Catering to your aircraft in London.
London-Corbin is a small Kentucky field with a lot of character. A crew landing at LOZ wants a plate that works in a drawer and a small oven, and that is what we pack for them, for the cabin and the flight deck.
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.
London-Corbin is the gateway to southeastern Kentucky, and a private jet menu for LOZ draws on that table: Kentucky hot brown, country ham biscuits, burgoo, pimento cheese, fried chicken and bourbon-laced desserts. Corbin is also where the Colonel's fried chicken began, so a boxed chicken plate is a fitting local specialities request for the crew or a cabin that wants something familiar.
Each dish is built to survive a galley: the hot brown comes with the mornay in its own pot and goes to the oven, the burgoo travels in a sealed container, the ham biscuits are re-plated cold. That is the point of private jet food here: local specialities that arrive as they should and go onto the plate without a fight.
An inflight menu for Kentucky also leans on the season: spring strawberries, summer tomatoes and corn, autumn apples and sorghum, winter stews. Request what you like for {Region}, and we pack it for the aircraft, with private jet platters for the cabin and gourmet inflight meals for a longer sector. Private jet snacks cover the quick turn: country ham pinwheels, pimento cheese with crackers, benne seed crisps.
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.
London-Corbin Airport/Magee Field sits at 1,212 feet in the hills of Kentucky, a general aviation field where a Citation or King Air tends to arrive with a full cabin and a galley that is little more than a drawer. Private jet catering at KLOZ is built for that: inflight catering packed to the aircraft you actually fly, from in-flight catering for a quick turn to aviation catering for a long stay. Business aviation catering, executive jet catering and diplomatic flight catering all follow the same plane-side handover, and cabin crew meals are ordered on the same line.
Who flies into London, Kentucky? Corporate teams visiting the region, executives on a charter, and the occasional family. Business jet catering at KLOZ starts with the aircraft type and the oven. We write a bespoke menu with a private jet chef, and cover corporate jet catering, VIP flight catering, charter flight catering and luxury inflight catering with local ingredients.
Official visits to Kentucky are rare but not unknown, and the rules do not change: a menu agreed with protocol, ingredients traceable, a named team. Head of state flight catering, government flight catering, VIP aviation catering and state visit aircraft catering are all handled quietly at the FBO.
Special meals at KLOZ are a procedure, not a label. Kentucky cooking hides allergens in the usual places: flour in the burgoo, dairy in the hot brown mornay, pecans in the desserts, bacon in the greens. Kosher, halal, vegan and gluten free meals are cooked on a separate board and sealed. Allergen free and kids meals are marked by seat number.
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.
Crew meals at London-Corbin are ordered on request and invoiced like the rest of the order. Flight crew meals are boxed separately and marked CREW; pilot meals come with different meals for pilots when the operator's policy asks for it. Crew catering is packed so cockpit meals can be eaten one-handed, and crew meal boxes are easy to stow. Cabin crew meals go on the same order as the guest menu.
FBO catering at London-Corbin is handed over at the aircraft or at the general aviation terminal. Catering delivery to the FBO is coordinated with your handling agent, who controls airside access. Ground handling catering follows the slot, and handling agent catering is arranged against the tail.
At London-Corbin the aircraft decides the loading. A light jet or turboprop takes a hand-carried cooler through the door; a larger cabin may need a high loader. Galley catering is packed to the galley you have, and airside catering delivery goes through the FBO. Aircraft provisioning is confirmed with your handling agent against the tail.
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.
London-Corbin Airport/Magee Field is a general aviation airport in Kentucky, serving the area around London and Corbin. Airport catering here is aimed at business aircraft that need a plate or a crew box, and the ground handling services on the field decide how and where a cooler reaches the cabin door.
Business aviation hub is too grand a title for London-Corbin, but corporate and charter traffic lands here regularly, and crews who know the local menu order inflight catering, in-flight catering and aviation catering to match. Business aviation catering and executive jet catering are packed for the galley the aircraft actually has, diplomatic flight catering is cleared with protocol beforehand, and cabin crew meals and crew meals are lines you request when you need them. General aviation, FBO services and ground handling services set the rhythm of the apron.
Customs at London-Corbin depends on the route. A domestic leg has nothing special; an international one follows the arriving country's rules, and your ground handling services contact will know what the officer expects. We tell you what to leave off the menu and pack sealed, labelled food.
Average rating from the cabin crew and pilots we cater for.
“An order of beef fillet with roasted potatoes for 7 people at London-Corbin Airport/Magee Field had to be organised around a tight boarding window. The breakfast portions supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I found the starters without searching through every box, a small detail that mattered during the final cabin checks. The cabin service sequence stood out more than any sales pitch about private jet catering menu.”
“Despite different crew meal preferences, we wanted the 10 guests at KLOZ to enjoy grilled salmon with a lemon dressing without a complicated cabin service. We described our serving sequence to The Galley Girls and asked for the canapés to be packed accordingly. This experience of private aviation catering gave us a useful reference for managing meal organisation on another departure. The desserts were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“Small packing details became important at LOZ: our 11 passengers wanted prawn salad and small fruit plates, and we had a revised passenger count. The crew briefing stood out more than any sales pitch about business jet catering. The sauces came from The Galley Girls in compact food boxes, with a packing list that matched the contents. I could hand the sandwiches to a colleague with a short explanation instead of unpacking the whole order.”
Think in menus rather than a flat figure. A cold ham board and a fruit plate is the light end; a hot brown, fried chicken and dessert for six is the other. Weather windows that stretch a stay can add a second service.
Order the way back from here: say the date, the cabin and any dietary needs, and we hold the return as its own item. If the plan changes, last-minute orders are handled.
Customs depends on where you are going. Domestic, nothing special; international, the destination's import rules for meat, dairy and fruit apply, and we tell you in advance what to leave off. A late departure is no problem for the packing.
You can, as long as it is cleared with your handling agent for airside access. Outside food crossing a border is subject to customs; for a domestic leg it is easy. We are happy to supplement it.
No: food is ordered and invoiced separately, whatever the charter terms say. For an empty repositioning to LOZ, a crew box or two is all you need, and we pack it for the flight deck.
Tail, pax and diets — a flight attendant takes it from there, day or night.
