Catering to your aircraft in Norwich.
At Norwich the weather comes off the North Sea and rotations often change late. We plan for that: Norfolk produce, labelled by seat, ready for a flight attendant who has to re-plate in a small galley.
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.
Norwich Airport serves Norfolk, a county whose private jet menu leans on the sea and the farm. Our inflight menu for EGSH starts with Cromer crab, dressed or as a cold salad, and samphire from the salt marshes in summer. Private jet food from Norfolk also means Norfolk asparagus in May and June, Brancaster mussels, and Norfolk Black turkey in winter. These local specialities travel well in a galley: cold seafood stays chilled, game and roast cuts are re-plated at altitude. Private jet platters of Norfolk charcuterie and cheeses such as Binham Blue give gourmet inflight meals a regional anchor, and private jet snacks like Norfolk shortbread and smoked almonds cover the short sectors out of Norwich. England has plenty to offer, and the county's table is the one we write to.
For a flight out of Norwich, the private jet menu is shaped by the East Anglian coast. Local specialities include Cromer crab, Lowestoft smoked fish and Norfolk samphire, alongside Norfolk lamb and Dingley Dell-style pork cuts. Our inflight menu pairs them with a seasonal vegetable plate and a cold fruit finish. Private jet food here is simple on purpose: what stays good in a drawer, what finishes in the oven, what goes in a sauce pot apart. Private jet platters, gourmet inflight meals and private jet snacks are all written around Norfolk produce, and Region England gives us the wider pantry for cheeses, ales and baking.
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.
Norwich Airport sits on the northern edge of the city, a single-runway field where Norfolk produce is never far from the apron, and private jet catering here is built around it: Cromer crab in season, Norfolk asparagus in spring, cold-smoked fish from the coast. For the flight attendant that means a galley plan that starts with what is actually good this week. Our inflight catering is cooked and packed by former VIP flight attendants, with in-flight catering labelled by seat. Aviation catering at EGSH is handed over at the FBO or at the aircraft, and business aviation catering for executive jet catering, diplomatic flight catering and cabin crew meals is ordered like any other request, 24/7.
A business jet catering brief at Norwich is usually a corporate shuttle or a family trip into Norfolk. Corporate jet catering is built around a short ground time, so VIP flight catering here favours chilled dishes and one hot item. Charter flight catering and luxury inflight catering use a private jet chef for a bespoke menu when the passengers ask.
Government flight catering at Norwich is rare but real: regional visits, ministerial transfers and occasional diplomatic traffic. Head of state flight catering goes through protocol before anything is cooked, and VIP aviation catering is handled with a named team and full traceability. For state visit aircraft catering at EGSH, the order stays with a small named team and nothing is said outside it.
Norfolk kitchens lean on dairy, shellfish and wheat, so a clean diet here is a procedure, not a label. For EGSH we cook kosher, halal, vegan and gluten free special meals on separate boards and in sealed boxes, flag shellfish and nut traces on the seat card, and pack allergen free dishes and kids meals apart from the rest of the order.
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.
For crews flying into EGSH, flight crew meals are a normal part of the order, on request and invoiced like any other item. Pilot meals come as two different dishes, crew catering is labelled CREW, cockpit meals are easy to eat in a seat, and crew meal boxes travel in their own bag. Different meals for pilots are written on the order, and cabin crew meals follow the same route.
FBO catering at Norwich is handed over at the FBO or at the aircraft, depending on the slot. Catering delivery to the FBO is arranged with your handling agent, and the general aviation terminal is the usual hand-over point. Ground handling catering and handling agent catering are coordinated so the order reaches the apron without surprises.
Aircraft that use Norwich range from light jets to larger corporate types, and the type decides how the order is loaded. Galley catering for the bigger cabins is handed over airside with the aircraft's own door height in mind, and airside catering delivery works with your handling agent on the apron. Aircraft provisioning for EGSH is planned around the galley you have: oven, drawer or neither.
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.
EGSH is a compact airport on the northern edge of Norwich, with one runway used by corporate, charter and offshore helicopter traffic. General aviation passengers are received at the GA terminal, and airport catering follows the same route to the apron, with ground handling services arranged through your handling agent.
The business aviation hub at Norwich is modest but busy with Norfolk and Suffolk traffic. FBO services and ground handling services take care of the apron side, general aviation arrivals use the small terminal, and the kitchen side is ordered like any other request: executive jet catering, business aviation catering and aviation catering on request, inflight catering and in-flight catering built on Norfolk produce, diplomatic flight catering through protocol, cabin crew meals and crew meals packed apart. Everything is handed over at the FBO.
Customs at EGSH treat catering as aircraft stores, so UK import rules on meat and dairy apply to anything arriving from abroad, and cooking locally keeps the order simple. Your handling agent and the ground handling services on the field file the paperwork; we supply the labels and the ingredient detail.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 12 guests, but a changing departure schedule also had to be considered when organising a cheese board and savoury canapés at Norwich Airport. We described our serving sequence to The Galley Girls and asked for the salads to be packed accordingly. Our colleague could take over the breakfast portions without asking where every component had been placed during preparation. The written menu details stood out more than any sales pitch about airline catering.”
“On this departure from EGSH, 2 passengers had chosen a breakfast basket with individual preserves, and a revised passenger count needed to be reflected in the order. Our handling contact received the order details from The Galley Girls, including how the salads had been grouped. The cabin team could match the canapés to the request before moving on to the remaining departure tasks. For crew meals, that attention to final order confirmation made the order noticeably easier to manage.”
“Passenger preferences led us to a breakfast basket with individual preserves at NWI; 7 portions were needed, with several individual meal preferences factored into preparation. The Galley Girls talked through the quantities of crew provisions with us before confirmation, rather than leaving us to guess the portions. I would discuss FBO catering with them again, especially when catering handover needs careful coordination. It was useful to see the snack boxes listed separately when checking how much space the complete order would require.”
Think of it as menu plus seats. For a Norwich departure with a tight turnaround we suggest dishes that hold in a drawer, and those usually cost less than anything cooked to order. A longer ground time opens up more options, and the quote reflects that.
Return catering from Norwich is usually booked with the outbound. If you only decide once you land, call or email and we work it out: the menu, the slot, the customs situation at the next field. Last-minute requests are handled.
A late change in passengers is routine for us. Customs rules for EGSH apply to what comes in from outside the UK, not to what we cook locally for your departure. We repack, relabel and hand over at the FBO.
Yes, within customs limits. At Norwich the products people most often ask to bring are Norfolk crab and cheese. We recommend letting us source them so the temperature, packaging and allergen information are handled.
Catering is separate from a private jet charter, whatever the departure time. A night departure from EGSH is still an order we cook and pack, and an early morning slot is handled the same way, with 24/7 phone and email.
Tail, pax and diets — a flight attendant takes it from there, day or night.
