Catering to your aircraft in Easton.
Easton is a weekend airport: jets arrive Friday for the Eastern Shore and leave Sunday evening. We cook for that rhythm and hand the order over 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.
Maryland's Eastern Shore gives Easton a short, clear private jet menu: crab above all, then rockfish, oysters and Delmarva produce. Local specialities travel differently from one another. Crab cakes are broiled and packed chilled, rockfish goes in with the sauce apart, oysters are shucked and kept cold on ice for a service on the ground or in the air.
For a quiet inflight menu we pair these with seasonal Maryland produce: tomatoes and sweet corn in summer, apples and pears in autumn, root vegetables in winter. Private jet food here is simple on purpose, because the galley on most aircraft landing at KESN is a drawer and a small oven. Private jet platters of local cheese, charcuterie and fruit work as a cold course; gourmet inflight meals come hot, in oven-ready trays.
Smith Island layer cake, soft pretzels and bay-seasoned snacks cover the private jet snacks side. Tell us the passenger count and the season and we assemble the Maryland and Easton selection around it.
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.
Newnam Field sits at 72 feet on Maryland's Eastern Shore, a general aviation field where jets arrive for Talbot County weekends, St. Michaels stays and the autumn hunting season. Private jet catering here follows the Chesapeake calendar: crab, oysters and Delmarva produce, packed for the galley you actually have. Inflight catering and in-flight catering orders reach the aircraft through your FBO or handling agent, and aviation catering for business aviation catering trips is built around the slot. Executive jet catering for owner flights, diplomatic flight catering for protocol movements and cabin crew meals all run from one brief.
Owners flying into KESN for St. Michaels or Oxford often ask for crab and rockfish. Our private jet chef writes a bespoke menu for business jet catering and corporate jet catering orders, and the same kitchen handles VIP flight catering, charter flight catering and luxury inflight catering for the return leg.
Government flight catering at a small field like Easton is mostly a matter of discretion: a named team, traceable ingredients, a menu cleared by protocol before cooking. Head of state flight catering and state visit aircraft catering follow the same rules as VIP aviation catering, with sealed packing handed to the handling agent.
At Easton the Chesapeake menu hides its allergens in plain sight: shellfish in the crab and soups, Old Bay seasoning in snacks, butter and flour in crab cake binders. Kosher, halal, vegan, gluten free and allergen free special meals are cooked on a separate board, packed in a separate box and labelled by seat number. Kids meals are available as plain, familiar plates, and every special meal is cleared against the passenger's restriction before it is cooked.
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.
On Easton rotations the flight attendant eats last, so crew meals are made for that: flight crew meals that hold in a drawer, pilot meals chosen separately, and different meals for pilots when the operator's policy asks. Crew catering and cockpit meals arrive in crew meal boxes, on request and invoiced like the rest. If the cabin crew want their own cabin crew meals, we pack them in the same boxes, labelled CREW, on the same invoice.
Handover at Easton is simple: your handling agent meets us at the general aviation terminal, and FBO catering goes to the apron on your slot. Catering delivery to the FBO, ground handling catering and handling agent catering are arranged in the same message.
Aircraft landing at KESN are mostly light and midsize jets, so galley catering is carried to the cabin door in insulated bags and boxes rather than by a high loader. For a larger type, tell us and your handling agent arranges airside catering delivery with the right vehicle. Aircraft provisioning for a big cabin is planned against the galley and its door height, not against the menu.
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.
Easton Airport / Newnam Field is a public general aviation field in Talbot County, Maryland, at 72 feet elevation. Airport catering here serves a business aviation hub in miniature: FBO services, ground handling services and a terminal built for private flights rather than scheduled traffic.
For a business aviation hub of this size, aviation catering is mostly weekend work: inflight catering outbound, in-flight catering for the return, executive jet catering for owners, business aviation catering for charters. Diplomatic flight catering and cabin crew meals are available by request.
International arrivals and departures at Easton need customs coordination by your handler, and the United States restricts meat, dairy and fresh produce on inbound flights. For outbound legs we check the destination's food-import rules before we pack.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at KESN: we had 10 passengers expecting a breakfast basket with individual preserves and were working around a short ground stop. I want an aviation catering company to understand meal organisation, and this order gave us a useful starting point. We changed the quantities of canapés, and The Galley Girls reflected the request in the final packing list. The crew provisions remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Good preparation made the difference at ESN, where 9 guests expected beef fillet with roasted potatoes despite a changing departure schedule. When comparing aviation catering companies, I would look closely at portion planning after this experience. The confirmation from The Galley Girls showed the crew provisions clearly enough for us to check the planned service quantities. There was enough information about the starters to brief the crew without making assumptions about what had been ordered.”
“Breakfast was already sorted; at Easton Airport / Newnam Field, the next request was beef fillet with roasted potatoes for 4 guests, with a revised passenger count to work around. The Galley Girls gave us an update on the sauces before the handover, which helped us organise the cabin checks. Knowing where the breakfast portions were packed meant the crew could begin the relevant checks as soon as the order arrived. Our brief for flight catering was met with a sensible plan for portion planning.”
Cost is set per menu: Maryland crab and oysters cost more than a platter of Delmarva fruit and cheese, and the headcount scales either. Food-import rules of the destination country decide what we can pack on international legs from KESN, so tell us where you are going.
For KESN the galley size matters more than the calendar: tell us the aircraft, and we build a menu it can actually serve. Late orders are handled the same way.
Customs is a question of destination, not season, but season shapes the menu: winter oysters and hot soups pack differently from summer salads, and we plan for both.
Many guests bring picnic items from St. Michaels markets; for the return flight we still suggest ordering a proper course, so nothing depends on what is left in the cooler.
Catering is ordered apart from the charter, whatever the hour. A night departure from Newnam Field is covered by our 24/7 line, and the invoice stays separate.
Tail, pax and diets — a flight attendant takes it from there, day or night.
