Catering to your aircraft in Valladolid.
Valladolid is a quiet plateau airport where the winter morning is cold and the schedule is rarely crowded. We write the menu around your aircraft, your crew and Castilla y León, then hand it over at the FBO.
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 a region you can eat your way through, and a private jet menu at Valladolid can borrow from all of it. Lechazo, the milk-fed roast lamb of the plateau, is the signature; on board it travels best carved and packed for a short oven finish, with the jus in its own pot. An inflight menu can also draw on lentils from the Tierra de Campos, Castilian garlic soup, morcilla de Burgos and the cheeses of the region, from Zamora to Villalón.
Private jet food from this part of Spain leans on the pantry: Ribera del Duero and Rueda wines are on hand for the cellar, and local specialities such as pulses, cured pork and sheep's cheese hold up well in a galley. For a lighter service, pickled and marinated vegetables, pisto and seasonal salads from the Castilla y León valleys keep a cabin fresh. We write the plates around your type and your crew.
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.
On a plateau where lechazo is the local pride, private jet catering at Valladolid means asking what survives a drawer and an oven. Business aviation catering and executive jet catering orders for LEVD come with a menu written for your type, cabin crew meals if the rotation asks for them, and diplomatic flight catering handled with discretion when a visit calls for it. Wherever the flight is going, the food is packed for the aircraft, not the dining room.
Business jet catering at Valladolid is usually a short brief: who flies, which type, and whether lunch or a light snack. Corporate jet catering here draws on Castilian produce, and VIP flight catering or charter flight catering orders are written by a private jet chef who knows the galley. Luxury inflight catering is a bespoke menu rather than a set tray.
For government flight catering out of LEVD, the same named people stay on your order from first call to the apron, and nothing about the movement is discussed outside the file. Head of state flight catering, VIP aviation catering and state visit aircraft catering are cleared with the protocol office before anything is cooked. Traceability is part of the order.
Castilian cooking leans on pork, lamb, bread and egg, so allergens hide in broths, stews and sausages here. For kosher, halal, vegan, gluten free and other special meals, we set up a separate prep area and separate packaging, and mark each tray by seat number, not by name. Allergen free requests are logged before we cook, and kids meals can be added to the same order.
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 plateau day when the crew may sit through a long wait, crew meals can be added to your Valladolid order on request and appear as their own line on the same invoice. Flight crew meals, pilot meals and crew catering can be hot or cold, and cockpit meals are packed so they can be eaten with one hand. Crew meal boxes are labelled CREW, and different meals for pilots are supplied when the operator's policy requires them. Cabin crew meals are ordered, labelled and billed the same way, only when you ask for them.
FBO catering at Valladolid goes through your handling agent. Catering delivery to the FBO is handed over at the aircraft, and the general aviation terminal is the point of contact. Ground handling catering and handling agent catering are coordinated by phone or email.
If your aircraft is larger than a light jet, tell us the type so we can plan galley catering for the door height and loading. Airside catering delivery at Valladolid goes through your handling agent, and aircraft provisioning is organised around the door, the galley layout and whether a high loader is needed on the day.
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.
LEVD sits on the plateau at 2,776 ft and offers general aviation access to Valladolid. Airport catering here is arranged with the handling agent, and FBO services and ground handling services are available for private aircraft.
Business aviation hub it is not, but Valladolid sees corporate jets, charter flights and the occasional diplomatic flight catering request for official visits. Inflight catering and in-flight catering orders here are modest in size. Aviation catering, business aviation catering and executive jet catering are all available, and cabin crew meals can be added for longer rotations.
Spanish customs follow EU rules on food imports, so meat, dairy and some plant products arriving from outside the EU may not be carried onto or off the aircraft. Ordering locally avoids waste. Your handling agent can confirm what applies to your route.
Average rating from the cabin crew and pilots we cater for.
“With different crew meal preferences to consider at LEVD, we needed a practical way to serve fresh fruit and breakfast pastries to 6 passengers. Our request to The Galley Girls focused on the sauces, with enough detail to distinguish passenger portions from additional provisions. I would discuss business aviation catering with them again, especially when written menu details needs careful coordination. The quantities of snack boxes matched our service plan, leaving us comfortable with the order before the final briefing.”
“As the person coordinating chicken skewers with a couscous salad for 6 passengers at VLL, I needed an arrangement that considered a family lunch request. I would discuss jet catering with them again, especially when meal organisation needs careful coordination. I wanted clear identification on the salads; The Galley Girls made the packing arrangement easy to compare with the order. Keeping the fruit plates identifiable helped the colleague taking over service understand the order without another long explanation.”
“Small packing details became important at Valladolid Airport: our 10 passengers wanted fresh fruit and breakfast pastries, and we had two separate meal services. This experience of VIP flight catering gave us a useful reference for managing portion planning on another departure. I gave The Galley Girls our storage brief and asked for the crew provisions to arrive in shallow trays. We placed the desserts in their planned storage area without first having to reorganise all the catering boxes.”
Take a short repositioning flight to LEVD: the cabin is empty, so the order may be cold plates for the pilots only. That is priced very differently from a six-passenger lunch with Ribera wines. Tell us what you need and we write the quote around it.
Valladolid is a quiet airport, so slots are rarely the problem; the main variable is the return leg. If you order from here for the way back, we plan both legs together. Last-minute requests are handled, and we confirm the details by phone or email.
Customs rules for food into Spain are the EU's, and animal products from outside the bloc are restricted. If you land at LEVD with a galley stocked abroad, some of it may be removed. We can reload it with local product that clears without trouble.
You can, but waiting out a long duty day on the ground is when the crew most wants something hot. Customs limits on animal products still apply, so check what you carry. We can deliver meals to the aircraft and take the guesswork out of it.
Catering is not part of a charter. You order it and we invoice it separately, like any other order. A late change in passengers is normal; we adjust trays and portions, and invoice what is delivered.
Tail, pax and diets — a flight attendant takes it from there, day or night.
