Catering to your aircraft in Wallingford.
A guest on a working RAF station, a civil jet at Benson needs catering that is packed, labelled and ready at the FBO, with no fuss for the crew.
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.
Oxfordshire is a good county to build a private jet menu from. The Thames valley around Wallingford gives you English asparagus in late spring, Chiltern lamb, Oxfordshire honey and a strong dairy tradition, and every one of them travels well if it is packed with the galley in mind. An inflight menu for England leans on what holds its shape: cold roast beef with horseradish cream, a pressed ham hock terrine, a cheeseboard that stays sealed until service. Private jet food from this region is plain, seasonal and honest, which is exactly why it works at altitude. We cut and plate local specialities so the crew only re-plates; private jet platters of smoked trout from the Chilterns or a ploughman's board go out chilled. Gourmet inflight meals for the hot side, a braised beef shin or a fish pie, arrive with the sauce in its own pot. Private jet snacks follow the same logic: cheddar biscuits, shortbread, fruit that is ripe on the day. For passengers landing at RAF Benson from abroad, a menu rooted in England is often the first thing that feels like arrival.
England's table is easier to carry in a galley than people expect. Around Wallingford and the wider Oxfordshire countryside the strong products are lamb, asparagus in season, rapeseed-oil dressings, regional cheeses and cured and smoked fish. A private jet menu built here uses those local specialities as the spine, then fills the gaps with whatever the passengers eat at home. The inflight menu is written per leg: a cold lunch that waits in the drawer, a hot supper that finishes in the oven. Private jet food from England leans toward roasts, pies and puddings, so the crew gets forgiving dishes rather than fragile ones. Private jet platters are cut by passenger, gourmet inflight meals carry their garnish separately, and private jet snacks are chosen for a short or long cabin without crumbs everywhere. England as a region gives the menu a point of view; the galley decides what survives.
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.
RAF Benson sits on a working military station in the Thames valley, so a civil business jet here is always a guest on someone else's apron. Private jet catering for EGUB has to arrive packed for the galley you actually have, labelled by seat, and ready to hand over at the FBO on your slot. We run inflight catering and in-flight catering for the Wallingford side of Oxfordshire the way a former VIP flight attendant would: aviation catering that survives a hold, a diversion of plans, or a passenger count that moves. Business aviation catering, executive jet catering and diplomatic flight catering all start with the same brief, and cabin crew meals are ordered with the flight and invoiced with it.
Business jet catering at EGUB is usually a small party with a firm departure slot. We build the bespoke menu with a private jet chef's eye: corporate jet catering with a cold lunch that waits and a hot course that finishes in the oven, VIP flight catering for the principal, charter flight catering for the rest, and luxury inflight catering where the brief calls for it.
On a station that sees official movements, VIP aviation catering means discretion and traceability. We prepare government flight catering and head of state flight catering to a cleared menu, and handle state visit aircraft catering through the handling agent.
Dietary cards at RAF Benson work the way they do on any English leg: the kitchen reads the passenger list and the restriction before it reads the menu. In this part of Oxfordshire the hidden allergens are wheat in the gravy and pie crust, dairy in the mash and cream, and nuts in the puddings, so a gluten free, vegan or kosher plate is built from a separate board and packed in its own box, not adapted at the last step. Halal meals, allergen free trays, kids meals and other special meals follow the same procedure, marked by seat number only.
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 RAF Benson are ordered with the flight and invoiced with it, on request. Flight crew meals and pilot meals come as crew meal boxes labelled CREW, so crew catering never mixes with passenger trays. Cockpit meals are packed to be eaten one-handed, and different meals for pilots are available when the operator asks for it. Cabin crew meals ride in the same order, on request, boxed apart from the guest trays.
FBO catering at EGUB is handed over where the handling agent directs. Catering delivery to the FBO, or to the general aviation terminal, is arranged with ground handling catering and handling agent catering so access on the station is sorted before you arrive.
Aircraft at EGUB range from light jets to larger business types and the odd visiting transport, and the aircraft decides the loading: door height, whether a high loader is needed or a hand-carry works, and how many carts the galley takes. Galley catering for a large cabin is packed in racks and trolleys; for a light jet it is boxes and a cool bag. Airside catering delivery on a military station is arranged around access, so aircraft provisioning is agreed with your handling agent in advance.
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.
Benson, EGUB, is a military station in Oxfordshire that accepts selected civil and business traffic, so general aviation here means prior permission rather than a walk-in ramp. Airport catering, FBO services and ground handling services are all arranged through the handling agent before the aircraft arrives.
RAF Benson is not a general aviation field in the usual sense, and it is not a typical business aviation hub either, yet it sees executive jet catering and diplomatic flight catering when movements are cleared. Inflight catering, in-flight catering, aviation catering and business aviation catering are prepared the same way for a Benson departure: packed for your galley. Cabin crew meals and crew meals travel in the same order, on request.
UK customs and border rules apply, on top of the access conditions the RAF sets for civil general aviation arrivals. Food from outside the UK may need declaring or leaving behind, and the handling agent advises on permits before you land.
Average rating from the cabin crew and pilots we cater for.
“Service planning came first at RAF Benson, with 6 passengers choosing grilled salmon with a lemon dressing and a tight boarding window influencing our preparation. I would discuss crew meals with them again, especially when galley preparation needs careful coordination. I gave The Galley Girls our storage brief and asked for the salads to arrive in sealed meal containers. Separating the fruit plates from the first service items helped us avoid opening boxes we did not yet need.”
“The 2 passenger portions of fresh fruit and breakfast pastries were the easy part; managing a late menu amendment at EGUB took more planning. The order made FBO catering feel manageable because the portion planning had been considered beforehand. With several people involved, The Galley Girls kept the starters and delivery arrangements together in a concise order update. We could account for the sandwiches before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“One detail shaped our order at BEX: several individual meal preferences, alongside a request for fresh fruit and breakfast pastries for 11 passengers. The Galley Girls prepared the snack boxes for assembly in the galley, with the accompanying elements easy to locate. The crew provisions stayed together in one group, so another crew member could follow the same plating sequence. This experience of airport catering gave us a useful reference for managing storage requirements on another departure.”
Think of it as a restaurant bill, not a flat fee: what is on the plate, how many seats, and how rare the ingredient is that week. Spring asparagus around Wallingford costs differently from winter root vegetables. We confirm the cost with the menu.
Two services on a long leg means one cold course that waits and one hot course that finishes in the oven. That is easy to build around an Oxfordshire menu, and we take late changes as well. Call or email, 24/7.
A short ground time makes any customs query expensive. We supply UK-origin food, labelled, so the turnaround stays on schedule.
Outside food is not forbidden, but it is usually not labelled, not allergen-checked and not shaped for the galley. For a return trip from Wallingford we recommend ordering from here.
Catering sits on its own invoice. A late change from six passengers to nine just means more plates; we handle it and bill it as part of the same order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
