Catering to your aircraft in Kirkwall.
Orkney weather rearranges slots, so a Kirkwall order has to flex. We pack Orkney seafood and island beef for your galley at KOI, labelled by seat and handed to your 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.
Orkney's menu is short and honest: shellfish from cold water, beef from island pastures, a farmhouse cheddar, bere bannocks and oatcakes. For a private jet menu at Kirkwall, that gives you an inflight menu that reads local without needing a chef on board. Private jet food from Orkney travels well: hot smoked salmon chilled, scallops seared and re-plated, beef braised so it survives the oven. We build private jet platters from the Orkney larder, gourmet inflight meals for the main cabin and private jet snacks such as oatcakes with cheddar for the long way back. These local specialities across Scotland's northern isles are packed to the galley you actually have.
Scotland's northern isles supply a surprising amount for a private jet menu. At Kirkwall we pull Orkney scallops, crab, hot smoked salmon, island beef, Orkney cheddar and fudge into an inflight menu built for a small cabin. Private jet food here is seasonal and cold-water: what is landed that week is what is cooked. Private jet platters carry the seafood chilled, gourmet inflight meals finish in the oven or are re-plated cold, and private jet snacks stay simple with oatcakes, cheese and shortbread. These are the local specialities of Scotland, packed for an aircraft rather than a restaurant.
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.
The cold North Sea light and the short runway turn at Kirkwall make for a quiet apron, and a private jet arriving at KOI usually wants something simple and local. Private jet catering at Kirkwall Airport means scallops, Orkney beef and island cheese, packed by crew for crew. We handle in-flight catering for charter and owner flights, aviation catering for operators, executive jet catering, business aviation catering, diplomatic flight catering and cabin crew meals, all delivered to your FBO or handling agent.
Owners and charter clients flying into Kirkwall tend to want something local and uncomplicated. Our private jet chef builds a bespoke menu from island produce for business jet catering, corporate jet catering, VIP flight catering and charter flight catering. Luxury inflight catering here means well-cooked food that survives a small oven.
When an official party lands at EGPA, the order goes through the protocol office, not the kitchen. We do government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering with named staff and clear allergen records.
Island cooking hides allergens in familiar places: fish stock in soups, oats and barley in bannocks, butter in the shortbread. At Kirkwall we cook special meals on a separate board and pack them in a separate box. Kosher, halal, vegan and gluten free orders, allergen free trays and kids meals are agreed with the crew from the passenger list, then marked by seat number so nobody opens the wrong tray.
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 Kirkwall's small island apron, the crew often eats last and fastest. Crew meals on request cover flight crew meals, pilot meals and crew catering for the whole flight deck. We pack cockpit meals to eat with one hand, crew meal boxes labelled CREW, and offer different meals for pilots when policy requires it. They are invoiced like any other line.
At EGPA the order is handed over at the FBO, and the handling agent receives it airside and walks it to the aircraft. FBO catering at Kirkwall is a small operation on a compact apron, so handling agent catering here is mostly a matter of telling the desk which door and which slot. Catering delivery to the general aviation terminal works the same way, and ground handling catering is coordinated with the people already on the ramp.
A business jet at Kirkwall rarely needs a high loader, but a larger aircraft on a charter into Orkney can. Our galley catering is packed to the type: trolley, boxes or crates, with the door sill and cart size in mind. Airside catering delivery goes through the FBO or handling agent to the aircraft steps, and aircraft provisioning is confirmed against the galley fit before anything is cooked.
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.
Kirkwall is the main airport of Orkney, a low island strip shared by scheduled flights, air ambulance and private traffic. For airport catering it is quiet but exposed to wind, and general aviation visitors park on a compact apron. Ground handling services are limited and personal, so the same few people usually meet your aircraft.
Business aviation to Kirkwall is seasonal: summer visitors, island events and remote estate trips. Inflight catering and in-flight catering orders stay small and local, and aviation catering for business aviation catering clients, executive jet catering, diplomatic flight catering and cabin crew meals all follow the same route through your FBO. Crew meals are ordered on request like everything else. Business aviation hub it is not, but general aviation, FBO services and ground handling services deal with what arrives.
Flights arriving from abroad go through UK customs, and animal products from outside the country face import limits. Seafood, meat and dairy from our order are fine to eat on board, but they may not be carried onward everywhere, so ground handling services at Kirkwall will tell you what can stay on the aircraft.
Average rating from the cabin crew and pilots we cater for.
“I wanted smoked salmon bagels and sliced fruit for 2 guests at Kirkwall Airport, packed sensibly for a cabin team dealing with a changing departure schedule. After a final adjustment to the crew provisions, The Galley Girls gave us one revised order summary to work from. I would discuss airline catering with them again, especially when galley preparation needs careful coordination. We checked the sandwiches against the same summary, keeping the cabin team and the handling contact aligned.”
“An order of roasted chicken and seasonal vegetables for 4 people at EGPA had to be organised around several individual meal preferences. For crew meals, that attention to final order confirmation made the order noticeably easier to manage. The Galley Girls kept the fruit plates separate from the finishing elements, which gave us control over the final presentation. Keeping the main courses aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“As the person coordinating chicken skewers with a couscous salad for 12 passengers at KOI, I needed an arrangement that considered a small galley worktop. The galley preparation stood out more than any sales pitch about FBO catering. The Galley Girls labelled the snack boxes in line with our brief, so the cabin team could identify the relevant portions quickly. I found the desserts without searching through every box, a small detail that mattered during the final cabin checks.”
Think in dishes rather than trips. A crew who want a simple cold lunch back to the mainland will spend less than a party asking for seared shellfish. Tell us the return plan when you order from EGPA and the quote covers both legs, itemised.
Counts move, especially on island charters. Call or write the change in and we rebuild the trays: more seafood portions, fewer, or an extra crew box. Last-minute orders are handled, and the order stays one invoice.
If an Orkney cheddar or smoked salmon is on your menu, check the next country's rules. We pack it with clear labelling, and your handling agent can confirm what is acceptable at the arrival airport.
Yes, personal food on board is possible, but we recommend using our service for scheduled departures. We are available 24/7, and a pre-dawn order at Kirkwall is handled like any other.
No, charter pricing does not carry meals. A state or official flight into EGPA needs its own catering order, cleared by whoever manages protocol before cooking starts.
Tail, pax and diets — a flight attendant takes it from there, day or night.
