Catering to your aircraft in Madrid.
Torrejón was built as an air base, and the long runway and wide apron show it. Crews landing at LETO get catering by crew, for crew, packed to the galley you actually fly.
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.
Madrid, the city this community takes its name from, is a table city, and the private jet menu for Torrejón follows its habits: a long lunch, a late dinner, small plates in between.
The inflight menu starts cold with jamón ibérico, manchego, olives and a wedge of tortilla, assembled as private jet platters that sit in the drawer until you call for them. Gourmet inflight meals for the hot course lean on cocido madrileño and callos, each with its sauce in a separate pot.
Private jet food from this region also includes croquetas, patatas bravas with the sauce apart, and a fruit plate in season. For a short rotation, private jet snacks mean nuts and cured sausage that eat well in one hand.
All of these local specialities are cooked and packed for the cabin you fly, so a crew with a single oven gets dishes that finish there, and those without get chilled plates that re-plate cold.
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.
Torrejón de Ardoz began as a military field, and the apron still has that wide, open feel when a business jet taxis in from the general aviation side. Private jet catering here is built around a dry Castilian climate and cabins that fly out hungry for Spanish cold cuts, so inflight catering for LETO leans on what keeps well in a drawer. In-flight catering for a bizjet crew means labelled boxes, aviation catering means a galley with one oven, and business aviation catering means someone who has stood in that galley. For a head of state movement the same kitchen runs executive jet catering and diplomatic flight catering through a protocol brief, and cabin crew meals are packed separately from the guest trays.
For a corporate flight out of LETO, the menu comes first: a private jet chef proposes a bespoke menu, business jet catering is packed and labelled by seat, and corporate jet catering with VIP flight catering for the principals travels apart from the crew. Charter flight catering and luxury inflight catering share one order sheet.
Government flight catering at Torrejón has a long history, because the air base has served official movements for decades. Head of state flight catering, VIP aviation catering and state visit aircraft catering follow a protocol brief cleared before anything is cooked. A named team handles the file, and discretion is part of the job.
At Madrid–Torrejón the allergens hide in the local kitchen: almonds in sauces, egg in tortilla, wheat in croquetas and shellfish in rice dishes. Special meals here are a procedure, not a label: kosher, halal, vegan, gluten free, allergen free and kids meals are prepared on their own boards, sealed and marked by seat number. Tell us the cabin and the restriction when you order, and last-minute requests are handled.
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.
For a crew on a rotation through LETO, crew meals come as boxes labelled CREW, ordered and billed on request. Flight crew meals can be hot or cold, pilot meals are two different dishes for captain and first officer, cockpit meals travel in sealed crew meal boxes, and crew catering for the cabin follows the same sheet. Different meals for pilots are packed on their own.
FBO catering at Torrejón is handed over at the general aviation terminal, where your handling agent meets the delivery. Catering delivery to the FBO is coordinated with ground handling catering, and handling agent catering means one contact for the apron. The tail and slot decide where we meet.
Torrejón's long runway and wide apron mean larger business jets and VIP airliners can land, and the aircraft type decides the delivery. A bizjet door is reached by hand, while a larger cabin needs a high loader at the aircraft. Galley catering for LETO is packed to the galley of your tail: one oven, a drawer, a chiller or none. Airside catering delivery runs through your handling agent, and aircraft provisioning for a head of state movement is coordinated in advance with protocol.
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.
Madrid–Torrejón is a military and civil airfield east of the capital, shared by the Spanish air force and business aviation. Airport catering here follows that dual use: general aviation traffic, apron rules set by the base, and FBO services and ground handling services that work around military movements. For a crew landing at LETO, that makes the field a quiet business aviation hub for the Madrid area.
Traffic at LETO rises with trade fairs and official visits, and the field then acts as a business aviation hub with the FBO services and ground handling services stretched across a wide apron. For those flights, inflight catering and in-flight catering are matched to the galley of the tail, aviation catering and business aviation catering run through the handling agent, executive jet catering suits the smaller cabins, diplomatic flight catering goes through protocol, and cabin crew meals and crew meals are boxed apart from the guest trays.
Customs in Spain follow EU food law: uneaten animal products from a non-EU arrival may have to be disposed of. At Torrejón the customs check sits with the base and the general aviation side, and the FBO services and ground handling services on the field relay what the route allows. We plan portions so little is left, and say plainly which items to keep off a non-EU leg.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at TOJ, our 3 guests wanted a charcuterie board and fresh bread, organised sensibly around two separate meal services. The sandwiches from The Galley Girls were organised around the cabin plan, with the later service items kept apart. Our colleague could take over the sauces without asking where every component had been placed during preparation. Our brief for private jet meals was met with a sensible plan for meal organisation.”
“As the person coordinating vegetarian wraps and colourful salads for 11 passengers at Madrid–Torrejón Airport / Torrejón Air Base, I needed an arrangement that considered a tight boarding window. The Galley Girls kept the main courses separate from the finishing elements, which gave us control over the final presentation. It made a difference to have the crew provisions ready without cluttering the galley work area during preparation. For our team, the strongest part of their private jet menu was how they handled galley preparation.”
“Passenger preferences led us to chicken skewers with a couscous salad at LETO; 7 portions were needed, with a changing departure schedule factored into preparation. The Galley Girls confirmed the handover contact and identified the snack boxes, making the catering delivery easier for our team to track. I want a private jet chef to understand packing arrangement, and this order gave us a useful starting point. We could account for the sandwiches before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
Cost here comes from choices: jamón cut to order, hot pots for the oven, extra desserts for a long dinner. Each is priced as part of the menu you pick for LETO, and invoiced like any catering order.
For a child meal or a nut allergy, tell us when you book the sector. We prepare it separately, seal it and mark it with the seat number. Madrid slots can be tight, but late requests are handled.
Spain follows EU food rules, and a non-EU arrival may refuse cured meat, fresh fruit or dairy. For a long leg out of Torrejón, we build the menu so that nothing is stuck at the other end.
Passengers can bring their own food, and crew often do. At night, though, supermarkets are shut. A breakfast box or a light supper from us means nothing to hunt for before the slot.
The charter agreement covers flying, not food. For a small cabin with one drawer and no oven, we pack cold plates; for a larger aircraft with a full galley, hot dishes are possible. Either way, you order separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
