Catering to your aircraft in Georgetown.
A small Bluegrass field with light and midsize jets coming and going: Georgetown asks for compact, well-labelled trays. We pack Kentucky dishes for your galley, delivered to the 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.
A private jet menu for Georgetown starts with Kentucky itself. The inflight menu draws on bourbon country: hot brown in a portion that re-plates cleanly, country ham on buttermilk biscuits for an early departure, and benedictine spread with cucumber sandwiches for the cold drawer. Private jet food here also means Bluegrass beef, burgoo in a lidded pot, and Kentucky cheeses on a board that travels well. These local specialities are packed for a galley with a small oven, sauces apart, so nothing is cooked on board. {Kentucky} produce is seasonal: sweet corn and tomatoes in summer, apples and pecans toward autumn. Private jet platters are built around what the farms around Georgetown are delivering that week. Gourmet inflight meals and private jet snacks follow the same logic: bourbon-spiced nuts, bourbon-ball chocolates, pimento cheese with crackers. The Georgetown region rewards a short menu done well.
Kentucky cooking is the backbone of the private jet menu at Georgetown. For an inflight menu, think country ham and biscuits, hot brown, burgoo and fried-chicken-style crisp chicken that re-plates in the oven without going soft. Private jet food from the Bluegrass also includes bourbon-glazed salmon, Kentucky cheese boards and sorghum-dressed greens. These local specialities in Georgetown and across Kentucky are cooked and packed for the galley you have: hot items in lidded trays, sauces apart, cold items chilled and ready to re-plate. Private jet platters change with the season, from summer tomatoes to autumn apples. Gourmet inflight meals and private jet snacks, such as bourbon pecans and benedictine finger sandwiches, close the 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.
Georgetown-Scott County Regional sits at 947 feet in the Bluegrass, a field where Toyota's local presence and the Lexington horse calendar shape who arrives. Private jet catering here is built around those two rhythms: executive crews on short turns, and owners flying in for sales weeks and race days. We handle inflight catering, in-flight catering and aviation catering for the galley you actually have, plus business aviation catering and executive jet catering for corporate arrivals. Diplomatic flight catering and cabin crew meals are ordered the same way, handed to your handling agent at the FBO.
Executives landing at 27K usually fly light or midsize jets with limited galley space. Business jet catering and corporate jet catering for Georgetown are therefore compact: cold boards plus one hot dish. VIP flight catering, charter flight catering and luxury inflight catering are built the same way, and a private jet chef writes a bespoke menu to match the aircraft.
When an official party uses 27K, the order runs through protocol rather than the kitchen. Government flight catering and head of state flight catering are cleared before cooking, with VIP aviation catering kept discreet and state visit aircraft catering labelled by seat.
Special meals for a Georgetown order are built around Kentucky cooking, where the hidden allergens are butter in biscuits, wheat roux in burgoo and hot brown, and nuts in the bourbon sweets. Kosher, halal, vegan and gluten free dishes are cooked and packed separately from the standard trays, each in its own sealed box with the seat number on it. Allergen free orders avoid shared boards and fryers entirely. Kids meals follow the same procedure, with simple Kentucky favourites like mild chicken and corn pudding.
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.
Crews turning around at Georgetown want food they can eat quickly. Crew meals are ordered on request and invoiced like everything else, and flight crew meals are packed for the galley. Pilot meals and cockpit meals travel in sealed crew meal boxes, with different meals for pilots when the operator asks for it. Crew catering at 27K stays simple, and cabin crew meals follow the same labelled pattern.
Orders for Georgetown are handed over at the FBO or to your handling agent. FBO catering here is straightforward on a small field: the general aviation terminal is the single handover point, and ground handling catering is coordinated with the handling agent. Catering delivery to the FBO is on your slot, and handling agent catering stays labelled by seat.
At 27K the aircraft type decides the loading: a light or midsize jet takes trays directly through the door, and the galley catering is sized to the oven and drawers you actually have. Airside catering delivery is handled by your handling agent at the FBO on your slot, and for larger cabins we confirm the door height and whether a high loader is needed before anything is packed. Aircraft provisioning for Georgetown stays simple because the field sees mostly light and midsize business jets.
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.
Airport catering at Georgetown-Scott County Regional serves a field of light and midsize business jets in Scott County, Kentucky. It is general aviation in a horse-and-bourbon region, with FBO services and ground handling services on the field.
As a small business aviation hub, 27K sees inflight catering and in-flight catering ordered around the Lexington horse calendar. Aviation catering and business aviation catering suit corporate arrivals, executive jet catering suits owner-flown jets, and diplomatic flight catering and cabin crew meals follow the same labelled process.
Georgetown is a US domestic stop, so food moves freely on domestic legs. If your next leg crosses a border, rules on meat, dairy and fresh produce apply at arrival, and we pack with sealed, labelled trays.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 3 guests, but several individual meal preferences also had to be considered when organising a mezze selection with flatbreads at Georgetown-Scott County Regional Airport. We changed the quantities of canapés, and The Galley Girls reflected the request in the final packing list. We checked the fruit plates against the same summary, keeping the cabin team and the handling contact aligned. My main takeaway from this airline catering order was the practical approach to storage requirements.”
“Before our guests boarded at Georgetown-Scott County Regional Airport, we needed roasted chicken and seasonal vegetables divided into 3 portions suitable for a short ground stop. The Galley Girls gave us an update on the crew provisions before the handover, which helped us organise the cabin checks. With crew meals, careful attention to crew briefing matters as much to our crew as the menu itself. The cabin team could match the starters to the request before moving on to the remaining departure tasks.”
“Service planning came first at Georgetown-Scott County Regional Airport, with 7 passengers choosing mini sandwiches and individual desserts and a family lunch request influencing our preparation. The galley preparation stood out more than any sales pitch about FBO catering. I wanted clear identification on the sauces; The Galley Girls made the packing arrangement easy to compare with the order. I found the snack boxes without searching through every box, a small detail that mattered during the final cabin checks.”
Think in galleys, not seats. Georgetown sees light and midsize jets, and each has different oven and drawer space. Private jet catering costs less on a compact menu of Kentucky cheese and ham, and more when a larger galley carries bourbon-glazed salmon and sides.
What makes ordering simple at 27K is a small field with one clear handover point. When weather shifts the window, we re-time the delivery to your handling agent. Last-minute orders are handled.
Most return legs from Georgetown stay domestic, so customs is not an issue. When the next leg crosses a border, country ham, cheese boards and fresh fruit may need declaring. Tell us the destination and we pack to fit.
Yes, you can bring food, though early and late slots at 27K make it harder to source anything fresh. Ordering ahead means a labelled tray is waiting at the FBO when you arrive, whatever the hour.
Not in a charter. Food is ordered separately and invoiced like any other order. At Georgetown the handling agent opens airside access, so we hand the order to them at the FBO on your slot.
Tail, pax and diets — a flight attendant takes it from there, day or night.
