Catering to your aircraft in Balemartine.
Tiree is windy, flat and quiet, and jets arrive here with a small galley and a short stay; we pack for that, with crew meals and guest food labelled by seat.
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.
Scotland's Hebrides give a private jet menu for Tiree a clear identity: shellfish from the Atlantic, lamb raised on machair grass, and baking that suits a galley with no hob. An inflight menu built here leans on local specialities such as Hebridean langoustine, smoked salmon, cullen skink and Scottish cheeses. The private jet food that travels best is chilled and sliced: oatcakes with crowdie, cured meats, and tablet or shortbread for the end of the flight. Private jet platters of seafood stay chilled and dressed apart, gourmet inflight meals such as lamb shoulder finish in the galley oven, and private jet snacks like oatcakes and shortbread need no handling at all. Scotland produce changes with the boats and the weather, so the final menu is confirmed against what lands on the island.
For Tiree, the private jet menu starts with what the Atlantic and the machair provide. Our inflight menu draws on Scotland's local specialities: langoustine, scallops, Stornoway black pudding, and Highland beef or island lamb. Private jet food from this part of Scotland is packed to hold: seafood chilled, sauces separate, bread wrapped. Private jet platters for a group can combine smoked fish, cheese and oatcakes, gourmet inflight meals are plated at altitude from sealed components, and private jet snacks such as shortbread and tablet fill the gaps between meals. Tiree weather decides what arrives, so we confirm each local speciality before we cook.
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.
Tiree sits flat and treeless in the Inner Hebrides, and its single terminal handles light jets and the odd turboprop far more often than anything large. Private jet catering here is planned around a small galley and a handover at the general aviation apron. Inflight catering for a Tiree call tends to be compact, and in-flight catering trays arrive labelled by seat. We treat aviation catering at EGPU as business aviation catering for short, weather-dependent visits, including executive jet catering for owners heading to the island. Diplomatic flight catering is rare here but handled with the same discretion, and cabin crew meals are packed alongside the guest order.
Owners and executives flying to Tiree order business jet catering sized to a short flight, built around a private jet chef and a bespoke menu. Corporate jet catering for the island is compact: charter flight catering for the group, VIP flight catering where it is asked for, and luxury inflight catering built on local ingredients, with inflight catering and in-flight catering trays labelled by seat.
Government flight catering at Tiree is rare but handled discreetly. Head of state flight catering and VIP aviation catering follow protocol: a cleared menu, a named contact, sealed trays. State visit aircraft catering for the islands is treated the same way.
Tiree's island kitchens lean on shellfish, dairy and oats, so special meals are planned from the first line of the order: where the allergen sits, what shares a board, what is packed apart. Kosher, halal, vegan and gluten free dishes are built from separate components and labelled by seat number. Allergen free orders and kids meals are marked on the lid and listed on the order sheet.
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 a Tiree stop, crew catering is a separate line: crew meals, flight crew meals and pilot meals, boxed as cockpit meals or crew meal boxes. Different meals for pilots are prepared on request, and the order is invoiced like any other.
At EGPU, FBO catering means a handover through the general aviation terminal. Ground handling catering and handling agent catering are coordinated so catering delivery to the FBO reaches the apron in good order.
Aircraft that call at Tiree are mostly light and midsize jets, so galley catering is usually carried to the cabin door rather than lifted by high loader. If a larger aircraft is expected, tell us the type and we confirm the airside catering delivery and aircraft provisioning with your handling agent before the slot.
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.
EGPU on Tiree is a modest island airport where airport catering, general aviation and FBO services all happen around the same small apron, with ground handling services to match.
Business aviation hub is a stretch for Tiree, but private owners and charters do visit. Inflight catering and in-flight catering are ordered ahead, aviation catering and business aviation catering follow the same pattern, executive jet catering suits owners, diplomatic flight catering is occasional, and cabin crew meals ride along.
Importing food into the United Kingdom is restricted for animal products. At EGPU we supply locally, which keeps customs out of the way.
Average rating from the cabin crew and pilots we cater for.
“Menu approval at EGPU covered a breakfast basket with individual preserves for 6 guests, leaving us to organise the service around two separate meal services. The cabin service sequence stood out more than any sales pitch about private jet catering menu. After a final adjustment to the desserts, The Galley Girls gave us one revised order summary to work from. There was no need to reconstruct the canapés quantities from several messages during the final departure checks.”
“An order of a seafood starter and warm vegetable sides for 2 people at TRE had to be organised around a changing departure schedule. I wanted clear identification on the desserts; The Galley Girls made the packing arrangement easy to compare with the order. The sauces were also listed clearly, which made it easier to pass instructions between crew members during preparation. This experience of private aviation catering gave us a useful reference for managing cabin service sequence on another departure.”
“On this departure from Tiree Airport, 5 passengers had chosen vegetarian wraps and colourful salads, and several individual meal preferences needed to be reflected in the order. The canapés came from The Galley Girls in individual containers, with a packing list that matched the contents. Separating the sandwiches from the first service items helped us avoid opening boxes we did not yet need. With business jet catering, careful attention to catering handover matters as much to our crew as the menu itself.”
A Tiree order is priced menu by menu. Shellfish, lamb and smoked fish pull the cost up; shortbread and oatcakes pull it down. The cost of private jet catering here is confirmed once we know your menu.
A night departure or an early morning slot is simpler to plan once the order is in, and last-minute orders are handled. The lead time question mostly comes down to whether the island product you want is in stock.
On Tiree, a delegation order is discreet: named contact, sealed trays, labelled by seat. Customs concern foods entering the UK, so local supply avoids the issue.
If you carry food from abroad into Scotland, customs rules on animal products apply. Ordering at EGPU sidesteps them and gives you galley-ready packaging.
Catering is a separate order from the charter. For EGPU, your handling agent controls airside access, so we arrange the handover through them.
Tail, pax and diets — a flight attendant takes it from there, day or night.
