Catering to your aircraft in Lidköping.
ESGL runs few movements, so the apron is calm and the handover is unhurried. We bring Swedish plates to the aircraft, with crew meals on request.
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.
Västra Götalands län gives Lidköping-Hovby a pantry that suits a jet galley: Vänern whitefish and pikeperch, smoked and cured fish, Swedish hard cheeses, rye crispbread, lingonberries, cloudberries and new potatoes in summer. Our private jet menu for Lidköping uses these as the base of an inflight menu that travels well, with local specialities kept simple so they survive a drawer and a small oven.
Private jet food in this region means restraint: a Vänern fish plate served cold, a dill potato salad, a Västra Götaland cheese board, and a berry dessert that needs no cooking. Private jet platters and gourmet inflight meals are plated for your seat plan, private jet snacks go in the cabin basket, and every local specialities item is labelled for the person who has to serve it.
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.
Lidköping-Hovby sits at 200 ft on the flat farmland south of Lake Vänern, and a jet that lands here rarely needs more than a light galley plan. Private jet catering for ESGL is built around that: lake fish, Swedish cheeses, rye and berries, packed for the galley you actually have. We handle inflight catering and in-flight catering for business aviation, and aviation catering for executive jet catering clients who arrive with one crew and a short ground stop. Cabin crew meals are ordered with the same sheet as the passenger service.
A typical ESGL brief is a business jet with a small party and a tight ground stop in Lidköping. Business jet catering and corporate jet catering here favour compact cold plates and one hot main. VIP flight catering and charter flight catering follow the same packing. Luxury inflight catering is a private jet chef's cold fish and a berry dessert, built as a bespoke menu around your galley.
When an official party uses Lidköping-Hovby, government flight catering is agreed by protocol first. Head of state flight catering and state visit aircraft catering follow the same route, packed sealed and labelled, with VIP aviation catering handled through your FBO.
Lidköping-Hovby is a small field and special meals are planned from the ordering sheet, not improvised at the apron. Swedish cooking hides gluten in sauces and breads, and dairy in almost every cream-based dish, so allergen free plates are cooked and sealed separately. Kosher, halal, vegan and gluten free meals, kids meals and other special meals are confirmed against your passenger list before anything is cooked.
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.
For a crew turning around at ESGL, crew meals are a separate, invoiced item on request. Flight crew meals, pilot meals and cockpit meals are packed for a jumpseat, as crew catering in crew meal boxes, with different meals for pilots if policy requires. Cabin crew meals can be added.
Handover at Lidköping-Hovby is simple: FBO catering is brought to the general aviation terminal and passed to your handling agent. Catering delivery to the FBO is coordinated with ground handling catering, and handling agent catering means one contact for the apron.
The aircraft decides how food reaches the cabin at ESGL. A light jet takes trays by hand through the door; a larger cabin may need a high loader for galley catering, which your handling agent arranges for airside catering delivery. Tell us the type and we pack accordingly, whether that means stacked boxes or trolley-ready aircraft provisioning. The apron here is quiet, so delivery sits easily around your slot.
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.
ESGL sits at 200 ft on open farmland south of Lake Vänern and works as a small business aviation hub for the region. It serves general aviation and light business traffic, so airport catering stays compact and precise, with FBO services and ground handling services scaled to the apron.
Business aviation in Lidköping is quiet and seasonal. Inflight catering and in-flight catering for jets here tend to be cold plates in summer and hearty mains in winter. Aviation catering, business aviation catering and executive jet catering follow the same method, and diplomatic flight catering is handled by protocol. When a crew asks for cabin crew meals, they are added to the passenger order as a separate line, with crew meals kept apart from the guest trays.
Swedish customs follow EU food-import rules, and your ground handling services can confirm what the field accepts. For Lidköping-Hovby, as a small business aviation hub, this means non-EU animal products are the issue, so we source locally and keep your galley clear.
Average rating from the cabin crew and pilots we cater for.
“As the person coordinating mushroom risotto and a green salad for 4 passengers at Lidköping-Hovby Airport, I needed an arrangement that considered a revised passenger count. After a final adjustment to the crew provisions, The Galley Girls gave us one revised order summary to work from. The note about the breakfast portions was easy to spot, and we could brief the rest of the team quickly. This experience of private jet catering menu gave us a useful reference for managing meal organisation on another departure.”
“Breakfast was already sorted; at ESGL, the next request was a charcuterie board and fresh bread for 10 guests, with an evening cabin service to work around. The fruit plates came from The Galley Girls in shallow trays, with a packing list that matched the contents. Our brief for private aviation catering was met with a sensible plan for meal organisation. Separating the sauces from the first service items helped us avoid opening boxes we did not yet need.”
“For 8 passengers departing from LDK, the agreed menu was herb chicken with a quinoa salad; our main consideration was a tight boarding window. This experience of business jet catering gave us a useful reference for managing catering handover on another departure. I asked The Galley Girls to review the crew provisions quantities against the passenger brief, and the proposed portions made sense. The quantities of main courses matched our service plan, leaving us comfortable with the order before the final briefing.”
Your invoice follows the dishes. At Lidköping-Hovby, customs rules on animal products mean we avoid imported meat and dairy, so a cold Swedish plate is typically more economical than a cooked main with imported components.
With two services on board, we pack the meals in order, labelled first and second. ESGL has few movements, so slot conflicts are rare, and late changes to the second service can still be handled.
Swedish and EU food-import rules apply on arrival. A catering order assembled locally for Lidköping-Hovby avoids restricted products, and your crew can still carry their own sealed items.
Yes, you may bring your own, but with two services the second one is where it goes wrong: carried food loses its timing. We pack both services labelled and sealed so the second is as fresh as the first.
A private jet charter does not cover food; that is ordered and billed separately. At Lidköping-Hovby we stay within Swedish customs rules by cooking locally.
Tail, pax and diets — a flight attendant takes it from there, day or night.
