Catering to your aircraft in Camberley.
A Hampshire apron, a small galley and a tight slot: that is the usual picture at EGLK. We cook for that galley and hand the trays over at your FBO, marked by seat, for the crew who have to serve them.
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.
Camberley and the Surrey and Hampshire borders give Blackbushe a menu that is easy to pack and easy to plate. The private jet menu leans on English produce: Hampshire watercress, Dorset crab, Cornish lobster, English asparagus in season, strawberries from Kent and cheese from Somerset and Wiltshire. Our inflight menu is written for England and for the galley you actually fly.
Private jet food in this part of England means roast beef carved cold, smoked salmon, Scotch eggs, Ploughman's boards and a proper afternoon tea. Private jet platters of English cheese with chutney, gourmet inflight meals such as lamb rump with mint jus, and private jet snacks like cheddar straws and shortbread. These local specialities travel well in a business jet galley, and every tray is tagged by seat.
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.
Blackbushe sits on a plateau at 325 ft with a single long runway that business jets share with weekend light aircraft, and the galley orders that leave it reflect that mix. Private jet catering here is built around trays that survive a slot swap and a cold apron. We also supply inflight catering and in-flight catering for owner and charter flights, aviation catering for operators, business aviation catering for flight departments and executive jet catering for corporate sectors. Diplomatic flight catering and cabin crew meals sit alongside it for the rarer movements.
Business jet catering at Blackbushe is usually a small-cabin brief: four to eight guests on a corporate jet, one oven and a drawer. Corporate jet catering, VIP flight catering and charter flight catering all start with the type and the galley, then a private jet chef writes a bespoke menu around the passengers. Luxury inflight catering at Blackbushe stays honest: English produce, nothing fussy.
Some departures from EGLK carry officials, and state visit aircraft catering is treated accordingly. Head of state flight catering and government flight catering follow a cleared menu, with VIP aviation catering packed sealed and handed to your handling agent. Confidentiality is part of the order, not an add-on.
Blackbushe flights often involve English cuisine, which hides allergens in gravies, pastry and stock. Kosher, halal, vegan, gluten free and allergen free special meals are cooked separately, sealed and marked by seat, with kids meals available. The procedure is simple: tell us who eats what and we label it.
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 a Hampshire turnaround, the crew often eats last. Crew meals, flight crew meals and pilot meals are a line you add when you book, and they are billed with everything else. Crew catering at EGLK means crew meal boxes that fit one hand, cockpit meals that need no plate, and different meals for pilots when the operator wants it.
FBO catering at Blackbushe means a handover at the general aviation terminal, to your handling agent or the crew at the steps. Catering delivery to the FBO is arranged against your slot, with ground handling catering and handling agent catering coordinated so nothing waits on the apron.
Larger business jets at Blackbushe may need a high loader at the door, while smaller types take trays by hand up the steps. Galley catering is packed to the aircraft: trolleys, boxes and a chilled bag. Airside catering delivery goes through your handling agent, and aircraft provisioning is confirmed against the type before we pack.
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.
EGLK is an independent airfield at 325 ft, serving business jets, light aircraft and the odd diplomatic movement. Airport catering here is organised around the FBO and the crew rather than a terminal crowd, and FBO services and ground handling services at the general aviation terminal decide where each tray changes hands.
The business aviation hub role of Blackbushe is quiet but real: corporate jets, executive jet catering, in-flight catering for owner flights and inflight catering for charter work all pass through, supported by the FBO services and ground handling services on the field. Aviation catering and business aviation catering follow the season, with diplomatic flight catering and cabin crew meals ordered as needed, and crew meals on request beside them.
UK customs rules apply: meat, dairy and plant products arriving from outside the country are restricted, and general aviation arrivals clear through the handling agent. Ground handling services at the terminal deal with the paperwork, and FBO services take the trays at the steps. We favour local English produce, so import rules rarely become a problem.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 4 guest order at BBS called for excess complexity: just mushroom risotto and a green salad and sensible planning for a changing departure schedule. The order made vip inflight catering feel manageable because the crew briefing had been considered beforehand. The Galley Girls suggested separate meal boxes for the snack boxes, and that choice worked well with our storage arrangement. Separating the breakfast portions from the first service items helped us avoid opening boxes we did not yet need.”
“Choosing a mezze selection with flatbreads for 12 people at Blackbushe Airport was straightforward; the challenge was making it work with a late menu amendment. The sandwiches supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I found the fruit plates without searching through every box, a small detail that mattered during the final cabin checks. This experience of private jet catering gave us a useful reference for managing crew briefing on another departure.”
“Having 9 guests request grilled salmon with a lemon dressing at EGLK meant planning the portions carefully while accounting for a changing departure schedule. The Galley Girls gave us an update on the sauces before the handover, which helped us organise the cabin checks. Knowing where the desserts were packed meant the crew could begin the relevant checks as soon as the order arrived. My main takeaway from this private jet catering services order was the practical approach to portion planning.”
With no passengers, an empty repositioning from EGLK usually asks for little: a pilot meal and drinks. Add guests and the menu grows. Price follows what you choose, such as Cornish crab against a simple sandwich, and we quote it before the slot.
Crew duty time at EGLK is tight when a rotation turns around fast, so lead time matters. Send the tail and slot and we confirm the menu; last-minute orders are handled, with cold plates when oven time is scarce.
For Blackbushe, customs means UK rules on animal and plant products. Weather can move a departure by a day, so fresh local catering beats stored imports. We tell you what is allowed before we cook.
Passengers can bring their own food, but customs rules still apply, especially coming into the UK. For a long leg at Blackbushe with two services, we plan a cold first course and a hot main so the galley is not overworked.
Catering sits as its own booking beside the charter. At Blackbushe with a narrow slot, we agree the menu early, deliver to the aircraft and bill it separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
