Catering to your aircraft in Malmö.
Sturup works on a flat, open field in Skåne, and fog or crosswind can stretch a turnaround without warning. We cook and pack for your galley, whether it has an oven or only a drawer, and hand 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.
Skåne is farm country, and the private jet menu for Malmö reads like it: the inflight menu leans on rye bread, pickled herring, smoked salmon, cold-water prawns and a cheese board built around Swedish västerbotten. Private jet food from this part of Sweden travels well in cold form, so the local specialities mostly arrive chilled and are plated by you.
In Skåne the season sets the plate. Spring brings asparagus, summer brings strawberries and new potatoes, autumn brings apples and game, and winter brings root vegetables and cured fish. The private jet menu for Malmö follows that calendar. Local specialities such as Skåne apple cake and smoked eel travel as inflight menu items, with sauces apart and every tray marked by seat. Private jet food for this region is mostly cold, light and quick to serve.
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.
Sturup sits on a flat, open plain in Skåne, and the winter fog that rolls over it decides more catering than any menu does. Private jet catering at ESMS is packed with that in mind: sealed trays that wait out a delay in the drawer, hot items that finish in your oven. For the business aviation catering you order here, the brief is usually short: seats, slot, restrictions. Inflight catering and in-flight catering for the Øresund corridor stay light, because most legs out of Malmö are short hops. Executive jet catering, diplomatic flight catering and cabin crew meals follow the same rule: one handover, one set of labels.
Business jet catering at Malmö Sturup is usually a short brief for a Nordic corporate trip: four to eight seats, a light lunch, drinks. Corporate jet catering and VIP flight catering follow the same pattern, while charter flight catering for groups leans on platters. Luxury inflight catering at Sturup relies on seasonal products, a private jet chef cooks to your galley, and every bespoke menu is built around restrictions you send us.
When an official flight lands at Sturup, the menu is approved first and cooked second. Government flight catering, head of state flight catering and VIP aviation catering are handled by a small named team. State visit aircraft catering is sealed, marked by seat and handed to the aircraft.
At Sturup, special meals are handled by procedure: each restricted dish is cooked on its own board and sealed before it goes near the guest trays. Kosher, halal, vegan, gluten free and allergen free orders are cooked and sealed apart, because Nordic kitchens hide dairy, wheat and fish in sauces and breads more often than you would expect. Kids meals are packed as their own tray, marked by seat number.
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.
At ESMS the crew waits more than the guests do, so crew meals matter. Flight crew meals come boxed, pilot meals can be split, and crew catering is added on request and billed as a line of the order. Cockpit meals are eaten with one hand, crew meal boxes carry a CREW label, and different meals for pilots are packed apart. Cabin crew meals go in a separate box from the guest trays.
FBO catering at Malmö Sturup is handed to the aircraft through your handling agent. Catering delivery to the FBO is agreed with the general aviation terminal, ground handling catering follows the apron rules, and handling agent catering is coordinated so the right door opens at the right time.
For larger aircraft at Sturup, galley catering is loaded airside from a high loader when the door height asks for it. Airside catering delivery is agreed with your handling agent beforehand, so aircraft provisioning matches the galley layout, the trolley count and the door you actually use.
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.
Malmö Sturup serves Skåne and the Øresund region with a mix of airline and general aviation traffic. Airport catering for business aviation is simple here: one terminal, an apron, and ground handling services run by an agent who knows the field.
Business aviation catering here is shaped by the Nordic season: summer events, autumn trade fairs, winter fog. Inflight catering and in-flight catering for private jets are cooked to a slot, aviation catering is cleared by protocol for state visits, executive jet catering suits short corporate legs, diplomatic flight catering is discreet, and cabin crew meals stay separate. Malmö is a business aviation hub for the Øresund region, with general aviation and FBO services at the field.
Sweden is in the EU, so catering sourced within the Union clears customs easily, but meat and dairy from outside it can be refused. We source locally and seal everything, and ground handling services at the field know to expect sealed galley boxes, which keeps the paperwork light for the crew.
Average rating from the cabin crew and pilots we cater for.
“Our priority at Malmö Sturup Airport was vegetable tartlets and a dessert selection for 12 passengers, with a short ground stop shaping the service plan. The Galley Girls gave us an update on the fruit plates before the handover, which helped us organise the cabin checks. We could account for the main courses before passing the boxes to the cabin team, without a lengthy unpacking exercise. I appreciated the emphasis on written menu details throughout the flight catering services arrangements.”
“Passenger preferences led us to a cold lunch with cheese and fruit at ESMS; 5 portions were needed, with two separate meal services factored into preparation. We changed the quantities of canapés, and The Galley Girls reflected the request in the final packing list. With airline catering, careful attention to storage requirements matters as much to our crew as the menu itself. There was no need to reconstruct the breakfast portions quantities from several messages during the final departure checks.”
“Timing and organisation mattered at MMX, where our order of smoked salmon bagels and sliced fruit for 7 people involved a small galley worktop. The order made crew meals feel manageable because the storage requirements had been considered beforehand. Our request to The Galley Girls focused on the canapés, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the main courses listed separately when checking how much space the complete order would require.”
Ground time at ESMS often means a second meal for the crew, so that is what we price first: a hot item, a cold box, a drink. Add guest trays by seat and the quote follows the menu, dish by dish, with crew meals listed as their own line.
Lead time at ESMS depends on the slot, the season and the customs status of the products: Nordic fish and dairy move easily inside the EU. Tell us the slot, early or late, and we plan around it; last-minute orders are handled.
Food leftover from a non-EU flight into Malmö may have to be declared or discarded. If your crew waits on the ground at ESMS, we keep their meals in separate sealed boxes so the rest of the galley stays clean for customs.
For a night slot at ESMS, we recommend ordering rather than carrying: crew boxes, guest trays and snacks arrive sealed and labelled, and nothing needs to be declared.
Catering is a separate order, whatever the charter terms say. For crew on duty time at Sturup, we add their meals on request, invoiced with the rest.
Tail, pax and diets — a flight attendant takes it from there, day or night.
