Catering to your aircraft in Concord.
A summer lake charter, a winter ski flight, a state business trip: KCON sees all three. We prepare each order for the aircraft's galley and the season's appetite, then deliver it to your FBO.
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.
New Hampshire cooking is plain, cold-weather food, and most of it travels well in a private jet galley. A private jet menu for Concord starts with what the state grows and smokes: maple syrup, apples and cider from the orchards, cheddar, lake trout and New England cod, and smoked turkey for the sandwich platters. We treat these as local specialities in New Hampshire: maple-glazed salmon packed with sauce apart, apple and sharp cheddar boards for a cold inflight menu, and a baked cod dish that finishes in the galley oven.
Think of private jet food here as small plates that tolerate a rotating cabin. For private jet platters we build around New England cheddar, apple slices, cured turkey and rye; for gourmet inflight meals we lean on cod, haddock and pot roast with root vegetables. Concord and the wider New Hampshire region also give us a short dessert list: apple cider donuts, blueberry tarts in summer, maple cream. Every dish is marked for re-plating and tagged by seat.
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.
Concord Municipal sits at 342 ft on the Merrimack valley floor, and its general aviation traffic swings with the New England calendar. Private jet catering here follows that calendar: light dishes for summer lake trips, hot braises for winter ski charters. Our former VIP flight attendants pack inflight catering and aviation catering for the galley you actually have, from business aviation catering for corporate crews to executive jet catering for owners, plus diplomatic flight catering and cabin crew meals when the trip asks for them.
Business jet catering at Concord is mostly corporate jet catering for small teams, a handful of executives flying to Boston, New York or beyond. VIP flight catering here favors short, confident menus: a private jet chef sets a bespoke menu around the aircraft's galley, charter flight catering follows the manifest, and luxury inflight catering means well-finished dishes, not long menus.
Concord is New Hampshire's capital, so government flight catering is part of the picture: officials flying to and from the State House, delegations during primary season, visiting dignitaries. Head of state flight catering and VIP aviation catering follow protocol: menus cleared in advance, traceable ingredients, a small named team. State visit aircraft catering is treated with the same discretion.
Kosher, halal, vegan and gluten free meals are handled as special meals with their own prep and labelling. Allergen free requests are reviewed against local New England staples like dairy and tree nuts, and kids meals can be adapted to suit smaller passengers.
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.
At KCON the crew often turns around quickly, so crew meals are ordered on request and billed with the order. Flight crew meals, pilot meals and crew catering travel in labelled boxes; cockpit meals can be split, different meals for pilots when policy asks. Crew meal boxes hold hot or cold dishes, and cabin crew meals ride in their own box.
FBO catering at Concord is handed over at the FBO or to your handling agent, in time for the slot you give us. Catering delivery to the FBO is coordinated with ground handling catering staff at the general aviation terminal, and handling agent catering instructions are written on each order.
Aircraft provisioning at KCON is mostly by hand, because the fleet is small jets. Galley catering is packed for tight cabins, and airside catering delivery is arranged with your handling agent when a larger aircraft needs a high loader.
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.
Concord Municipal Airport (KCON) is New Hampshire's state capital airport, with a 342 ft elevation and general aviation traffic. Airport catering here serves corporate flights, charter operators and flight departments using the FBO services on the field.
Concord Municipal is not a major business aviation hub, but it is a practical one: general aviation arrivals for state business, lake-region weekends and ski travel. Inflight catering and in-flight catering here are small and precise, aviation catering follows the aircraft, business aviation catering suits corporate crews, executive jet catering suits owners, diplomatic flight catering handles official parties, and cabin crew meals complete the order. FBO services and ground handling services sit on the same ramp.
Domestic flights out of Concord carry no special catering paperwork. Anything leaving the United States is subject to the arrival country's customs on fresh food, so we pack cooked and sealed dishes for international legs.
Average rating from the cabin crew and pilots we cater for.
“On this departure from Concord Municipal Airport, 3 passengers had chosen a light pasta dish with grilled vegetables, and several individual meal preferences needed to be reflected in the order. For flight catering, that attention to catering handover made the order noticeably easier to manage. The Galley Girls kept the breakfast portions separate from the finishing elements, which gave us control over the final presentation. The fruit plates stayed together in one group, so another crew member could follow the same plating sequence.”
“Timing and organisation mattered at KCON, where our order of a cheese board and savoury canapés for 10 people involved limited fridge space. The meal organisation stood out more than any sales pitch about flight catering services. We described our serving sequence to The Galley Girls and asked for the fruit plates to be packed accordingly. Our colleague could take over the breakfast portions without asking where every component had been placed during preparation.”
“Our priority at CON was a charcuterie board and fresh bread for 11 passengers, with an evening cabin service shaping the service plan. After a final adjustment to the canapés, The Galley Girls gave us one revised order summary to work from. The note about the main courses was easy to spot, and we could brief the rest of the team quickly. For airline catering, that attention to storage requirements made the order noticeably easier to manage.”
Two plans for the same eight guests can price very differently: smoked trout and aged cheddar versus a simple turkey and rye platter. Customs rules at the arrival airport also shape the quote, since some fresh items cannot be carried across a border and we replace them with cooked equivalents.
Concord handles light and midsize jets mostly, so galley size drives how we schedule the order. A one-oven aircraft changes the menu, and the menu changes how we prepare it. Late requests are welcome and handled.
A flight out of KCON that crosses into Canada faces food-import checks on arrival, and weather delays at Concord make it worth carrying dishes that hold. We favor cooked mains and sealed boxes over fresh produce and raw dairy for international legs.
Passengers can bring food, though a return-leg order placed from Concord keeps the trip simple: one conversation, one invoice, two sets of meals marked outbound and return.
Catering sits outside a private jet charter. Night or early-morning flights from KCON are a common reason to order a hot meal anyway, since nothing else is open: we pack it for the galley and coordinate handover with your handling agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
