Catering to your aircraft in Hemavan.
Hemavan is a ski airfield high in Västerbotten, where charters arrive with groups, cold air and a tight turnaround. Food comes boxed by seat, ready for the drawer and the oven.
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.
Västerbotten's mountain larder is the starting point for a private jet menu out of Hemavan. The inflight menu leans on what the north does well: smoked reindeer, cured and cold-smoked Arctic char, lingonberry, cloudberry and dark rye. Private jet food from here travels in two ways: cold platters that need nothing but a plate, and hot dishes finished in the galley oven with the sauce apart.
Private jet platters built on cold-smoked char, reindeer charcuterie and hard cheeses from Norrland sit at the centre of the Hemavan table. Gourmet inflight meals follow the season: game stew in winter, berries and rye in summer. Private jet snacks stay simple: knäckebröd, cheese, dried reindeer, cloudberry jam. These local specialities from Västerbottens län are packed for a galley, not a restaurant, with Hemavan's cold air working in the favour of the chilled items.
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.
Hemavan sits at 1,503 ft in the Swedish mountains, and the winter charters that land at ESUT arrive with ski bags, cold hands and a short ground stop. Private jet catering here is built around that rhythm: inflight catering in boxes that travel well in sub-zero air, aviation catering handed to the handling agent, and business aviation catering for groups heading up to Tärnaby and the slopes. Executive jet catering for owners, diplomatic flight catering on request, and cabin crew meals for the rotation are all ordered the same way, 24/7.
For ESUT, the aircraft decides the menu: a small galley means chilled boards, a bigger one allows a hot course. Our private jet chef builds a bespoke menu; business jet catering, corporate jet catering, VIP flight catering, charter flight catering and luxury inflight catering all follow that same discipline.
Government flight catering and head of state flight catering at Hemavan are rare but follow strict protocol: a named team, traceable ingredients, and discretion. VIP aviation catering and state visit aircraft catering are cleared with the protocol office before cooking starts.
Hemavan's northern cooking leans on dairy, fish, game and wheat, which is exactly where allergens hide: cream in the sauce, flour in the stew, shellfish in a char garnish. Kosher, halal, vegan, gluten free and allergen free requests are handled as a procedure: separate board, separate box, seat number on the lid. Special meals and kids meals are agreed against the cabin plan before anything is cooked for the ESUT departure.
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 short ESUT turnaround the crew eats last and quickly, so crew meals are boxed separately and marked CREW. Flight crew meals and crew catering are available on request and invoiced as usual; pilot meals and cockpit meals stay simple, crew meal boxes travel in their own bag, and different meals for pilots are possible.
Hemavan has a single small apron, so the question at ESUT is who meets the box and where. FBO catering goes to the general aviation terminal door or straight to the airstair, whichever your handling agent agrees. We hand it over there and nowhere else. Ground handling catering and handling agent catering stay one conversation: the agent opens airside, we pass the galley boxes across, and catering delivery to the FBO matches the departure slot you give us.
ESUT is a small mountain airfield, and most aircraft here are light and midsize jets whose galleys are reached by the airstair, so the load is a carried galley box rather than a high loader. Where a larger aircraft needs trolleys, we coordinate galley catering and airside catering delivery with your handling agent for aircraft provisioning at the apron.
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.
ESUT sits at 1,503 ft in the Swedish mountains. Airport catering for general aviation traffic follows the ski calendar, with FBO services and ground handling services coordinated by your handling agent.
Business aviation hub is a big phrase for Hemavan, but in winter private flights fill the apron. Inflight catering, in-flight catering and aviation catering follow the ski calendar, and business aviation catering and executive jet catering cover owner and corporate trips. Diplomatic flight catering is available on request, and cabin crew meals are boxed separately.
Sweden's EU food rules apply at ESUT: animal products from outside the EU are restricted, and customs for international departures is arranged through your handling agent. Local Swedish ingredients keep the box clean.
Average rating from the cabin crew and pilots we cater for.
“Between cabin checks at ESUT, I coordinated a breakfast basket with individual preserves for 12 guests and explained our concerns about a changing departure schedule. My main takeaway from this in-flight catering order was the practical approach to portion planning. The main courses from The Galley Girls were organised around the cabin plan, with the later service items kept apart. That left time to check the fruit plates properly before the passengers were ready for the next part of the service.”
“With a tight boarding window to consider at HMV, we needed a practical way to serve a breakfast basket with individual preserves to 7 passengers. Our handling contact received the order details from The Galley Girls, including how the fruit plates had been grouped. The cabin team could match the starters to the request before moving on to the remaining departure tasks. This experience of vip inflight catering gave us a useful reference for managing cabin service sequence on another departure.”
“For 6 passengers departing from Hemavan Airport, the agreed menu was a selection of petits fours and sandwiches; our main consideration was different crew meal preferences. I asked The Galley Girls for the snack boxes in divided catering boxes, with garnishes supplied separately for plating on board. It made a difference to have the canapés ready without cluttering the galley work area during preparation. For private jet catering, that attention to written menu details made the order noticeably easier to manage.”
There is no one answer without your menu. Winter ski charters at ESUT tend toward richer hot dishes, summer hiking flights toward light platters. Share the slot, covers and dietary needs, and the cost is set per menu.
For HMV, the practical lead time is the time it takes to confirm airside access with your agent. The cooking follows your slot. Late orders for ski charters are handled, and we say plainly if something seasonal is not available.
On an international departure from Hemavan, food provisions and customs rules apply; Swedish-sourced dishes help avoid problems. With a short ground stop the box has to be ready for the slot, so we agree the paperwork route in advance.
You can, but for a Hemavan flight we recommend telling the handling agent first: airside access is controlled, and loose food is harder to store than a labelled galley box.
Catering is separate from the charter. For a ski charter into Hemavan, you order the meals on their own and they are invoiced as a separate item, timed to your slot.
Tail, pax and diets — a flight attendant takes it from there, day or night.
