Catering to your aircraft in Borlange.
Borlange is a quiet field in Dalarna where aircraft come and go in all weathers. Our crew-built catering for BLE arrives labelled by seat and ready for the oven or the drawer.
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.
Dalarnas län has a short list of foods that every Swede recognises, and most of them survive a galley well. For a private jet menu at Dala Airport, Borlange, we start from the region: crispbread and soft thin bread, cured and hot-smoked salmon, reindeer and elk in season, cloudberry and lingonberry, and Swedish cheeses.
The inflight menu for Borlange keeps a Dalarna thread through each order. These local specialities are plain cold-climate food, so the private jet food is sorted by how it finishes: private jet platters served cold in the cabin, gourmet inflight meals that go through the oven, and private jet snacks for the long sectors.
Summer berries and autumn mushrooms change what is good at ESSD from one month to the next. The private jet menu follows that calendar, putting Dalarna local specialities where imports would otherwise sit, always packed to the galley of your aircraft.
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.
Dala Airport sits at 503 ft in Dalarna, and a Borlange rotation often means a ramp that is dark and cold when the galley gets loaded. Our private jet catering is built for that: dishes cooked and packed by former VIP flight attendants, labelled by seat, finished in your oven or served cold. Inflight catering and in-flight catering here run on Swedish habits, with plain good bread, fish and berries. For aviation catering at ESSD, business aviation catering is ordered through your handling agent. Executive jet catering follows the aircraft's galley, diplomatic flight catering goes through protocol first, and cabin crew meals are packed as separately as the guest trays.
Executives flying into Borlange tend to want simple, Swedish food done well. For business jet catering and corporate jet catering at ESSD we ask about the galley first, then design VIP flight catering or charter flight catering around it. Luxury inflight catering stays seasonal, and our private jet chef shapes a bespoke menu for the party.
A state visit to Dalarna is a short-notice, high-attention operation. We take head of state flight catering and government flight catering orders through the protocol office, trace each ingredient, and keep VIP aviation catering and state visit aircraft catering quiet and exact.
At Dala, special meals follow a procedure. Kosher, halal, vegan, gluten free, allergen free and kids meals are each cooked and packed on their own, in sealed boxes marked by seat number. Swedish cooking hides dairy, gluten and fish in sauces and breads more often than guests expect, so we check each local dish against the card before it is packed. Tell us the restriction and the seat, and the special meals arrive separate from the guest trays.
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.
When the crew waits in Borlange, a proper plate matters. Crew meals are on request, never assumed, and flight crew meals can be hot or cold. Pilot meals are separate from passenger trays, crew catering is packed in crew meal boxes, and cockpit meals and different meals for pilots follow the operator's policy.
At Dala, FBO catering is handed over at the aircraft, with the order arranged through your handling agent. Catering delivery to the FBO is simple when the slot and the tail are known. The general aviation terminal at ESSD is where the crew meets the driver, and ground handling catering and handling agent catering are the same job.
Aircraft size decides how the order reaches the cabin. For a business jet at ESSD, galley catering is carried to the cabin door by cart. A larger aircraft may need airside catering delivery with a high loader. Tell us the type, and we plan aircraft provisioning around its door height and the galley fittings it has, then hand over through your handling agent.
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.
Dala Airport is the airport of Borlange and the Dalarna region, with a modest general aviation presence and some corporate traffic. Airport catering here is a small, personal job, with general aviation and FBO services close at hand and ground handling services arranged through the handling agent. It is not a large business aviation hub, but the work is steady.
Business aviation at Dala is seasonal: winter sports and forestry-industry travel shape the demand, and a business aviation hub it is not. Trips out of Dala are planned one at a time, so inflight catering and in-flight catering follow each rotation rather than a standing order. Aviation catering and business aviation catering follow the aircraft, executive jet catering suits smaller cabins, diplomatic flight catering goes through protocol, and cabin crew meals are packed on request.
Sweden is in the EU, so food leaving or arriving on international flights is subject to EU animal-product rules. Meat and dairy from outside the EU are restricted, and catering waste from such flights is controlled. Ordering locally keeps the galley simple, and your handling agent can confirm the details.
Average rating from the cabin crew and pilots we cater for.
“With a short ground stop to consider at ESSD, we needed a practical way to serve herb chicken with a quinoa salad to 5 passengers. With private jet catering, careful attention to storage requirements matters as much to our crew as the menu itself. I needed the crew provisions checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The snack boxes remained as originally requested, which was reassuring when we checked the latest version with operations.”
“My order at BLE covered herb chicken with a quinoa salad for 11 guests, with a practical service plan needed because of a changing departure schedule. The Galley Girls understood why we wanted the canapés readily accessible instead of spread across several different boxes. We left the desserts stored until needed, which kept the first service manageable and reduced unnecessary handling. For private jet catering services, that attention to cabin service sequence made the order noticeably easier to manage.”
“As the person coordinating a cold lunch with cheese and fruit for 2 passengers at Dala Airport, I needed an arrangement that considered a changing departure schedule. I gave The Galley Girls our storage brief and asked for the side dishes to arrive in compact food boxes. Separating the starters from the first service items helped us avoid opening boxes we did not yet need. I want a private jet catering company to understand catering handover, and this order gave us a useful starting point.”
What you pay follows what you order: game stew, smoked fish or a simple pasta. At BLE, a longer ground wait often adds crew meals to the order, and each item is quoted separately before you confirm.
For a night departure from Dala, tell us as soon as the slot is known. Seasonal items such as game or berries may need a plan, but the order itself can be placed at any hour, and late changes are handled.
Customs rules in Sweden follow EU animal-product limits. Waste from international flights is handled under strict control, so ordering crew meals locally keeps the galley clean of leftovers that cannot stay.
Bringing food is possible, but allergens and labels become your job. For an early Dala slot we suggest a fresh order, marked by seat, in place of a carried-in bag.
No: charter and catering are two different bookings. For BLE, the food comes through us, and if the crew will be on duty on the ground for hours, we add their meals on request.
Tail, pax and diets — a flight attendant takes it from there, day or night.
