Catering to your aircraft in Cirencester.
A grass-edged English airfield, a stone terminal, and a crew who wants the drawer organised: that is Cotswold Airport. We cook, label by seat and hand over at the aircraft, with the tail and slot you give us.
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.
Cotswold Airport serves the Cotswolds, and the private jet menu for EGBP reads like the county: English cheeses, cured and smoked fish, pork pies, and fruit that follows the season. Local specialities travel well in a galley when they are cold or finish in the oven, so the inflight menu is built from them. Private jet food for a Cirencester arrival leans on this produce, with private jet platters for the cabin, gourmet inflight meals for a full dinner, and private jet snacks for the leg back. Tell us the region you want the menu to speak for and we write it around England, and around Cirencester in particular.
For a flight into Cirencester, the private jet menu starts with what the region grows and makes: Gloucestershire and Cotswold cheeses, game in autumn, asparagus and strawberries in their months. The inflight menu for Cotswold Airport is cooked and packed to be finished on board: a roast with sauce apart, a cold salad re-plated, a pie out of the oven. Private jet food here is plain English done carefully. Local specialities become private jet platters, gourmet inflight meals and private jet snacks, all labelled by seat for an England departure.
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.
Cotswold Airport sits on the former RAF Kemble airfield, with a long runway that suits business aviation. Private jet catering at EGBP is written for that field: cold English platters, hot dishes that finish in your own oven, crew meals on request. We treat inflight catering, in-flight catering and aviation catering here the way you do on the aircraft, plated from the drawer. Business aviation catering and executive jet catering for Cirencester arrivals go to the FBO or your handling agent; diplomatic flight catering and cabin crew meals follow the same brief.
Who flies into Cirencester? Owners of country estates, corporate shuttles and charter groups for racing and weekend events. Business jet catering for them is built on the galley: a drawer, a small oven and no space for waste. Corporate jet catering and VIP flight catering come with a private jet chef who plans a bespoke menu, and charter flight catering and luxury inflight catering are priced per menu.
Delegations that land at EGBP need quiet and traceability. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering all start with a protocol check, a named contact and a menu agreed in advance, not at the apron.
Special meals at Cotswold Airport are a procedure, not a label: kosher, halal, vegan, gluten free and allergen free dishes each get their own board and box. English cooking hides gluten in the gravy, the pastry and the pie crust, and dairy in the mash, so we plate those separately and mark them by seat. Kids meals are simple and packed on request.
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.
A short stop at a small English field means the crew eats when it can. Crew meals, flight crew meals and pilot meals are ordered with the trip, billed on request and packed in crew meal boxes. Cockpit meals can be eaten out of the box, crew catering is sized to the rotation, and different meals for pilots are available. Cabin crew meals sit in the same order.
FBO catering at Cotswold is a handover at the aircraft: we arrange catering delivery to the FBO or the general aviation terminal, and your handling agent opens the door. Ground handling catering and handling agent catering are one coordinated order, timed to your slot.
Cotswold sees business jets, not wide-bodies, so galley catering is usually handed over by hand or trolley. If your aircraft needs a high loader for airside catering delivery, say so when you order and the handling agent arranges it. Aircraft provisioning follows the type: door height and galley layout decide how the load goes in.
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.
Cotswold Airport is a general aviation airfield on the former RAF Kemble site, serving business aviation traffic in rural Gloucestershire. Airport catering here is handed to the aircraft through the FBO, with general aviation, FBO services and ground handling services all gathered on one apron.
Inflight catering and in-flight catering at Cotswold follow the English seasons: spring asparagus, summer berries, autumn game. Aviation catering and business aviation catering suit a business aviation hub of this scale, with executive jet catering for owners, diplomatic flight catering for visiting delegations, cabin crew meals for the rotation and crew meals on request, all coordinated with the ground handling services on the field.
Flights arriving from outside the UK face strict customs rules on meat and dairy, so catering is best sourced locally. Your handling agent and the ground handling services at Cotswold advise on border checks, and we keep all our food produced and packed in England.
Average rating from the cabin crew and pilots we cater for.
“As the person coordinating a light pasta dish with grilled vegetables for 12 passengers at GBA, I needed an arrangement that considered a small galley worktop. Instead of asking us to improvise, The Galley Girls explained how the salads could be arranged during service. Keeping the desserts aside until service helped preserve the presentation while we dealt with the boarding tasks. For private jet meals, that attention to catering handover made the order noticeably easier to manage.”
“An order of mini sandwiches and individual desserts for 8 people at Cotswold Airport had to be organised around a family lunch request. The Galley Girls suggested compact food boxes for the crew provisions, and that choice worked well with our storage arrangement. The order made private jet menu feel manageable because the storage requirements had been considered beforehand. I could hand the side dishes to a colleague with a short explanation instead of unpacking the whole order.”
“Working around a changing departure schedule at EGBP, I asked for a charcuterie board and fresh bread in portions appropriate for our 9 passengers. I want a private jet chef to understand meal organisation, and this order gave us a useful starting point. Our handling contact received the order details from The Galley Girls, including how the main courses had been grouped. The starters went straight to the right colleague instead of circulating between several people during the turnaround.”
Price follows the product here. Hand-raised pork pies, aged cheddar and English strawberries each carry a different cost, so a menu built around one local product can be sized to the budget. We quote the menu you choose.
For an early departure from Cirencester, we work back from your slot, so the hot dishes finish in your oven and the cold ones are chilled. Same-day requests are handled.
Head of state and government flights get the same discipline here as anywhere: protocol first, customs checked, then the kitchen starts.
UK import rules on animal products are strict, so bringing your own cheese, ham or milk on board is risky. Locally supplied catering sidesteps customs.
Not automatically. The charter contract does not include meals, so catering is ordered and billed on its own, with the handover arranged through your handling agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
