Catering to your aircraft in Exeter.
Devon's calendar sets the pace at EGTE: holiday weekends, regatta seasons and corporate trips into the south west. Private jet catering here follows the type of aircraft and the slot, boxed and labelled for the crew who will serve it.
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.
Devon and the wider England of the south west give a private jet menu at Exeter more local material than most regional fields. The inflight menu starts with dairy: clotted cream, farmhouse cheddar, Cornish Yarg and Devon butter, all of which travel well chilled and plate cleanly in a small galley. Private jet food from the coast means crab, brown shrimp and hand-dived scallops, which we pack cold or sear to finish in the oven. These local specialities sit in our private jet platters, and gourmet inflight meals are built around lamb or beef from Devon farms, with a sauce apart so the cabin crew control the finish. Private jet snacks run to cheese straws, salted caramel fudge, cider-cured nuts and fruit from Exeter's orchards. Whatever the passenger count, the same brief works for a family on a Dartmoor weekend or a delegation on a longer stop.
Order for Exeter as a region, not only an airport: England's south west is cream teas, cider, farmhouse cheese and coastal fish, and each translates into the cabin. A private jet menu here can open with a West Country cheese board, move to Devon beef or seafood, and close with clotted cream and fruit. The inflight menu avoids anything that needs a long hold, so dishes arrive chilled or ready to oven-finish. Private jet food that reads local rather than generic is the point of these local specialities. Our private jet platters, gourmet inflight meals and private jet snacks all take their cue from Devon, and the Exeter brief is rewritten each time for the aircraft and the guest list.
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.
A single runway on a Devon plateau, 102 feet above sea level, and a general aviation apron that fills in summer when Cornwall and the south coast pull in the charters: that is Exeter International. Private jet catering here is built around West Country produce and the galley of whatever lands, and we hand it over at your FBO or to your handling agent. Inflight catering and in-flight catering for the same turnaround are packed by the same former VIP flight attendants, as aviation catering written for the aircraft type. Business aviation catering and executive jet catering orders are common for family and corporate trips, and diplomatic flight catering is handled with the protocol office, with cabin crew meals ordered alongside.
Most flights into EGTE carry families, small corporate groups or owners on a long weekend. Our private jet chef builds a bespoke menu for each, and business jet catering, corporate jet catering and VIP flight catering are written for the galley on board. Charter flight catering orders are common in summer, and luxury inflight catering at Exeter leans on Devon beef, crab and cheese.
When a state or diplomatic aircraft lands at EGTE, the order is agreed in advance with protocol. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering all share one rule: discretion, traceability and a named team from kitchen to handover.
Dietary requests at Exeter are handled as a written procedure, not a label on a lid. West Country food leans on dairy, wheat and shellfish, so a gluten free or allergen free brief means checking the cheese board biscuits, the scone, the cider sauce and the crab dressing before anything is cooked. Kosher, halal and vegan orders are prepared on separate boards and sealed boxes, with seat numbers rather than names on each lid. Special meals and kids meals follow the same rule, written against the aircraft's galley and the passenger list.
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 EGTE the crew often turns the aircraft around within a Devon day, so crew meals and flight crew meals need to hold well. We prepare pilot meals and cockpit meals as separate boxes, sealed and marked CREW, as part of crew catering. Crew meal boxes arrive with cutlery, napkins and sauces apart, and different meals for pilots are packed on request, billed with the rest of the order. Cabin crew meals are ordered alongside.
Catering delivery to the general aviation terminal at EGTE is booked against your slot, and your handling agent walks the boxes out to the apron. FBO catering at Exeter is a short handover: the crew sign for cold boxes and drawers at the aircraft. Ground handling catering and handling agent catering cover airside access, so nothing waits in the terminal.
Exeter International handles business jets and turboprops on a general aviation apron, so most orders are loaded by hand through the cabin door rather than by lift. For larger cabins, galley catering is planned around the aircraft's door height and what the ground handling can reach. Airside catering delivery is coordinated with your handling agent so the boxes reach the stairs in order. Aircraft provisioning for a heavy order, such as a delegation, is split into drawers, crates and cold boxes so the crew can unload against the galley plan.
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.
Exeter International is a regional airport in Devon with scheduled services and a quiet general aviation side, which suits business aviation. Airport catering here runs against a small terminal and a single runway, with FBO services and ground handling services on the field. General aviation traffic is steady rather than heavy, so handovers are calm.
What makes Exeter distinct is the rhythm: busy in summer, quiet in winter, with many short stays. Business aviation catering, inflight catering and in-flight catering are written for light and midsize jets, and aviation catering reflects what the galley can heat. Executive jet catering suits owners on weekend trips, diplomatic flight catering is handled with protocol, and cabin crew meals are on request. A modest business aviation hub, but a dependable one.
Flights arriving at Exeter from outside the UK face strict rules on meat, dairy and fresh produce, so food brought in from abroad may be confiscated or refused. Customs and border checks are arranged through your handling agent. For orders, the practical consequence is that we cook and pack locally, so your galley is stocked from UK sources.
Average rating from the cabin crew and pilots we cater for.
“My order at EGTE covered fresh fruit and breakfast pastries for 7 guests, with a practical service plan needed because of limited fridge space. For crew meals, that attention to cabin service sequence made the order noticeably easier to manage. I asked The Galley Girls to review the breakfast portions quantities against the passenger brief, and the proposed portions made sense. It was useful to see the desserts listed separately when checking how much space the complete order would require.”
“Several practical details needed attention at EXT, with vegetarian wraps and colourful salads requested for 9 guests and a short ground stop to accommodate. Our brief for FBO catering was met with a sensible plan for meal organisation. The Galley Girls prepared the main courses for assembly in the galley, with the accompanying elements easy to locate. It made a difference to have the salads ready without cluttering the galley work area during preparation.”
“An order of a light pasta dish with grilled vegetables for 5 people at Exeter International Airport had to be organised around a changing departure schedule. We described our serving sequence to The Galley Girls and asked for the fruit plates to be packed accordingly. Our colleague could take over the sandwiches without asking where every component had been placed during preparation. With airport catering, careful attention to catering handover matters as much to our crew as the menu itself.”
Start with a plain question: what changes when the count changes? On a short Exeter turnaround it is the hot mains and the seafood plates, which are portioned per seat, while a shared cheese board and snacks stretch further. We rework the quote when the final count lands, and a private jet charter into Exeter does not change that.
A local product such as Devon crab or a Yarg cheese depends on the season and the supplier, so mention it when you book the flight. For Exeter, ordering ahead matters more for seafood than for cheese or cream. Last-minute orders are handled, but a specific catch cannot be guaranteed, so we offer a close alternative.
Early morning at Exeter often means a cold breakfast box and a hot main finished in the oven, handed to the crew at the aircraft. Customs matters mostly for what is carried in, not what goes out, so local sourcing keeps the order simple. Check staffing hours with your handler.
A state or diplomatic flight into Exeter is best treated as a protocol exercise. Outside food has to clear customs and security; a menu cooked here can be agreed in advance, labelled by seat and handed over to your handling agent.
No: the private jet charter and the catering are two separate orders. For flights arriving at Exeter from abroad, UK food-import rules apply to anything brought on board, which is why most operators order from us locally and have it handed over at the apron.
Tail, pax and diets — a flight attendant takes it from there, day or night.
