Catering to your aircraft in Santander.
LEXJ is a sea-level strip on the edge of the Bay of Biscay, busiest in summer when the coast fills and in festival weeks. We write the catering for the galley you have: Cantabrian fish, cheese and stews, packed and labelled for the crew.
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.
Cantabria eats from two directions: the Bay of Biscay and the valleys of the Pas, Besaya and Liébana. A private jet menu from Santander leans on that split, with anchovies from Santoña in the cold course and slow stews in the hot one. Our inflight menu keeps each specialty in the form it travels best: cold fish plated at the last moment, stews finished in the oven, sauces apart. Private jet food from LEXJ is regional without being heavy, and local specialities such as sobaos pasiegos and quesada can close the service. In Cantabria and around Santander, we plan private jet platters for the cabin, gourmet inflight meals for the main service and private jet snacks for the leg home.
For a flight out of Santander, the local table is short and strong. Santoña anchovies, bonito del Norte and cod come cold; cocido montañés, rabas and merluza in green sauce come hot. We build the private jet menu around them, with the inflight menu split into what stays chilled and what goes in the oven. Private jet food from Cantabria includes Picón and Tresviso cheeses and Liébana orujo for the last tray. Local specialities arrive labelled by seat. In the Santander region we pack private jet platters, gourmet inflight meals and private jet snacks so the crew only has to re-plate.
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.
Santander sits on a bay where the Cantabrian Sea decides the weather and the menu, and a sea-level strip like LEXJ sees business traffic jump in summer and around the Santander festivals. For private jet catering here, the table is anchovies, tuna belly, sobaos and cheese from the valleys behind the coast. We write for the flight attendant who has to plate it: inflight catering and aviation catering built for the galley you have, not the one on the brochure. In-flight catering for business aviation catering requests, executive jet catering briefs, diplomatic flight catering movements and cabin crew meals all come out of the same kitchen, with the same labels.
A corporate rotation into Santander is often a quick lunch before a meeting in Cantabria. For business jet catering and corporate jet catering, we plan the table with local seafood and cheese. VIP flight catering and charter flight catering from SDR are built the same way, as luxury inflight catering with a private jet chef, from a bespoke menu agreed before the slot.
A government movement through LEXJ needs a quiet handover and an agreed menu. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering are handled by a small named team, with allergens and protocol confirmed first.
In Cantabria the allergen to watch is fish and shellfish, which sit in the sauce, the broth and the fryer oil as often as on the plate, so a plain-looking stew can carry anchovy or clam stock. Special meals for Santander flights are cooked on a separate board with their own utensils and labelled by seat. Kosher, halal, vegan and gluten free requests are built from scratch, allergen free trays are sealed, and kids meals follow the same rule: nothing shared with the regional dishes that carry shellfish.
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 request, we pack crew meals for the Santander rotation and bill them with the order. Flight crew meals travel in boxes, pilot meals are eaten one-handed, and cockpit meals never share a tray with the cabin. Crew catering for a long day can mix hot and cold, with crew meal boxes marked and different meals for pilots if the policy asks.
At Santander the handover happens at the FBO or with your handling agent, at the aircraft. FBO catering means we coordinate with the general aviation terminal, and catering delivery to the FBO is arranged around your slot. Ground handling catering and handling agent catering follow the same chain: you give the tail and the slot, they open the door.
Seve Ballesteros-Santander is mostly business jets and mid-size aircraft, so galley catering normally goes aboard by the door and stairs at the stand. When a larger aircraft arrives, a high loader brings the trolleys up to the door, and airside catering delivery is arranged through the handling agent. Aircraft provisioning at LEXJ follows the aircraft type: we ask for the galley layout, the oven count and the door height before we pack, and trolleys or boxes are chosen to fit.
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.
Seve Ballesteros-Santander Airport is the gateway to Cantabria. Its airport catering for the private fleet is simple: a sea-level runway, a small general aviation ramp and a handling chain that knows the work. FBO services and ground handling services cover most requests on the field.
Santander is a business aviation hub for northern Spain in the warm months, with executive jet catering and diplomatic flight catering needed for official visits. Inflight catering, in-flight catering and aviation catering are ordered here for events along the coast. Santander summer traffic brings business aviation catering requests alongside cabin crew meals for the same rotation, planned together.
Spain applies EU food rules: animal products from outside the EU cannot be carried in, and leftovers from non-EU legs are handled by the handling agent. Food loaded at Santander is fine for an onward flight. Tell us the origin of the aircraft and we plan the order accordingly.
Average rating from the cabin crew and pilots we cater for.
“Packing beef fillet with roasted potatoes for 8 passengers at Seve Ballesteros-Santander Airport needed careful thought, especially given an evening cabin service. The Galley Girls labelled the salads in line with our brief, so the cabin team could identify the relevant portions quickly. We could distinguish the sandwiches at a glance instead of lifting lids just to establish what belonged to each service. My main takeaway from this private jet food order was the practical approach to crew briefing.”
“The 12 passenger portions of mushroom risotto and a green salad were the easy part; managing limited fridge space at LEXJ took more planning. I asked The Galley Girls to review the sandwiches quantities against the passenger brief, and the proposed portions made sense. The quantities of fruit plates matched our service plan, leaving us comfortable with the order before the final briefing. With private jet meals, careful attention to meal organisation matters as much to our crew as the menu itself.”
“My order at SDR covered a cheese board and savoury canapés for 12 guests, with a practical service plan needed because of a small galley worktop. With several people involved, The Galley Girls kept the sauces and delivery arrangements together in a concise order update. Our brief for private jet menu was met with a sensible plan for crew briefing. The starters went straight to the right colleague instead of circulating between several people during the turnaround.”
Cost depends on what goes into the two services, not on a standard tray. A seafood-led plan from Cantabria, with Santoña anchovies at the first service and a cocido at the second, will price differently from a lighter cheese and fruit plan. Private jet catering cost out of SDR is quoted per menu, and you see each dish before you confirm.
A dawn departure from the bay asks for a menu that was prepared ahead, so we suggest what suits the slot: cold fish, cheese and bread work best when time is tight. Lead time is set by what you pick, and last-minute orders are handled. Email or call us, day or night.
Customs at LEXJ is a question of where the food is going next. Inbound flights from outside the EU cannot carry meat and dairy off the aircraft, so leftover Cantabrian cheese or cured pork stays on board or is disposed of properly. The galley size decides how much we load; a compact cabin gets compact trays.
You can, though a quick turnaround makes it harder to deal with. Food brought from outside has to be stored cold, labelled and sometimes declared. At LEXJ, the best way to save time is to send us the request in advance and we will bring a version of it, packed for the galley.
No, and that applies to delegations as well. Charter pricing for a government flight to SDR does not include meals; you order catering as its own item and receive its own invoice. We handle the discretion, the labels and the seating plan.
Tail, pax and diets — a flight attendant takes it from there, day or night.
