Catering to your aircraft in Darlington.
Teesside International is a calm field in the Tees Valley, mostly corporate and energy-sector charters. We cook for the galley you have and hand the order over to your crew 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.
Teesside sits in North East England, and a private jet menu built here borrows from the Tees Valley and the North Sea coast. Local specialities that travel well in a galley: Whitby crab, North Sea cod or haddock, Yorkshire ham, Wensleydale and Yorkshire Blue cheese, rhubarb from the Yorkshire Triangle, and Teesside parmo for the crew who ask for it. Our inflight menu groups them into private jet platters for the cabin, gourmet inflight meals for the main service and private jet snacks for the short legs. Private jet food from England keeps its character when it is portioned for the aircraft.
For a flight out of Darlington, the private jet menu draws on England's north-east: smoked haddock, Whitby crab, roast Yorkshire beef, parkin and Eccles cakes for the end of the meal. These local specialities are cooked, chilled or packed for the oven according to the galley. Private jet platters cover shared cold plates, gourmet inflight meals cover the plated courses, and private jet snacks cover the short sectors. Private jet food stays simple in the region, with an inflight menu written around the season.
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.
Darlington's airfield is rarely crowded, which suits a tight turnaround: one aircraft, one handling agent, one apron. Private jet catering at EGNV is cooked and labelled for the cabin, with business aviation catering and aviation catering orders kept simple by the field's calm rhythm. Executive jet catering for oil and gas delegations, inflight catering for weekend leisure flights and in-flight catering for onward long-haul sectors all go through one brief. Delegations asking for diplomatic flight catering, and crews needing cabin crew meals, go through the same short brief.
A typical business jet catering brief at Teesside is a light jet with four to six on board and a short leg. Corporate jet catering here favours cold platters and a hot main that finishes in the oven. VIP flight catering and charter flight catering go through the same brief, and luxury inflight catering is built on North Sea fish and Yorkshire beef. Our private jet chef writes a bespoke menu around the passengers' habits.
When a delegation flies through Darlington, VIP aviation catering starts with a protocol review. Government flight catering, head of state flight catering and state visit aircraft catering share one discreet routine, with a short list of cleared dishes and a named contact.
Special meals at EGNV follow a written procedure rather than a promise: kosher, halal, vegan, gluten free and allergen free plates are cooked on a separate board and sealed apart from the main service. In the north-east, the allergen to watch is usually dairy and wheat in pies, pastry and Yorkshire pudding, so we map those first. Kids meals are written in the same brief, marked by seat number.
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.
A rotation through EGNV is short, so crew catering has to be simple. Flight crew meals and pilot meals arrive in crew meal boxes, sealed and marked CREW, on request and billed with the order. Cockpit meals are easy to eat in the seat, and different meals for pilots are available when policy requires it.
At EGNV we deliver to the general aviation terminal and walk the order to the apron. FBO catering, catering delivery to the FBO and ground handling catering all follow the handling agent's airside instructions, so handling agent catering never surprises your crew.
Aircraft type decides the loading here, and the apron at Teesside is uncluttered. For a small jet the galley catering goes up by hand through the main door; for a larger cabin we confirm whether a high loader is needed for airside catering delivery. We plan aircraft provisioning around the galley layout and the door height, so the trolleys, boxes and drawers arrive in the order you will use them.
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.
Teesside International is a regional airport serving Darlington and the Tees Valley, with airport catering that is easy to coordinate. General aviation and FBO services are handled on a quiet apron, and ground handling services work around a few slots a day.
As a business aviation hub for the Tees Valley, Teesside sees energy-sector executives, event guests and leisure travellers. Business aviation catering and executive jet catering are the regular requests, along with inflight catering for outbound leisure flights. Aviation catering for long-haul onward sectors uses in-flight catering plans tailored to the galley, while diplomatic flight catering and cabin crew meals are arranged on request.
UK rules on importing meat and dairy are strict, so food arriving from abroad can be held at customs. Catering prepared in England for an outbound flight is handled with the handling agent, and we keep a record of each dish for officials who ask.
Average rating from the cabin crew and pilots we cater for.
“I wanted a charcuterie board and fresh bread for 7 guests at EGNV, packed sensibly for a cabin team dealing with an evening cabin service. I wanted clear identification on the canapés; The Galley Girls made the packing arrangement easy to compare with the order. This experience of VIP flight catering gave us a useful reference for managing final order confirmation on another departure. The starters were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“We kept the passenger brief simple at MME: a cheese board and savoury canapés for 5 guests, organised with different crew meal preferences in mind. I appreciated the emphasis on storage requirements throughout the charter flight catering arrangements. The side dishes 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.”
“An order of a charcuterie board and fresh bread for 6 people at Teesside International Airport had to be organised around different crew meal preferences. The cabin service sequence stood out more than any sales pitch about private jet food. The Galley Girls talked through the quantities of salads with us before confirmation, rather than leaving us to guess the portions. The quantities of desserts matched our service plan, leaving us comfortable with the order before the final briefing.”
A flight with Yorkshire Blue and rhubarb dessert costs differently from one with lobster. We quote how much private jet catering costs by listing each plate, the number of covers and the serving style, not by airport.
For a very early or very late departure, we work backwards from your slot and confirm the plane-side handover. Lead time at Darlington is a conversation, not a rule, and last-minute orders are taken.
On a delegation flight, customs rules cover what comes off the aircraft, not what we prepare in England. We keep paperwork for each dish so officials can check quickly.
You may bring personal food, but customs checks on meat and dairy are real in the UK. We pack local products so nothing needs declaring on the way in.
Catering is not part of the charter at Teesside. It is requested on its own, confirmed with the handling agent for airside access, and invoiced as its own line like any other order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
