Catering to your aircraft in Nottingham.
East Midlands is a cargo airport where private jets share the apron with night freighters, so a slot here has its own rhythm. We take the brief from your crew, cook for the galley you actually have, and hand over through the FBO.
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.
East Midlands Airport serves a county that eats well and keeps it simple, and the private jet menu follows. Stilton, pork pies from Melton Mowbray, Bakewell pudding and Nottingham goose-fair gingerbread are the local specialities we reach for, packed so they can leave the drawer and go straight onto the plate.
A private jet food order out of Nottingham often starts with cheese: Stilton, Red Leicester, Lincolnshire Poacher. We pair it with oatcakes, quince and a cold ham from the region, then add a hot main for the oven. For the inflight menu this keeps the England brief honest and the galley work to a minimum.
The English Midlands are not Mayfair, and the guests who fly into EGNX know it. Their private jet menu tends toward the plain and well made: a pie, a roast, a proper cheese board, a Bakewell tart. As local specialities go, they are generous, travel well, and suit a galley with one oven.
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.
Behind East Midlands Airport sits the Donington motor-racing circuit and Silverstone not far in the Midlands calendar, which is why race-weekend charters fill the apron at EGNX and why private jet catering here leans on cold boards, pies and hot plates that survive a quiet galley. Our former VIP flight attendants build inflight catering around the aircraft, the seat plan and the departure slot, with aviation catering handed over through your FBO or handling agent. Business aviation catering, executive jet catering and diplomatic flight catering all start from the same brief, and cabin crew meals are ordered with the trip, on request.
Business jet catering at East Midlands usually starts with a short brief: who is flying, what type, how many on board. Corporate jet catering and VIP flight catering for charter flight catering are written around that, with a private jet chef building a bespoke menu and luxury inflight catering where the trip asks for it. Executive travellers into EGNX often favour a cold English lunch and a hot main for the return.
When a head of state or a delegation flies through EGNX, the menu is agreed with the protocol office before anything is cooked. Government flight catering and head of state flight catering are discreet, with named staff and traceable food; VIP aviation catering and state visit aircraft catering follow the same procedure.
At East Midlands the dietary brief starts with the local kitchen: pies, pastry, bread and ale-based sauces hide gluten in places a guest does not expect. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are built as a procedure with a separate board and a labelled box, marked by seat number so the crew can serve without guessing.
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.
Order crew meals with the trip and tell us the policy: flight crew meals, pilot meals and crew catering can be one box or two. Cockpit meals are easy to eat from a lap, crew meal boxes are marked CREW, and different meals for pilots are supplied on request. At East Midlands, where duty days can be long, a solid hot plate is often better than a sandwich. These are on request and invoiced like any other item.
We deliver to the FBO at EGNX and coordinate with your handling agent. Catering delivery to the FBO, ground handling catering and FBO catering all follow the same principle: the box goes where the crew says, and the general aviation terminal knows it is coming. Handling agent catering is simple when the tail and slot are shared.
A business jet at EGNX is usually loaded by hand through the main door, so galley catering arrives in boxes sized for a drawer. For larger types, airside catering delivery by high loader is arranged with your handling agent and the FBO. Aircraft provisioning follows the aircraft's galley, not the other way round.
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.
East Midlands Airport is a cargo-heavy airport in the English Midlands, with a general aviation terminal that handles private jets between the freighters. Airport catering here has to fit the slot, the apron and the customs process.
East Midlands is a quiet business aviation hub for the Midlands: charters for racing weekends at Donington, executives visiting factories, and the occasional government flight. Inflight catering, in-flight catering and aviation catering are ordered through your FBO or handling agent; business aviation catering, executive jet catering and diplomatic flight catering are all handled on request, with cabin crew meals as a separate line. General aviation and FBO services sit next to the cargo operation, and ground handling services are coordinated by your agent.
Flights from East Midlands to other countries are subject to the destination's food import rules, and food arriving on the aircraft from outside the UK may be inspected on landing, with meat and dairy most often restricted. Our menu is prepared and packed in the UK.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at EGNX, the next request was a breakfast basket with individual preserves for 2 guests, with an evening cabin service to work around. With flight catering, careful attention to catering handover matters as much to our crew as the menu itself. The Galley Girls understood why we wanted the fruit plates readily accessible instead of spread across several different boxes. Our colleague could take over the main courses without asking where every component had been placed during preparation.”
“The cabin briefing at EMA included 6 passenger meals, a request for mushroom risotto and a green salad, and instructions addressing a revised passenger count. I appreciated the emphasis on final order confirmation throughout the flight catering services arrangements. I needed the fruit plates checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The starters remained as originally requested, which was reassuring when we checked the latest version with operations.”
“It was the packing plan I cared about at East Midlands Airport, with 12 servings of herb chicken with a quinoa salad and a tight boarding window to consider. The Galley Girls suggested divided catering boxes for the breakfast portions, and that choice worked well with our storage arrangement. We placed the main courses in their planned storage area without first having to reorganise all the catering boxes. The meal organisation stood out more than any sales pitch about airline catering.”
An empty-cabin positioning into EGNX usually means two crew and a light galley. Private jet catering cost depends on what they eat: water, a sandwich and fruit is one price, a hot plate and a cheese board another. We quote by menu, not by flight, and you approve the figure before anything is cooked.
Crew waiting on the ground want one thing: a meal they can eat without cooking. Lead time for that is short, and for guests we work from your departure slot. Last-minute orders are handled; call or email, 24/7, and say how long the crew will be on the ground.
Weather and season decide when you leave EGNX; customs decide what food can come in. Anything loaded in the UK is fine for the flight out, but items brought in from other countries may be inspected. Our menu is produced and packed in the UK, so it clears without fuss.
On a long leg with two services, you can bring food, but the practical limit is the galley. A second service needs something that holds: a cold plate, a pie, a hot main that reheats cleanly. Passengers may carry their own, but anything crossing a border is subject to customs, and we plan the order so it fits the drawer.
No: the charter is one contract and catering is another. For a quick turnaround at EMA, we pack so the crew can load in one pass. For a longer stay, we can stage the order and hand it over when the crew is ready.
Tail, pax and diets — a flight attendant takes it from there, day or night.
