Catering to your aircraft in Lerwick.
Tingwall is a small island strip where weather sets the schedule, so we pack for waiting crews and light galleys. Private jet catering at Lerwick / Tingwall is made by former VIP flight attendants and handed to your FBO or handling agent.
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.
Shetland puts its own produce on a private jet menu for Lerwick: lamb raised on the hill, salmon and mussels from the voes, smoked haddock, oatcakes and bannocks, and reestit mutton for those who know it. These local specialities are the backbone of the inflight menu at Tingwall, and each one travels differently in a galley. The lamb is cooked and portioned to finish in the oven, the fish goes cold and chilled, and the bannock stays dry in its own bag.
We build the private jet menu for Lerwick around what the islands really produce. Private jet food from Shetland tends to be simple and good: mussels in a sealed pot, salmon served chilled, lamb with the sauce apart. Private jet platters, gourmet inflight meals and private jet snacks all draw on the same local specialities, so a passenger leaving Scotland tastes where the flight started. Ask for a Shetland board and we pack it for your cabin.
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.
Wind is the first thing a crew checks for Lerwick / Tingwall (EGET, LWK), and the galley comes second. This is a small Scottish island field, so private jet catering is sized to what a light cabin actually holds. We prepare inflight catering in rigid boxes that stack in a drawer, and aviation catering that survives a diversion or a delayed departure. Business aviation catering and executive jet catering here often mean a cold board, a hot main with the sauce apart, and fruit. In-flight catering for a delegation is cleared in advance, and diplomatic flight catering goes through protocol. Cabin crew meals at Lerwick are an optional line on the order, added when you ask and billed as any other dish.
Flights into Tingwall carry oil and gas executives, estate guests and charter parties. For business jet catering, corporate jet catering and VIP flight catering we ask the type and the galley first. Charter flight catering is ordered on its own line, luxury inflight catering uses local fish and lamb, and our private jet chef shapes a bespoke menu to match.
When an official party lands at EGET, the menu is cleared first. Government flight catering, head of state flight catering and state visit aircraft catering use a named team and seat numbers only. VIP aviation catering at a Shetland strip keeps the handover quiet and the paperwork exact.
Shetland cooking leans on fish, shellfish and dairy, so we check allergens carefully. Kosher, halal, vegan and gluten free meals are packed in sealed boxes with a separate board, allergen free dishes are labelled by seat, and kids meals and other special meals are available on request.
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.
Waiting on the Shetland weather means the crew eats on its own schedule. Crew meals are an on-request line item, never included. Flight crew meals, pilot meals and cockpit meals are boxed and labelled CREW; crew catering is ordered with the trip, crew meal boxes hold hot and cold items, and different meals for pilots are available on request. Cabin crew meals for the Tingwall stop travel in the same boxes and sit on the same invoice.
FBO catering at Tingwall means handover at the general aviation terminal or to your handling agent. Catering delivery to the FBO is coordinated with ground handling catering staff, and handling agent catering is agreed before you land. Tell the agent what is coming and where it should go.
Most aircraft at EGET are small, which keeps galley catering simple: no high loader, airside catering delivery by vehicle, and aircraft provisioning arranged with the agent. If you fly something larger, give us the type and we plan the loading.
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.
EGET, or LWK, is Shetland's quiet airfield outside Lerwick, used mostly by island flights and the occasional private aircraft. Airport catering here has to respect a small footprint. General aviation is the main business, FBO services are modest, and ground handling services are arranged in advance.
Business aviation hub is too grand a phrase for Tingwall, but it does see charters serving Shetland's energy and fishing industries. Inflight catering, in-flight catering and aviation catering are ordered on request; business aviation catering and executive jet catering for light jets follow the same routine. Diplomatic flight catering is rare and cleared by protocol, and cabin crew meals are listed on the order.
Flights from outside the UK are subject to UK border rules on meat and dairy, which matters for lamb and cheese. Local Shetland produce raises no import question. Tell us where the aircraft arrives from and we plan the galley around the rule.
Average rating from the cabin crew and pilots we cater for.
“Between cabin checks at EGET, I coordinated poached fish with steamed rice for 7 guests and explained our concerns about an evening cabin service. After a final adjustment to the side dishes, The Galley Girls gave us one revised order summary to work from. We checked the breakfast portions against the same summary, keeping the cabin team and the handling contact aligned. My main takeaway from this in flight catering order was the practical approach to catering handover.”
“Several practical details needed attention at LWK, with chicken skewers with a couscous salad requested for 5 guests and a revised passenger count to accommodate. The Galley Girls labelled the sandwiches in line with our brief, so the cabin team could identify the relevant portions quickly. The order made inflight catering services feel manageable because the catering handover had been considered beforehand. The side dishes were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“Breakfast was already sorted; at Lerwick / Tingwall Airport, the next request was mini sandwiches and individual desserts for 11 guests, with a tight boarding window to work around. I want an inflight catering company to understand final order confirmation, and this order gave us a useful starting point. The confirmation from The Galley Girls showed the fruit plates clearly enough for us to check the planned service quantities. It was useful to see the canapés listed separately when checking how much space the complete order would require.”
Lerwick returns are priced per menu. If the passengers choose a local seafood board for the way back, it is invoiced as a seafood board; if they want a simple cold tray, it is quoted as that. Phone or email and we put numbers to it.
When a Lerwick flight goes from four passengers to six, we re-plan the order rather than refuse it. Items already portioned stay as they are, and we add what the cabin needs. Last-minute orders are handled.
Flights from outside the UK must follow rules on meat and dairy, and that matters for Shetland lamb and cheese on an inbound leg. Local products ordered here are fine; imported products depend on origin. Tell us the departure country and we plan around it.
Early morning and night slots are normal on island strips. Your own food is allowed, though our trays are marked by seat and ready to re-plate. Phone or email at any hour and we plan the handover for your slot.
The charter covers the aircraft, not the tray. Ask us for a delegation menu at Tingwall and we quote it separately, with dietary needs recorded by seat number.
Tail, pax and diets — a flight attendant takes it from there, day or night.
