Catering to your aircraft in London.
A Kent-edge airfield at 598 ft, busy with corporate departures: that is EGKB. For the crew, we pack to the galley and deliver to the aircraft.
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.
London and England give a private jet menu its backbone: seasonal produce, fish from the coast, and a baking tradition that travels well. A private jet menu for Biggin Hill leans on what keeps its shape in a drawer, so the inflight menu favours roast beef that slices cleanly, smoked salmon that stays chilled and scones that re-plate without fuss. Private jet food from the Kent and Surrey side of London is lighter on sauce and heavier on produce. Local specialities such as Welsh rarebit canapés, Cornish crab and English strawberries in season sit alongside private jet platters for the whole cabin, gourmet inflight meals plated for one, and private jet snacks for the second sector. England in June means strawberries; England in November means game, and the menu moves with it.
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.
Biggin Hill sits on a Kent-edge plateau at 598 ft, and the first thing a crew learns here is that the apron is a working general aviation field, not a terminal. Private jet catering at London Biggin Hill (EGKB / BQH) is built around that: a galley brief, a handling agent, and a tray handed up the steps. Inflight catering for a Citation and aviation catering for a Global follow the same rule, packed for the oven you actually have. Business aviation catering here often means a breakfast for four before a European sector, and cabin crew meals ride in a separate, labelled box.
For a board trip out of London Biggin Hill, business jet catering starts with the aircraft and the passengers' habits. Corporate jet catering favours dishes that finish in the oven or stay cold. VIP flight catering and charter flight catering are briefed the same way, and luxury inflight catering is about timing and presentation. Our private jet chef builds a bespoke menu, passenger by passenger.
Government flight catering at London Biggin Hill is run through protocol, not the kitchen. Head of state flight catering and VIP aviation catering mean a named team, traceable ingredients and quiet handover. State visit aircraft catering is cleared by the protocol office before anything is cooked, then labelled by seat number.
At London Biggin Hill, special meals are a procedure built around English cooking, where allergens hide in pastry, gravy and stock. Kosher, halal, vegan and gluten free meals are cooked on separate boards, sealed and labelled by seat number, as are allergen free and kids meals. Tell us the restriction with the order and we write the card for the galley.
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.
Crew meals at Biggin Hill are on request, ordered and invoiced like the rest of the order. Flight crew meals are packed for a short turn, pilot meals can be eaten one-handed in the cockpit, and crew catering is labelled CREW. Cockpit meals avoid heavy sauce; crew meal boxes travel flat. Different meals for pilots are packed separately when the operator's policy asks for it.
At EGKB, FBO catering arrives at the apron through the general aviation terminal and your handling agent opens the door. We coordinate ground handling catering and handling agent catering directly, so catering delivery to the FBO is one handover, not several.
Biggin Hill sees mostly light and midsize jets, but larger cabins still pass through. The aircraft type decides the loading: door height, whether a high loader is needed, and what the galley can hold. Galley catering for a Global is packed in more drawers than for a Phenom, and airside catering delivery follows your handling agent's access. We confirm aircraft provisioning against the type and the tail 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.
Biggin Hill (EGKB / BQH) is a hilltop general aviation field in England at 598 ft. FBO services and ground handling services are the daily business, and airport catering reflects that.
The field is a business aviation hub with strong general aviation traffic. Inflight catering and in-flight catering are common requests, aviation catering and business aviation catering are the daily work, executive jet catering is a regular order, diplomatic flight catering is occasional, and cabin crew meals are always labelled.
UK customs and import rules on meat and dairy shape what a galley can bring in. Check the food-import position with your handling agent for each sector; ordering at EGKB avoids the problem.
Average rating from the cabin crew and pilots we cater for.
“What impressed me at London Biggin Hill Airport was how a request for vegetable tartlets and a dessert selection was handled despite a family lunch request. For our team, the strongest part of their crew meals was how they handled final order confirmation. The side dishes came from The Galley Girls in shallow trays, with a packing list that matched the contents. We placed the fruit plates in their planned storage area without first having to reorganise all the catering boxes.”
“With an evening cabin service to consider at EGKB, we needed a practical way to serve yoghurt pots and fresh berries to 2 passengers. We changed the quantities of main courses, and The Galley Girls reflected the request in the final packing list. We checked the crew provisions against the same summary, keeping the cabin team and the handling contact aligned. This experience of FBO catering gave us a useful reference for managing meal organisation on another departure.”
“Several practical details needed attention at BQH, with vegetarian wraps and colourful salads requested for 2 guests and a revised passenger count to accommodate. The side dishes supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. We could distinguish the main courses at a glance instead of lifting lids just to establish what belonged to each service. This experience of airport catering gave us a useful reference for managing portion planning on another departure.”
Crab, beef, asparagus and cream teas all price differently, so the dishes you choose set the figure. A Cornish crab salad in season costs more than a cheese and chutney board, and plated fillet costs more than boxed sandwiches. We quote the covers and the galley finish, then invoice the order on its own.
A late or very early slot is normal at Biggin Hill and does not complicate the order, as long as we have the tail and the slot. Lead time is easier when the menu avoids products that need a market run, and last-minute orders are handled.
Delegation flights through EGKB add paperwork, not complexity to the menu. Customs treats provisions according to the flight's status, so we label everything clearly and arrange handover through the FBO as the clearance requires.
The UK is strict on certain imports, particularly meat and dairy from outside the country, so food carried in from abroad may be refused or seized at customs. For a flight into Biggin Hill the safer route is to order here, and the galley gets what it needs.
No. The charter contract is for the aircraft, and catering is not part of it: you or your operator order the meals separately and they are invoiced on their own. At Biggin Hill the handover happens through your handling agent's airside access, so send the tail and the slot with the order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
