Catering to your aircraft in Yeovil.
Yeovilton is a Royal Navy airfield in Somerset where business aircraft arrive by arrangement. We cook and pack for the galley you fly, and hand over to your handling agent at the FBO. Call or email, 24/7.
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.
Somerset is dairy and orchard country, and a private jet menu built for Yeovilton can say so honestly. Local specialities travel well when you choose them for the galley: a West Country cheddar board is private jet food that needs no oven, and cider-braised pork cheeks are a hot inflight menu item that finish in the aircraft oven with the sauce in its own pot.
For private jet platters we lean on what the county grows and makes: cheddar, chutney, cured meats, apple and pear. For gourmet inflight meals we cook slow dishes that hold, such as beef and ale, and pack them for re-plating. Private jet snacks are simple: Somerset apple slices, oatcakes, small cheese pairings, shortbread. Everything is local specialities of England and Yeovil, labelled by seat and restriction so the crew can serve without opening the wrong box.
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.
RNAS Yeovilton is a Royal Navy air station that also takes civil business aircraft by prior arrangement, which shapes everything about how food reaches the aircraft. Private jet catering at EGDY is planned around the handling agent and the gate, not around a public terminal. We write the menu for the galley you fly, and the same crew who pack it have worked the trolley themselves: inflight catering and in-flight catering for a Somerset departure are built to be finished in a small oven or served cold. Aviation catering and business aviation catering here lean on West Country produce. Executive jet catering, diplomatic flight catering and cabin crew meals follow the same plain brief: tell us the tail, the slot and the seat plan.
Most business flights at Yeovilton are a few guests and a crew in a light or midsize aircraft. Business jet catering, corporate jet catering and VIP flight catering start from the galley type. Charter flight catering is written the same way, and a private jet chef builds a bespoke menu with luxury inflight catering touches of Somerset produce.
Government flight catering at a naval station means protocol first. Head of state flight catering and VIP aviation catering are cleared with the protocol office before anything is cooked, and state visit aircraft catering is packed with traceability and a named team. Discretion applies at Yeovilton as everywhere.
Dairy runs through Somerset cooking, so the first question at Yeovilton is where milk and butter hide: in the mash, the pastry, the cheese board, the cream with the tart. Kosher, halal, vegan and gluten free requests are cooked in a separate area with their own boards and sealed, and allergen free meals are packed apart from the guest trays. Special meals and kids meals are marked by seat number, never by name, and we ask for the restriction when you order.
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.
For crews in Yeovil we offer crew meals on request, billed as a normal line. Flight crew meals, pilot meals and cockpit meals are packed so they can be eaten between tasks; crew catering and crew meal boxes are marked CREW, and different meals for pilots are available on request.
FBO catering at EGDY is handed over at the general aviation terminal or to your handling agent, who coordinates access to the aircraft. Ground handling catering and catering delivery to the FBO depend on the naval gate arrangements, so handling agent catering starts with confirming who opens which door.
Aircraft arriving at Yeovilton vary from light jets to larger cabins, and the type decides how galley catering is loaded. We ask for the type and the galley fit, then plan airside catering delivery to the door you will use. A high loader for aircraft provisioning is arranged through the handling agent when the sill height needs it; on smaller jets the boxes are carried up the steps and stowed.
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.
EGDY is a military airfield first and a civil destination second, so general aviation and airport catering follow naval procedures. YEO sits in Somerset, with Yeovil as its town, and business visitors are handled by agreement.
Inflight catering and in-flight catering from us suit the type of aircraft that use YEO. Aviation catering and business aviation catering are written around galley and slot; executive jet catering, diplomatic flight catering and cabin crew meals are planned like any order. FBO services and ground handling services are arranged ahead, and this small business aviation hub rewards early notice.
Food loaded in England for departure is local and cleared for the flight. Arriving from abroad, UK rules restrict meat and dairy, so inbound food is not reused. Customs and the handling agent confirm what can stay on board.
Average rating from the cabin crew and pilots we cater for.
“Menu approval at EGDY covered roasted vegetable bowls with separate dressings for 7 guests, leaving us to organise the service around a short ground stop. The Galley Girls updated the breakfast portions in the written order and sent back a confirmation that clearly showed our amendments. For our team, the strongest part of their airline catering was how they handled written menu details. The note about the snack boxes was easy to spot, and we could brief the rest of the team quickly.”
“It was the packing plan I cared about at YEO, with 5 servings of a breakfast basket with individual preserves and a revised passenger count to consider. I appreciated the emphasis on packing arrangement throughout the crew meals arrangements. I asked The Galley Girls for the canapés in clearly marked packs, with garnishes supplied separately for plating on board. We could finish the sauces as each guest was ready, rather than laying everything out at once.”
“Getting mini sandwiches and individual desserts ready for 8 guests at RNAS Yeovilton required an order that accounted for two separate meal services. This experience of FBO catering gave us a useful reference for managing written menu details on another departure. The Galley Girls confirmed the handover contact and identified the canapés, making the catering delivery easier for our team to track. The breakfast portions went straight to the right colleague instead of circulating between several people during the turnaround.”
Think in dishes, not in flights. An empty cabin into Yeovilton means crew-only boxes, perhaps with a snack basket; each item is listed and invoiced separately, so the figure stays readable.
Duty limits at EGDY decide more than we do. Tell us when the crew are on the ground and when they must be airborne, and we plan hot or cold accordingly. Late changes and last-minute orders are handled.
Winter and autumn mist are a regular factor at this airfield, and a customs-clean menu helps when plans change. Food we supply in England is local, so the import question mostly concerns what you carried in.
Passengers can carry their own food, yet for a two-service leg it is easier to order both courses from us, labelled by seat. Customs at arrival may restrict meat and dairy from outside.
Not by default. A private jet charter contract and a catering order are two documents; the departure slot tells us how simple the loading must be.
Tail, pax and diets — a flight attendant takes it from there, day or night.
