Catering to your aircraft in Mora.
A quiet single-runway field in Dalarna, busy when the ski races and midsummer arrive. We pack the galley for the crew at ESKM, with Swedish produce, labelled by seat.
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.
Mora, in Dalarnas län, is where Swedish table traditions meet a short, busy business aviation season. Our private jet menu for ESKM draws on Dalarna: cured and smoked fish, Vasaloppet-week blueberry soup, reindeer, hard cheese and rye crispbread, the local specialities guests actually ask about.
Each dish on the inflight menu is designed for the galley, not the restaurant: private jet food that arrives portioned, labelled by seat and finished in the oven or plated cold. Private jet platters, gourmet inflight meals and private jet snacks all draw on the same Dalarnas län pantry, so a Mora departure tastes of the place it left.
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.
Mora sits at 634 ft beside Lake Siljan, and its single runway sees most of its business jets in the cold weeks around Vasaloppet and the bright weeks around midsummer. Private jet catering at Mora Airport (ESKM / MXX) is built for that rhythm: Dalarna produce, a galley you know, and a handover at the FBO. For the cabin that means inflight catering and in-flight catering sized to a small party, aviation catering that respects Swedish import rules, and cabin crew meals packed apart from the guest trays.
Executives landing at ESKM tend to arrive in compact jets with limited galley space. Business jet catering and corporate jet catering therefore stay simple: VIP flight catering plated in a few gestures, charter flight catering labelled by seat, luxury inflight catering from local suppliers. A private jet chef shapes the bespoke menu to the aircraft, not the other way round.
When an official delegation uses ESKM, the brief goes through the protocol office, not the kitchen. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering all share the same discipline: a small named team, traceable supply, no names on the labels.
Special meals at Mora are written around Dalarna cooking, where butter, cream and wheat flour hide in sauces and flatbreads. Kosher, halal, vegan, gluten free and allergen free meals are prepared separately and sealed, and kids meals follow the same rule. Tell us the restrictions with the seat plan and each tray arrives marked by seat number, not by name.
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 ESKM the crew often turns around on the same field, so crew meals have to be eaten fast and clean. Flight crew meals, pilot meals and cockpit meals are boxed separately, crew catering is requested with the order and invoiced with it, crew meal boxes carry only seat numbers, and different meals for pilots avoid a shared dish. The cabin crew meals ride apart from the guest trays, in a box marked for the crew on this Mora departure.
On this field the FBO is the single point of handover. FBO catering travels with our team to your aircraft, catering delivery to the FBO is agreed with the handling agent before the slot, and the general aviation terminal, ground handling catering and handling agent catering all run through the same door.
Mora handles mostly light and mid-size business jets, so galley catering is usually carried aboard by hand. If your aircraft needs a high loader, say so when you order, and we will arrange airside catering delivery with your handling agent. Aircraft provisioning on a small apron means the type and the galley layout decide how it is loaded.
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.
Mora Airport serves Dalarna and the Siljan region, with a single runway used by general aviation and regional traffic. Airport catering here is airport catering in its simplest form: one apron, one FBO and a handling agent, and a general aviation community that knows the schedule.
Mora is a seasonal business aviation hub: ski-race weekends, midsummer and winter holidays bring executive jet catering requests, inflight catering and in-flight catering for small parties, and aviation catering that follows local sourcing. Business aviation catering for official visits and diplomatic flight catering are rarer but handled with the same care, and cabin crew meals are packed apart from guest trays. FBO services and ground handling services stay simple.
Customs at ESKM follow Swedish and EU rules: animal products from non-EU origins are restricted, and your handling agent confirms what applies to your arrival. We source in Dalarna so food import is rarely an issue for the order.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at ESKM, we needed chicken skewers with a couscous salad divided into 4 portions suitable for a family lunch request. The Galley Girls confirmed the handover contact and identified the side dishes, making the catering delivery easier for our team to track. Knowing where the fruit plates were packed meant the crew could begin the relevant checks as soon as the order arrived. Our brief for inflight catering services was met with a sensible plan for portion planning.”
“A request for chicken skewers with a couscous salad, 12 passengers, and a family lunch request: that was our brief for the departure at MXX. We described our serving sequence to The Galley Girls and asked for the starters to be packed accordingly. That left time to check the crew provisions properly before the passengers were ready for the next part of the service. I want an inflight catering company to understand cabin service sequence, and this order gave us a useful starting point.”
“Keeping the galley organised at Mora Airport meant planning beef fillet with roasted potatoes for 3 guests with a small galley worktop in mind. The Galley Girls kept the side dishes separate from the finishing elements, which gave us control over the final presentation. When comparing inflight catering companies, I would look closely at storage requirements after this experience. We could finish the main courses as each guest was ready, rather than laying everything out at once.”
Expect an itemised quote per order, not a rate card. At Mora the line items follow the produce: seasonal cloudberries and crayfish rise, rye and cheese stay modest, and customs-clean local sourcing keeps surprises off the invoice.
Lead time here is shaped by the flight: two services on board call for a cold first service and an oven-finished second. Name the departure slot and we plan around it; same-day requests are handled.
Swedish customs treat food import strictly: non-EU meat and dairy are the usual stumbling blocks. Because we cook and pack in Dalarna, the catering arrives already compliant.
Bringing food is possible within EU rules; for a long leg with two services we suggest ordering the second service locally at ESKM so nothing waits on a customs decision.
Is catering part of a charter into Mora? It is not. The private jet charter price does not include food, so you order catering separately; Dalarna sourcing also keeps you clear of customs limits on animal products.
Tail, pax and diets — a flight attendant takes it from there, day or night.
