Catering to your aircraft in Bournemouth.
Most of what lands at Bournemouth Airport is a light or mid-size jet bound for the Dorset coast. We are former VIP flight attendants, so we pack for the drawer and the small oven you really 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.
Dorset gives a private jet menu at Bournemouth Airport its best material. Local specialities start with Poole Bay seafood: Dorset crab, scallops and brown shrimp, which travel well chilled and are plated by the crew. A private jet menu for EGHH also leans on Dorset Blue Vinney and Dorset apple cake, with the famous cream tea for the return leg: scones, clotted cream and strawberry jam, each packed apart. Private jet food from this part of England works best when the sauce travels in its own pot. Our private jet platters of cured meats, cheese and fruit, our gourmet inflight meals and our private jet snacks follow the same logic. For the inflight menu, think lighter, since most Bournemouth legs are short. These are the local specialities a guest in the Dorset cabin recognises.
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.
Hurn, the field behind Bournemouth Airport, handles light and mid-size business jets on a short runway turnaround, and private jet catering for EGHH is built around that. Inflight catering for these trips tends to be seasonal and light, with Dorset produce and a cold plate that holds in the drawer.
A bespoke menu for a Bournemouth departure starts with the headcount and the sector. Business jet catering at EGHH often means seafood and a cheese board; corporate jet catering adds a hot course for the longer leg. Our private jet chef cooks for the galley on the type, and charter flight catering and VIP flight catering follow the same method. Luxury inflight catering is simply the same menu, cooked with care.
For an official arrival at EGHH, the order goes through the protocol office first. Government flight catering, head of state flight catering and state visit aircraft catering are prepared by a named team with traceable ingredients. VIP aviation catering stays quiet by design.
On a Dorset menu the allergens hide in shellfish stock, clotted cream and Blue Vinney, so special meals at Bournemouth Airport are built as a procedure. Kosher, halal, vegan, gluten free and allergen free plates are cooked on a separate board, sealed and marked by seat. Kids meals come in their own box, away from the guest trays.
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.
When the rotation is short, the crew eats last and fast. Crew meals for EGHH are ordered on request and invoiced as part of the order. Flight crew meals and pilot meals sit in crew meal boxes marked CREW; cockpit meals are easy to eat in a seat. Crew catering can be hot or cold, and we offer different meals for pilots when the operator policy asks for it.
FBO catering at Bournemouth Airport is handed over at the aircraft through your handling agent. Catering delivery to the FBO follows the slot, and we coordinate with ground handling at the general aviation terminal. Ground handling catering needs only the tail and the slot, and handling agent catering stays in the same chain of contact.
Most traffic at EGHH is light and mid-size, so the galley catering rarely needs more than a cabin door and a crew hand. For a larger aircraft, the handling agent arranges airside catering delivery and aircraft provisioning with a high loader where the door sill demands it. Tell us the type and we plan the carts and boxes for its galley.
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.
EGHH is a working airport on the Dorset coast, long used by general aviation. The general aviation terminal and FBO services handle private arrivals, and airport catering for them is simple, planned around the slot and the cabin.
Summer is the busy season at EGHH. Executive jet catering, business aviation catering and aviation catering orders rise with it, while inflight catering and in-flight catering stay light and local. Diplomatic flight catering is rare but handled by protocol, and cabin crew meals are boxed separately. Bournemouth works as a business aviation hub for the coast, with FBO services and ground handling services in support.
Food entering the United Kingdom from abroad can be stopped at the border, particularly meat and dairy. For that reason our orders at EGHH are made on the ground, which keeps customs simple for crew and guests.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at EGHH, we needed avocado toast components and breakfast fruit divided into 5 portions suitable for a family lunch request. My main takeaway from this aviation catering services order was the practical approach to packing arrangement. I needed the canapés checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The salads remained as originally requested, which was reassuring when we checked the latest version with operations.”
“We kept the passenger brief simple at BOH: beef fillet with roasted potatoes for 3 guests, organised with a late menu amendment in mind. I asked The Galley Girls for the crew provisions in divided catering boxes, with garnishes supplied separately for plating on board. The starters stayed together in one group, so another crew member could follow the same plating sequence. I want an aviation catering company to understand catering handover, and this order gave us a useful starting point.”
“Despite an evening cabin service, we wanted the 10 guests at Bournemouth Airport to enjoy a charcuterie board and fresh bread without a complicated cabin service. The Galley Girls labelled the breakfast portions in line with our brief, so the cabin team could identify the relevant portions quickly. We could distinguish the sauces at a glance instead of lifting lids just to establish what belonged to each service. When comparing aviation catering companies, I would look closely at meal organisation after this experience.”
Think of it in terms of what is on the tray. Scallops from Poole Bay and a lamb main cost more than shortbread and fruit. Customs rules for the UK also shape what we can source locally, so the figure comes with the menu, not before it.
A late tail change does not worry us at EGHH. We coordinate with the handling agent for access, and last-minute requests are handled day or night.
Think of a nut-allergy meal. If it is prepared abroad it may be stopped; cooked in Dorset it is not. Local preparation keeps special meals clear of customs questions.
You can, but the galley decides how much is practical. A light jet at Bournemouth has a small drawer and a basic oven, so we pack to that size rather than to the menu.
No: aircraft and meals are bought separately. On a short empty-cabin positioning flight you skip catering altogether, or you order it for the flight that carries guests.
Tail, pax and diets — a flight attendant takes it from there, day or night.
