Catering to your aircraft in Nashua.
A short runway, a small apron and a galley that holds one drawer and an oven: that is the brief at Nashua. We pack private jet catering to fit it, from the FBO door to the cabin, with crew meals ordered on request.
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.
New Hampshire is a cold-weather state with a short, loud harvest, and a private jet menu built here leans on what the region does well. Maple from the sugarhouses, apples and cider from the autumn orchards, sharp cheddar, lobster and haddock from the seacoast, and cranberry from New England bogs all travel well in a galley. A Nashua inflight menu can open with a maple-glazed salmon, move to a lobster roll cut into passenger portions, and close on an apple cider donut. That is private jet food with a local accent, not a generic tray. Private jet platters for a Boire Field departure are built around local specialities: a New England cheese board, smoked trout, roasted squash in season. Gourmet inflight meals follow the same logic, plated cold or finished in the oven. Private jet snacks stay simple and sealed: kettle chips, trail mix, maple candy. Everything is named, labelled by seat and packed for the aircraft you actually have in {Region}.
Ask a flight attendant what makes a New Hampshire departure different and she will say the produce changes with the calendar. Our private jet menu for Nashua follows it: spring means maple and greens, summer brings berries and sweet corn, autumn is apples, squash and cider, winter leans on chowders and roasts. The inflight menu keeps one anchor from the seacoast, usually haddock or lobster, plus a cheddar plate for the cold side. Private jet food from here travels in three formats: cold, ovenable, and sauce apart. Private jet platters carry local specialities in groups, gourmet inflight meals are portioned by seat, and private jet snacks cover the long climb or the short hop. We write it for New Hampshire and for the galley on the ramp at Boire Field.
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.
Southern New Hampshire flying changes with the seasons, and Nashua Airport / Boire Field feels it first: winter ice on the apron, summer thunderstorms, foliage weekends in autumn. A private jet catering order for KASH is built around the aircraft that actually lands on this runway, so inflight catering for a light jet looks nothing like a cabin-class spread. In-flight catering, aviation catering and business aviation catering are packed to survive a small galley. Executive jet catering and diplomatic flight catering follow the same discipline, and cabin crew meals are an on-request line on the invoice.
Executives flying into Nashua for the day want food they can eat on a short sector. Business jet catering and corporate jet catering are built around that, with VIP flight catering for the important meetings. Charter flight catering and luxury inflight catering use the same galley logic, and the private jet chef writes each bespoke menu for the aircraft that is on the apron.
When an official flight uses Boire Field, we treat the order as protocol. Government flight catering and VIP aviation catering are cleared in advance, traceable to source and delivered with no names on the labels. Head of state flight catering and state visit aircraft catering are written to the delegation's rules.
Dietary requests at Nashua are handled as a procedure, not a label. New England kitchens lean on butter, shellfish and wheat, so we look at where allergens hide: chowder thickeners, buttered breadcrumb toppings, shared fryers. Special meals such as kosher, halal, vegan, gluten free, allergen free and kids meals are written on the order against the seat number, packed apart from the other trays, and sealed until the galley.
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.
A short turnaround at KASH still means the crew has to eat. Crew meals are an on-request line, packed in boxes that fit the flight deck. Flight crew meals and pilot meals can be split between captain and first officer; cockpit meals avoid sauces that travel badly. Crew catering is agreed at order, crew meal boxes carry a CREW label, and different meals for pilots are packed apart.
FBO catering at Nashua means we hand over at the FBO or to your handling agent, not at the road gate. Catering delivery to the FBO goes through the general aviation terminal, with ground handling catering coordinated so the cart reaches the ramp. Handling agent catering is simple here: tail, slot and headcount, and the order arrives at the aircraft.
Boire Field handles light and midsize business aircraft, so galley catering rarely needs a high loader. Airside catering delivery here is a cart and a handling agent at the FBO ramp, carrying the order straight to the cabin door. When a larger aircraft arrives, aircraft provisioning follows the type: door height and galley layout decide how it loads, and we confirm that with your handling agent beforehand.
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.
Boire Field is where southern New Hampshire flies: a modest field with a busy apron, a general aviation terminal and an FBO that handles visiting business aircraft. Airport catering at KASH matches that scale, and the FBO services on the ramp, with ground handling services behind them, make this a small but working business aviation hub.
Traffic through Nashua tracks the calendar: thunderstorm windows in summer, foliage weekends in autumn, ice on the apron in January. Inflight catering for a storm hold differs from a clear-day hop, and in-flight catering is packed for waiting either way. Aviation catering and business aviation catering here are small and precise, built for a business aviation hub where FBO services and ground handling services keep the ramp moving. Executive jet catering suits owner-operators, diplomatic flight catering is rare but possible, and cabin crew meals and crew meals are ordered on request.
Nashua is a domestic general aviation field, and customs for international legs are arranged through the FBO, whose FBO services and ground handling services cover the paperwork on the ramp. US food import rules apply to what returns, and destination rules apply to what leaves. Tell us the route and we adjust the menu to what can legally travel.
Average rating from the cabin crew and pilots we cater for.
“Packing a breakfast basket with individual preserves for 4 passengers at ASH needed careful thought, especially given a tight boarding window. I want a private jet chef to understand cabin service sequence, and this order gave us a useful starting point. The Galley Girls talked through the quantities of desserts with us before confirmation, rather than leaving us to guess the portions. It was useful to see the crew provisions listed separately when checking how much space the complete order would require.”
“Timing and organisation mattered at Nashua Airport / Boire Field, where our order of a selection of petits fours and sandwiches for 3 people involved two separate meal services. We changed the quantities of sandwiches, and The Galley Girls reflected the request in the final packing list. We checked the starters against the same summary, keeping the cabin team and the handling contact aligned. The order made in flight catering feel manageable because the portion planning had been considered beforehand.”
“Working around two separate meal services at KASH, I asked for mushroom risotto and a green salad in portions appropriate for our 3 passengers. I wanted clear identification on the desserts; The Galley Girls made the packing arrangement easy to compare with the order. Keeping the salads identifiable helped the colleague taking over service understand the order without another long explanation. With inflight catering services, careful attention to catering handover matters as much to our crew as the menu itself.”
The honest answer on how much private jet catering costs at Nashua is that the menu sets it. Lobster, short rib and a full cheese course cost more than sandwiches and fruit. Weather shifts at Boire Field change the slot, not the logic: we revise the order and invoice what was served.
Lead time for a return leg out of Boire Field depends on whether the menu is already in our system. Repeat a favorite dish and it is simple. Ask for something new and we use more planning. Last-minute orders are handled, and the contact is open 24/7.
For an early slot from Nashua, customs questions are mostly about what you carry to the next country. We pack in sealed containers with clear labels, avoid restricted products for your route, and give the handling agent an itemised list so the cabin clears without a food argument.
Yes, you can bring your own food to the aircraft at Boire Field, and the handling agent decides airside access. Most crews arrange catering through the FBO so the cart reaches the apron cleanly. If you prefer to bring your own, tell the handling agent and keep it sealed, labelled and separate from customs-sensitive items.
No, a private jet charter does not include the galley supply, and a quick repositioning from Boire Field is no exception. The order is placed, delivered to the FBO and invoiced as a separate item. Crew meals are the simplest choice for an empty cabin.
Tail, pax and diets — a flight attendant takes it from there, day or night.
