Catering to your aircraft in London.
Stansted runs one long runway and a quiet general aviation side, which suits long-range cabins and charter crews who want a clean handover. We cook, pack and label for the galley you actually have, with Essex produce on the menu.
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.
Essex and East Anglia give a London menu real local content. A private jet menu from Stansted can lean on Colchester oysters, Maldon sea salt, asparagus from the Vale of Evesham in May and June, and Suffolk and Norfolk produce, all part of the inflight menu we build for EGSS.
Private jet food here travels well: Maldon salt on a cold fish plate, Essex cured ham, English cheeses, and strawberries in season. These local specialities are packed for a galley with no cooking, so the sauce goes apart and the cold plate stays cold. In London and England generally, the shopping list changes with the month, and we write the menu to match.
For crew meals on a turnaround, the same region supplies pies, roast vegetables and hearty salads that can be eaten at a jumpseat.
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.
Stansted is one of the few London airports where a heavy long-range jet can park without a queue, and that changes what a galley is asked to do. Private jet catering at EGSS is built for crews positioning in and out of the Essex apron, with inflight catering that holds up between prep and service. In-flight catering here follows the aircraft type: a Global 7500 drawer plan differs from a King Air tray plan. Aviation catering and business aviation catering at STN are handed over at the FBO or by your handling agent. Executive jet catering, diplomatic flight catering and cabin crew meals are packed with the same discipline.
Business jet catering at Stansted covers corporate jet catering for executive travel and charter flight catering for groups, plus VIP flight catering when the cabin is full. Luxury inflight catering here means a private jet chef building a bespoke menu around the aircraft, the galley and the passenger list, with Essex produce where it fits at London Stansted.
For head of state flight catering and government flight catering at EGSS, we work from the protocol brief. VIP aviation catering and state visit aircraft catering are packed with seat-level labelling and a supplier list your office can check.
Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are handled as a procedure for the London kitchen: separate board, separate box, seat number on the lid. Halal is common on Stansted's Gulf and Turkish charters, so we check the supplier chain before we pack. Allergens in English cooking tend to hide in pastry, gravy and stock, which is where we look first.
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 Stansted, crew meals are an on-request item, ordered with the trip and invoiced like the rest of the order. Flight crew meals and crew catering for a long-range rotation lean towards things that can be eaten in a galley seat: pies, wraps, grain bowls. Pilot meals and cockpit meals can be two different dishes if the operator policy asks for it, so the captain and first officer never share a plate. Crew meal boxes carry a CREW label. Different meals for pilots are written on the order, not improvised at the gate.
FBO catering at Stansted ends at the aircraft: catering delivery to the FBO or the general aviation terminal is coordinated with your handling agent. Ground handling catering and handling agent catering depend on who holds the stand and which door opens, so we ask for both.
Stansted sees a lot of larger business jets, including Boeing and Airbus VIP cabins, so galley catering often needs a high loader at the aircraft door. Airside catering delivery is coordinated through your handling agent, who tells us which door and which stand. Aircraft provisioning for a wide-body on the Essex apron means more trolleys and more ice, packed in loading order rather than menu order.
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.
Airport catering at London Stansted works around a single long runway and a general aviation side that stays calm compared with other London fields. FBO services and ground handling services here are set up for business aviation, so the handover is simple.
As a business aviation hub, Stansted draws heavy cabins that need inflight catering and in-flight catering sized for long sectors. Aviation catering and business aviation catering are packed by the galley, executive jet catering by the seat, diplomatic flight catering by protocol, and cabin crew meals in a separate box.
UK customs and food-import rules restrict meat and dairy from outside the country, and what arrives onboard from a non-UK flight may not be kept. We plan the menu with local suppliers so the order clears and the return leg is simple.
Average rating from the cabin crew and pilots we cater for.
“For 9 passengers departing from STN, the agreed menu was a cheese board and savoury canapés; our main consideration was limited fridge space. The side dishes supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. We could distinguish the sauces at a glance instead of lifting lids just to establish what belonged to each service. With FBO catering, careful attention to crew briefing matters as much to our crew as the menu itself.”
“I wanted avocado toast components and breakfast fruit for 3 guests at London Stansted Airport, packed sensibly for a cabin team dealing with an evening cabin service. With several people involved, The Galley Girls kept the breakfast portions and delivery arrangements together in a concise order update. Knowing where the main courses were packed meant the crew could begin the relevant checks as soon as the order arrived. Our brief for airport catering was met with a sensible plan for cabin service sequence.”
“Packing vegetable tartlets and a dessert selection for 11 passengers at EGSS needed careful thought, especially given an evening cabin service. We changed the quantities of sauces, and The Galley Girls reflected the request in the final packing list. I appreciated the emphasis on meal organisation throughout the inflight catering arrangements. The note about the snack boxes was easy to spot, and we could brief the rest of the team quickly.”
Price depends on what is on the plate and how many plates there are. Stansted charters often reconfirm numbers late, so we keep the menu flexible and invoice the final count.
Orders for Stansted are easiest when you name the product up front: Essex asparagus in May, Suffolk ham year-round. Seasonal items need a sourcing check. Last-minute orders are handled, and we tell you if a product is not available.
Night departures are common at Stansted, and customs hours can limit what is delivered. We ask for the slot, pack sealed, and keep animal products UK-sourced where possible.
Government flights tend to have their own rules on what enters the cabin. We work from your protocol brief, pack with labels, and keep the menu cleared before cooking.
No. Catering is not part of the charter: it is a separate order with its own line on the invoice. UK customs rules on animal products shape what we can load for flights leaving or returning, so we quote the food on its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
