Catering to your aircraft in Stockholm.
Bromma is an airport with a curfew and a short runway, which makes slots tight and the apron busy. We plan private jet catering around that slot, and what we pack is made for the galley you have.
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.
Stockholm and the surrounding Stockholms län give a private jet menu a clear vocabulary: cold-water fish, rye, dill, lingon and cloudberry. Local specialities travel well when they are chosen for the galley, which is why a Stockholm inflight menu is built from things that survive a drawer.
Private jet platters from the region are mostly cold and sliceable: gravlax with mustard sauce apart, smoked reindeer on rye, Västerbotten cheese with crispbread. For private jet food that must be hot, meatballs with lingon and potato purée finish in the oven, with the sauce in its own pot. Gourmet inflight meals here follow the season, so a spring order looks different from a December one.
Private jet snacks are simple and very Swedish: knäckebröd, cheese, cinnamon buns, salted liquorice if the principal asks. Kids and crew often prefer the cinnamon bun to anything plated. These are the local specialities we pack most often for Bromma departures, each marked for its service so nobody guesses at the galley.
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.
Late autumn into Stockholm means early dark, cold ramps and guests who want something warm and plain. Private jet catering at ESSB leans on river fish, root vegetables and rye, packed for aircraft with a small oven or none. Business aviation catering and executive jet catering run on one order from the tail and the slot; inflight catering for the cabin, cabin crew meals and diplomatic flight catering for official sectors are quoted and invoiced like everything else.
A typical business jet catering order at Stockholm-Bromma comes from a corporate jet flying a short hop with two to six people. Corporate jet catering is mostly a cold Nordic lunch with one hot course, and VIP flight catering adds a private jet chef's touch with a bespoke menu. Charter flight catering follows the same pattern, and luxury inflight catering at ESSB is usually restrained, built around fish, rye and berries.
Government flight catering at Stockholm-Bromma runs on protocol: names stay with the office, not the kitchen, and each tray is traceable to its batch. Head of state flight catering at ESSB is planned with security and the handling agent, and VIP aviation catering follows the same discipline. State visit aircraft catering is agreed in advance, with a fixed team and no outside photographs.
At Bromma the kitchen handles special meals as a procedure: kosher, halal, vegan, gluten free, allergen free and kids meals are packed on separate boards in sealed boxes, with the seat number on the lid. Swedish cooking hides gluten in rye, crispbread and meatball binders, and dairy in the gratins, so we state each allergen on the label and cook those dishes apart.
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 ESSB the crew eats only if you ask for it: crew meals are a line you add to the trip and pay for with the rest. Flight crew meals are packed in labelled boxes, pilot meals can differ between captain and first officer, and crew catering follows the operator's policy. Cockpit meals are made to eat with one hand, crew meal boxes carry no names, and different meals for pilots are standard practice. Cabin crew meals travel in their own boxes, packed apart from anything meant for the cabin.
FBO catering at Stockholm-Bromma is delivered to the FBO or the general aviation terminal, where your handling agent receives it. Catering delivery to the FBO is coordinated with ground handling catering, so the airside pass and the aircraft stand are known in advance. Handling agent catering means one contact for the apron.
Larger business jets into Stockholm-Bromma may need a high loader at the door, and the aircraft type decides the rest. We plan galley catering around the door height and the galley itself, with airside catering delivery coordinated through your handling agent. Aircraft provisioning at ESSB is agreed before the slot so the loader is there when the aircraft is.
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.
Bromma is the airport business jets choose when the principal wants to be in the city. As a general aviation and FBO services point, it handles ground handling services for a limited number of aircraft, and airport catering has to fit around that. The apron is tight, so every delivery is planned.
Business aviation catering at Bromma is a quiet craft: inflight catering for a short hop, in-flight catering for a longer leg, and aviation catering built to the cabin. Airport catering here is planned around a restricted night schedule. Executive jet catering suits the principals, cabin crew meals suit the flight deck, crew meals are ordered with the trip, and diplomatic flight catering covers state visits. The field is a business aviation hub in miniature.
Sweden follows EU food rules, so products from inside the EU move freely and meat or dairy from outside is restricted at customs. Airport catering for a flight arriving from a non-EU sector is planned with that origin in mind, and unused fresh produce from that sector is not carried on. Your handling agent can confirm the details.
Average rating from the cabin crew and pilots we cater for.
“On this departure from ESSB, 6 passengers had chosen vegetable tartlets and a dessert selection, and several individual meal preferences needed to be reflected in the order. The starters supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. The fruit plates were also listed clearly, which made it easier to pass instructions between crew members during preparation. I would discuss in-flight catering services with them again, especially when cabin service sequence needs careful coordination.”
“Rather than an elaborate service at BMA, our 2 guests wanted a selection of petits fours and sandwiches, organised sensibly around an evening cabin service. The Galley Girls prepared the main courses for assembly in the galley, with the accompanying elements easy to locate. Our brief for aviation catering was met with a sensible plan for galley preparation. The sandwiches stayed together in one group, so another crew member could follow the same plating sequence.”
“One detail shaped our order at Stockholm-Bromma Airport: a small galley worktop, alongside a request for avocado toast components and breakfast fruit for 7 passengers. This experience of aviation catering services gave us a useful reference for managing meal organisation on another departure. Our request to The Galley Girls focused on the crew provisions, with enough detail to distinguish passenger portions from additional provisions. The quantities of main courses matched our service plan, leaving us comfortable with the order before the final briefing.”
Cost depends on what is cooked, and a kosher or halal request at Bromma adds sealed packaging and separate preparation. A cinnamon-bun snack basket is the cheap end; a certified hot course is the expensive end. Send the headcount and dietary notes and we price the real order.
For the way back, we order both sectors together at ESSB. Lead time is about the slot, the customs situation at the next stop and the menu; last-minute orders are handled. A return meal that stays chilled works well for a short afternoon turn.
Most special meals travel through Bromma without issue when they are sealed and listed. Customs questions come from non-EU arrivals with meat, dairy or eggs in their galley. Plan to leave unused fresh products behind and take new ones from us.
Food that arrives with you is your responsibility at customs, and the return leg out of Bromma starts from a clean galley. If the next stop restricts imports, packing meals here avoids the problem. Cold boards travel best for the return.
The charter price does not include food. A private jet charter into Bromma covers the aircraft, and catering is its own order, invoiced separately. Dietary needs such as halal or allergen free are written into that order so nothing is assumed.
Tail, pax and diets — a flight attendant takes it from there, day or night.
