Catering to your aircraft in Trollhättan.
A corporate field on the plain by Lake Vänern, ESGT sees light jets and the occasional midsize cabin. You send us the tail and the slot; we pack the trays for your oven and deliver them to 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.
Västra Götalands län is lake, river and coast, and the local table follows. For a private jet menu out of Trollhättan, the inflight menu leans on Swedish private jet food that travels well: cured and smoked fish from the west coast, crayfish in season, hard cheese from Västergötland and cloudberry or lingonberry on the side.
Private jet platters here are cold and generous: gravlax, smoked salmon, shrimp from the Bohuslän coast, västerbotten cheese, rye crisps. Gourmet inflight meals add hot courses such as game stew or pan-fried char with dill potatoes. For private jet snacks, think knäckebröd, cheese, berries and filter-coffee cake. These local specialities are cooked and packed for the galley at Trollhättan-Vänersborg, and the hot dishes finish in the oven.
Sweden's customs rules on imported animal products make local sourcing easier for ESGT, and the region's produce is what we build the menu on.
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.
A 137 ft field on the Göta älv plain, Trollhättan-Vänersborg is a quiet apron where a business jet and its galley get all the attention. Private jet catering here means local Swedish produce packed for your oven, and inflight catering that is handed to the FBO. In-flight catering for a short Nordic sector is usually light and cold, while aviation catering for a longer leg adds hot courses; business aviation catering and executive jet catering follow the same plated standard. Diplomatic flight catering is handled with protocol, and cabin crew meals ride on the same order.
Passengers leaving THN for business are often travelling for the automotive and aerospace trades. Our private jet chef builds a bespoke menu for business jet catering, whether it is corporate jet catering for a board trip or VIP flight catering for a guest of the region. Charter flight catering and luxury inflight catering use the same galley-ready packing.
When a ministerial or official flight uses ESGT, government flight catering is arranged through the protocol office rather than the kitchen. Head of state flight catering, VIP aviation catering and state visit aircraft catering share the same discipline: named staff, traceable produce and quiet delivery at the FBO.
Dietary requests are handled as a procedure in a kitchen that works with fish, dairy, wheat and nuts every day, so we ask which allergens matter and keep that tray apart. Kosher, halal, vegan, gluten free and allergen free meals, plus kids meals and other special meals, are packed and marked by seat number for Trollhättan departures.
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 THN, the turnaround is short and the crew eats last. Crew meals, built as flight crew meals and pilot meals, are packed in crew meal boxes that travel well. Crew catering is a menu item like any other, ordered and invoiced separately. Cockpit meals can be served as different meals for pilots, and cabin crew meals are packed alongside.
FBO catering at Trollhättan-Vänersborg means catering delivery to the FBO, where we hand the trays to your handling agent or to the crew at the aircraft. The general aviation terminal is the point of access; ground handling catering and handling agent catering are coordinated so the apron pass is ready before the vehicle arrives.
Most aircraft at Trollhättan-Vänersborg are light and midsize jets whose galley catering is loaded by hand through the cabin door, straight from the FBO. For larger aircraft, airside catering delivery with a high loader can be arranged through your handling agent. Aircraft provisioning at ESGT follows the type: door height, galley layout and the number of ovens decide what we cook and how we pack it.
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.
Trollhättan-Vänersborg Airport sits at 137 ft on the Göta älv plain in Västra Götalands län. Airport catering here serves general aviation, with FBO services and ground handling services available through the main terminal. It is a modest business aviation hub for the region's industry and film trade.
Business aviation catering at Trollhättan concentrates on short corporate hops. Inflight catering and in-flight catering lean cold and light on short sectors, while aviation catering for longer legs adds hot courses. Executive jet catering and diplomatic flight catering share the same packing standard, and cabin crew meals ride on the same order.
Sweden follows EU rules on food imports, so meat and dairy brought in from outside the Union are restricted. For catering at ESGT, local sourcing is the easiest route, and we label trays with allergens and contents. If your next destination has stricter rules, tell us and the order adapts.
Average rating from the cabin crew and pilots we cater for.
“Our priority at THN was fresh fruit and breakfast pastries for 7 passengers, with a family lunch request shaping the service plan. Instead of asking us to improvise, The Galley Girls explained how the sandwiches could be arranged during service. Keeping the canapés aside until service helped preserve the presentation while we dealt with the boarding tasks. I want an aviation catering company to understand meal organisation, and this order gave us a useful starting point.”
“Breakfast was already sorted; at Trollhättan-Vänersborg Airport, the next request was poached fish with steamed rice for 5 guests, with different crew meal preferences to work around. I needed the main courses checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. When comparing aviation catering companies, I would look closely at cabin service sequence after this experience. We checked the desserts against the same summary, keeping the cabin team and the handling contact aligned.”
“The 7 passenger portions of mushroom risotto and a green salad were the easy part; managing a revised passenger count at ESGT took more planning. For our team, the strongest part of their flight catering was how they handled meal organisation. The fruit plates supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. We could distinguish the sauces at a glance instead of lifting lids just to establish what belonged to each service.”
Price follows your menu, and the slot at THN helps decide it: when the ground time is short we steer you to dishes that need little finishing. Smoked fish, cheese and berries cost differently from hot mains. We confirm how much private jet catering costs once you share the departure time and covers.
For Trollhättan, start with your handling agent: they arrange the apron pass. A standard order rides through the FBO easily, specialty items need a heads-up, and last-minute orders are handled whatever the hour.
Customs asks two things: where the food comes from and where it flies to. At Trollhättan we answer the first with local produce and the second with your destination details. Sealed trays and seat-number labels make inspection quick, even on a short ground time.
Passengers sometimes carry their own dishes. Can you bring food? Mostly yes, as long as it respects customs rules and the handling agent clears it for airside. We can receive it at THN and re-plate it with our meals, labelled by seat number.
Not in the standard private jet charter agreement. Catering is booked on its own, with its own invoice, and we need the slot and covers to plan. At Trollhättan a longer ground time simply lets you add hot dishes.
Tail, pax and diets — a flight attendant takes it from there, day or night.
