Catering to your aircraft in Carterton.
At RAF Brize Norton, the apron is shared with heavy transports and the schedule is set by the station. We cook for the cabin and pack for the galley, so your crew re-plates at altitude instead of cooking.
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 and the Cotswolds around Carterton give a private jet menu a clear regional voice. Local specialities travel well: Cotswold lamb, Oxfordshire asparagus in season, Double Gloucester, and Bicester honey. Our private jet platters of English cheeses and cured meats leave the kitchen chilled and are plated by you at altitude.
A private jet menu for RAF Brize Norton draws on England's pantry: Cotswold lamb, Oxfordshire asparagus in May and June, smoked Berkshire trout, and Double Gloucester. The inflight menu is built from these local specialities, with private jet food packed hot or cold depending on what your galley can do, and private jet platters of English cheese and charcuterie ready for the cabin.
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 Brize Norton is a military station on the Oxfordshire plateau, and anything civil that lands there arrives by arrangement. Private jet catering at EGVN is therefore briefed around the handling agent and the access paperwork before a single dish is cooked, then packed for the galley you actually fly. Executive jet catering, diplomatic flight catering and inflight catering for official movements follow the same route, and in-flight catering for the cabin crew meals comes boxed apart from the guest trays.
A business jet into EGVN is usually a short, official or corporate hop, and business jet catering here is a brief about the galley first. For corporate jet catering and charter flight catering, our private jet chef writes a bespoke menu around your oven, with VIP flight catering and luxury inflight catering kept simple enough to re-plate at altitude.
Government flight catering at Brize Norton begins with protocol. For head of state flight catering, VIP aviation catering and state visit aircraft catering, the menu is cleared before cooking, the boxes are traceable, and a named team handles the aircraft. Discretion matters more than variety here.
Special meals at RAF Brize Norton start with a brief to the handling agent, because the station's catering rules are tighter than a civil airport's. Kosher, halal, vegan and gluten free dishes are cooked on separate boards and boxed apart, and an allergen free meal is sealed and marked with the seat number. Kids meals are simple and mild, built around what an English child will actually eat, and each dietary box is checked by the kitchen before it leaves.
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.
On a short Carterton stop, the crew eats between tasks, so crew meals are boxed and easy to open. We pack pilot meals and flight crew meals as separate dishes, offer different meals for pilots when policy requires it, and provide crew catering and cockpit meals as crew meal boxes marked by role. All of it is on request and invoiced like any order, including cabin crew meals.
At a military station, who opens which gate matters. FBO catering and catering delivery to the FBO are coordinated with your handling agent and the general aviation terminal, and ground handling catering is scheduled to your slot. Handling agent catering follows the same route.
RAF Brize Norton handles heavy transport aircraft, so the apron has equipment for large cabins. For a wide-body charter, galley catering is loaded by high loader at the aircraft door, and airside catering delivery is cleared through the handling agent and the station's security. Aircraft provisioning for a large cabin is planned around the galley count, with the sealed carts matched to the lift height.
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.
RAF Brize Norton is the largest station in the Royal Air Force and sits in west Oxfordshire. For business aviation it is an unusual field: airport catering here works through the station and your handling agent, and general aviation traffic is handled by arrangement, with FBO services and ground handling services set up before the slot rather than found on arrival.
As a business aviation hub, EGVN is rare and occasional. Inflight catering and in-flight catering for official movements, aviation catering, business aviation catering and executive jet catering are planned in advance, with diplomatic flight catering and cabin crew meals cleared before the slot. Crew meals are ordered on request like everything else, and any FBO services or ground handling services you need are agreed with your handling agent at the same time.
UK customs rules limit meat and dairy arriving from outside the country, and a military station adds its own access checks. Food prepared in England and sealed for the galley avoids most of this. Your handling agent confirms the rest, along with which FBO services and ground handling services apply to a civil movement through the station.
Average rating from the cabin crew and pilots we cater for.
“Working around an evening cabin service at EGVN, I asked for a cheese board and savoury canapés in portions appropriate for our 7 passengers. I asked The Galley Girls to review the canapés quantities against the passenger brief, and the proposed portions made sense. The quantities of salads matched our service plan, leaving us comfortable with the order before the final briefing. The meal organisation stood out more than any sales pitch about private jet catering services.”
“Passenger preferences led us to poached fish with steamed rice at BZZ; 4 portions were needed, with different crew meal preferences factored into preparation. I wanted clear identification on the fruit plates; The Galley Girls made the packing arrangement easy to compare with the order. Keeping the salads identifiable helped the colleague taking over service understand the order without another long explanation. I want a private jet catering company to understand portion planning, and this order gave us a useful starting point.”
“Menu approval at RAF Brize Norton covered grilled salmon with a lemon dressing for 2 guests, leaving us to organise the service around a revised passenger count. We described our serving sequence to The Galley Girls and asked for the main courses to be packed accordingly. When comparing private jet catering companies, I would look closely at final order confirmation after this experience. That left time to check the salads properly before the passengers were ready for the next part of the service.”
Your total is built from what you order and how many eat it. A flight into Carterton that grows from four to seven guests simply adds three portions, and last-minute orders are handled. Ask us how much private jet catering would cost for your menu and we quote it plainly.
If one local product anchors the menu, we check its season first. Cotswold lamb is year-round; English strawberries are a June treat. Give us your date and the lead time question is settled around that product, with last-minute orders handled.
Customs for a night or very early departure from Brize Norton run through the station and your handling agent, not through a civil terminal desk. Food loaded for the flight stays sealed and is listed on the manifest. Plan the slot with your agent and we pack to match.
For an official flight, bringing your own food is a protocol decision. Security at a military station may need to inspect it, and the protocol office decides what is acceptable. If you would rather not bring food, we cook and pack an approved menu with each dish traceable.
Catering is not included in a private jet charter; you order and pay for it separately, like any order. Import rules in the UK limit meat and dairy arriving from certain countries, so food prepared in England avoids that problem.
Tail, pax and diets — a flight attendant takes it from there, day or night.
