Catering to your aircraft in Eskilstuna.
ESSU is a calm field with a short apron and a handful of movements a day. We plan private jet catering for it around the small galley and the crew that is already busy with the turnaround.
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.
Södermanland and Eskilstuna give a private jet menu a clear Swedish accent. The private jet menu here leans on river and lake fish, rye bread and dairy from the surrounding farmland, and an inflight menu built from them travels well in a small galley. Local specialities such as cold-smoked salmon, gravlax and pickled herring become private jet platters that are portioned cold and plated at altitude.
Meatballs with lingonberry and potato purée are the classic hot course, and as gourmet inflight meals they re-plate cleanly from the oven with the sauce kept apart. Rye crispbread, västerbotten cheese and a Swedish cheese board make private jet snacks that sit happily in the drawer until needed. In summer, wild strawberries and elderflower desserts round out the private jet food from Södermanland.
Seasonal Swedish produce drives what we offer for Eskilstuna: crayfish in late summer, chanterelles in autumn, game in winter. We describe every item as it will actually arrive in your galley, so you can decide at the order what is served warm and what stays chilled.
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.
Eskilstuna Airport, ESSU, sits in Södermanland on a general aviation field that sees corporate turboprops and light jets far more often than airliners. For private jet catering, that means menus sized for a small galley and a small cabin. We also plan inflight catering and in-flight catering for the longer legs that leave from here, and our aviation catering and business aviation catering follow the same crew-first routine. Executive jet catering for owners, diplomatic flight catering for protocol movements and cabin crew meals for the flight attendant are all handled on the same order.
Business jet catering at Eskilstuna is usually a short brief: a few guests, one or two services and a light jet with one oven. Corporate jet catering and VIP flight catering for ESSU are built by a private jet chef, with a bespoke menu that suits the cabin. Charter flight catering and luxury inflight catering are briefed with the same questions.
When a state aircraft uses ESSU, government flight catering is arranged through the protocol office. Head of state flight catering, VIP aviation catering and state visit aircraft catering follow the same rule: nothing is cooked until the menu is cleared.
Special meals in Sweden start with the kitchen, not the label. Fish, dairy, gluten and nuts all sit in classic Swedish dishes, so for Eskilstuna we cook kosher, halal, vegan, gluten free and allergen free meals on a separate board and pack each in its own box, with kids meals handled the same way. Tell us the seat and the restriction and we mark the box with the seat number only.
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.
Crew meals at ESSU are a line you ask for, and they are billed alongside the rest of the order. Flight crew meals for a short Södermanland turnaround are packed in boxes the pilot can eat one-handed, while pilot meals can be two different dishes if the operator asks for it. Crew catering is sealed and marked CREW. Cockpit meals travel in crew meal boxes with different meals for pilots where policy requires, and the flight attendant's own plate is packed last.
At ESSU, FBO catering is delivered to the aircraft through your handling agent. Catering delivery to the FBO is arranged against your slot, and ground handling catering rides with the rest of the turnaround. Handling agent catering takes place at the general aviation terminal.
Most traffic at Eskilstuna is turboprops and light jets, so galley catering usually arrives in hand carts rather than on a lift. When a larger type flies in, we plan airside catering delivery around its door height and tell your handling agent in advance whether a high loader is needed. Aircraft provisioning at ESSU is built around the galley you actually have: one oven, a drawer, a few cupboards.
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.
Eskilstuna Airport is a general aviation field in Södermanland, used mainly for corporate and training flights. Airport catering here is small and precise: a few guests, one galley, a short apron.
Eskilstuna is not a large business aviation hub, but it attracts steady corporate and charter traffic. Inflight catering and in-flight catering from here suit light jets, while executive jet catering and business aviation catering plan for the galley. Aviation catering for mixed guest lists, diplomatic flight catering for protocol visits and cabin crew meals for the flight attendant are all handled in the same order. FBO services and ground handling services are coordinated by your handling agent.
Customs in Sweden is tied to EU food rules, which limit animal products from outside the Union. For ESSU, that means local sourcing and a clean handover to your handling agent.
Average rating from the cabin crew and pilots we cater for.
“Having 10 guests request beef fillet with roasted potatoes at EKT meant planning the portions carefully while accounting for several individual meal preferences. The Galley Girls confirmed the handover contact and identified the main courses, making the catering delivery easier for our team to track. The cabin team could match the fruit plates to the request before moving on to the remaining departure tasks. The storage requirements stood out more than any sales pitch about flight catering services.”
“Timing and organisation mattered at Eskilstuna Airport, where our order of beef fillet with roasted potatoes for 7 people involved limited fridge space. The Galley Girls understood why we wanted the sauces readily accessible instead of spread across several different boxes. Our colleague could take over the desserts without asking where every component had been placed during preparation. I appreciated the emphasis on galley preparation throughout the airline catering arrangements.”
“A request for poached fish with steamed rice, 3 passengers, and a revised passenger count: that was our brief for the departure at ESSU. The Galley Girls suggested shallow trays for the sandwiches, and that choice worked well with our storage arrangement. My main takeaway from this crew meals order was the practical approach to galley preparation. We placed the canapés in their planned storage area without first having to reorganise all the catering boxes.”
Think of it per service: on a long leg with two services, each one is its own dish list. A cheese board with berries is a modest line; elk fillet with juniper jus is a bigger one. For Eskilstuna we put every dish on the quote so you can see where the money goes.
Because Swedish and EU food-import rules shape what can go on board, we buy Södermanland produce locally. That keeps the order simple, and lead time barely depends on customs. Last-minute orders are handled for ESSU, including a menu that changes the night before.
Food loaded at Eskilstuna is local, so customs is a short conversation. The longer the leg, the more you want two clearly separated services, and we pack them separately so the handling agent can check each box.
Yes, within limits. Swedish customs, under EU rules, restrict certain imported animal products. If you are unsure what your galley has, we can supply a Swedish menu at ESSU and skip the issue.
The charter contract does not include food; you order it from us and it is billed separately. For two services on a long leg to ESSU, we agree the menu in advance.
Tail, pax and diets — a flight attendant takes it from there, day or night.
