Catering to your aircraft in Edinburgh.
A Scotland arrival at EGPH can be a grey morning or a long summer evening. Either way, the crew gets a labelled drawer and a simple finish for each dish.
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's pantry is generous, and a private jet menu built here can draw on it without fuss. A private jet menu for Edinburgh can open with Scottish smoked salmon, Highland venison or Aberdeen Angus beef, all of which travel well when portioned for the galley.
An inflight menu leaning on local specialities keeps the message simple: honest produce, clean flavours. Private jet food from the Lothians and the Borders can include Arbroath smokies, Cullen skink in a sealed pot, and raspberries from Perthshire in season.
For the end of the meal, cranachan components, shortbread and oatcakes with Scottish cheese are packed to be assembled at the counter. Across Scotland the local specialities change with the month, so we adapt the private jet menu to the date of your flight into Edinburgh.
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.
Edinburgh sits on a windy ridge of the Lothians, and a Scotland rotation tends to mean a tight galley and a hungry crew. Private jet catering at EGPH is built for that: cooked, packed and labelled for the galley you actually have. Inflight catering here leans on Scottish salmon, beef and oats, with in-flight catering plans kept simple for short sectors. Aviation catering and business aviation catering orders reach your handling agent at the FBO, whether for executive jet catering, diplomatic flight catering or cabin crew meals.
Business jet catering and corporate jet catering at Edinburgh are usually short, specific briefs: who flies, how many, and which galley. VIP flight catering and charter flight catering follow the same plan, with luxury inflight catering for guests who want salmon and game. A private jet chef writes a bespoke menu around the aircraft, so a light jet gets cold plates and a larger cabin gets a hot course.
When a delegation lands at EDI, government flight catering needs discretion and clear labels. Head of state flight catering uses a fixed menu approved in advance, VIP aviation catering keeps staff to a minimum, and state visit aircraft catering is delivered airside by agreement.
Scottish cooking hides allergens in familiar places: oats and barley in soups and desserts, wheat in oatcake blends, shellfish stocks and cream-heavy sauces. For kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals, we run a separate board and a sealed box, marked by seat number, and cross-check the recipe for Edinburgh dishes before it is cooked.
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 Scotland rotation, the crew often eats last. Crew meals, flight crew meals and pilot meals are packed for speed, crew catering is billed as a separate line, and cockpit meals avoid sauces that drip. Crew meal boxes carry names off the label, and different meals for pilots mean captain and first officer never share a dish.
FBO catering at Edinburgh is delivered to the general aviation terminal and passed to your handling agent. Catering delivery to the FBO follows the slot, ground handling catering is coordinated with the apron team, and handling agent catering stays sealed until the door opens.
Aircraft size decides how provisioning is done at Edinburgh. A light jet takes galley catering carried in by hand; a large-cabin aircraft may need airside catering delivery with a high loader brought to the door. We confirm the type and door height with your handling agent so aircraft provisioning matches what the galley can hold.
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.
Edinburgh is Scotland's busiest airport, and its general aviation side is where visiting jets are turned around. For FBO services, ground handling services and airport catering, the terminal and the apron work as one chain, which makes Edinburgh a small but busy business aviation hub.
Golf, rugby and festival weeks make Edinburgh a business aviation hub with compact galleys and short turns, backed by FBO services that expect last-minute changes. Inflight catering and in-flight catering are planned around the type, aviation catering and business aviation catering around the slot, while executive jet catering and diplomatic flight catering suit visiting delegations. Ground handling services coordinate the apron, and cabin crew meals and crew meals are ordered on request, as a separate line.
Importing food into the United Kingdom carries limits on animal products, and those limits shape any order at a business aviation hub like Edinburgh. We choose items that clear, label them clearly, and brief your FBO services and ground handling services team before the aircraft arrives.
Average rating from the cabin crew and pilots we cater for.
“Service planning came first at EDI, with 6 passengers choosing grilled salmon with a lemon dressing and a short ground stop influencing our preparation. Our brief for in-flight catering services was met with a sensible plan for catering handover. I asked The Galley Girls for the canapés in compact food boxes, with garnishes supplied separately for plating on board. It made a difference to have the starters ready without cluttering the galley work area during preparation.”
“Several practical details needed attention at Edinburgh Airport, with roasted chicken and seasonal vegetables requested for 4 guests and limited fridge space to accommodate. I would discuss aviation catering with them again, especially when crew briefing needs careful coordination. The Galley Girls suggested sealed meal containers for the crew provisions, 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.”
“With a family lunch request to consider at EGPH, we needed a practical way to serve a light pasta dish with grilled vegetables to 2 passengers. The starters supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. Keeping the sandwiches identifiable helped the colleague taking over service understand the order without another long explanation. My main takeaway from this aviation catering services order was the practical approach to meal organisation.”
How much does private jet catering cost when you order the return leg from Edinburgh together with the outbound? It depends on what comes back: a salmon lunch for six prices differently from a light snack tray. Ordering both legs at once lets us plan one shop and one handover.
A late change in guests is common into Edinburgh in festival season. Lead time stays workable because we cook and pack by portion, so an extra seat means an extra box, not a new plan.
Scottish haggis, game and shellfish are all subject to customs rules when crossing a border. Tell us the next destination, and we choose products that travel legally.
Bring your own if you like, but check customs for fresh meat or dairy. For a late or early EDI departure, a sealed order from us avoids questions at security.
For a government or delegation flight at Edinburgh, catering is a standalone order, not a charter line. We keep a named team, clear the menu and invoice it as you would any order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
