Catering to your aircraft in Belfast.
BFS has a long runway and a fast-changing sky, and that shapes the order. Tell us the tail and the slot; we pack to 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.
Belfast International sits in Northern Ireland, and the private jet menu here leans on what the country does well: beef and lamb, butter and cream, potato bread, smoked salmon, and apples from Armagh. A private jet menu built around local specialities is simple to pack and easy to re-plate.
The inflight menu for a Northern Ireland departure starts with the Ulster fry logic: soda farls, potato bread, good bacon and eggs, packed so they finish in a galley oven. Private jet food from here also means seafood from the coast, chilled and plated cold.
Local specialities travel differently: dulse and seafood chowder in a sealed pot, wheaten bread wrapped separately, cheese and chutney on a board you assemble at altitude. We tell you which element goes in the oven, which stays chilled and which sauce comes apart.
For Belfast and the wider Northern Ireland region, a private jet menu works best with two or three anchors and plain sides. Nothing here needs a chef on board; it needs a clear label and a drawer that closes.
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.
Northern Ireland produce is the reason a Belfast International order reads differently: Irish beef, dairy, soda bread, smoked fish from the coast. Private jet catering at BFS is built from that, packed for the galley you actually have. In-flight catering, business aviation catering and executive jet catering go out as one order, with diplomatic flight catering handled under protocol and cabin crew meals boxed on their own.
A corporate passenger flying out of BFS wants something simple, so business jet catering is a short bespoke menu. Corporate jet catering, VIP flight catering and charter flight catering all begin with the tail number. A private jet chef writes the menu, and luxury inflight catering stays quiet and precise.
For official visits through BFS, government flight catering follows the protocol office, not the kitchen. Head of state flight catering, VIP aviation catering and state visit aircraft catering are labelled by seat number only and delivered airside with the handling agent.
Dietary requests are a procedure here, not a label: tell us the restriction and the seat, and the dish is cooked and packed on its own board. Kosher, halal, vegan, gluten free and allergen free meals, special meals and kids meals are written around local Northern Ireland produce, with dairy and gluten handled apart from the rest of the order.
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.
On the ramp at BFS, the crew eats from a separate request: crew meals are added when you ask for them and billed on the same invoice as the guest food. Flight crew meals, pilot meals and cabin crew meals are packed separately from guest trays. Crew catering here includes cockpit meals that eat with one hand, crew meal boxes labelled CREW, and different meals for pilots when the operator's policy asks for it.
FBO catering at Belfast International is handed over at the general aviation terminal or at the aircraft. Catering delivery to the FBO goes through ground handling catering arrangements with your handling agent. Handling agent catering coordination means the van, the airside pass and the aircraft door all line up on your slot.
Larger aircraft at Belfast International change how the order is loaded. The type decides door height, whether a high loader is needed and how much the galley can hold, so galley catering is sized to the aircraft rather than the menu. Airside catering delivery and aircraft provisioning go through your handling agent, and the tail number tells us what the cabin door and ovens can take.
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.
Belfast International is the main airport for Northern Ireland and handles private jets alongside scheduled traffic. Airport catering for general aviation here means the food goes through the FBO and airside with the handling agent. Ground handling services and FBO services are the route every order takes.
Business aviation catering at Belfast International sits alongside inflight catering and in-flight catering for charter and corporate traffic. Executive jet catering, aviation catering and diplomatic flight catering are all ordered the same way, and cabin crew meals are boxed separately. As a business aviation hub for Northern Ireland, BFS sees seasonal peaks around events and holidays.
UK food import rules apply to anything brought in from outside the country, particularly meat and dairy. Locally sourced catering in Northern Ireland avoids that, and your handling agent can tell you what needs declaring for the flight.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at Belfast International Airport, the next request was avocado toast components and breakfast fruit for 12 guests, with a small galley worktop to work around. I gave The Galley Girls our storage brief and asked for the sauces to arrive in sealed meal containers. The portion planning stood out more than any sales pitch about private jet catering. We placed the snack boxes in their planned storage area without first having to reorganise all the catering boxes.”
“Several practical details needed attention at EGAA, with a light pasta dish with grilled vegetables requested for 5 guests and a tight boarding window to accommodate. For private jet catering services, that attention to catering handover made the order noticeably easier to manage. I asked The Galley Girls to review the breakfast portions quantities against the passenger brief, and the proposed portions made sense. The quantities of sandwiches matched our service plan, leaving us comfortable with the order before the final briefing.”
“On this departure from BFS, 3 passengers had chosen vegetable tartlets and a dessert selection, and different crew meal preferences needed to be reflected in the order. I want a private jet catering company to understand galley preparation, and this order gave us a useful starting point. With several people involved, The Galley Girls kept the salads and delivery arrangements together in a concise order update. The cabin team could match the sandwiches to the request before moving on to the remaining departure tasks.”
Two orders for the same aircraft can look very different: a breakfast of soda bread and smoked salmon sits at one end, a plated beef dinner with a chilled starter at the other. Airside access through the handling agent is part of what we confirm first.
Ordering a halal or vegan meal here is mostly a question of ingredients: we confirm what is in the kitchen, then pack it apart from the rest. Late requests are handled, with a plainer plate if the first choice is out.
Customs questions usually come from catering loaded abroad. Food prepared in Northern Ireland and delivered airside needs no import step, and your handling agent can confirm what needs declaring.
For a repositioning flight into or out of BFS we suggest a simple cold box. Bring what you like; if you want it packed and labelled, we do that on request.
No, catering is ordered and billed apart from the charter. For crews with tight duty time at Belfast International, a boxed crew meal is the simplest way to keep them fed.
Tail, pax and diets — a flight attendant takes it from there, day or night.
