Catering to your aircraft in Salamanca.
A cold morning at LESA, a small apron and a delegation heading out: that is the rhythm here. We pack Salamanca's ham, lamb and cheese for the aircraft and hand it over to 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.
Castilla y León is one of the great larders of Spain, and a private jet menu from Salamanca can draw on it directly. Jamon ibérico from the dehesa of Guijuelo, cut thin and packed flat, is the obvious private jet food for this field, and it travels cold without effort. Chanfaina and farinato are pure Salamanca, better served as a hot starter in a trade-off with oven space. Roast lamb and suckling pig from the plateau are cooked and packed for re-plating, with the jus apart. Our inflight menu also lists sheep's cheese from the region and the rich yolk sweets of the Salamanca convent tradition. These local specialities arrive as private jet platters, gourmet inflight meals and private jet snacks, each packed to survive a cold dry morning on the apron.
Salamanca's food is built on the dehesa, the Iberian pig and the sheep of the plateau, which gives a private jet menu here a clear identity. Guijuelo ham is the centrepiece among the local specialities, sliced and packed on a flat board. For hot service, a roast of cordero lechal or cochinillo is cooked in Castilla y León style and packed with its sauce in a separate pot. The inflight menu often adds hornazo, the pork pie traditionally eaten around Salamanca at Easter, and a cheese plate of regional sheep's milk. Private jet platters, private jet snacks and gourmet inflight meals can all be built from these products. Whatever the order, the food is private jet food that tastes of Salamanca.
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 small general aviation field in the middle of Castilla y León, Salamanca is a terrain where the food should taste of the region. Private jet catering at SLM means jamon from Guijuelo, Castilian roast meats and cheeses from the plateau, packed by flight attendants who know how a galley really works. Inflight catering and in-flight catering here are ordered by tail and slot. Aviation catering at Salamanca ranges from a light lunch for four to business aviation catering for a delegation. Executive jet catering and diplomatic flight catering follow the same discipline, and cabin crew meals are added on request.
A business jet at Salamanca usually carries a small group, often with a stop tied to the university or to a regional visit. Business jet catering and corporate jet catering here start with the galley and the headcount. VIP flight catering, charter flight catering and luxury inflight catering are built by a private jet chef around a bespoke menu, using local Iberian ham and Castilian lamb.
Government flight catering at Salamanca is planned with protocol in mind: the menu is cleared first, then cooked, and every dish is traced. Head of state flight catering and VIP aviation catering follow the same discipline, as does state visit aircraft catering for official delegations, with a named team and full discretion.
Salamanca cooking is heavy on pork, so special meals here are a matter of procedure. Kosher and halal meals are sealed in their own packaging and never share a tray with pork products. Vegan, gluten free and allergen free meals are cooked on a separate board, since cured meats and cereal-based dishes are everywhere in this cuisine. Kids meals and other special 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.
Crews at Salamanca often have a short turn, so crew meals are built to be eaten fast. Flight crew meals and pilot meals are packed in labelled crew meal boxes, on request and invoiced like the rest. Our crew catering includes cockpit meals and, when policy asks, different meals for pilots, so captain and first officer never share a dish.
Your order reaches the aircraft through the FBO and the handling agent at LESA. We coordinate FBO catering, catering delivery to the general aviation terminal and ground handling catering with them, so the right person opens the right door on your slot, and handling agent catering stays simple.
Salamanca mostly sees light and midsize business jets, so galley catering is usually loaded by hand at the cabin door. For larger aircraft, airside catering delivery and aircraft provisioning are coordinated with your handling agent, depending on door height and equipment on the apron. Tell us the type and we plan the load around the galley you really have.
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.
LESA is a regional airport on the plateau of Castilla y León, used by business aircraft heading for the historic city. FBO services and ground handling services at Salamanca are kept simple and unhurried, which suits airport catering on a general aviation field. For the crews who use it, it works as a small business aviation hub for the whole region.
Traffic here follows the calendar: university events, Holy Week, the summer festivals. Inflight catering, in-flight catering and aviation catering at Salamanca are mostly business aviation catering for small cabins, ordered through the FBO services and ground handling services the field offers. As a modest business aviation hub, it sees executive jet catering and diplomatic flight catering when a delegation arrives, with cabin crew meals and other crew meals added on request.
Spain applies EU rules on animal products, so cured ham and cheese leaving the EU need checking before they board. Customs formalities at LESA run through your handling agent, one of the ground handling services on the field. FBO services help with the paperwork, and locally ordered food arrives documented, which keeps things simple for a business aviation hub of this size.
Average rating from the cabin crew and pilots we cater for.
“Getting a mezze selection with flatbreads ready for 5 guests at SLM required an order that accounted for different crew meal preferences. For our team, the strongest part of their private aviation catering was how they handled galley preparation. The main courses supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. We could distinguish the crew provisions at a glance instead of lifting lids just to establish what belonged to each service.”
“The cabin briefing at Salamanca Airport included 11 passenger meals, a request for a cheese board and savoury canapés, and instructions addressing a tight boarding window. I asked The Galley Girls to review the crew provisions quantities against the passenger brief, and the proposed portions made sense. There was enough information about the starters to brief the crew without making assumptions about what had been ordered. With business jet catering, careful attention to catering handover matters as much to our crew as the menu itself.”
“Working around different crew meal preferences at LESA, I asked for a light pasta dish with grilled vegetables in portions appropriate for our 12 passengers. We described our serving sequence to The Galley Girls and asked for the starters to be packed accordingly. That left time to check the crew provisions properly before the passengers were ready for the next part of the service. My main takeaway from this business aviation catering order was the practical approach to meal organisation.”
Cost at SLM comes from what ends up in the galley. A quick turnaround with a cold lunch of ham and sheep's cheese costs less than a roast lamb service for eight. The departure slot tells us which of the two fits, and we price from there.
Lead time at SLM depends on who is flying. A delegation or government flight asks for traceability and an approved menu, which takes preparation. A regular business jet is easier. In both cases late changes are handled by our team.
Meat and dairy are the sensitive products, and Salamanca's menu is full of both. On a repositioning flight with no passengers, we keep the order small and documented, so your crew has nothing to declare beyond their own meals.
You may bring food aboard, but it is often wiser to have the return leg packed in Salamanca. We label by seat, keep hot and cold apart and note any allergen. For flights leaving the EU, ask your handling agent about meat and dairy.
A private jet charter into SLM prices the flight. Food is something else: ordered by you, invoiced on its own. Customs and food-import rules in Spain are strict on cured meats and dairy, so local supply is the easy route.
Tail, pax and diets — a flight attendant takes it from there, day or night.
