Catering to your aircraft in Prestwick.
A long runway, a quiet apron, and a lot of Scottish weather. At Glasgow Prestwick we pack your catering for the aircraft in front of us and hand it to your handling agent at the FBO, with crew meals marked and boxed apart.
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 gives a private jet menu its most useful ingredients: salmon, beef, oats, dairy, soft fruit. At Prestwick the inflight menu starts with Scottish smoked salmon, sliced thin and packed cold with lemon and crème fraîche on the side. It is private jet food that survives the drawer and looks right on a plate.
Local specialities from Ayrshire and the wider Scotland table travel well: Ayrshire new potatoes, Scottish beef, oatcakes, farmhouse cheese, shortbread. A private jet menu for Prestwick leans on them because they hold their shape at altitude. Cullen skink, a Scottish fish soup, goes into a thermal pot and is poured in the galley.
The Prestwick table is also a winter table. Cold nights on the Ayrshire coast ask for warm dishes: a Scotch beef stew in its own container, a root vegetable soup, a sticky toffee pudding re-plated in the galley. The inflight menu keeps the Scottish accent without a long list of fragile dishes, and every local speciality is packed to the galley the aircraft actually has.
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.
Glasgow Prestwick sits on the Ayrshire coast, a field with a long runway, little congestion and a loyal following among charter crews and visiting delegations. Private jet catering here is written around the aircraft and the galley it carries: inflight catering for a short hop north, in-flight catering for a long leg west, aviation catering for operators who want the same standard on every rotation. Business aviation catering and executive jet catering orders reach your handling agent already labelled, diplomatic flight catering follows protocol, and cabin crew meals ride in their own box.
A corporate jet catering order into Prestwick is rarely complicated: a small party, a golf week, a cold lunch and a hot dinner. Business jet catering for longer legs is built on VIP flight catering standards, with charter flight catering labelled by seat, luxury inflight catering where the guests ask for it, and a private jet chef who drafts a bespoke menu for the trip.
When a state visit aircraft lands at Prestwick, the catering is already agreed with protocol. Government flight catering is traceable from kitchen to galley, head of state flight catering is handled by a small named team, and VIP aviation catering keeps the paperwork discreet. State visit aircraft catering stays sealed until the crew opens it.
When a child is on the manifest at Prestwick, the menu changes before anything else: smaller portions, plain pasta or chicken, a cup of fruit, no nuts in the bag. Kosher, halal, vegan, gluten free, special meals and allergen free dishes are cooked on a separate board and packed in a separate box, marked with a seat number, and kids meals ride in their own bag so the galley never has to hunt for them. Scottish baking leans on oats, barley and butter, so we name where gluten and dairy hide before the order 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.
At EGPK the crew often has a long day: positioning in, a turn, out again. Crew meals are on request and billed as part of the order. Flight crew meals travel in a marked box, pilot meals are handled so the captain and first officer never share a dish, and crew catering can be hot or cold. Cockpit meals are simple to eat. Crew meal boxes are labelled by seat, and different meals for pilots are cooked when the operator asks. Cabin crew meals stay in their own bag.
The general aviation terminal at Prestwick is where the order changes hands. FBO catering is packed, labelled and given to the handling agent, ground handling catering is coordinated against the aircraft stand, and catering delivery to the FBO is signed for before it goes airside. Handling agent catering is never a surprise at the aircraft door.
At Glasgow Prestwick the aircraft decides how the order goes on board. A light jet takes catering by hand through the main door; a heavier airframe may call for a high loader at the galley door, arranged through the handling agent. Galley catering is packed for the aircraft in front of us, with an oven, a drawer or a chiller. Airside catering delivery runs through the FBO and ramp, and aircraft provisioning is confirmed against the tail number before the vehicle moves.
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.
Glasgow Prestwick is a general aviation field on the Ayrshire coast with a long runway, a single main terminal and a calm apron. Airport catering here reflects that: orders are small, local and well labelled, and the apron is rarely congested.
Prestwick works as a business aviation hub for the west of Scotland. General aviation traffic arrives for golf weeks, delegations and positioning flights, and FBO services and ground handling services are on hand. Inflight catering, in-flight catering and aviation catering are ordered per trip; business aviation catering and executive jet catering follow the aircraft type, diplomatic flight catering goes through protocol, and cabin crew meals ride with the crew.
UK rules on animal products apply at Prestwick. Food from outside the country can be refused, and what leaves with the aircraft is declared at the next border. We source in Scotland where we can and pack return-leg meals sealed with a clear list for customs.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 3 guests, but a small galley worktop also had to be considered when organising a selection of petits fours and sandwiches at EGPK. Our handling contact received the order details from The Galley Girls, including how the sandwiches had been grouped. We could account for the snack boxes before passing the boxes to the cabin team, without a lengthy unpacking exercise. For inflight catering, that attention to galley preparation made the order noticeably easier to manage.”
“Packing a cheese board and savoury canapés for 11 passengers at PIK needed careful thought, especially given a late menu amendment. I needed the salads checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The sandwiches remained as originally requested, which was reassuring when we checked the latest version with operations. This experience of in-flight catering gave us a useful reference for managing crew briefing on another departure.”
“Passenger preferences led us to roasted chicken and seasonal vegetables at Glasgow Prestwick Airport; 2 portions were needed, with several individual meal preferences factored into preparation. The Galley Girls grouped the crew provisions by service, which was more useful to us than simply receiving a list of dishes. The order made vip inflight catering feel manageable because the final order confirmation had been considered beforehand. We left the desserts stored until needed, which kept the first service manageable and reduced unnecessary handling.”
Start from the flight: how many guests, how many services, which products. A two-service long leg with langoustines is a different invoice from a one-service lunch with oatcakes and cheese. Send the brief and you see the cost before we cook.
Look at the ground time, not the clock. A long turnaround lets the crew take delivery calmly; a short one needs a menu that loads fast. Local fish and dairy are available through the week, and last-minute orders are handled.
On a return leg, whatever was loaded in Scotland has to be declared at the next airport, and some products may not be allowed in. We pack the return meals sealed and give you a plain list for your handling agent.
Food brought on board is allowed under UK customs rules. If the count rises or falls at the last minute, the order we pack covers it, because we plan portions that can be split or re-plated cold.
The charter contract does not cover food. Ordering catering is a separate step, with its own invoice. A Scottish product such as smoked salmon is a good place to start.
Tail, pax and diets — a flight attendant takes it from there, day or night.
