Catering to your aircraft in Lincoln.
Lincolnshire sausage, plum bread, and a quiet apron at 231 ft: that is WTN. We pack the order for your galley and give it to your handling agent.
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.
Lincolnshire eats plainly and well, and that is useful in a galley. For a private jet menu out of RAF Waddington we lean on Lincolnshire sausage, Lincolnshire Poacher cheese, plum bread, stuffed chine and Lincolnshire haslet, then build an inflight menu around what travels. Private jet food from the county is mostly cold-friendly: a platter of sliced haslet, cheese, pickles and plum bread needs no oven at all.
Private jet platters from Lincoln combine sliced Lincolnshire ham, haslet, Poacher and plum loaf with local chutney. Gourmet inflight meals use Lincolnshire beef or Lincolnshire sausage with creamed potato, sauce apart. Private jet snacks are simple: sausage rolls, cheese straws, Grantham gingerbread. These are the local specialities of England's east, chosen for the aircraft, with Lincoln as the reference point.
The region is farmland, not coastline, so the table is beef, pork, dairy and baking. A private jet menu for EGXW can add Lincolnshire sausage in a bap for the crew, a cheese board of Lincolnshire Poacher and a plum bread slice. Inflight menu items are labelled by seat and restriction, and the local specialities are always offered as an option, never imposed.
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 Waddington sits on the Lincolnshire heath at 231 ft, a military field that visiting business aircraft share with a working flight line. Private jet catering for EGXW is packed for the galley you actually fly, with Lincolnshire sausage, local cheese and plum bread alongside the standard service. Inflight catering here follows the same rule as everywhere: we cook, pack and label, you re-plate. In-flight catering, aviation catering and business aviation catering for this field are arranged with your handling agent, and cabin crew meals come on request. Whether it is executive jet catering for a corporate crew or diplomatic flight catering for an official party, the order is packed quietly and handed over without fuss.
A typical business jet visit to EGXW is a short, planned stop, so business jet catering here is mostly a tray that waits in the drawer. Corporate jet catering, VIP flight catering and charter flight catering follow the aircraft type; luxury inflight catering is a private jet chef's menu, a bespoke menu written around your passenger list and Lincolnshire produce.
At RAF Waddington, government flight catering is coordinated with the field and the aircraft's own staff. Head of state flight catering, VIP aviation catering and state visit aircraft catering go through an approved chain, with menus signed off by the protocol office.
Dietary handling at RAF Waddington follows the Lincolnshire kitchen: pastry, gravy and sausage rusk hide wheat and dairy, so we pack kosher, halal, vegan and gluten free dishes separately, with allergen free requests checked line by line. Special meals and kids meals are labelled by seat and restriction, and a procedure, not a promise, sits behind each one.
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.
Rotation days are long and Waddington is quiet, so crew meals stay practical. Flight crew meals and pilot meals can be hot or cold; cockpit meals come in crew meal boxes, and different meals for pilots are available on request. Crew catering is billed as any other line, and cabin crew meals are marked apart from guest trays.
FBO catering at EGXW is delivered to the FBO on your slot. Catering delivery to the FBO is coordinated with your handling agent, and ground handling catering follows the access rules of the field. The general aviation terminal is the point of handover, and handling agent catering goes aircraft-side from there.
Business aircraft visiting EGXW rarely need a high loader, but when a larger type arrives the galley catering plan changes: door height, trolley size and aircraft provisioning are agreed with your handling agent, and airside catering delivery is brought to the aircraft in the vehicle the field requires. Tell us the type and we plan the galley around it.
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.
EGXW is a military airfield serving Lincoln, England, and general aviation here moves on the station's permissions. FBO services and ground handling services follow the same rule, so airport catering is planned in advance with your handler.
Business aviation hub it is not, but general aviation visitors still land here and private jet catering still happens. Inflight catering and in-flight catering for visiting aircraft, aviation catering for military-adjacent flights, business aviation catering for guests, executive jet catering for corporate charters, diplomatic flight catering for official visits and cabin crew meals for the staff are all possible with prior arrangement. Crew meals are on request, like the rest.
Food arriving from outside the UK is subject to border rules on meat and dairy, and general aviation flights are checked like any other. Local Lincolnshire products pack well, but we advise on what can cross the border on a return leg.
Average rating from the cabin crew and pilots we cater for.
“Having 6 guests request yoghurt pots and fresh berries at RAF Waddington meant planning the portions carefully while accounting for a late menu amendment. I wanted clear identification on the desserts; The Galley Girls made the packing arrangement easy to compare with the order. Keeping the starters identifiable helped the colleague taking over service understand the order without another long explanation. When comparing private jet catering companies, I would look closely at cabin service sequence after this experience.”
“Clear quantities were essential at EGXW: we had 5 passengers expecting avocado toast components and breakfast fruit and were working around a family lunch request. The Galley Girls prepared the canapés for assembly in the galley, with the accompanying elements easy to locate. We could finish the snack boxes as each guest was ready, rather than laying everything out at once. My search for "private jet catering near me" led to a practical conversation about storage requirements.”
“Getting a breakfast basket with individual preserves ready for 12 guests at WTN required an order that accounted for a small galley worktop. Our handling contact received the order details from The Galley Girls, including how the salads had been grouped. With private jet catering menu, careful attention to portion planning matters as much to our crew as the menu itself. The cabin team could match the canapés to the request before moving on to the remaining departure tasks.”
Pricing for a two-service long leg from RAF Waddington is built line by line: starter, main, snacks, crew meals. Local products like Lincolnshire Poacher are priced as they are, and nothing is bundled.
Tell us your slot and how long you stay. That tells us what is realistic, what can be hot, and what stays chilled. Last-minute orders are handled at RAF Waddington.
Lincolnshire sausage and cheese are lovely, but not always welcome at the next border. A return leg ordered from here is planned around that, with local produce eaten on board.
Yes, you can bring food of your own on board, but unlabelled trays are hard to serve safely. When passenger numbers shift, we re-pack by seat and keep restrictions intact.
Catering is never part of the flight price. For a trip into WTN we quote it separately, with the local product you picked shown as its own line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
