Catering to your aircraft in London.
Gatwick runs a single main runway all day, so a bizjet here parks among scheduled traffic and leaves when the controller says so. We pack for the galley you actually have and hand it over at your FBO, any hour, last-minute orders are handled.
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.
Gatwick sits in West Sussex, and the private jet menu we write for LGW leans on southern English produce: Sussex lamb in spring, Kentish strawberries in June, Romney Marsh mutton, Dover sole and Rye Bay scallops. An inflight menu built from these keeps the local specialities honest rather than generic. Private jet food from this part of England travels well when it is roast, braised or cured: slow lamb shoulder, smoked trout, Sussex charcuterie. English sparkling wine from the South Downs is a common request.
For a flight out of England, private jet food starts with what the season hands us: asparagus from Evesham in May, Cornish crab in summer, game in autumn, Stilton and Cheddar year-round. Our private jet menu for LGW and the wider London region names the dish and its handling: crab picked and chilled, lamb sliced and sauced apart, scones packed cold with jam and clotted cream. These local specialities fill an inflight menu that reads like a London dinner, not a catalogue.
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.
Gatwick's one working runway and its crowded apron set the pace for any jet that lands here, and private jet catering at EGKK is built around that. Crews rotating through LGW want inflight catering that is already portioned, labelled by seat and ready for a small galley. In-flight catering for a Citation looks nothing like a Global 7500 order, so we ask the type first. For the cabin, aviation catering here means English produce when the season gives it; business aviation catering means a drawer that opens cleanly. For an executive jet catering brief we plate nothing at the aircraft; the cabin crew meals come in their own boxes. Diplomatic flight catering arriving from Heathrow or Farnborough diversions follows the same cold chain.
At London Gatwick, business jet catering and corporate jet catering start with the type and the galley. VIP flight catering for charter flight catering clients, luxury inflight catering, a private jet chef and a bespoke menu are all written to the owner's brief and to what survives a long taxi at EGKK.
Government flight catering at LGW goes through protocol before anything is cooked. Head of state flight catering and VIP aviation catering use a named team, traceable ingredients and discretion, and state visit aircraft catering follows the delegation's approved menu.
Special meals at London Gatwick follow a procedure, not a label: kosher, halal, vegan, gluten free, allergen free and kids meals are each cooked and boxed apart from the guest trays, sealed and numbered by seat. Tell us the allergen and we write the menu around it, with no shared boards.
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 Gatwick are ordered on request and invoiced like the rest of the order. Pilot meals and flight crew meals come in their own boxes, marked CREW. Cockpit meals are cold or easy to eat one-handed, and different meals for pilots can be packed for captain and first officer separately. Crew catering suits a long wait on the apron, and crew meal boxes are handed over with the guest order.
FBO catering at EGKK is delivered to the general aviation terminal and handed to your handling agent. Catering delivery to the FBO, ground handling catering and handling agent catering follow the apron access rules for your stand.
Larger aircraft at Gatwick need a high loader. Galley catering for a widebody or a large VIP jet is staged for the lift, and airside catering delivery is agreed with your handling agent. Aircraft provisioning for a heavy order follows the door height and the galley layout.
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 Gatwick is the UK's second-busiest airport, with one main runway and a heavy scheduled operation. Airport catering for private jets works around that traffic, and general aviation is handled through dedicated FBO services.
As a business aviation hub, LGW sees charter, owner and corporate traffic. Business aviation catering, aviation catering, inflight catering and in-flight catering sit alongside executive jet catering, diplomatic flight catering and cabin crew meals, with FBO services and ground handling services at the stand.
UK customs restrict meat and dairy arriving from outside the EU, and rules changed after Brexit. Airport catering for a flight into Gatwick should be planned around that; your handling agent can confirm what is allowed.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at EGKK, our 10 guests wanted a selection of petits fours and sandwiches, organised sensibly around an evening cabin service. The Galley Girls gave us an update on the main courses before the handover, which helped us organise the cabin checks. My search for "private jet catering near me" led to a practical conversation about storage requirements. The cabin team could match the side dishes to the request before moving on to the remaining departure tasks.”
“Breakfast was already sorted; at LGW, the next request was a seafood starter and warm vegetable sides for 11 guests, with a tight boarding window to work around. Our brief for private jet catering menu was met with a sensible plan for galley preparation. I wanted clear identification on the crew provisions; The Galley Girls made the packing arrangement easy to compare with the order. We could distinguish the canapés at a glance instead of lifting lids just to establish what belonged to each service.”
“A request for a mezze selection with flatbreads, 2 passengers, and a late menu amendment: that was our brief for the departure at London Gatwick Airport. With private aviation catering, careful attention to crew briefing matters as much to our crew as the menu itself. I asked The Galley Girls to review the canapés quantities against the passenger brief, and the proposed portions made sense. We also checked the fruit plates before approval, which helped avoid a second round of questions later in the preparation.”
Ask how much does private jet catering cost and we answer with the menu: kosher, halal, allergen and child meals are each priced on their own line, so you see where the number comes from at Gatwick.
On lead time, the galley decides. We ask the type, then build the menu to its capacity. Last-minute orders are handled for Gatwick departures, with the dishes that travel best.
Customs on a short repositioning flight: nothing for the cabin, crew meals only. Your handling agent at Gatwick can confirm what the destination allows before we pack.
Can you bring food? Often yes. But on a long duty day with waiting at LGW, a crew meal box delivered to the FBO is simpler and keeps allergens documented.
Is catering part of a charter? No. Order it apart, pay it apart. At Gatwick the season decides departures; autumn fog or summer crowds move the slot, and we follow.
Tail, pax and diets — a flight attendant takes it from there, day or night.
