Catering to your aircraft in New Bedford.
At KEWB the day starts with fog and ends with a scallop dinner, so we pack for both. Former VIP flight attendants cook and label every tray for your galley at New Bedford Regional.
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 Bedford is one of the busiest fishing ports in the United States, and that shapes the private jet menu you can build for KEWB. Sea scallops, hand-shucked littlenecks and haddock are the local specialities that make an inflight menu feel like Massachusetts rather than a generic tray. Private jet food from here leans on the Portuguese heritage of the South Coast too: linguica, kale soup, malasadas and sweet bread from the neighbourhood bakeries. For a Massachusetts departure we pack private jet platters of chilled shellfish and cold cuts, gourmet inflight meals for the hot course, and private jet snacks such as cranberry-walnut bars. Each local speciality is packed with its sauce apart and its re-plating notes for the galley you fly with.
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.
New Bedford Regional sits at 80 feet on the Massachusetts south coast, a general aviation field where light jets and turboprops line up for Martha's Vineyard and Nantucket hops. Private jet catering here means a compact brief: seafood that survives a small galley, packed and labelled for your seats. We use inflight catering, in-flight catering and aviation catering methods written by former VIP flight attendants. Business aviation catering and executive jet catering orders for KEWB are handled by phone or email, and diplomatic flight catering and cabin crew meals are quoted the same way.
Most business flights out of KEWB are compact: a light jet, a handful of guests, a bespoke menu written around the season. Our private jet chef plans business jet catering that fits a small galley, from corporate jet catering for executives to charter flight catering for weekend trips. VIP flight catering and luxury inflight catering arrive packed and marked for service.
When a government aircraft uses EWB, the order goes through protocol first. We provide government flight catering and head of state flight catering with traceable sourcing and a small named team. VIP aviation catering and state visit aircraft catering stay confidential from the first call to hand-over.
New Bedford kitchens lean on shellfish, wheat bread and dairy butter, so allergens hide in places you might not expect: scallop dishes finished in butter, chowder thickened with flour, Portuguese stews with sausage. Kosher, halal, vegan and gluten free meals are handled as a procedure at EWB: each special meal is prepared on its own board, sealed, and marked with a seat number only. Allergen free orders for shellfish are common on this coast and get their own box. Kids meals and other special meals can be added to the same order.
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.
Pilots flying into EWB often have a short turnaround, so crew meals are built to be eaten fast and without a fork if possible. Our flight crew meals and pilot meals are sealed, labelled and sent on request, billed as part of your order. For crew catering we offer cockpit meals and crew meal boxes, plus different meals for pilots when the operator asks for it.
FBO catering at KEWB is handed over at the general aviation terminal, then walked to the aircraft by your handling agent. Catering delivery to the FBO is coordinated with ground handling catering, so the trays reach the door when you are ready. Handling agent catering at New Bedford is simple: one door, one contact, one signature.
Most traffic at New Bedford Regional is light and midsize jets plus turboprops, and their galleys are small, so galley catering here is packed in compact, stackable trays rather than full carts. Airside catering delivery goes through the FBO or your handling agent to the aircraft door, and aircraft provisioning is planned around the cabin door height and the size of the galley drawers. If you are flying something larger into EWB, tell us the type and we will load accordingly.
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.
EWB is one of the regional airports that serve southeastern Massachusetts, with a single general aviation focus and a steady flow of private flights. Airport catering here is tied to the fish markets and bakeries of the South Coast. General aviation crews find FBO services and ground handling services on the field.
Business aviation hub is a big phrase for KEWB, but the airport does handle steady corporate and charter traffic bound for the islands. Inflight catering, in-flight catering and aviation catering orders here are simple and local. Business aviation catering and executive jet catering are our daily work, diplomatic flight catering is quoted on request, and cabin crew meals follow the same system.
Customs at New Bedford Regional follow United States federal rules, with CBP clearance on international arrivals. Food import is restricted for meat, dairy and produce, so catering prepared in-country is the simplest route. Ask your handling agent about arrival procedures for foreign flights.
Average rating from the cabin crew and pilots we cater for.
“Service planning came first at KEWB, with 2 passengers choosing roasted vegetable bowls with separate dressings and two separate meal services influencing our preparation. I asked The Galley Girls to review the sauces quantities against the passenger brief, and the proposed portions made sense. The quantities of snack boxes matched our service plan, leaving us comfortable with the order before the final briefing. For private jet catering menu, that attention to final order confirmation made the order noticeably easier to manage.”
“Food presentation mattered to our 6 guests, but a small galley worktop also had to be considered when organising roasted vegetable bowls with separate dressings at EWB. The Galley Girls labelled the crew provisions in line with our brief, so the cabin team could identify the relevant portions quickly. The main courses were also listed clearly, which made it easier to pass instructions between crew members during preparation. The final order confirmation stood out more than any sales pitch about private aviation catering.”
“Passenger preferences led us to a mezze selection with flatbreads at New Bedford Regional Airport; 6 portions were needed, with two separate meal services factored into preparation. The Galley Girls confirmed the handover contact and identified the canapés, making the catering delivery easier for our team to track. I would discuss business jet catering with them again, especially when written menu details needs careful coordination. We could account for the side dishes before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
Price is shaped by two things you control: when the aircraft is on the ground and what you want on the plate. At KEWB a morning slot for Nantucket usually means cold platters and pastries, while an evening stay can justify a plated hot course. We quote each order separately and bill it separately from the flight.
Lead time at KEWB is easiest when you choose one local product early: sea scallops, haddock or Portuguese bread. Those come from the working port and the neighbourhood bakeries, so confirming them with us sooner keeps your first choice available. Last-minute orders are handled too, with a simpler menu if the catch is limited.
Massachusetts follows the federal US rules: no unrestricted import of raw meat, fruit or plant material. For a private flight into KEWB, plan to declare anything from abroad and use locally supplied catering for the onward leg. We pack with labels listing contents so inspection, if it happens, is simple.
Outside food is allowed through the general aviation terminal, but consider the galley first. A turboprop or light jet will not hold full trays, and cold items need ice that may not be there. We size every order to the aircraft, so ask us what your type can handle before you decide.
Catering stays outside the charter and is billed on its own. For departures from KEWB in the foggy months, we recommend choosing dishes that hold, such as chowder or cold platters, so a delayed take-off does not spoil the order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
