Catering to your aircraft in Somerset.
Weekends at KSME mean families, golf groups and the occasional corporate visit. We pack Kentucky food for the aircraft type, marked by seat, and deliver it to your handling agent plane-side. Phone or email, 24/7.
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.
Kentucky cooks with a handful of ingredients that travel well. A private jet menu for Lake Cumberland Regional starts with country ham, sorghum, cornbread and pimento cheese, then turns to what the lake and the season offer: summer tomatoes, sweet corn, peaches, and in the fall, apples and sorghum-glazed anything. Bourbon shows up in sauces and desserts rather than glasses, since the inflight menu is built around what the cabin crew can serve safely at altitude.
These local specialities are chosen for the galley, not the restaurant. Private jet platters of ham biscuits and deviled eggs fill a drawer without needing the oven. Gourmet inflight meals such as Kentucky fried chicken pieces, bourbon-glazed salmon and a hot brown with the sauce kept apart are finished by the crew. Private jet snacks lean on benedictine finger sandwiches, benne seed crackers and sorghum nuts. Private jet food from Somerset and the wider Kentucky region reads simple and heavy, so we cut it lighter for a flight.
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.
Lake Cumberland Regional sits at 927 feet on the Kentucky plateau, and the traffic it gets follows the lake: summer weekends, fall color, the odd corporate visit. Private jet catering here is written for a galley that is often small and a passenger list that is often a family. Our team of former VIP flight attendants cooks to that, with inflight catering that survives the drawer, aviation catering from a short brief, and business aviation catering that fits the turboprop or the light jet on the apron. Executive jet catering, diplomatic flight catering and cabin crew meals follow the same method, whatever the tail.
KSME sees light and midsize jets most often, so business jet catering is written around a small galley. Corporate jet catering for a board trip may mean cold lunch trays; VIP flight catering for a family may mean a hot brown finished aboard. Charter flight catering and luxury inflight catering are ordered like any other menu, and a private jet chef will adapt a bespoke menu to the aircraft.
A visit by a delegation to Somerset means a small field with a short apron, so government flight catering has to arrive finished. For head of state flight catering, the menu is approved first, the team is named, and the delivery happens at the aircraft. State visit aircraft catering and VIP aviation catering follow that same chain.
Special meals at Somerset are planned around local cooking, where ham, cheese and butter sit in most dishes. Kosher and halal are cooked and sealed by the book, vegan and gluten free dishes are made on a separate board, and allergen free meals are prepared with a written procedure. Kids meals are available too, and every special meal carries its own label.
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 KSME a crew often has a short stop between lake legs, so crew meals need to be quick to eat. Flight crew meals are cooked and packed on request, and billed with the order. Pilot meals are separate from the guest trays. Crew catering includes cockpit meals, crew meal boxes with CREW on the lid, and different meals for pilots when needed. Cabin crew meals are the same.
The field at Somerset has a small general aviation terminal, and FBO catering arrives there. Catering delivery to the FBO is arranged before the slot, and ground handling catering is passed to your handling agent for the walk to the apron. Handling agent catering is simple when the tail and the slot are given up front.
Galley catering for larger aircraft at Somerset is possible but unusual, since the field is built for light and midsize jets. Airside catering delivery is made by van to the aircraft, and aircraft provisioning on a bigger tail may need a high loader arranged through the FBO. The aircraft type decides whether the cabin door is reached by hand or by lift.
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.
Lake Cumberland Regional Airport serves Somerset and the lake area in south-central Kentucky. Airport catering here supports a regional field that gets light jets and turboprops, with a single runway and a modest general aviation terminal.
Business aviation at Somerset follows the seasons: lake weekends in summer, fall color, and the occasional corporate flight. Inflight catering and in-flight catering are written for small galleys, and aviation catering is cut to the aircraft. Business aviation catering and executive jet catering use the same method, diplomatic flight catering is handled by protocol, and cabin crew meals are packed with the order. This is general aviation, FBO services and ground handling services on a single runway field, a modest business aviation hub.
Flights from abroad into the United States clear customs at the first port of entry, which is usually not Somerset. Food rules from USDA and CBP govern meat, dairy and produce, so we advise on what to load for an international return leg.
Average rating from the cabin crew and pilots we cater for.
“Getting smoked salmon bagels and sliced fruit ready for 5 guests at KSME required an order that accounted for a late menu amendment. I appreciated the emphasis on portion planning throughout the aviation catering services arrangements. After a final adjustment to the salads, The Galley Girls gave us one revised order summary to work from. The sandwiches remained as originally requested, which was reassuring when we checked the latest version with operations.”
“My order at SME covered a seafood starter and warm vegetable sides for 10 guests, with a practical service plan needed because of a small galley worktop. With several people involved, The Galley Girls kept the breakfast portions and delivery arrangements together in a concise order update. The cabin team could match the crew provisions to the request before moving on to the remaining departure tasks. I want an aviation catering company to understand written menu details, and this order gave us a useful starting point.”
“Working around a short ground stop at Lake Cumberland Regional Airport, I asked for fresh fruit and breakfast pastries in portions appropriate for our 3 passengers. We discussed the dimensions before confirming; The Galley Girls grouped the breakfast portions into shallow trays that were easy to handle. The starters were easy to locate, leaving the crew free to focus on the remaining cabin preparation. When comparing aviation catering companies, I would look closely at crew briefing after this experience.”
Cost is set by the menu you choose, not the airport. A short Somerset turnaround often means cold trays that wait in the drawer, which price lower than a three-course hot service. Fried chicken for six sits near the bottom of the range; a plated salmon and burgoo for twelve sits above it.
A cured product like Kentucky country ham is easy to source, so lead time is short in practice. Seasonal items such as peaches or sweet corn need a word of notice in summer. Send the brief and we say what is in season.
Domestic catering at Somerset is simple: nothing to declare. International legs need a conversation about leftover ham, cheese or produce. Tell us your routing, and we say what to pack for each leg.
If you carry food yourself, keep it simple and sealed, and check your operator's policy first. We prefer to pack for the aircraft type, because the size of the galley tells us what to cook.
Catering sits outside the charter price and is invoiced separately. Season decides departures here: a clear July weekend is full, a February morning with low cloud may slip. We handle the changes.
Tail, pax and diets — a flight attendant takes it from there, day or night.
