Catering to your aircraft in Malung-Sälen.
Winter flights into the Dalarna fells are about warm food after a cold apron, and we pack it for your galley at Scandinavian Mountains Airport, with the trays labelled for the crew.
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.
Dalarna is Swedish mountain country, and the private jet menu for Malung-Sälen leans on it: Västerbotten cheese, lingonberries, cloudberries, reindeer, game and smoked char, all of it local specialities that travel well in a galley. An inflight menu for a ski charter can open with a warm reindeer or elk ragu, sealed and finished in the oven, then a cold board of Dalarna cheeses and cured meats.
Private jet food at Scandinavian Mountains Airport is built around what the fells and the lakes of Dalarnas län give: char, whitefish roe, root vegetables, rye and crispbread, and for the end of the meal cloudberries or a lingonberry tart. These local specialities belong on an inflight menu because they hold their shape and their flavour in a drawer. For the cabin between courses we add private jet snacks, such as crispbread with cheese or a bag of dried berries, and a private jet menu for this region reads best when it is short and seasonal.
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.
Scandinavian Mountains Airport sits on the Dalarna fells, a small strip built for ski traffic, and its private jet catering follows the winter calendar: warm bread and soup for guests stepping off the aircraft, sealed trays for the galley. Inflight catering here is planned around cold ramps and short slots, and aviation catering for ESKS means food that tolerates a cold handover. For business aviation catering, executive jet catering or diplomatic flight catering, we write the order for your galley, with cabin crew meals boxed separately.
Business jet catering at ESKS is usually a ski group or a corporate retreat, and we write the menu around the cabin: corporate jet catering with a private jet chef, VIP flight catering for the family, charter flight catering for the weekend, luxury inflight catering with a bespoke menu of local fish and game.
Government flight catering at SCR is rare, but when it comes we treat it like any protocol order: head of state flight catering is cleared in advance, VIP aviation catering has a named contact, and state visit aircraft catering is traceable.
A gluten-free guest on the Dalarna fells meets crispbread, rye and cinnamon buns at every turn, so we pack their meal in a sealed box with seat number only, made apart from the bread. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are handled as a procedure by the kitchen, with a card for the flight attendant.
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 Scandinavian Mountains Airport the crew eats between a landing and a departure, so crew meals are boxed and simple. Flight crew meals and pilot meals are packed for one hand, crew catering for the overnight is sent hot or cold, cockpit meals carry seat numbers, crew meal boxes are stacked, and different meals for pilots are prepared on request.
At ESKS we coordinate with the FBO and your handling agent. FBO catering is delivered airside, catering delivery to the FBO follows the ramp rules, the general aviation terminal takes the order at the door, and ground handling catering and handling agent catering are agreed before the slot.
At Scandinavian Mountains Airport the aircraft type decides how the trolleys go in: a light jet loads by hand through the door, a larger cabin may need a high loader. Galley catering is packed for your galley, airside catering delivery follows the handling agent's access, and aircraft provisioning is confirmed against your type before ESKS.
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.
ESKS is the airport for Malung-Sälen, a mountain resort area. It is a small field where airport catering follows the winter season, and the terminal for general aviation handles private and charter flights.
Business aviation at ESKS means ski charters, so inflight catering and in-flight catering fit warm food for guests. Aviation catering and business aviation catering are written for the aircraft; executive jet catering, diplomatic flight catering and cabin crew meals are ordered like any other line. General aviation, FBO services and ground handling services make ESKS a small business aviation hub.
Customs on catering at ESKS depend on the route: inside the EU it is simple, outside it meat, dairy and fish may be limited. We ask for your next stop and pack accordingly.
Average rating from the cabin crew and pilots we cater for.
“It was the packing plan I cared about at ESKS, with 5 servings of a cheese board and savoury canapés and two separate meal services to consider. I asked The Galley Girls for the sandwiches in stackable containers, with garnishes supplied separately for plating on board. For in flight catering, that attention to portion planning made the order noticeably easier to manage. The main courses stayed together in one group, so another crew member could follow the same plating sequence.”
“Before our guests boarded at SCR, we needed a cold lunch with cheese and fruit divided into 6 portions suitable for several individual meal preferences. My main takeaway from this inflight catering services order was the practical approach to catering handover. The desserts came from The Galley Girls in stackable containers, with a packing list that matched the contents. I could hand the salads to a colleague with a short explanation instead of unpacking the whole order.”
“Getting beef fillet with roasted potatoes ready for 6 guests at Scandinavian Mountains Airport required an order that accounted for a revised passenger count. I want an inflight catering company to understand galley preparation, and this order gave us a useful starting point. The Galley Girls grouped the snack boxes by service, which was more useful to us than simply receiving a list of dishes. That left time to check the salads properly before the passengers were ready for the next part of the service.”
A weekend skiing party often changes size the day it flies. We price each dish and each tray, so the final figure follows what is really loaded for ESKS, and we revise it when your count moves.
For lead time, start with the aircraft. A compact cabin means compact trays; a large one means more variety. We take last-minute orders at Scandinavian Mountains Airport and adjust to your galley.
Customs rules are kept simple by naming the next country. With a changing passenger count we pack to the latest list and keep restricted products out when needed.
Bringing your own food is possible, though customs on meat and dairy apply on onward flights. Packed for the galley you have, our trays take less room and carry seat numbers.
It is not. Charter and catering are two orders. At SCR we take the final passenger count and bill the food on its own invoice.
Tail, pax and diets — a flight attendant takes it from there, day or night.
