in front of you. Inflight catering here leans on lake fish, rye and forest berries, and in-flight catering for cabin crew meals follows the same local pantry. Executive jet catering and business aviation catering for ULOO are both packed for the aircraft's own oven, and diplomatic flight catering is cleared before cooking starts. For PKV, phone or email reaches us day or night, and aviation catering is built from the order you send.
Business jet catering at ULOO is usually a tight, regional order: rye, vendace, mushrooms. Corporate jet catering and VIP flight catering follow the same pantry, a private jet chef shapes a bespoke menu, and charter flight catering and luxury inflight catering arrive labelled by guest.
For a delegation through Pskov, the menu is cleared before anything is cooked. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering share one rule: few hands, full traceability, discretion.
At Pskov, allergens hide in the familiar places: sour cream and flour in the pies, wheat in the rye, fish in the broths and the pickles. Kosher, halal, vegan, gluten free, special meals, allergen free and kids meals are each cooked and boxed on a separate board, with the dietary card on the tray, so the cabin crew at ULOO never has to guess.
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.
A Pskov turnaround is short, so crew meals are cooked to be eaten fast. Flight crew meals, pilot meals, crew catering and cockpit meals travel in crew meal boxes; different meals for pilots are written on the order, on request and invoiced.
The handling agent meets the delivery at the general aviation terminal and walks it out to the aircraft. FBO catering, catering delivery to the FBO and ground handling catering are one handover at PKV; handling agent catering is arranged with the tail and slot.
Narrow-body business jets are the usual traffic at ULOO, so galley catering is handed up through the main door; a larger aircraft calls for a high loader, which we arrange with the handling agent. Airside catering delivery and aircraft provisioning follow the tail type, galley layout and door height you give us.
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.
Princess Olga Pskov International is a regional airport in northwest Russia, quiet enough that airport catering is planned one aircraft at a time. General aviation shares the single runway and a small terminal, and FBO services and ground handling services are handled on the same apron, so one agent walks your order out.
Business aviation at Pskov is small but steady. Private jet catering, inflight catering and in-flight catering reach visiting aircraft here, while aviation catering and business aviation catering serve the operators that overnight on the apron. Executive jet catering, diplomatic flight catering, cabin crew meals and crew meals can sit on one order, and FBO services coordinate the handover. PKV works as a modest business aviation hub.
Russian customs watch food imports closely, and Pskov lies near the frontier, so animal products from abroad are often refused. FBO services can advise on what the inspectors expect: we cook locally, seal the trays, and anything left unopened on board should be declared.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at PKV included 3 passenger meals, a request for a breakfast basket with individual preserves, and instructions addressing a family lunch request. I want an aviation catering company to understand final order confirmation, and this order gave us a useful starting point. The Galley Girls labelled the desserts in line with our brief, so the cabin team could identify the relevant portions quickly. We could distinguish the snack boxes at a glance instead of lifting lids just to establish what belonged to each service.”
“Despite limited fridge space, we wanted the 7 guests at Princess Olga Pskov International Airport to enjoy beef fillet with roasted potatoes without a complicated cabin service. The Galley Girls kept the starters separate from the finishing elements, which gave us control over the final presentation. Keeping the snack boxes aside until service helped preserve the presentation while we dealt with the boarding tasks. When comparing aviation catering companies, I would look closely at written menu details after this experience.”
“On this departure from ULOO, 8 passengers had chosen mushroom risotto and a green salad, and limited fridge space needed to be reflected in the order. The Galley Girls gave us an update on the main courses before the handover, which helped us organise the cabin checks. The cabin team could match the desserts to the request before moving on to the remaining departure tasks. Our brief for flight catering was met with a sensible plan for galley preparation.”
Ask what the aircraft will actually serve. At Pskov, a late-evening slot often means a hot main and a berry dessert, an early one means a cold breakfast board. Private jet catering cost is set by those choices.
For a government flight, lead time is mostly about paperwork, not cooking: the border region around Pskov means the manifest and any security checks come first. Send the details early and we plan the rest around them.
Pskov sits near the frontier, so inspectors look hard at food coming in. Order catering at the airport rather than carrying it, and declare what remains in the galley.
Outside food can board, but at Pskov it passes through the same airside control as ours. The handling agent signs the vehicle and the cargo in; we pack so inspection is quick and the seals stay intact.
The charter price does not cover meals. With a special-meal request at PKV, we name the restriction on the tray and keep the dish sealed from the others.
Tail, pax and diets — a flight attendant takes it from there, day or night.
