Catering to your aircraft in Georgetown.
At KGED the pace follows the Delaware shore: summer weekends, a midsize jet, a small galley. We pack private jet catering for that galley and deliver it through the FBO in Georgetown.
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.
Delaware's Delmarva peninsula gives a private jet menu at Delaware Coastal a clear local voice. The inflight menu can lean on Chesapeake and Atlantic blue crab, Sussex County sweet corn, summer tomatoes and Delaware peaches, so private jet food in Georgetown tastes of the place rather than of a hotel kitchen. Our private jet platters are built around these local specialities: a crab cake plate that travels chilled with its remoulade apart, a corn and tomato salad, and a cold poached shrimp board for the beach-weekend crowd. Gourmet inflight meals follow the season, and private jet snacks such as scrapple-free breakfast bites, fruit cups and cheese boards fill the drawer. Local specialities from Delaware change by month, and we say when a product is out of season.
If you fly into Georgetown, the Delaware shore decides what is good: blue crab, soft-shell crab in early summer, fried oysters, sweet corn and heirloom tomatoes from Sussex County. A private jet menu for KGED can be cold and composed, or hot and finished in your oven. The inflight menu we write for Delaware Coastal keeps private jet food simple to re-plate: private jet platters of crab salad and chilled shrimp, gourmet inflight meals such as roast chicken from the poultry country around Georgetown, and private jet snacks like peaches and sharp cheddar. These local specialities come from Delaware and are named on the label, so the crew knows what is going on the plate.
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.
Delaware Coastal sits on the flat Sussex County farmland of Georgetown, and the aircraft that use KGED tend to arrive around beach weekends, poultry-country business and the summer shore season. Private jet catering here follows the same pattern: sweet corn, blue crab and tomatoes in July, heartier plates in winter. Inflight catering for these flights is cooked and packed for the galley you have, and in-flight catering orders reach the aircraft through your FBO. Our aviation catering is written by former VIP flight attendants, and business aviation catering, executive jet catering and diplomatic flight catering all follow the same procedure. For the cabin crew meals on a Georgetown rotation, you ask when you place the order and they are billed with everything else.
Business jet catering at Georgetown usually serves a small group flying to or from the shore: corporate jet catering for four to eight, VIP flight catering for an owner, charter flight catering for weekend guests. A private jet chef writes a bespoke menu around Delmarva products, and luxury inflight catering stays plain enough to re-plate in a small galley.
Government flight catering at KGED is rare but handled with discretion: a head of state flight catering brief or a state visit aircraft catering order is cleared through protocol before anything is cooked. VIP aviation catering for a small official party uses named staff and sealed labels.
Special meals at Georgetown start with the local kitchen: crab, shellfish and wheat in the breading are the allergens that hide on the Delaware shore, so allergen free plates are cooked on a separate board and boxed apart. Kosher, halal, vegan, gluten free and kids meals are written against the same local menu, with the seat number on the lid rather than a name.
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.
Crew meals at Georgetown are built for people who wait with a duty clock running. Flight crew meals, pilot meals and crew catering are ordered on request and invoiced like the rest, with crew meal boxes labelled CREW. Cockpit meals can be eaten one-handed, and different meals for pilots are available when the operator policy asks for them; cabin crew meals are packed in a separate box.
FBO catering at Delaware Coastal is handed over at the general aviation terminal or at the aircraft, with catering delivery to the FBO coordinated by your handling agent. Ground handling catering arrives labelled for the galley, and handling agent catering follows your slot.
KGED is a general aviation field, so most aircraft here are light and midsize jets with a galley that is small. For the rare large cabin, galley catering is planned around the aircraft type and its door height, and airside catering delivery goes through your handling agent. Aircraft provisioning stays the same whatever the size: trolleys or boxes at the door, labelled for the galley on board.
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.
Delaware Coastal Airport is a general aviation field serving Georgetown and the Sussex County shore. Airport catering here is small-scale and seasonal, matched to light and midsize business jets; FBO services and ground handling services keep the apron simple.
As a business aviation hub for southern Delaware, KGED sees inflight catering and in-flight catering orders for shore weekends, aviation catering for corporate runs, and business aviation catering for owners. Executive jet catering and diplomatic flight catering are rare but possible, and cabin crew meals follow the same order.
The United States restricts agricultural imports, so fresh food arriving from abroad can be inspected or held at entry. We cook in Delaware, so catering is domestic and the customs question mostly applies to what the crew carries.
Average rating from the cabin crew and pilots we cater for.
“Choosing poached fish with steamed rice for 12 people at GED was straightforward; the challenge was making it work with different crew meal preferences. My main takeaway from this crew meals order was the practical approach to galley preparation. The Galley Girls understood why we wanted the crew provisions readily accessible instead of spread across several different boxes. Our colleague could take over the breakfast portions without asking where every component had been placed during preparation.”
“Having 5 guests request a cold lunch with cheese and fruit at Delaware Coastal Airport meant planning the portions carefully while accounting for a family lunch request. This experience of FBO catering gave us a useful reference for managing storage requirements on another departure. The Galley Girls used a readable packing list for the main courses, which helped when two colleagues checked the order together. The sandwiches were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“We kept the passenger brief simple at KGED: a charcuterie board and fresh bread for 7 guests, organised with a changing departure schedule in mind. The desserts came from The Galley Girls in clearly marked packs, with a packing list that matched the contents. I could hand the salads to a colleague with a short explanation instead of unpacking the whole order. With airport catering, careful attention to cabin service sequence matters as much to our crew as the menu itself.”
A delegation arriving at Delaware Coastal gets a menu priced per dish, not per tray. A crab-based welcome plate sits higher than roast chicken with corn, and we write that out so nothing surprises you on the invoice.
Special meals here run on a procedure rather than a promise: we confirm the restriction, cook it apart and mark the box by seat. Short-notice requests into Georgetown are still processed.
US import rules decide what a crew may carry into Georgetown: agricultural items are inspected, and some products are taken. Local catering sidesteps the problem and keeps the crew fed through a long wait.
Bringing food is allowed in principle, but agricultural items entering the United States can be held. Delaware Coastal turnarounds are short enough that we suggest letting us pack for your galley.
Is catering part of a charter into Georgetown? It is not: a private jet charter quote usually leaves food out, and you add it. A local specialty like Delmarva chicken can be written in at the same time.
Tail, pax and diets — a flight attendant takes it from there, day or night.
