Catering to your aircraft in Camp Springs.
Camp Springs, Maryland, field elevation 280 ft: this is a government ramp, and the crew's first question is how the food will reach the aircraft. We write menus around the answer and hand over to your handling agent, labelled for the flight deck and cabin.
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 eats from the Chesapeake, and a private jet menu for Joint Base Andrews can use that without fuss. Crab is the obvious name: lump crab cakes travel well, bound lightly and finished in the aircraft oven, with the remoulade sauce apart so nothing goes soft. Our inflight menu also draws on Eastern Shore sweet corn in summer, tomato salads that stay chilled, and Smith Island cake, the layered Maryland dessert, cut by the slice for re-plating cold.
These local specialities become private jet food that holds up in a drawer: Old Bay-seasoned shrimp served cold on ice, a crab dip with crackers on the side, and rockfish, the Maryland state fish, grilled and packed for the oven. Private jet platters for a Camp Springs departure often start with these, and we write the inflight menu with the galley in mind, never the other way round.
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.
Camp Springs, Maryland: field elevation 280 ft, a busy government ramp, and a crew who needs the food to arrive cleared and ready. Private jet catering at ADW is built by people who have worked these galleys, so business aviation catering here comes with seat-numbered labels, sauce apart and the paperwork your handling agent expects. Executive jet catering and diplomatic flight catering follow the same discipline, down to cabin crew meals.
Corporate jet catering at Joint Base Andrews is shaped by the base: access is checked, the tail is known, and the galley is usually a small one. Business jet catering and VIP flight catering from us arrive packed by seat, with a private jet chef's bespoke menu for charter flight catering and luxury inflight catering.
Andrews is the base many state visit aircraft use, so government flight catering is routine for us. Head of state flight catering follows protocol, VIP aviation catering stays discreet, and state visit aircraft catering is traced, labelled and handed to the aircraft through the base's access process.
Dietary requests at Joint Base Andrews are handled as a procedure, and Maryland's food adds its own traps: Old Bay seasoning and crab dishes hide shellfish, wheat and celery. Kosher, halal, vegan, gluten free and allergen free special meals are packed separately, sealed and labelled by seat number, and kids meals are on request. Tell us the restriction and the tail and we do the rest.
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.
Order crew meals separately and we pack them in a box marked CREW. Flight crew meals and pilot meals go in the cockpit drawer; crew catering for a waiting day stays cold and sealed. Cockpit meals are simple, crew meal boxes stack, and we cook different meals for pilots on request.
Catering delivery to the FBO here depends on base access, so we work with your handling agent. FBO catering goes through the general aviation terminal or to the aircraft, and ground handling catering is coordinated so the handling agent catering arrives where the crew expects it.
Aircraft type decides how the food reaches the cabin at Joint Base Andrews. For larger aircraft, galley catering goes up by high loader through the main door, and airside catering delivery is coordinated with your handling agent through the base's access controls. Aircraft provisioning for a small jet is a cart and a few boxes at the stairs. Tell us the type and the galley and we will pack for the door, the height and the oven you have.
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.
Andrews, ADW, is one of the busiest government airfields in the United States, and airport catering here is governed by base security. General aviation traffic is limited, and FBO services and ground handling services are coordinated case by case.
Joint Base Andrews is a business aviation hub of an unusual kind. Private jet catering and inflight catering are handled the same way as anywhere else; in-flight catering and aviation catering follow your tail and slot. Business aviation catering, executive jet catering and diplomatic flight catering stay discreet, and cabin crew meals are ordered on request.
Flights into the United States face strict food-import rules from agriculture and customs authorities: meat, fresh produce and dairy from abroad are restricted. Planning an order around this is simple, because we buy and pack locally in Maryland.
Average rating from the cabin crew and pilots we cater for.
“Despite a revised passenger count, we wanted the 8 guests at ADW to enjoy fresh fruit and breakfast pastries without a complicated cabin service. When comparing aviation catering companies, I would look closely at packing arrangement after this experience. I needed the salads checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The breakfast portions remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Good preparation made the difference at Joint Base Andrews, where 5 guests expected a selection of petits fours and sandwiches despite several individual meal preferences. With flight catering, careful attention to catering handover matters as much to our crew as the menu itself. We described our serving sequence to The Galley Girls and asked for the desserts to be packed accordingly. Our colleague could take over the side dishes without asking where every component had been placed during preparation.”
“Timing and organisation mattered at KADW, where our order of a light pasta dish with grilled vegetables for 4 people involved a late menu amendment. Our handling contact received the order details from The Galley Girls, including how the starters had been grouped. The crew provisions went straight to the right colleague instead of circulating between several people during the turnaround. For our team, the strongest part of their flight catering services was how they handled meal organisation.”
A halal, kosher, nut-free or child's meal adds care more than cost. We price it as its own line, sealed and labelled by seat number. Seafood-heavy Maryland menus run higher than poultry, so the answer for Andrews depends on what the passengers will actually eat.
Joint Base Andrews waits can stretch, so the question is less how soon you order and more what you eat while you wait. Cold boxes first, hot dishes marked for the oven second. Last-minute orders are handled at any hour.
The length of the turnaround decides how we pack. A long one allows a hot meal; a short one calls for cold plates and items that need no oven. Customs only enters the picture on international sectors, and we mark everything accordingly.
Personal food is fine once it clears the base's rules, and local items are easy to add too. Eastern Shore tomatoes and Smith Island cake both travel well and ride along with any order.
No, catering is not part of the charter: it is ordered on its own and invoiced on its own, like any other order. On international legs into Andrews, US agriculture inspection restricts fruit, meat and some dairy, and anything left uneaten from abroad may be disposed of.
Tail, pax and diets — a flight attendant takes it from there, day or night.
