Catering to your aircraft in Campbeltown.
At EGEC the apron is short, the weather decides the day, and most aircraft are light. We pack for those galleys and leave the meal ready for the crew who open the drawer.
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.
Scotland shows up on the plate here before the aircraft even lands: Campbeltown is a fishing town with a working harbour, and the private jet menu follows it. Langoustine, scallop and smoked salmon go cold on platters; Scottish venison and haddock go hot. The inflight menu is short because the galleys that use this airport are small.
For a flight out of Campbeltown, private jet food starts with Kintyre dairy and the west coast catch. Local specialities include cheddar from the peninsula, oatcakes, and langoustines that must stay chilled and sealed. Private jet platters and gourmet inflight meals are drawn from the same short list, with private jet snacks of shortbread and tablet on the side.
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.
Runway 11/29 at Campbeltown is one of the longer strips in the Argyll islands and peninsulas, so business jets do appear alongside the island turboprops. For private jet catering at EGEC we pack in-flight catering that survives a small galley, from cold platters to oven dishes. Aviation catering, business aviation catering and executive jet catering all start from the tail and the slot; diplomatic flight catering and cabin crew meals are added as the trip needs them.
Business jet catering at Campbeltown is usually a small party heading to the Kintyre estates or the distilleries, so corporate jet catering here means a compact menu and a clean handover. VIP flight catering and luxury inflight catering are built around fish and dairy from the coast. A private jet chef can write a bespoke menu for a charter flight catering brief, and we adapt it to the galley.
When an official flight uses EGEC, the menu is cleared through protocol first. Government flight catering and head of state flight catering are packed sealed and labelled by seat; VIP aviation catering and state visit aircraft catering are confirmed with the handling agent before the slot.
Scottish cooking hides dairy, fish and gluten in unexpected places, so special meals are planned rather than improvised. Kosher, halal, vegan and gluten free dishes are sealed apart; allergen free meals and kids meals are marked by seat number, not by name.
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 Campbeltown, crew meals are an on-request item on the order, billed alongside everything else. Flight crew meals and pilot meals are packed so they can be eaten in a sector without a stop. Crew catering for a longer wait adds a second box. Cockpit meals are one-handed; crew meal boxes are labelled by role; we can write different meals for pilots when the policy asks for it. If the cabin crew meals are wanted too, add them to the same Kintyre trip.
FBO catering at Campbeltown is handed over at the apron through the FBO or your handling agent. Catering delivery to the FBO is arranged against your slot, and the general aviation terminal is the door we use. Ground handling catering and handling agent catering are confirmed with the crew before the aircraft arrives.
The type of aircraft decides how we load. At EGEC a high loader is rarely needed; galley catering is carried aboard in sealed boxes. Airside catering delivery and aircraft provisioning are confirmed with the handling agent against the door and the 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.
Campbeltown Airport serves the Kintyre peninsula on Scotland's west coast, with a single main runway used by regional turboprops and visiting business aircraft. As an airport catering stop it is small, quiet and weather-dependent. General aviation traffic mixes with scheduled flights, and the ground handling services on the field are modest, so the apron is workable but never crowded: a business aviation hub in miniature, where a handover at the aircraft is planned around the slot.
Business aviation at Campbeltown follows the seasons: summer golf and estate visits, autumn shooting parties, winter weather diversions. Inflight catering and in-flight catering here are built to the season, and aviation catering and business aviation catering are planned around what the boats land that week. Executive jet catering and diplomatic flight catering are cleared through the usual channels, and cabin crew meals and crew meals are added when the trip needs them. General aviation and FBO services are limited, so a short brief to the FBO matters, and CAL works as a small business aviation hub for the peninsula rather than a busy one.
As a UK airport, Campbeltown applies UK customs and food import rules. Meat and dairy arriving from outside the country face restrictions, so uplifted food is best sourced locally, and waste from international flights is handled under UK regulations. Ground handling services on the field will confirm the current position for a specific leg, which decides what can safely go on the order.
Average rating from the cabin crew and pilots we cater for.
“We kept the passenger brief simple at EGEC: beef fillet with roasted potatoes for 11 guests, organised with two separate meal services in mind. When comparing aviation catering companies, I would look closely at meal organisation after this experience. We changed the quantities of sauces, and The Galley Girls reflected the request in the final packing list. We checked the sandwiches against the same summary, keeping the cabin team and the handling contact aligned.”
“Menu approval at CAL covered chicken skewers with a couscous salad for 3 guests, leaving us to organise the service around limited fridge space. I wanted clear identification on the salads; The Galley Girls made the packing arrangement easy to compare with the order. The sandwiches were also listed clearly, which made it easier to pass instructions between crew members during preparation. Our brief for flight catering was met with a sensible plan for final order confirmation.”
“Having 8 guests request avocado toast components and breakfast fruit at Campbeltown Airport meant planning the portions carefully while accounting for different crew meal preferences. Our request to The Galley Girls focused on the starters, with enough detail to distinguish passenger portions from additional provisions. We also checked the fruit plates before approval, which helped avoid a second round of questions later in the preparation. Our brief for flight catering services was met with a sensible plan for cabin service sequence.”
Price at Campbeltown is set by the menu you choose, not by the airport. A cold platter for four with Kintyre cheese sits at one end; a hot scallop course with china re-plating sits at the other. Access through the handling agent is arranged by us and shown on the same invoice.
Campbeltown is easy to order for when the brief is simple. Special meals are the exception: they require a clear restriction list and a dedicated prep. We take last-minute changes and tell you what can be swapped.
Customs here are UK customs: restrictions on imported animal products apply. Since Campbeltown handles small business aircraft, the practical answer is to order fresh in Scotland and avoid carrying provisions across a border. We pack to your galley's size.
Personal food is normally fine on a domestic hop. For an empty repositioning flight, we suggest one sealed crew meal per pilot, packed so it can be eaten at the controls.
Not at all. A private jet charter covers the aircraft; food is a separate order. For a crew that will be waiting at Campbeltown during duty hours, we suggest planning meals for the wait as well as for the flight.
Tail, pax and diets — a flight attendant takes it from there, day or night.
