Catering to your aircraft in Martinsburg.
Executive traffic at KMRB comes and goes fast. A former VIP flight attendant on our side reads your galley, your guests and your slot, then packs accordingly.
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.
West Virginia's Eastern Panhandle gives a private jet menu a clear regional voice. The Shenandoah Valley around Martinsburg is apple and peach country, and Appalachian cooking brings smoked ham, buttermilk biscuits, cornbread and ramps in spring. Our local specialities travel in a galley as they should: apple slaw and sliced orchard fruit as chilled private jet platters, country ham biscuits for private jet snacks, and a trout or chicken main as one of our gourmet inflight meals. Every dish is chosen for the inflight menu with the drawer and the oven in mind, so private jet food from West Virginia reaches the cabin looking as it should.
A private jet menu for West Virginia leans on three things: orchard fruit, cured pork and freshwater fish. From Martinsburg we build inflight menu ideas around Shenandoah apples, country ham with soft biscuits, and rainbow trout from mountain streams. These local specialities are packed as private jet platters for cold service, with a hot dish for the oven and the sauce apart. Gourmet inflight meals and private jet snacks follow the same logic: regional, simple to plate, honest about what survives altitude. Private jet food here reflects West Virginia rather than a generic hotel menu.
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.
Shepherd Field sits at 565 feet in the Eastern Panhandle of West Virginia, a general aviation terminal shared with a military neighbour and busy with executive traffic heading for the Washington corridor. Private jet catering here means short, practical menus that survive a quick turn: cold plates that wait in the drawer, one hot dish for the oven, a sauce in its own pot. We are former VIP flight attendants, so inflight catering, in-flight catering and aviation catering are written for the person re-plating at the jumpseat. Business aviation catering for executive jet catering and diplomatic flight catering movements gets the same discipline, and cabin crew meals are packed apart from the guest trays.
At KMRB, business jet catering follows the trip: who flies, what time, how big the oven is. Corporate jet catering and charter flight catering get the same bespoke menu process, written by a private jet chef. VIP flight catering and luxury inflight catering stay simple and well finished.
Official movements through Martinsburg get a named team and a traceable menu. Government flight catering and head of state flight catering follow protocol; VIP aviation catering and state visit aircraft catering stay discreet, with ingredients documented before cooking.
Special meals are a procedure, not a label. In an area of orchard fruit and tree nuts, allergen free dishes get a separate board and a separate box, and the nut-heavy local desserts are the first thing we check. Kosher, halal, vegan, gluten free and kids meals are packed apart from the guest trays, marked by seat number, so nobody opens the wrong box mid-service.
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 Shepherd Field, the people on duty eat what we pack for them, and the line sits on your invoice as an on-request order. Flight crew meals and pilot meals are boxed apart from the guests, marked CREW. Crew catering means practical food for people on duty, and cockpit meals are made to eat one-handed. Crew meal boxes travel in their own bag, different meals for pilots can be arranged on request, and cabin crew meals are packed with the same care.
At Martinsburg we meet your aircraft where the FBO directs: the apron, the door, the handling agent. FBO catering, catering delivery to the FBO and ground handling catering are one coordinated order. The general aviation terminal is the reference point; handling agent catering stays simple.
Galley catering for a larger aircraft at Shepherd Field is planned around the type: door height, whether a high loader is needed, and how much the galley can store. Airside catering delivery goes through your handling agent, with aircraft provisioning agreed before the slot. A light jet takes a few boxes by hand; a larger cabin needs a trolley list and a loading plan.
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.
Eastern WV Regional Airport, known as Shepherd Field, serves Martinsburg in West Virginia's Eastern Panhandle. It sits at 565 feet and handles general aviation and executive traffic with a shared military presence. Airport catering here is quiet and practical.
Inflight catering and in-flight catering at KMRB suit a mixed ramp. Aviation catering and business aviation catering are shaped by short turns, while executive jet catering and diplomatic flight catering follow protocol. Cabin crew meals are packed with the guests' food. General aviation and FBO services anchor this business aviation hub, with ground handling services close to the apron.
U.S. food-import rules apply on any international sector: restricted meat, dairy and produce must be declared. At KMRB, customs is handled at the general aviation terminal, and we plan the catering order after your handling agent confirms the route.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at MRB included 9 passenger meals, a request for roasted chicken and seasonal vegetables, and instructions addressing a tight boarding window. With several people involved, The Galley Girls kept the breakfast portions and delivery arrangements together in a concise order update. Knowing where the desserts were packed meant the crew could begin the relevant checks as soon as the order arrived. Our brief for aviation catering was met with a sensible plan for cabin service sequence.”
“Breakfast was already sorted; at Eastern WV Regional Airport/Shepherd Field, the next request was grilled salmon with a lemon dressing for 6 guests, with a tight boarding window to work around. The Galley Girls grouped the desserts by service, which was more useful to us than simply receiving a list of dishes. My main takeaway from this aviation catering services order was the practical approach to written menu details. Our colleague could take over the side dishes without asking where every component had been placed during preparation.”
“Food presentation mattered to our 3 guests, but a late menu amendment also had to be considered when organising vegetarian wraps and colourful salads at KMRB. I want an aviation catering company to understand packing arrangement, and this order gave us a useful starting point. The Galley Girls updated the desserts in the written order and sent back a confirmation that clearly showed our amendments. There was no need to reconstruct the side dishes quantities from several messages during the final departure checks.”
A nut-allergic guest flying out of Shepherd Field changes the quote: separate board, sealed box, labelled by seat. How much does private jet catering cost then? More than the same dish without the precaution, less than most people expect. We price the menu you choose.
Lead time at Martinsburg depends on crew duty time. A short wait asks for boxed meals that eat well cold; a long one allows a hot plate. Orders placed late are still handled, and we are reachable 24/7.
On a quick turn at KMRB the order of operations matters: customs, then handover, then service. Your handling agent controls the first step, we control the second, and the departure slot controls both.
Yes, bring what you like; we complement it. The product we would add at Martinsburg is trout from the mountain streams, packed with its lemon butter apart.
Is catering part of a charter at Shepherd Field? No. You order it separately and it is invoiced on its own. Food-import and customs rules in the United States decide what travels from an international leg, which is why we ask the origin of the flight.
Tail, pax and diets — a flight attendant takes it from there, day or night.
