Catering to your aircraft in London.
At EGLC the approach is steep and the apron is tight, so crews arrive knowing exactly what they need. We write the menu around the aircraft type and deliver 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.
London City's private jet menu leans on what England does well and what survives a short, steeply climbing sector. Our inflight menu for EGLC starts with British produce: smoked salmon from the Scottish and English smokehouses, Kentish cheeses, and cold roast beef with horseradish that slices cleanly in a small galley. For private jet food that holds, we pack Cornish crab sandwiches and watercress soup in a flask.
London local specialities travel well in a cabin with no space to spare. Private jet platters here mean a cold board of English cheeses with chutney, pork pie, and pickles, plated by the crew in seconds. Gourmet inflight meals can carry a Sunday roast in compact form, with the gravy in its own pot. Private jet snacks are shortbread, cheese straws, and fruit from Kent orchards in season. Every item is written for the London table, and England's own produce shapes the whole list.
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.
London City sits on a dock-side strip with a 5.5-degree approach, so the aircraft you see here are small, and the galleys are smaller. Private jet catering for EGLC / LCY is written around that: compact trays, one-handed crew dishes, and a handover at your FBO. For corporate and executive crews it works as inflight catering built for a short sector. Our in-flight catering stays within what a light-jet galley can store. Aviation catering and business aviation catering for the airport follow the same logic, and executive jet catering is briefed to the aircraft type. Diplomatic flight catering goes through protocol clearance, and cabin crew meals are ordered with the flight.
Who flies into EGLC? Bankers headed to the Docklands, executives on a day-trip to the Continent, charter parties with a short sector. Business jet catering for them means compact trays, and corporate jet catering keeps to what the galley holds. A private jet chef builds a bespoke menu; VIP flight catering and luxury inflight catering stay understated; charter flight catering adapts to the booking.
Official movements through EGLC are rare but exact. For government flight catering we work from a clearance list, and head of state flight catering carries a full chain of custody. VIP aviation catering is sealed and unlabelled except by seat. State visit aircraft catering is coordinated with your agent and protocol office.
Allergens are handled as a procedure, and London's food scene raises its own: nuts in baked goods, mustard and celery in classic English sauces, gluten in pies and pastry, shellfish in the crab and prawn dishes. For EGLC, kosher, halal, vegan, gluten free and allergen free meals are cooked on a separate board and boxed apart from the guest trays, marked by seat number. Special meals and kids meals are agreed with you before the slot, and a small cabin means each dish is identified at a glance.
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 London City are packed for pilots with one hand free. Flight crew meals and pilot meals travel in separate, labelled boxes, and crew catering is ordered with the flight, on request and invoiced like the rest. Cockpit meals are plain, cold or oven-ready, and crew meal boxes stack in a small galley. We can supply different meals for pilots when operator policy asks for it.
FBO catering at London City means a handover at the general aviation terminal, where your handling agent meets our driver. Catering delivery to the FBO is coordinated with the apron schedule, and ground handling catering is limited to what the small ramp will take. Handling agent catering stays simple: one name, one gate, one handoff at the aircraft.
London City handles light jets and turboprops, so the loading question is rarely a high loader and more often a narrow door and a small hold. Galley catering for these aircraft is packed in compact insulated boxes that go through the door by hand. Airside catering delivery on the apron is coordinated with your handling agent, and aircraft provisioning is sized to what the galley and the stowage on that type will actually take.
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.
London City Airport is a business aviation hub on the Royal Docks, known for its steep approach and short runway. Airport catering here is shaped by general aviation and FBO services that handle light jets and turboprops. Ground handling services work within tight operating hours, and the terminal is built for small aircraft and quick passenger flow.
What sets EGLC apart is restriction: a steep approach, a short list of aircraft types, curfew hours. As a business aviation hub, it asks inflight catering and in-flight catering to fit those limits. Aviation catering, business aviation catering and executive jet catering are sized to light-jet galleys, diplomatic flight catering goes through protocol clearance, and cabin crew meals and crew meals go into labelled boxes.
UK customs control what enters the country from abroad, particularly meat and dairy from the EU, so catering for an arriving aircraft is planned around that. Food loaded at this business aviation hub for an outbound leg is sourced locally and clears without issue. Tell us the sector and we confirm what can stay aboard.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at LCY, our 10 guests wanted a cheese board and savoury canapés, organised sensibly around a tight boarding window. The Galley Girls gave us an update on the side dishes before the handover, which helped us organise the cabin checks. Knowing where the canapés were packed meant the crew could begin the relevant checks as soon as the order arrived. I want a private jet catering company to understand packing arrangement, and this order gave us a useful starting point.”
“Food presentation mattered to our 9 guests, but an evening cabin service also had to be considered when organising a cold lunch with cheese and fruit at London City Airport. The confirmation from The Galley Girls showed the desserts clearly enough for us to check the planned service quantities. The quantities of fruit plates matched our service plan, leaving us comfortable with the order before the final briefing. When comparing private jet catering companies, I would look closely at final order confirmation after this experience.”
“Menu approval at EGLC covered herb chicken with a quinoa salad for 6 guests, leaving us to organise the service around limited fridge space. I wanted clear identification on the salads; The Galley Girls made the packing arrangement easy to compare with the order. My search for "private jet catering near me" led to a practical conversation about portion planning. I found the breakfast portions without searching through every box, a small detail that mattered during the final cabin checks.”
What you pay here follows what is on the plate. British lamb, English asparagus in its spring weeks and Cornish crab are priced as the market runs, while customs rules on imported food push us toward domestic suppliers. Crew meals are quoted separately, on request, and invoiced like the rest of the order.
London City's airside is tightly controlled, so what makes an order easy is a named handling agent and a confirmed slot. Our driver is met at the gate and taken to the apron under escort. Last-minute orders are handled, provided the access request goes through the agent.
A child's meal, a halal plate, or an allergen-free tray all follow one route: cooked in the UK, boxed apart, labelled by seat. Customs handling at EGLC applies to food that arrives on foreign aircraft, so what we supply for outbound legs is not affected.
Personal food is allowed, and UK customs only care about meat and dairy arriving from abroad. On the aircraft itself the question is physical: with a small galley, our compact packaging leaves room for your own items. Name the type and the seat count.
Not on any leg. A repositioning flight into EGLC with nobody in the cabin still carries no catering unless you order it, and what you do order is billed as its own line, separate from the aircraft. Crew meals for the sector are available on request.
Tail, pax and diets — a flight attendant takes it from there, day or night.
