Catering to your aircraft in Lerwick.
Shetland's only commercial runway sees offshore crews, private visitors and the odd diplomatic flight. We cook for the aircraft, label by seat, and deliver to the FBO at EGPB.
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.
Shetland food is cold-water food: lamb raised on open hill grazing, haddock and cod landed at Lerwick, mussels from the voes, and salmon from the island farms. For a private jet menu at Sumburgh, that translates into an inflight menu that is honest about the north: smoked salmon, mussel chowder in a sealed pot, and roast lamb that slices well after a flight. Private jet food built from local specialities travels better than most people expect, because these products are already designed for cold, wet, windy conditions. We pack private jet platters of Shetland smoked fish and oatcakes, gourmet inflight meals such as lamb with neeps and tatties, and private jet snacks like Shetland bannocks, shortbread and fudge. Anything with a sauce goes to the galley with the sauce in a separate pot, and every dish is marked by seat. Local specialities of Scotland, Lerwick and the wider isles are the backbone of this page, not an afterthought.
Order private jet food at Sumburgh and the Shetland larder does most of the work. Lerwick landings give haddock, whitefish and shellfish; the hill farms give lamb; the bakeries give bannocks, oatcakes and tray bakes. A private jet menu built on those products reads as local without being fussy, and an inflight menu from the islands holds well in a galley fridge. Our private jet platters pair smoked salmon with Shetland oatcakes, gourmet inflight meals centre on lamb, haddock or reestit mutton broth, and private jet snacks run to shortbread, fudge and cheese from Scottish dairies. Local specialities are served as the crew will plate them: cold items chilled, hot items for the oven, sauces apart. Scotland's north has its own table, and Lerwick is where it starts.
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.
Sumburgh sits on the southern tip of Shetland, a runway laid out beside open sea where wind decides the day and the apron stays small. Private jet catering here has to arrive packed for a galley that may be tight, a turnaround that may be short and a weather window that may move. We cook for the aircraft you actually bring, hand over at the FBO and label every box by seat. Inflight catering for a business jet and in-flight catering for a crew heading north or south use the same logic: nothing that needs a kitchen on board. Aviation catering at this field leans on Shetland lamb, haddock and Scottish dairy, and business aviation catering for oil and energy charters, executive jet catering for private guests and diplomatic flight catering for official visits all follow the same method. Cabin crew meals are ordered separately, on request, like the rest.
Business jet catering at Sumburgh serves oil and energy charters, private visitors and corporate jet catering for island business. VIP flight catering and charter flight catering follow the same brief: a private jet chef writes a bespoke menu around Shetland produce, and luxury inflight catering means sealed lamb, haddock and mussels that plate cleanly from a small galley.
When an official aircraft lands at EGPB, the order is handled quietly: government flight catering, head of state flight catering and VIP aviation catering all pass through a named contact. State visit aircraft catering is sealed, labelled and handed over at the FBO.
Dietary work at Sumburgh starts with what the islands actually grow and catch. Shetland cooking leans on fish, dairy, oats and wheat, so gluten free and allergen free meals are planned around where flour, butter and shellfish stock hide in local dishes. Vegan and kosher requests are cooked and sealed separately and labelled by seat, while halal meals come from sourced meat handled apart. Special meals and kids meals are written into the order before the slot, so the galley receives a clear card per passenger.
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.
Cabin crew on a Sumburgh turn often have little time and no kitchen, so crew meals are boxed and marked. Flight crew meals, pilot meals and cockpit meals are ordered on request and invoiced as a separate line. Crew catering here means crew meal boxes with a hot item and a cold one, and different meals for pilots are available so the captain and first officer never share a dish.
FBO catering at Sumburgh is a matter of one handover point: catering delivery to the FBO on the field, where the order is passed to your handling agent at the general aviation terminal and goes airside under their escort. Handling agent catering and ground handling catering are agreed around the tail and the slot you give us, and a crosswind-delayed arrival changes nothing about where the trays are met.
Sumburgh handles everything from turboprops and helicopters to business jets, and the aircraft type decides how the load goes on. A smaller jet takes boxes through the cabin door in carry-size trays; a larger cabin may need a high loader at the door, and we plan galley catering around that. Airside catering delivery at Sumburgh goes through the handling agent, and aircraft provisioning is packed to the galley the type actually has: fridge, one oven or none. Tell us the tail and the type, and the load is built 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.
Airport catering at Sumburgh has to fit a field where helicopters, turboprops and business jets share one runway. General aviation here means FBO services and ground handling services that sit beside the offshore traffic, so the catering plan is built around a small apron and a mixed ramp.
Energy charters, island visitors and the occasional official arrival make EGPB a practical business aviation hub, with FBO services and ground handling services geared to short ramp stays. Aviation catering and business aviation catering requests come in all year; inflight catering and in-flight catering for private jets are built around local fish and lamb, and executive jet catering, diplomatic flight catering, cabin crew meals and crew meals are handled on request.
Sumburgh is a UK airport, so flights arriving from abroad clear UK customs and flights leaving follow the destination's import rules. Meat and dairy are the main constraint, and the FBO services and ground handling services on the field coordinate the paperwork; we plan return loads accordingly.
Average rating from the cabin crew and pilots we cater for.
“Having 9 guests request roasted chicken and seasonal vegetables at Sumburgh Airport meant planning the portions carefully while accounting for limited fridge space. The Galley Girls labelled the sauces in line with our brief, so the cabin team could identify the relevant portions quickly. The snack boxes were also listed clearly, which made it easier to pass instructions between crew members during preparation. I want a private jet catering company to understand portion planning, and this order gave us a useful starting point.”
“My order at EGPB covered herb chicken with a quinoa salad for 9 guests, with a practical service plan needed because of a short ground stop. We changed the quantities of fruit plates, and The Galley Girls reflected the request in the final packing list. The note about the sauces was easy to spot, and we could brief the rest of the team quickly. When comparing private jet catering companies, I would look closely at catering handover after this experience.”
“Getting chicken skewers with a couscous salad ready for 7 guests at LSI required an order that accounted for a family lunch request. The Galley Girls understood why we wanted the sandwiches readily accessible instead of spread across several different boxes. My search for "private jet catering near me" led to a practical conversation about meal organisation. Our colleague could take over the side dishes without asking where every component had been placed during preparation.”
The honest answer is: it follows the menu. On a long leg from Lerwick's airport, a first service of chilled seafood and a second of roast lamb are priced dish by dish, with sauces and sides added. Crew meals are on request and invoiced with the rest.
A tight turnaround at EGPB simply means a simpler menu: cold platters, sealed hot dishes, sauce apart. The lead time question is answered by what you order and when the aircraft lands; last-minute requests are welcome and treated like any other order.
Customs for a return load comes down to the next border. Lamb and cheese from Shetland are well documented products, but the destination country may limit them. We help plan the return menu around that, sealing it so it can stay untouched until used.
Passenger numbers change on private flights, and local catering absorbs that better than carried-in food. With Shetland products packed in portion trays, one extra seat is one extra tray. We update the labels and the allergen cards as the count moves.
Not as part of a private jet charter: catering is requested, quoted and invoiced as its own line. When you do, local lamb from the Shetland hills is a strong option, roasted for the oven or sliced cold, packed by seat and handed over at the FBO.
Tail, pax and diets — a flight attendant takes it from there, day or night.
