Catering to your aircraft in Earlton.
Earlton, CYXR, means short runways, cold aprons and crews who want boxes easy to open. We cook for that, with local Ontario produce and labelled seats.
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.
Northern Ontario eats from the lake, the bush and the maple line, and Earlton is the gateway to all of it. A private jet menu for Earlton starts with what the Timiskaming district really produces: Ontario maple syrup, wild blueberries when the season allows, smoked or pan-ready lake fish such as walleye and whitefish, farm cheddar and sausage from Temiskaming farms, and root vegetables that hold well in a cold hold.
Each of these local specialities travels differently in a galley. Walleye comes pre-portioned for the oven, maple glaze goes in its own pot, cheddar and charcuterie go cold on a board as private jet platters. For the cabin, gourmet inflight meals can be built around these, and private jet snacks such as maple nuts, berry bars and cheese crisps fill the gaps on a short northern leg.
The inflight menu is written per flight, not per airport: tell us the type, the seat plan and who is on board, and we adapt the private jet food of Ontario to a light cabin or a larger one.
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.
A short runway field, cold mornings and long dark winter evenings: that is the backdrop for every order at Earlton, CYXR. Our private jet catering team, all former VIP flight attendants, packs in-flight catering that survives a cold apron and a one-oven galley, with aviation catering for business aviation catering charters, executive jet catering for corporate crews, diplomatic flight catering on request, and cabin crew meals boxed separately for the flight deck.
Business jet catering at Earlton is usually a small-cabin brief: four to eight guests, one oven, a short northern leg. Our private jet chef writes a bespoke menu around Ontario produce, whether the flight is corporate jet catering for a mining executive or VIP flight catering for a family trip. Charter flight catering follows the same pattern, and luxury inflight catering means the right dish, not the longest menu.
Government flight catering at Earlton is rare and handled with care: head of state flight catering and VIP aviation catering follow the protocol office, not the kitchen. For a state visit aircraft catering order, names are kept off labels, dishes are traced, and the same team packs and delivers.
Dietary needs at a small northern field are a matter of procedure, not stock: we cook kosher, halal, vegan, gluten free and allergen free dishes for the specific order, keep them boxed on their own, and mark the seat. Kids meals and other special meals are agreed with the menu, and in Ontario dairy, nuts and maple are the usual places an allergen hides, so we write them out for the crew.
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.
On a CYXR turn, the crew eats last and fast, so crew meals have to be simple. Flight crew meals and pilot meals are boxed apart from guest food, with crew catering marked by seat; cockpit meals are easy to open, and crew meal boxes can be dropped in the jumpseat bag. Different meals for pilots are available on request, and everything is invoiced as ordered.
FBO catering at Earlton means catering delivery to the FBO or straight to the aircraft: your handling agent opens the apron, we hand over the galley boxes, and nothing waits at the general aviation terminal. Ground handling catering is simple at a small field, and handling agent catering is one call.
Earlton handles small and mid-size business aircraft, so galley catering usually travels in insulated boxes carried across the apron rather than lifted by a high loader. For larger cabins, airside catering delivery is arranged with your handling agent as aircraft provisioning, with the type, door height and galley layout confirmed on the order.
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.
Earlton (Timiskaming Regional) is a small airport in northern Ontario at 800 ft elevation, serving the Timiskaming district. Airport catering here is built for general aviation and business aircraft, with FBO services and ground handling services provided on the field.
Earlton is not a major business aviation hub, but it serves mining, forestry and charter traffic. Inflight catering and in-flight catering for those flights is straightforward: aviation catering and business aviation catering orders come in with the tail and slot. Executive jet catering for visiting owners, diplomatic flight catering for rare official visits, and cabin crew meals on every order are all arranged the same way.
Canada controls the import of meat, dairy, fresh produce and plant products, so food arriving on international flights must follow customs and CFIA rules. Domestic legs out of Earlton are simple: sealed, labelled meals and clear hand-over paperwork.
Average rating from the cabin crew and pilots we cater for.
“My order at Earlton (Timiskaming Regional) Airport covered a cold lunch with cheese and fruit for 9 guests, with a practical service plan needed because of two separate meal services. Our brief for in-flight catering services was met with a sensible plan for packing arrangement. The Galley Girls talked through the quantities of canapés with us before confirmation, rather than leaving us to guess the portions. It was useful to see the main courses listed separately when checking how much space the complete order would require.”
“Passenger preferences led us to a seafood starter and warm vegetable sides at CYXR; 6 portions were needed, with a late menu amendment factored into preparation. I asked The Galley Girls for the sauces in compact food boxes, with garnishes supplied separately for plating on board. Keeping the desserts aside until service helped preserve the presentation while we dealt with the boarding tasks. Our brief for aviation catering was met with a sensible plan for cabin service sequence.”
“Despite a changing departure schedule, we wanted the 12 guests at YXR to enjoy a light pasta dish with grilled vegetables without a complicated cabin service. We changed the quantities of side dishes, and The Galley Girls reflected the request in the final packing list. There was no need to reconstruct the salads quantities from several messages during the final departure checks. Our brief for aviation catering services was met with a sensible plan for catering handover.”
Think of it as a menu price rather than an airport price. For a cold-weather trip out of YXR, hearty hot dishes and simple platters are popular, and each is priced separately on your quote.
Ordering the return from YXR works like any order: tail, slot, headcount, dietary notes. We confirm with your handling agent and the same team packs it.
Leaving Earlton at night, the crew mostly wants sealed, easy-to-open meals. Customs questions arise on international sectors, and we mark what is local so inspection is simple.
If you want your own dishes, send the list and we plan the galley around them. The agent at Earlton confirms access and the hand-over point.
Is catering part of a charter into Earlton? No: it is a separate order and a separate invoice. For a short empty-cabin flight, we pack snacks and cabin crew meals only.
Tail, pax and diets — a flight attendant takes it from there, day or night.
