Catering to your aircraft in Connersville.
At 867 ft in the Whitewater Valley, Mettel Field sees corporate and family trips more than crowds. We build the order for the crew in front of the galley, with Indiana produce on the plate, delivered to the FBO at KCEV.
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.
Indiana feeds the Mettel Field menu. Corn, soybeans and pork dominate the farmland around Connersville, and the local specialities that travel best in a galley are the plain ones: breaded pork tenderloin, sweet corn, sugar cream pie from the Hoosier tradition. A private jet menu for KCEV is mostly about choosing which of these survive a climb to altitude. Our private jet platters carry cold cuts, Indiana cheeses and seasonal fruit; the gourmet inflight meals are plated for re-plating on board; private jet snacks cover popcorn, pretzels and pie slices for the leg home. The inflight menu changes with the season, and private jet food here is Midwestern by default.
For a flight out of Connersville, Indiana, the local specialities are farm-table food: pork tenderloin sandwiches, sweet corn in July and August, apples and cider in autumn, sugar cream pie all year. A private jet menu at Mettel Field starts there and adapts to the passenger. Private jet platters of Hoosier cheeses and cured meats, gourmet inflight meals finished in the galley oven, and private jet snacks such as kettle corn and soft pretzels keep the cabin simple. The inflight menu is built from what is in season in Indiana, and private jet food here stays honest rather than ornamental.
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.
Mettel Field is a small general aviation field in the Whitewater Valley of eastern Indiana, and a light jet on its ramp usually means a short, specific brief. Private jet catering here is built for the galley you actually have, with the guest trays, the cabin crew meals and the cockpit boxes kept apart. Inflight catering for a Connersville departure leans on Indiana produce, and we cook and pack for it. Business aviation catering, executive jet catering and diplomatic flight catering all follow the same drill at KCEV: you send the tail and the headcount, we deliver to the FBO. In-flight catering and general aviation catering are the same thing for us at this field, and aviation catering for the flight deck is ordered like the rest.
At Connersville KCEV, the brief is usually small and clear: four to eight guests, a light or midsize jet, one galley. Business jet catering and corporate jet catering here are cooked around that galley. Our private jet chef shapes a bespoke menu, VIP flight catering stays discreet, charter flight catering is a separate order, and luxury inflight catering uses local Indiana ingredients.
When a government aircraft uses KCEV, the order goes through protocol review. Government flight catering is traced tray by tray; head of state flight catering uses a named team; VIP aviation catering is kept confidential. State visit aircraft catering reaches the aircraft sealed at Mettel Field.
At Mettel Field, special meals are a procedure built around Midwestern cooking, where the hidden allergens are usually wheat in breading, dairy in sauces and nuts in pastry. Kosher, halal, vegan and gluten free requests are ordered with the flight, kept sealed and marked by seat. Allergen free meals get their own board and box, and kids meals are simple and plated like the adults'. Tell us the restriction and the headcount and the card travels with the tray.
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.
Whoever flies into KCEV can request crew meals with the trip: flight crew meals, pilot meals and cabin crew meals are one order, billed as normal. Crew catering is packed for a short wait on the ground, cockpit meals travel in crew meal boxes marked CREW, and different meals for pilots are prepared on request.
FBO catering at Mettel Field is handed over at the FBO, at the aircraft, on your slot. Catering delivery to the FBO is coordinated with your handling agent, general aviation terminal access is arranged in advance, and ground handling catering stays airside. Handling agent catering at Connersville is one point of contact.
Light and midsize jets are the norm at Mettel Field, so galley catering at KCEV usually goes up by hand and by cart rather than by high loader. If the aircraft needs it, the handling agent arranges airside catering delivery and the aircraft provisioning is checked against the galley of that type. Tell us the type and the door height, and we pack to match.
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.
Connersville's airfield, KCEV, is a quiet general aviation stop in Indiana. Airport catering is tailored to the aircraft, FBO services are on the field, and ground handling services are arranged by your handling agent. It is a small business aviation hub for the region.
Traffic at KCEV is mostly corporate and private, so business aviation catering is the norm. Inflight catering and in-flight catering for Connersville use Indiana produce; aviation catering, executive jet catering and diplomatic flight catering follow the same steps, with cabin crew meals on request.
Flights from abroad into Mettel Field fall under United States customs and agricultural food-import rules, so we pack sealed, labelled food. Domestic legs raise no such issue. Tell us the origin and the next leg, and we plan the order against the rules.
Average rating from the cabin crew and pilots we cater for.
“Our priority at KCEV was fresh fruit and breakfast pastries for 3 passengers, with a short ground stop shaping the service plan. I gave The Galley Girls our storage brief and asked for the side dishes to arrive in divided catering boxes. With private jet catering services, careful attention to storage requirements matters as much to our crew as the menu itself. I could hand the breakfast portions to a colleague with a short explanation instead of unpacking the whole order.”
“Breakfast was already sorted; at CEV, the next request was prawn salad and small fruit plates for 4 guests, with a short ground stop to work around. I want a private jet catering company to understand written menu details, and this order gave us a useful starting point. The Galley Girls kept the starters separate from the finishing elements, which gave us control over the final presentation. We could finish the fruit plates as each guest was ready, rather than laying everything out at once.”
“The 3 passenger portions of a charcuterie board and fresh bread were the easy part; managing a family lunch request at Mettel Field took more planning. When comparing private jet catering companies, I would look closely at final order confirmation after this experience. We changed the quantities of crew provisions, and The Galley Girls reflected the request in the final packing list. The note about the salads was easy to spot, and we could brief the rest of the team quickly.”
A halal request for six on a Connersville departure shows how it works: the sealed meals are priced on their own line, the rest of the private jet catering order on its own. We quote from the menu and the restrictions, then invoice as quoted.
For lead time at KCEV, think about crew duty time: a crew waiting on the ground between legs wants its meals ready when the aircraft is, not after. Orders for Mettel Field are simple to place, and last-minute orders are handled. Send the tail and the slot.
KCEV is a domestic field, and the turnaround is what matters: a long turnaround leaves room to check the plan with your handling agent; a short one means the order is packed and ready. International departures follow destination food rules.
Yes, and often with a local twist: an Indiana cheese board or a sugar cream pie from Connersville's farm country. Food from outside is allowed; ordering from us keeps labels, allergens and service in one place.
The charter into KCEV does not include catering: it is a separate order. For flights from abroad, United States customs rules on food apply, and our packaging follows them.
Tail, pax and diets — a flight attendant takes it from there, day or night.
