Catering to your aircraft in Keene.
Dillant Hopkins runs on the New England calendar: foliage weekends, ski groups, summer lake trips. We cook for the compact galleys that fly into Keene and hand the order over at the FBO, 24/7.
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 is a short list of products that travel well, and Keene sits in the middle of them. A private jet menu for KEEN starts with the Monadnock region: Granite State apples, maple syrup from nearby sugar houses, sharp aged cheddar and sourdough from local bakers. These are local specialities, and they suit a private jet menu because they hold in a drawer and look right on a plate.
The inflight menu changes with the season. In October, think cider-glazed pork, roasted squash and apple tart. In winter, ski-weekend passengers want chowder and hot grain bowls. In summer, lake-country trips call for lobster rolls, corn salad and berries. We pack private jet platters, gourmet inflight meals and private jet snacks around that calendar. Private jet food for New Hampshire works best when the dishes are simple and honestly local, and the rest of the {Region} produce list fills in around them.
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.
Dillant Hopkins sits at 488 ft in the Monadnock region of southwestern New Hampshire, and its traffic follows the New England calendar: foliage weekends, ski season, summer lake trips. Private jet catering here is built for light and midsize cabins with a compact galley, so the order starts with the aircraft type and the seat plan. Inflight catering, aviation catering and business aviation catering for KEEN are cooked and packed for the galley you really have. Executive jet catering for owner trips, diplomatic flight catering for rare delegation stops and cabin crew meals for the back of the cabin all follow the same order. In-flight catering is handed over to your handling agent at the FBO.
Corporate and charter passengers flying into Dillant Hopkins tend to want something simple and seasonal. We handle business jet catering and corporate jet catering for KEEN with a private jet chef who adapts a bespoke menu to the galley you have. Luxury inflight catering, VIP flight catering and charter flight catering follow the same order, and last-minute changes are handled.
When a government aircraft lands at Dillant Hopkins, the order is quiet and exact. Government flight catering and head of state flight catering are planned with the protocol office, with menus approved ahead. VIP aviation catering and state visit aircraft catering are labelled by seat, with no names, and delivered at the apron.
A small field like Keene has few kitchens to ask at the last minute, so special meals are planned with the order. Kosher, halal, vegan, gluten free and allergen free dishes are cooked and sealed separately, and kids meals are packed for the cabin with the same care. In New England cooking, the allergens to watch are dairy in chowder and butter sauces, tree nuts in maple and apple desserts, and shellfish in the coastal dishes. Each special meal travels marked by seat number, not by 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.
For crews on the ground at Dillant Hopkins, crew meals are added to the order on request and billed with it. Pilot meals and cockpit meals are packed to eat in one hand, while flight crew meals and crew meal boxes can be plated or boxed. Different meals for pilots are available, and crew catering is handed over at the FBO with the rest.
FBO catering at Keene is handed over to the general aviation terminal or straight to the aircraft. Catering delivery to the FBO is coordinated with your handling agent, and ground handling catering for KEEN follows the same route. Handling agent catering is confirmed with your slot and tail.
Most traffic at KEEN is light and midsize jets, so galley catering here rarely needs a high loader: the aircraft stairs and a handcart do the work. When a larger cabin or turboprop with a higher door does come in, airside catering delivery is arranged with the handling agent, who confirms the vehicle and the ramp access. Aircraft provisioning for Dillant Hopkins is planned around the door height and galley size of the type you send us.
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.
Dillant Hopkins Airport serves Keene and the Monadnock region of southwestern New Hampshire at 488 ft. It is a general aviation field with light and midsize jets, turboprops and charter flights, and its catering needs are simple, seasonal and local.
Airport catering here follows the season: foliage in autumn, skiing in winter, lakes in summer. General aviation and FBO services at Keene support private jets, and our inflight catering, in-flight catering and aviation catering are packed for light cabins. Business aviation catering and executive jet catering orders are common on weekends, and diplomatic flight catering and cabin crew meals can be added on request. Ground handling services and the business aviation hub nearby handle the rest.
Food entering the United States from abroad is controlled by customs and agriculture rules, so fresh produce, meat and dairy from other countries is generally not accepted. For a flight arriving at KEEN, catering is best ordered in Keene. For departures, we label meals for the destination country's rules.
Average rating from the cabin crew and pilots we cater for.
“Service planning came first at Dillant Hopkins Airport, with 12 passengers choosing grilled salmon with a lemon dressing and a short ground stop influencing our preparation. The Galley Girls gave us an update on the main courses before the handover, which helped us organise the cabin checks. Knowing where the crew provisions were packed meant the crew could begin the relevant checks as soon as the order arrived. Our brief for FBO catering was met with a sensible plan for portion planning.”
“Packing prawn salad and small fruit plates for 10 passengers at KEEN needed careful thought, especially given a revised passenger count. The Galley Girls talked through the quantities of salads with us before confirmation, rather than leaving us to guess the portions. The quantities of side dishes matched our service plan, leaving us comfortable with the order before the final briefing. Our brief for airport catering was met with a sensible plan for crew briefing.”
“What impressed me at EEN was how a request for smoked salmon bagels and sliced fruit was handled despite a revised passenger count. Instead of asking us to improvise, The Galley Girls explained how the salads could be arranged during service. Our brief for inflight catering was met with a sensible plan for storage requirements. The sauces stayed together in one group, so another crew member could follow the same plating sequence.”
Think of it as menu plus meal count. A New England dinner with squash, pork and a dessert, then a cold breakfast two hours later, sits higher than a chilled sandwich service. For KEEN we price each service on its own line, so you can see where the cost sits. Private jet catering is quoted after we know the type, the seats and the dishes.
When the headcount is unsure, give us a range and a menu that bends. For a Keene flight, that means a few chilled private jet platters plus one hot main, rather than six different plates. The lead time then matters little, because changes only affect the hot item. Call or email us 24/7.
Government and delegation flights ask for traceability: where each dish was made, who handled it and what it contains. At KEEN we pack by seat number and keep the allergen notes with the order. US customs restrict most fresh food arriving from abroad, so catering for a delegation is usually ordered in Keene and loaded at the FBO.
Yes, a passenger can bring food aboard, and some do for religious or medical reasons. But when a kosher, halal, allergen or child meal is on the manifest, we recommend ordering it with us so it is sealed, marked and safe. Keene has few places to source these on short notice, so planning matters.
The charter does not include food, and that applies at Dillant Hopkins too. If the crew waits on the ground during duty time, a hot meal box helps. We pack crew meals on request and invoice them with the passenger catering. Give us the headcount and the slot.
Tail, pax and diets — a flight attendant takes it from there, day or night.
