Catering to your aircraft in Bar Harbor.
Trenton, Maine, is where private jets set down for Mount Desert Island, and where a catering order has to survive fog delays and short seasons. We pack for the galley you fly, and hand over at the FBO or with your handling agent at KBHB.
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.
Maine's coast shapes every private jet menu we write for Hancock County-Bar Harbor. Lobster is the obvious headline, but on a plane it is a handling question: we pick the meat, keep the claws apart and send the roll bread separately so a lobster roll survives the drawer. That is the kind of private jet food a galley can actually finish.
The inflight menu in Maine leans on what the water and the woods give: steamed mussels, haddock, wild blueberries, maple. These are local specialities, and we pack each as a private jet platter or a gourmet inflight meal with its own service note. Private jet snacks fill the gaps on a longer day around Bar Harbor: whoopie pies, smoked fish crackers, blueberry bars.
Our local specialities for Maine travel well when the dish is built for the trip. Haddock chowder rides sealed and hot, blueberry tart rides chilled, and a lobster salad is plated cold by the attendant. For Bar Harbor arrivals we favour private jet platters that portion by passenger, so nothing needs carving at altitude.
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.
Hancock County-Bar Harbor sits on Trenton, Maine, a single-runway field where summer traffic into Acadia swells and a light jet shares the apron with turboprops. Private jet catering here follows that rhythm: lobster and blueberries in season, simple cold plates when the galley is small. Our former VIP flight attendants treat inflight catering as a galley problem first, and in-flight catering for KBHB is packed to be re-plated, not improvised. Aviation catering for this field also covers business aviation catering for corporate and charter arrivals, executive jet catering for owner flights, and diplomatic flight catering when a protocol office is involved. Cabin crew meals are packed alongside, ordered by phone or email, any hour.
A private jet chef at KBHB builds a bespoke menu from what Maine gives in season. Business jet catering and corporate jet catering for owners and charter flight catering for guests share one rule: the plate must finish in the galley you have. VIP flight catering and luxury inflight catering stay seasonal, not showy.
When an official movement uses KBHB, we plan government flight catering around protocol, traceable ingredients and a named team. Head of state flight catering, VIP aviation catering and state visit aircraft catering stay discreet: no names, no fuss, only the order.
Maine kitchens lean on shellfish, dairy and wheat, so allergens hide in the chowder base and the roll butter. For kosher, halal, vegan, gluten free and allergen free special meals at Bar Harbor, we cook on a separate board and pack in a separate box, labelled by seat. Kids meals are available too: plain haddock fingers, buttered pasta, fruit.
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.
Our crew catering for KBHB is practical: a hot haddock plate for the captain, a cold lobster salad for the first officer, different meals for pilots where policy requires. Crew meals, flight crew meals, pilot meals and cockpit meals travel in sealed crew meal boxes, ordered and invoiced separately.
FBO catering at Bar Harbor is passed to the FBO or your handling agent, who walks it to the aircraft. We coordinate catering delivery to the FBO with ground handling catering details, so the general aviation terminal knows what arrives and handling agent catering stays on the slot.
Most traffic at Bar Harbor is light and midsize jets and turboprops, so galley catering usually goes in by hand through the main door, with no high loader needed. Airside catering delivery is arranged through your handling agent, and aircraft provisioning for a larger visiting type is flagged ahead so access and carts are ready on the apron.
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.
Hancock County-Bar Harbor is the airport for Mount Desert Island and Acadia, a single-runway field in Trenton. Airport catering here serves a small general aviation ramp, where FBO services and ground handling services decide how and where each order is handed over, so we match the order to the aircraft and the slot rather than a menu list.
The business aviation hub role of KBHB is seasonal: July and August bring jets for Mount Desert Island, and ground handling services get busy on the apron. Inflight catering, in-flight catering and aviation catering at the field cover business aviation catering for corporate arrivals, executive jet catering for owners, diplomatic flight catering when needed, and cabin crew meals and crew meals for the cabin and the cockpit, all passed through the usual FBO services.
Arriving from Canada, the food on board falls under US customs and import rules, so declared items matter more than quantity. Domestic flights into Maine face no customs on catering. We label everything so the FBO, its FBO services desk and the ground handling services team can read it easily.
Average rating from the cabin crew and pilots we cater for.
“Choosing herb chicken with a quinoa salad for 9 people at BHB was straightforward; the challenge was making it work with a late menu amendment. When comparing aviation catering companies, I would look closely at written menu details after this experience. The Galley Girls prepared the snack boxes for assembly in the galley, with the accompanying elements easy to locate. We could finish the starters as each guest was ready, rather than laying everything out at once.”
“Before our guests boarded at Hancock County-Bar Harbor Airport, we needed a mezze selection with flatbreads divided into 6 portions suitable for a changing departure schedule. The salads came from The Galley Girls in separate meal boxes, with a packing list that matched the contents. The main courses were easy to locate, leaving the crew free to focus on the remaining cabin preparation. For our team, the strongest part of their flight catering was how they handled catering handover.”
“One detail shaped our order at KBHB: a late menu amendment, alongside a request for avocado toast components and breakfast fruit for 4 passengers. The Galley Girls gave us an update on the starters before the handover, which helped us organise the cabin checks. The salads went straight to the right colleague instead of circulating between several people during the turnaround. For flight catering services, that attention to meal organisation made the order noticeably easier to manage.”
For an early slot out of KBHB, we write the order around what keeps well overnight. Seafood plates and desserts are priced by dish, so a premium menu and a simple one sit far apart. How much does private jet catering cost depends on that choice.
At KBHB the handling agent opens the gate, so lead time is about who carries the food to the aircraft. We work with that agent, and a late request is treated as normal. Lead time only tightens for specialty dishes like whole lobster.
For a short reposition into Bar Harbor, the question is origin. A flight from Canada falls under US food import rules, so we keep dishes simple and labelled. Inside the country, customs hardly applies to the order.
If you want to bring food, say so when you order, since two services means two sets of containers and labels. We keep your items separate and finish ours on the usual galley steps.
Is catering part of a charter? No. It sits as its own order, invoiced alone. A last-minute change in passengers means we recut the portions and relabel seat numbers.
Tail, pax and diets — a flight attendant takes it from there, day or night.
