Catering to your aircraft in Monflorite/Alcalá del Obispo.
Huesca-Pirineos is quiet most of the year and busy in the ski months. We cook for the crew who fly here, with Aragón dishes packed for the galley you have.
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.
Aragón cooks for cold, and that suits a private jet menu. At Huesca-Pirineos we build the inflight menu around what the region actually grows and cures: ternasco de Aragón, roast lamb that re-plates well; borraja, the borage that is served with potato or in a cream; migas, fried breadcrumbs with chorizo; and Calanda peaches in season. These are local specialities from around Monflorite, and each travels differently in a galley, so we pack the sauce apart and the garnish separate.
Private jet food in this part of Aragón is shaped by the Pyrenean foothills and the Ebro basin. Our private jet menu for LEHC uses ternasco, Teruel-style cured ham sliced per guest, Somontano cheeses, and borage when it is in season. Gourmet inflight meals made from these local specialities are cooked in Aragón style, then plated cold or finished in the galley oven. For Monflorite/Alcalá del Obispo departures we keep the inflight menu short and honest, a few dishes done well rather than a long list.
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.
Huesca-Pirineos sits on high Aragonese plateau at 1,769 ft, and a winter departure from LEHC can turn on fog or frost rather than on the menu. Private jet catering here is built for that: dishes that hold in a cold car park and finish in the galley, delivered to the FBO. Inflight catering and in-flight catering for HSK follow the same logic, whether the flight is a ski charter or an executive hop. Aviation catering at this field stays light and exact, and business aviation catering means one clear brief per tail. For executive jet catering we cook and pack by seat. Diplomatic flight catering is cleared with the protocol office beforehand, and cabin crew meals are packed apart from the guest trays.
Executives and ski charters use LEHC, and the brief changes with each. Business jet catering is planned around tail and seats; corporate jet catering is trimmed to what the crew can serve alone. VIP flight catering and charter flight catering get the same care, luxury inflight catering uses Aragón produce, and a private jet chef cooks a bespoke menu by name.
Official visits to the Pyrenees can land at LEHC. For government flight catering we agree the menu and the security procedure first. Head of state flight catering uses sealed, traced packaging; VIP aviation catering and state visit aircraft catering are handed to the handling agent at the aircraft.
Aragonese cooking uses pork fat, almonds and shellfish stock widely, so special meals here are checked ingredient by ingredient. Kosher, halal, vegan and gluten free dishes are packed sealed; allergen free and kids meals are marked by seat number.
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.
Cold mornings at Monflorite mean crew want warm food. Crew meals and flight crew meals are cooked on request and invoiced with the order. Pilot meals are different for each seat, crew catering is boxed and labelled, and cockpit meals are easy to eat while in the seat. Crew meal boxes travel separately from guest trays, and different meals for pilots follow operator policy.
At Huesca-Pirineos the general aviation terminal is where the food is received. FBO catering is booked by phone or email, catering delivery to the FBO is confirmed against your slot, and ground handling catering is coordinated with your handling agent. Handling agent catering means an agreed name at the gate.
Galley catering at Huesca-Pirineos is sized by the aircraft: a light jet takes a hand-carried tray, a larger cabin may need a high loader. Airside catering delivery is arranged through your handler, and aircraft provisioning is confirmed against door height before cooking.
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.
Sited on a plateau east of Huesca city, LEHC is a general aviation field. Airport catering and ground handling services are arranged through your agent; FBO services are limited but functional.
Huesca-Pirineos is a quiet business aviation hub for the Pyrenees: ski charters in winter, executive flights in summer. Inflight catering and in-flight catering for these flights follow the season. Aviation catering and business aviation catering stay light; executive jet catering is a brief per tail. Diplomatic flight catering is cleared with protocol, and cabin crew meals are ordered on request.
Spain applies EU rules to food carried on aircraft. Arrivals from outside the EU may not carry meat or dairy without declaration. Catering loaded at LEHC is inspected like any other galley load.
Average rating from the cabin crew and pilots we cater for.
“Menu approval at HSK covered roasted chicken and seasonal vegetables for 12 guests, leaving us to organise the service around a revised passenger count. After a final adjustment to the sandwiches, The Galley Girls gave us one revised order summary to work from. The side dishes remained as originally requested, which was reassuring when we checked the latest version with operations. With jet catering, careful attention to storage requirements matters as much to our crew as the menu itself.”
“Keeping the galley organised at Huesca-Pirineos Airport meant planning vegetable tartlets and a dessert selection for 10 guests with a family lunch request in mind. The sandwiches came from The Galley Girls in stackable containers, with a packing list that matched the contents. We placed the breakfast portions in their planned storage area without first having to reorganise all the catering boxes. For our team, the strongest part of their VIP flight catering was how they handled catering handover.”
“An order of mini sandwiches and individual desserts for 3 people at LEHC had to be organised around a family lunch request. With several people involved, The Galley Girls kept the desserts and delivery arrangements together in a concise order update. The portion planning stood out more than any sales pitch about charter flight catering. The cabin team could match the fruit plates to the request before moving on to the remaining departure tasks.”
Pricing follows what goes on the plate and how many plates. At LEHC a late jump in headcount means a re-quote, not a surprise: we confirm the revised figure before cooking and invoice the order as agreed.
The question here is less lead time than access: who opens the door and at what slot. Tell us your handling agent and the tail, and we arrange airside entry. Orders placed late are handled as well.
A winter weather window decides when you fly; customs decides what stays on board. For Spain, plant and animal products arriving from outside the EU are restricted. We plan menus for LEHC so nothing blocks the next sector.
Yes, you can bring food, and the crew will serve it. But Aragón has products worth using: ternasco, Somontano cheese, Pyrenean cured ham. These travel well, and we pack them for your galley. Customs rules still apply if you arrive from outside the EU.
No, a charter into Monflorite does not include food. Catering is commanded and invoiced alone. Special meals are cooked and packed apart, by seat, so nobody opens the wrong tray.
Tail, pax and diets — a flight attendant takes it from there, day or night.
