Catering to your aircraft in Hook.
RAF Odiham is where the Chinooks live, and a civil jet landing here is rare enough to plan in detail. We cook, pack and label for your galley, then pass it to the handling agent 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.
Hampshire is chalk streams, watercress beds and cured pork, and a private jet menu for RAF Odiham can lean on all of it. Local specialities travel well in a galley when you plan the service: Hampshire watercress soup is packed chilled and finished in the oven or a pan, a Ploughman's board of local cheese, pickles and bread rides cold in the drawer as one of our private jet platters, and smoked trout from the Test valley is sliced and plated per seat. A sensible inflight menu here also reflects the English season: asparagus in late spring, game in autumn, apple and plum desserts when the orchards turn. For private jet food at EGVO we pack each dish with its sauce in a separate pot, so the crew re-plates rather than cooks. Gourmet inflight meals and private jet snacks, shortbread, cheddar biscuits, sliced fruit, fill the gaps on a longer day. England's local specialities are plain and honest, and they hold well at altitude.
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.
Hook in Hampshire, England: that is the address of EGVO, where helicopters set the rhythm and a visiting jet is an event. We provide private jet catering for those visits, packed for the aircraft and passed to your handling agent at the aircraft. Inflight catering and in-flight catering for the cabin, aviation catering for the flight deck, business aviation catering for the whole trip. Executive jet catering, diplomatic flight catering and cabin crew meals are quoted per menu and invoiced like any other order.
Corporate jet catering at EGVO means working around a military apron. Who is flying, how many, and what the galley can do decide the bespoke menu; our private jet chef then adapts it. Business jet catering, VIP flight catering and charter flight catering for Odiham are all confirmed with your handling agent. Luxury inflight catering is seasonal Hampshire fare, packed so the crew only re-plates.
Government flight catering at RAF Odiham follows protocol: the menu is cleared by the delegation before anything is cooked, and the team stays small and named. Head of state flight catering and VIP aviation catering are quiet work, with traceable ingredients and sealed packing. State visit aircraft catering on a military field also means the access is agreed with the station through your handling agent.
Kosher, halal, vegan, gluten free, allergen free and kids meals are handled as a procedure, not a label. English kitchens hide wheat in gravies, pies and crumbles, and dairy in mash and pastry, so at EGVO we ask about the guest first and write the dish around them. Special meals are cooked and packed apart, sealed, and marked by seat.
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.
At EGVO the crew often waits on the ground, so crew meals matter. We pack crew catering by request, invoiced as a normal line. Flight crew meals come in crew meal boxes, hot or cold; pilot meals for captain and first officer are different dishes, as different meals for pilots reduces risk. Cockpit meals are designed to be eaten at the controls without a tray, and cabin crew meals go in their own box. Everything is marked CREW.
FBO catering at RAF Odiham depends on arrangements that exist outside the station: your handling agent or the FBO sets who may enter. Catering delivery to the FBO, or straight to the aircraft, is coordinated before the slot. The general aviation terminal, where one is used, takes the order for ground handling catering; handling agent catering is confirmed by phone or email the same way.
At RAF Odiham the aircraft decides how galley catering reaches the cabin. A narrow-body or mid-size jet takes airside catering delivery by van to the door; a larger aircraft may need a high loader, which your handling agent arranges. Tell us the type and where the galley sits, and aircraft provisioning is packed in trolleys or boxes to match the door height and the access on this military apron.
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 Odiham is a Royal Air Force station in Hampshire, home of the Chinook force, and about the last place most operators expect to file a business jet. EGVO (ODH) is a military field first, so any civil arrival is by arrangement, and airport catering here means a small order, exact timing and an agent who knows the gate. General aviation as such does not exist on this apron; the FBO services and ground handling services that make a visit work are arranged around the station, not offered by it.
Business aviation at Odiham is occasional, never routine, and the field is no business aviation hub. It sees state, defence-related and special-purpose arrivals, where inflight catering and in-flight catering are written around protocol. Aviation catering, business aviation catering and executive jet catering all come down to small, precise orders. Diplomatic flight catering and cabin crew meals are settled ahead through your handling agent, with crew meals ordered as a separate line. General aviation traffic is absent, so FBO services are improvised case by case, and ground handling services are limited to what the station allows.
Customs at EGVO follow United Kingdom rules: meat and dairy from outside the country face import limits, so airport catering is sourced in England and packed sealed. For an international leg, general aviation formalities still apply, and the handling agent who provides FBO services and ground handling services also tells you what to do with uneaten food, which counts as waste under UK rules.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at RAF Odiham: a revised passenger count, alongside a request for a light pasta dish with grilled vegetables for 5 passengers. With charter flight catering, careful attention to meal organisation matters as much to our crew as the menu itself. The Galley Girls confirmed the handover contact and identified the breakfast portions, making the catering delivery easier for our team to track. The snack boxes went straight to the right colleague instead of circulating between several people during the turnaround.”
“With a changing departure schedule to consider at EGVO, we needed a practical way to serve a mezze selection with flatbreads to 6 passengers. I asked The Galley Girls to review the sandwiches quantities against the passenger brief, and the proposed portions made sense. It was useful to see the desserts listed separately when checking how much space the complete order would require. The order made private jet food feel manageable because the final order confirmation had been considered beforehand.”
“Menu approval at ODH covered a cheese board and savoury canapés for 7 guests, leaving us to organise the service around a short ground stop. The main courses from The Galley Girls were organised around the cabin plan, with the later service items kept apart. Our colleague could take over the snack boxes without asking where every component had been placed during preparation. This experience of private jet meals gave us a useful reference for managing storage requirements on another departure.”
The type of aircraft sets the scale: fewer ovens, fewer hot courses, a lower bill. A venue like Odiham, where the visit is often short, tends to suit one well-built plate and a box of snacks. A quote follows the menu you choose.
A repositioning hop does not make the order harder. For RAF Odiham the thing that matters is access to the apron, not paperwork; late orders are handled, by phone or email, 24/7.
Duty time and waiting are what drive crew meals here. UK rules restrict meat and dairy brought in from abroad, so a visitor's galley is stocked from local kitchens, and uneaten items are handled as your handling agent directs.
It is possible, but when departures depend on cloud base or a seasonal weather window, food packed days ago may not last. Local fresh order, sealed and labelled, fits better than anything carried in.
Not as part of the charter. The charter covers the flight itself; catering is commissioned and billed like any separate order. A two-service leg is the case where planning with us pays off most.
Tail, pax and diets — a flight attendant takes it from there, day or night.
