Catering to your aircraft in Broughton.
Corporate shuttles, visiting delegations and the odd leisure charter all use the long runway at Broughton. For crews and guests at EGNR we pack Welsh produce for the galley and hand it to the FBO on your slot.
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.
Wales gives the private jet menu at Hawarden its backbone. Welsh lamb from the hill farms across Flintshire and Denbighshire is the obvious inflight menu anchor: it eats well sliced cold or finished in a galley oven. Conwy mussels and Menai Strait seafood suit a chilled starter, and Anglesey sea salt shows up on bread, butter and the finishing touch of private jet food that travels. Local specialities such as Caerphilly, Perl Las blue cheese and bara brith round out private jet platters, gourmet inflight meals and private jet snacks for the Broughton departures.
For a private jet menu at Hawarden, we lean on Wales. Welsh lamb, Conwy mussels, Anglesey sea salt, Caerphilly and bara brith are the local specialities that actually survive a trip in a galley drawer, so they anchor the inflight menu and the private jet food we pack. Private jet platters carry cheese and cured meats, gourmet inflight meals use lamb and seafood, and private jet snacks lean on bara brith and Welsh cakes, all built for the Broughton ramp.
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.
Hawarden sits on the flat edge of the Dee estuary, a Welsh airfield with a long runway and a factory next door, and private jet catering here is built around that: bags that travel well, a single plane-side handover at the FBO, and nothing that needs a full kitchen on board. Our inflight catering is packed by former VIP flight attendants, and our in-flight catering for a wing-factory crew looks very different to a leisure trip. Aviation catering at CEG covers business aviation catering for corporate shuttles, executive jet catering for day trips, diplomatic flight catering when protocol asks for it, and cabin crew meals ordered with the flight.
Business jet catering at Hawarden usually starts with an engineering or aerospace delegation: short legs, mixed headcounts, and a galley that is rarely generous. Corporate jet catering here leans on cold plates and one hot course. VIP flight catering, charter flight catering and luxury inflight catering are all packed by a private jet chef working from a bespoke menu.
Government flight catering at Hawarden is rarely loud; it is protocol first. Head of state flight catering and VIP aviation catering for a state visit aircraft catering order are cleared by the protocol office, packed with named staff and handed over under the handling agent's escort.
Special meals at Hawarden follow the local kitchen, not a template. Welsh cooking leans on dairy, wheat, and shellfish from the Conwy and Menai coast, which is where allergens hide. Kosher, halal, vegan, gluten free and allergen free orders go on a separate board, in sealed boxes, with kids meals ordered the same way. Every special meal is built around the Broughton menu and handed to the FBO marked by seat.
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.
For the crew meals brief at EGNR, think of a quiet apron and a long wait. Flight crew meals are packed in boxes marked CREW, pilot meals avoid anything messy, and crew catering is a menu choice like any other, on request and invoiced. Cockpit meals travel well, crew meal boxes stack in the drawer, and different meals for pilots are offered when policy asks for it.
FBO catering at Hawarden is a single handover: your handling agent opens the gate, we meet the aircraft at the stand, and the general aviation terminal sees nothing but a labelled box. Catering delivery to the FBO is coordinated with ground handling catering and handling agent catering so nobody waits on the ramp.
A wing-factory airfield sees larger business jets than its size suggests, and galley catering at Hawarden follows the aircraft: door height, high loader or none, and what the galley can finish. For heavier types, airside catering delivery is arranged with the handling agent so aircraft provisioning happens in one pass at the ramp, rather than trolley by trolley.
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.
Hawarden is a general aviation airport on the English-Welsh border, built beside a wing-assembly plant, with a long runway that suits larger business jets. Airport catering here serves corporate crews, visiting engineers and occasional charters. Traffic is handled through the FBO, and the FBO services and ground handling services at the terminal decide where each order is handed over.
Business aviation hub is a big phrase for Hawarden, but the factory next door makes it true in a quiet way. Inflight catering and in-flight catering for those flights stay light, while aviation catering and business aviation catering follow the delegation size. Executive jet catering suits day returns, diplomatic flight catering appears when a visiting dignitary lands, and cabin crew meals and crew meals are ordered with the trip. FBO services and ground handling services on the apron shape how each box reaches the aircraft.
UK customs treat outbound catering simply, but food arriving from outside the UK can be restricted, particularly meat and dairy. For Hawarden that means packing clearly, listing contents and marking allergens. The FBO services team and the ground handling services staff on the apron can then pass the order through without delay.
Average rating from the cabin crew and pilots we cater for.
“Small packing details became important at EGNR: our 4 passengers wanted roasted chicken and seasonal vegetables, and we had a short ground stop. The crew provisions came from The Galley Girls in divided catering boxes, with a packing list that matched the contents. We placed the snack boxes in their planned storage area without first having to reorganise all the catering boxes. The order made in-flight catering services feel manageable because the final order confirmation had been considered beforehand.”
“Menu approval at CEG covered avocado toast components and breakfast fruit for 2 guests, leaving us to organise the service around several individual meal preferences. I asked The Galley Girls to review the sauces quantities against the passenger brief, and the proposed portions made sense. There was enough information about the desserts to brief the crew without making assumptions about what had been ordered. For our team, the strongest part of their aviation catering was how they handled final order confirmation.”
“Good preparation made the difference at Hawarden Airport, where 6 guests expected a breakfast basket with individual preserves despite a family lunch request. The Galley Girls used a readable packing list for the fruit plates, which helped when two colleagues checked the order together. Our brief for aviation catering services was met with a sensible plan for galley preparation. Keeping the crew provisions identifiable helped the colleague taking over service understand the order without another long explanation.”
Crews at Hawarden often wait on a corporate shuttle, so the question of how much private jet catering costs comes down to dishes chosen. Soup and sandwiches sit at one level; lamb and mussels at another. We send a menu quote before the slot.
In winter, low cloud and wind over the Dee estuary can move departures. Lead time is simple when you tell us early, but last-minute orders are handled, with seasonal substitutes if mussels or lamb are scarce.
UK customs treat private jet catering like any provisioning: clearly packed and listed. With two services on board, we separate meal one and meal two, with allergens marked on each box.
You can bring your own food at Hawarden, though on a short turnaround it is easier to have it handed over at the FBO already packed and labeled. Customs rules for meat and dairy apply either way.
Catering does not come with a private jet charter into CEG; it is a separate order. Booking a return leg from here is simple: tell us the departure slot and headcount.
Tail, pax and diets — a flight attendant takes it from there, day or night.
