Catering to your aircraft in Lossiemouth.
EGQS runs on RAF rhythm, with civil jets fitted in by arrangement. We build the catering around your slot, your galley and what Moray offers in the season.
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.
Moray and the Scottish north-east give a private jet menu at Lossiemouth real material. A private jet menu here leans on smoked salmon, Cullen skink, Aberdeen Angus beef, venison in game season, Arbroath smokies and raspberries from Angus. Local specialities travel well when they are chosen for the galley: the soup in a sealed pot, the beef sliced cold, the cheese on its own board. An inflight menu for {Region} guests can be a cold Scottish platter or a hot dish finished in the oven. Private jet food from Scotland suits a cold climate, so hot soup and a warm shortbread finish are popular. Private jet platters, gourmet inflight meals and private jet snacks all draw on these local specialities.
Scotland and Lossiemouth in particular are known for shellfish from the Moray Firth, oatcakes, Orkney cheddar, Dundee cake and Speyside whisky, a few miles inland. We build a private jet menu around them: a cold seafood plate, a venison dish with sauce apart, oat biscuits with cheese for the cheese drawer. The inflight menu keeps hot items simple because the galley has one small oven. Private jet food that travels well, local specialities that survive the climb, and private jet platters, gourmet inflight meals and private jet snacks sized for the Scotland sector.
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 Lossiemouth sits on the Moray coast, a military station where civil business jets arrive by arrangement and the handling agent decides who reaches the apron. Private jet catering here is built around that access: the order is agreed in advance and the galley is stocked at the aircraft. We write each menu as an inflight catering brief, with in-flight catering that suits a small galley, aviation catering in sealed boxes, business aviation catering for shooting-season charters, executive jet catering for owners, diplomatic flight catering for official parties and cabin crew meals packed separately.
A business jet catering brief at Lossiemouth often comes from a shooting party or a distillery visit. Corporate jet catering here means a hot Scottish dish, a cold platter and a private jet chef who knows your galley. VIP flight catering and charter flight catering start from the same bespoke menu, and luxury inflight catering for LMO leans on Moray produce.
Official parties into an RAF station need discretion. We handle government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering with traceable menus and a fixed team at the aircraft.
In north-east Scotland the hidden allergens sit in oats, shellfish, whisky sauces and barley-thickened soups, so at Lossiemouth we plan special meals around those. Kosher, halal, vegan and gluten free requests each get their own board and box, and allergen free dishes are packed apart from guest trays. Kids meals are simple and clearly marked. Tell us the seat and the restriction and the card goes on the box.
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 stop at EGQS the crew eats last. We supply crew meals, flight crew meals, pilot meals and crew catering on request, billed with the order. Cockpit meals come in crew meal boxes, and different meals for pilots are packed separately.
The handover at EGQS goes through the FBO or handling agent, who open the airside gate. We coordinate FBO catering, catering delivery to the general aviation terminal, ground handling catering and handling agent catering around your slot.
EGQS is an RAF station with a long runway, and the aircraft that use it are mostly light and midsize jets, so a high loader is rarely needed. For a larger cabin, galley catering is checked against door height and your handling agent arranges airside catering delivery and aircraft provisioning. Tell us the type and the galley layout and we pack to match.
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.
EGQS serves the RAF first, and business aircraft use it by arrangement. Airport catering at LMO is shaped by that, with general aviation procedures and station security.
Business aviation hub is too strong a phrase for Lossiemouth, but it takes visitors for Speyside and the north coast. Inflight catering, in-flight catering, aviation catering and business aviation catering all follow station rules. Executive jet catering suits owner flights, diplomatic flight catering covers official visits and cabin crew meals are packed separately. FBO services and ground handling services come through your agent.
Food import into Scotland follows UK rules, and an RAF station adds access checks. We tell you which items can stay on board and what must be declared.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at LMO: we had 2 passengers expecting vegetarian wraps and colourful salads and were working around an evening cabin service. I would discuss FBO catering with them again, especially when written menu details needs careful coordination. I wanted clear identification on the crew provisions; 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.”
“Service planning came first at RAF Lossiemouth, with 2 passengers choosing mini sandwiches and individual desserts and a tight boarding window influencing our preparation. The Galley Girls understood why we wanted the crew provisions readily accessible instead of spread across several different boxes. Our colleague could take over the canapés without asking where every component had been placed during preparation. This experience of airport catering gave us a useful reference for managing portion planning on another departure.”
“We kept the passenger brief simple at EGQS: yoghurt pots and fresh berries for 10 guests, organised with two separate meal services in mind. Instead of asking us to improvise, The Galley Girls explained how the sauces could be arranged during service. We could finish the salads as each guest was ready, rather than laying everything out at once. My main takeaway from this inflight catering order was the practical approach to packing arrangement.”
Night movements at an RAF station are rare, so we plan the pickup with your handling agent. The cost of private jet catering reflects ingredients: Moray seafood is dearer than a vegetable soup.
For official parties we confirm the menu with protocol first. Lead time is whatever that process allows, and we remain on call 24/7.
The UK treats animal products strictly. Our menus use local Scottish produce, which sits inside customs rules, so the galley can be stocked without paperwork on your side.
Tell the handling agent first. Catering we prepare travels with their clearance, and anything private goes through the same check.
No. Catering is not part of a charter: it is a separate order, invoiced on its own. Special meals for a child or an allergy are quoted with the order, each box carrying the seat number and the restriction.
Tail, pax and diets — a flight attendant takes it from there, day or night.
