Catering to your aircraft in London.
Ontario winters and short ground turns set the rhythm at CYXU. We cook and pack for your galley, you finish and serve, and London International gets the same hand-over as every other airport.
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.
Southwestern Ontario eats from its own farmland, and the private jet menu for London reflects it. Peaches and apples from the Niagara belt, Lake Erie yellow perch and pickerel, sweet corn in late summer, Ontario cheddar and maple from the sugar bush all travel well in a galley. Our private jet platters are built from these local specialities: a cold perch and dill plate, a cheddar and apple board, a maple-glazed salmon.
Gourmet inflight meals for London International use what the region grows. Hot dishes finish in the aircraft oven, with the sauce apart so nothing is overcooked at altitude; cold plates are re-plated straight from the drawer. Private jet snacks lean on Ontario apples, maple nuts, aged cheddar and butter tarts. For {Region} flights the inflight menu changes with the season, so a July order and a January order look nothing alike.
The inflight menu for London, Ontario starts with what is in season on the farms around the city. Private jet food here means peaches in August, root vegetables and squash in winter, and fish from the lake year-round. Local specialities are named on the menu and packed so they survive a galley: private jet platters served chilled, gourmet inflight meals finished in the oven, private jet snacks sealed per seat for Ontario crews and guests alike.
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.
Lake Erie perch, Ontario corn and maple turn up on the table around London long before they reach a menu, and we pack them for the galley. Private jet catering at London International is built by crew who have worked the cabin: labelled by seat, finished by oven, sauce apart or served chilled. Business aviation catering at CYXU covers inflight catering for corporate and charter flights, in-flight catering for repositioning legs, aviation catering for crews, executive jet catering for owners' teams, diplomatic flight catering for delegations and cabin crew meals on request.
Business jet catering at London International is a short brief: tail, slot, seats. Corporate jet catering for a midsize cabin leans on cold plates and one oven dish; VIP flight catering and luxury inflight catering for a private jet chef-style dinner are built around the galley. Charter flight catering follows the same rules, with a bespoke menu for the season.
Delegations that land at CYXU get a named team and a cleared menu. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering all start with protocol, then the kitchen, then a discreet handover at the aircraft.
Special meals at London International are handled as a procedure, not a promise. Kosher and halal dishes are cooked and sealed separately, vegan and gluten free plates get their own board and their own box, and allergen free orders are checked against the local ingredients that hide in Ontario cooking: peanuts in baking, dairy in the maple sauces, wheat in the breadings. Kids meals are packed in small portions with the seat number on the lid.
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.
When the crew lands at CYXU, crew catering is a separate order, on request and invoiced on its own. Crew meals and flight crew meals ride in labelled crew meal boxes; pilot meals and cockpit meals are packed to be eaten between tasks, and different meals for pilots are available when the policy calls for them.
At CYXU the FBO catering route is direct: ground handling catering and handling agent catering are coordinated with the general aviation terminal, and catering delivery to the FBO means the food arrives at the aircraft on your slot.
CYXU sees corporate jets and charter aircraft, so galley catering is sized to the aircraft: a light jet drawer and a large-cabin galley are not packed the same way. Airside catering delivery goes through the FBO or your handling agent to the aircraft door; if the aircraft needs a high loader for aircraft provisioning, tell us the type when you order and we plan the boxes around it.
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.
CYXU is the business aviation hub for southwestern Ontario, taking scheduled, corporate and charter traffic alongside general aviation. For crews, airport catering here is straightforward: FBO services and ground handling services bring the food to the aircraft, and your handling agent meets it at the door. Tell us the tail and the slot and the galley gets packed for it.
Corporate, automotive and medical flights make London a steady business aviation hub through the year, with general aviation traffic climbing in summer. Inflight catering, in-flight catering and aviation catering follow one pattern here, with business aviation catering for the corporate runs and executive jet catering for owners' teams. Diplomatic flight catering and cabin crew meals follow the same rules, and crew meals are available on request, invoiced like the rest. FBO services at CYXU cover the apron side of it.
Canadian customs is strict on fresh meat, dairy and produce arriving from abroad, and London's position as a business aviation hub means crews meet those rules at the CYXU ramp. The CBSA and the CFIA set them, so a cooler stocked elsewhere may be opened and part of it taken. We pack locally to what the border allows.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at CYXU, our 3 guests wanted a mezze selection with flatbreads, organised sensibly around two separate meal services. With several people involved, The Galley Girls kept the side dishes and delivery arrangements together in a concise order update. My main takeaway from this charter flight catering order was the practical approach to packing arrangement. Knowing where the starters were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“Between cabin checks at YXU, I coordinated mini sandwiches and individual desserts for 2 guests and explained our concerns about an evening cabin service. The order made private jet food feel manageable because the final order confirmation had been considered beforehand. The canapés came from The Galley Girls in individual containers, with a packing list that matched the contents. We placed the side dishes in their planned storage area without first having to reorganise all the catering boxes.”
“Despite a short ground stop, we wanted the 8 guests at London International Airport to enjoy mini sandwiches and individual desserts without a complicated cabin service. Our brief for private jet meals was met with a sensible plan for final order confirmation. The snack boxes from The Galley Girls were organised around the cabin plan, with the later service items kept apart. The starters were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
Ask what the galley needs and the price follows. Because Canadian customs limits what fresh food you can bring in, ordering at CYXU often replaces a stocked-up cooler. A maple salmon dinner prices differently from a snack box; the quote is written per menu, not per tray.
A small galley makes the order simpler, not slower. Give us the aircraft type and we pick dishes that hold in a drawer and finish in one oven. Last-minute requests are handled at CYXU like any other order.
Customs rules on fresh produce, meat and dairy apply to anything crossing the border, which is why many crews order here. Weather windows in southwestern Ontario can move a departure, so we pack dishes that tolerate a delay.
If you land at CYXU with a cooler, customs may take part of it. A return leg ordered from here avoids the question: local dishes, packed for your galley, handed over at the aircraft.
Not at all. Catering is its own order, whether the flight leaves at midnight or at dawn from YXU. We confirm with your handling agent and deliver to the aircraft at your slot.
Tail, pax and diets — a flight attendant takes it from there, day or night.
