Catering to your aircraft in Dover.
A military runway, a small civil terminal, and aircraft that range from light jets to large state transports: that is the day at DOV. We cook for the galley you have and hand it over where the handling agent says.
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 is small, and its table is the Chesapeake and the Atlantic more than anything else. Blue crab is the signature: steamed with Old Bay in summer, picked into crab cakes the rest of the year. For a private jet menu out of Dover, crab cakes travel well as private jet food: pan-seared then packed chilled, with the remoulade apart. Scrapple is the local breakfast oddity; we pack it sliced, for the galley oven. Delaware-grown corn, tomatoes and peaches shape the inflight menu in summer, and Sussex County produce lands in cold salads and platters. Local specialities such as Fisher's popcorn from the shore and Dogfish Head-region cooking influence snacks, though alcohol is a separate request. Delaware is also one of the larger broiler-chicken states, so fried and roasted chicken is a reliable hot dish for the galley.
A private jet menu for Delaware leans on the water: Chesapeake blue crab, Delaware Bay oysters, and rockfish when the season allows. Inflight menu choices that hold up in a galley are crab cakes packed to be re-plated, chilled oyster plates with the mignonette apart, and roasted chicken with local corn, since Delaware is chicken country. Scrapple, the regional breakfast meat, is sliced and packed for the oven. Private jet food from the state's farms means tomatoes, sweet corn and peaches in summer, and fall apples. These are the local specialities we cook for DOV flights; the rest of the table comes from your own menu list. Dover and the wider Delaware area also offer Amish-made breads and pies from the surrounding farm country.
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.
The runway at Dover is a military runway, and the civil air terminal on the field works around it. If you are flying a private jet into DOV, private jet catering here starts with who clears the vehicle airside, then with what your galley can hold. We handle inflight catering and in-flight catering for business aviation catering orders, executive jet catering for corporate crews, and diplomatic flight catering when a movement needs protocol and a named team. Aviation catering is cooked for your type, chilled or oven-ready, and cabin crew meals ride in their own boxes marked CREW.
Business jet catering at Dover usually means corporate jet catering for crews flying into Delaware for government or defence-related visits. VIP flight catering and charter flight catering follow the same brief: a private jet chef writes a bespoke menu around the galley, with luxury inflight catering for guests who want crab and oysters rather than a generic platter.
Government flight catering at KDOV can involve state visit aircraft catering, head of state flight catering and VIP aviation catering. The brief comes through protocol, not the kitchen, and the delivery is cleared by the base, so nothing is written on a label that should not be.
Special meals at DOV are a procedure: we ask your passenger's restriction, then cook it in a separate set-up, label it by seat, and pack it apart. Kosher and halal come sealed from a certified source, so the seal stays on until the cabin. Vegan, gluten free and allergen free meals get their own board and box. Kids meals are just as simple to order. In Delaware, where crab and shellfish run through so much of the local table, we flag shellfish and also check the remoulade, stocks and fried coatings for hidden allergens.
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 Dover are an on-request service, invoiced like the rest. Flight crew meals and pilot meals come in boxes marked CREW, with different meals for pilots on request. Crew catering for a night turnaround means cockpit meals that can be eaten with one hand, and crew meal boxes that do not need a plate.
FBO catering at Dover runs through the general aviation terminal and your handling agent. Catering delivery to the FBO goes through base access, so handling agent catering here means the agent tells us where the handover happens and who escorts the vehicle. Ground handling catering is then coordinated around that escort and your slot, and the food reaches the aircraft by the route the base clears.
Dover's civil terminal sits on an Air Force field, and the aircraft that use it range from light jets to large government transports. For the bigger types, galley catering means a high loader on the apron, and airside catering delivery happens through the escort the base requires. Aircraft provisioning depends on the door height and the galley layout, so tell us the type and the tail. For light and midsize jets, the delivery goes straight to the cabin door by hand.
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.
Dover Air Force Base in Delaware is best known for its role in military airlift, and the civil terminal there is a small part of a large field. Airport catering here is quiet and precise, and general aviation traffic is mixed with government movements.
At Dover, general aviation shares the field with government traffic, so a business aviation hub is the wrong label but the work is the same: inflight catering, in-flight catering and aviation catering for executive jet catering orders. Business aviation catering and diplomatic flight catering are cooked for the type, and cabin crew meals stay in their own boxes. FBO services and ground handling services decide the handover.
US food import rules apply to everything that arrives from abroad, and meat, dairy and fresh produce are the usual problems. At Dover, the base adds airside access rules, so the handling agent clears the vehicle. For the order, keep it local and tell us the type and slot.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 4 guests, but a small galley worktop also had to be considered when organising herb chicken with a quinoa salad at Dover Civil Air Terminal/Dover Air Force Base. This experience of in flight catering gave us a useful reference for managing catering handover on another departure. The Galley Girls talked through the quantities of desserts with us before confirmation, rather than leaving us to guess the portions. The breakfast portions were easy to locate during our cabin checks.”
“With limited fridge space to consider at KDOV, we needed a practical way to serve yoghurt pots and fresh berries to 2 passengers. I gave The Galley Girls our storage brief and asked for the breakfast portions to arrive in separate meal boxes. We placed the salads in their planned storage area without first having to reorganise all the catering boxes. For our team, the strongest part of their inflight catering services was how they handled portion planning.”
“Nothing about the 11 guest order at DOV called for excess complexity: just roasted chicken and seasonal vegetables and sensible planning for different crew meal preferences. The breakfast portions from The Galley Girls were organised around the cabin plan, with the later service items kept apart. Our colleague could take over the sandwiches without asking where every component had been placed during preparation. I want an inflight catering company to understand portion planning, and this order gave us a useful starting point.”
Think of it per menu, not per tray. For a Dover departure with a return leg ordered from here, you can set a hot dinner out and a cold lunch back, and each is priced on its own. Seasonal items, like Delaware peaches in July or oysters in colder months, shift the figure. Catering is a separate order, invoiced like the rest.
What makes an order easy here is a clear slot and a named handling agent. Night departures and early morning slots both work; we simply need to know where the handover happens. Last-minute orders are handled, day or night.
Customs for inflight catering at Dover comes down to two things: US rules on foreign food, and base access for our vehicle. Both go through your handling agent. Order here and the food is local, so nothing needs declaring.
Bringing food into Dover is possible domestically, and the problem arises with international flights, where customs may take it. For a short reposition with no guests, a few crew boxes and a snack box are the easiest answer.
Charter into Dover does not come with a menu. If you have a long leg planned with two services, dinner and a breakfast before landing, order them separately from us and we hand them over at the FBO.
Tail, pax and diets — a flight attendant takes it from there, day or night.
