Catering to your aircraft in North Connel.
Oban Airport is a small Argyll field at North Connel, where one light jet is the afternoon. We cook and pack for that galley, with Scottish seafood, game and crew meals, and hand it over at 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.
Oban calls itself the seafood capital of Scotland, and the private jet menu follows that. Local specialities such as langoustines from the Firth of Lorn, scallops, Argyll smoked salmon and hot-smoked trout travel well when packed cold. Your inflight menu for Oban might pair them with Scottish oatcakes, Crowdie and Lorne-area cheeses.
Private jet food from Argyll leans on the sea and the glen: Isle of Mull cheddar, venison from the surrounding estates, Highland beef and cullen skink in a sealed pot. Each of these local specialities is packed for the galley you actually have, with sauces apart and garnish separate. The private jet menu for Scotland changes with the shellfish season, so say what you want served on the return leg too.
Oban sits at the gateway to the Hebrides, so the inflight menu often mixes island and mainland: Tobermory-area cheese, Oban whisky cake, Scottish raspberries in season, and a cold shellfish board. Private jet platters and gourmet inflight meals are put together around what is landing at the pier that week. These local specialities in Scotland are cooked and packed ahead for handover at the aircraft.
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.
Oban Airport sits at North Connel beside Loch Etive, a 20 ft field where light turboprops and small jets arrive for the Hebridean ferries and the shooting season. Private jet catering here is built around west-coast shellfish and Argyll produce that has to survive a small galley. We pack inflight catering and in-flight catering for those cabins, and aviation catering that suits a short apron turn. Business aviation catering and executive jet catering orders are cooked and labelled for the crew. Diplomatic flight catering and cabin crew meals can be added the same way.
Business jet catering at Oban usually serves four to eight guests on a light jet flying to the islands or the shooting estates. Corporate jet catering here favours shellfish, venison and cheese, with VIP flight catering for the owner's party and charter flight catering for visiting groups. Luxury inflight catering is built by a private jet chef around a bespoke menu that the galley can finish.
When a state or diplomatic aircraft uses a small Scottish field, the catering is planned in advance. Government flight catering, head of state flight catering and VIP aviation catering at EGEO follow a protocol sheet; state visit aircraft catering is traceable ingredient by ingredient, delivered with minimum visibility at the apron.
Oban's kitchen culture is shellfish, game and dairy, so the allergen conversation here is about crustaceans, fish stock in soups and oats cross-contacted with wheat. Kosher, halal, vegan, gluten free and allergen free special meals are cooked on a separate board and packed in a separate box, with kids meals added when the cabin includes children. Tell us the restriction and the seat, and the dish is written for that 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.
A crew held at North Connel eats what we pack, on request. Crew meals and flight crew meals here lean on soup and casserole; pilot meals are two different dishes when the operator asks. Crew catering, cockpit meals and crew meal boxes are labelled and sealed, and different meals for pilots are standard whenever requested. Cabin crew meals can be added to the order.
FBO catering at Oban is delivered to the apron by your handling agent's door. Catering delivery to the FBO and ground handling catering are arranged around your slot, and the general aviation terminal is the point of handover. Handling agent catering for a light jet is a short, direct exchange.
Oban handles light jets and turboprops, so the galley catering that arrives here is sized for a small aircraft and carried by hand or small trolley, not by a high loader. Airside catering delivery at EGEO is arranged around the apron slot, and aircraft provisioning for larger visitors is confirmed with the handling agent first. The aircraft type tells us the door height and the galley, which decides the packing.
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.
EGEO serves the west coast of Scotland from North Connel, with a small terminal and a quiet apron. Airport catering for private jets is delivered directly, and general aviation operators know the field as a convenient entry to Argyll and the Hebrides.
Oban is a small business aviation hub in summer, when estate visitors and ferry connections draw light jets. Inflight catering and in-flight catering for those stops stay modest. Aviation catering, business aviation catering and executive jet catering are packed per aircraft. Diplomatic flight catering is rare but possible, and cabin crew meals are added on request. FBO services and ground handling services are limited, so we plan ahead with your handling agent.
UK customs and food import rules apply at Oban for arrivals from abroad, and meat and dairy from outside the UK can be restricted. For a departure, the constraint is on the arrival side. We label every dish with its contents so the handling agent can declare it, and adapt the order if the destination is strict.
Average rating from the cabin crew and pilots we cater for.
“Having 7 guests request smoked salmon bagels and sliced fruit at EGEO meant planning the portions carefully while accounting for different crew meal preferences. With several people involved, The Galley Girls kept the sandwiches and delivery arrangements together in a concise order update. For our team, the strongest part of their in-flight catering was how they handled catering handover. The desserts went straight to the right colleague instead of circulating between several people during the turnaround.”
“Choosing poached fish with steamed rice for 4 people at OBN was straightforward; the challenge was making it work with a late menu amendment. My main takeaway from this vip inflight catering order was the practical approach to portion planning. After a final adjustment to the sandwiches, The Galley Girls gave us one revised order summary to work from. There was no need to reconstruct the snack boxes quantities from several messages during the final departure checks.”
“A request for a cheese board and savoury canapés, 10 passengers, and a tight boarding window: that was our brief for the departure at Oban Airport. This experience of private jet catering gave us a useful reference for managing final order confirmation on another departure. I wanted clear identification on the breakfast portions; The Galley Girls made the packing arrangement easy to compare with the order. We could distinguish the snack boxes at a glance instead of lifting lids just to establish what belonged to each service.”
Think of the crew duty time first: pilots waiting on the ground at Oban need food that holds, such as casserole in a sealed tray. How much does private jet catering cost then? It rises with the number of services and with shellfish, and it falls with simple cold boards. The quote is written per menu.
Lead time at Oban is not a fixed rule; it follows the season. Summer needs an earlier brief because shellfish and berries are in demand; winter needs a standby plan for weather holds. We take late changes and handle last-minute orders.
Think of the destination first. Oban's customs side is light, but a flight with two meals aboard crosses borders with dairy, game and fish. We write each dish's contents on the pack and adjust the menu if the arrival country is strict.
Can you bring food at Oban? Technically yes, but a short turnaround at EGEO rewards a single, labelled delivery over loose items. Allergen and temperature control are on you if you bring your own.
Is catering part of a charter into Oban? The honest answer is no: it sits on a separate order and invoice. If the return leg matters, order both now and we arrange the second service at the same airport.
Tail, pax and diets — a flight attendant takes it from there, day or night.
