Catering to your aircraft in Culleredo.
LECO is a Galician hilltop field where the weather rules the slot. We pack seafood and local dishes so they survive a wait and plate cleanly.
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.
Galicia eats from the sea, and a private jet menu for A Coruña follows it. The local specialities travel well when you know their limits: pulpo a feira sliced and kept apart from its paprika oil, empanada gallega cut into portions, Padrón peppers blistered last. Our inflight menu leans on what Galicia does best, and we pack private jet food so it plates cleanly at altitude.
For private jet platters, think razor clams, percebes in season, and Galician cheeses such as tetilla with quince. Gourmet inflight meals can be hake, monkfish or scallops baked in their shell, packed so the sauce stays apart until you re-plate. Private jet snacks include Santiago almond cake and small empanadas that eat easily when the cabin is tight.
Albariño from Rías Baixas pairs with all of it, and we brief the galley on what chills and what doesn't. Every dish below is a local speciality from Galicia, written for the crew who has to serve it.
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.
Culleredo, a few steps from the apron, is where the LCG general aviation terminal handles business traffic into Galicia. Private jet catering here means seafood that survives the wait: cold platters that stay cold, hot dishes that finish in the galley oven. We also supply inflight catering, in-flight catering, aviation catering and business aviation catering, along with executive jet catering, diplomatic flight catering and cabin crew meals when the crew needs them.
Out of A Coruña, the typical brief is four to six guests and a galley with one oven. Business jet catering and corporate jet catering use cold seafood and one hot course. For VIP flight catering or charter flight catering, our private jet chef builds a bespoke menu, and luxury inflight catering means local product plated with care.
Government flight catering at A Coruña follows protocol: a named team, traceable ingredients, no names on labels. Head of state flight catering and VIP aviation catering are cleared through the protocol office first. State visit aircraft catering is packed for discretion, with every box checked before it leaves.
Galician cooking leans on shellfish, pork and flour pastry, so allergens hide in places a crew does not expect: empanada dough, fish stocks, chorizo in the broth. For kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals, each dish is cooked and packed on its own board and in its own box, and the label carries the seat number and the restriction. We read the menu against the passenger list before anything is cooked.
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 a Galician rotation the crew eats last. We supply crew meals, flight crew meals and pilot meals on request, billed with the order. Crew catering arrives as crew meal boxes, cockpit meals are easy to eat one-handed, and we pack different meals for pilots when policy asks.
At LCG we deliver to the FBO and pass the order to your handling agent at the aircraft. FBO catering and catering delivery to the FBO are sorted by the general aviation terminal, with ground handling catering and handling agent catering agreed in advance.
Larger aircraft at LECO need the loading plan agreed before the slot. Galley catering for a wide cabin is staged by trolley, and airside catering delivery goes through your handling agent to the aircraft door; a high loader is requested through them when the sill is above van height. We confirm the aircraft type and the galley layout so aircraft provisioning arrives sorted by position and ready to stow.
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.
LECO is Galicia's gateway at Culleredo, with a small general aviation apron. Airport catering here is simple, and FBO services and ground handling services keep business aviation hub traffic moving.
Visitors fly in for Galician events and Camino season. We provide inflight catering, in-flight catering, aviation catering and business aviation catering, plus executive jet catering, diplomatic flight catering and cabin crew meals as the trip needs.
Leaving Spain, food is checked against the next country's rules. EU origin helps; products of animal origin may still be restricted. We tell you what can land before the menu is final.
Average rating from the cabin crew and pilots we cater for.
“As the person coordinating roasted vegetable bowls with separate dressings for 2 passengers at A Coruña Airport, I needed an arrangement that considered two separate meal services. The storage requirements stood out more than any sales pitch about airport catering. With several people involved, The Galley Girls kept the sauces and delivery arrangements together in a concise order update. The cabin team could match the snack boxes to the request before moving on to the remaining departure tasks.”
“Rather than an elaborate service at LECO, our 6 guests wanted a cheese board and savoury canapés, organised sensibly around a family lunch request. I would discuss inflight catering with them again, especially when final order confirmation needs careful coordination. Our request to The Galley Girls focused on the sauces, with enough detail to distinguish passenger portions from additional provisions. There was enough information about the canapés to brief the crew without making assumptions about what had been ordered.”
“An order of avocado toast components and breakfast fruit for 10 people at LCG had to be organised around a changing departure schedule. The Galley Girls understood why we wanted the canapés readily accessible instead of spread across several different boxes. We left the fruit plates stored until needed, which kept the first service manageable and reduced unnecessary handling. My main takeaway from this in-flight catering order was the practical approach to portion planning.”
Your handling agent decides who gets airside at LECO, so we plan around that, and the quote reflects the menu you choose. A turbot dinner costs more than an empanada lunch. We invoice it like any private jet catering order, with no hidden line for access.
Weather decides departures in Galicia more than paperwork does. That's why we plan around the slot, not a clock: change the time and the kitchen follows. Last-minute requests are handled, phone or email, 24/7.
Food that leaves Spain is subject to the rules of the country you fly to. We use local Galician products with clear origin, and we report any restriction for your next stop before cooking.
Many crews prefer to order special meals: kosher sealed, halal prepared on a separate board, allergen free packed apart. Children's plates are mild and easy to eat in a bumpy cabin.
It is not part of the charter price. Two services on a long leg mean two sets of dishes: one cold that waits in the drawer, one hot for the oven. We label both by service.
Tail, pax and diets — a flight attendant takes it from there, day or night.
