Catering to your aircraft in Dublin.
At 2,105 feet in the Virginia hills, KPSK sees light jets and turboprops on short regional trips. We cook and pack for the crew who will serve in a small galley, delivered at the aircraft in Dublin.
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.
Virginia's New River Valley gives a private jet menu a quiet, regional character. For a private jet menu out of Dublin, think Blue Ridge and Appalachian pantry: country ham on biscuits, smoked trout, apple butter, Virginia peanuts, local cheeses and orchard fruit. Our inflight menu leans on these local specialities, packed so they survive a short climb and a small galley.
Private jet platters from this region work cold and cut-ready: country ham with pickles, farmhouse cheese, smoked trout rillettes, seasonal apples and berries. Gourmet inflight meals for KPSK add a hot dish such as Appalachian-style braised beef with the sauce apart. Private jet snacks stay simple: roasted Virginia peanuts, apple chips, shortbread. Private jet food for Virginia guests is regional and unfussy, a set of local specialities that travel well.
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.
At 2,105 feet in Virginia's New River Valley, KPSK is a quiet general aviation field where light jets and turboprops come and go with small groups. Private jet catering here is built around compact galleys: chilled platters, a single hot dish, sauce apart. For inflight catering and in-flight catering out of Dublin, we pack by seat number. This is aviation catering for business aviation catering crews, executive jet catering trips and the occasional diplomatic flight catering request, with cabin crew meals boxed separately.
A typical KPSK business jet brief is a university guest, an industrial executive or a weekend owner party in a light or midsize jet. Business jet catering and corporate jet catering here favours compact menus. VIP flight catering and charter flight catering follow the same discipline, with luxury inflight catering where requested, a private jet chef on the line, and a bespoke menu built around the galley.
Government flight catering at New River Valley is occasional but exacting. Head of state flight catering and VIP aviation catering need protocol clearance, traceable sourcing and a named team. State visit aircraft catering is packed sealed, labelled by seat, and handed over without commentary at the FBO in Dublin.
Hill-country cooking at Dublin leans on pork fat, butter, peanuts and wheat flour, so allergens hide in cornbread, gravies and stews. Kosher, halal, vegan and gluten free dishes are cooked on separate boards and sealed in their own boxes. Special meals, allergen free trays and kids meals follow a procedure, with each tray marked by seat number and restriction.
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.
For crew at New River Valley, crew meals are an on-request line, invoiced as an ordinary order. Flight crew meals come in crew meal boxes marked CREW. Pilot meals and cockpit meals travel apart from guest trays so no one mixes them. Crew catering at KPSK suits a short stop, and different meals for pilots can be arranged when needed.
FBO catering at KPSK is a handover at the aircraft. Catering delivery to the FBO is agreed with your handling agent, who opens the gate to the apron. The general aviation terminal at Dublin is compact, so ground handling catering is simple: one hand-off, one signature. Handling agent catering is coordinated beforehand.
KPSK handles light jets and turboprops, so most orders move by hand cart to the cabin door. Where a larger aircraft calls, galley catering and airside catering delivery follow the type: door height, galley layout and whether a high loader is needed. Aircraft provisioning at New River Valley is agreed 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.
KPSK is a regional general aviation airport in southwest Virginia, and it works as a small business aviation hub for the New River Valley: light jets and turboprops, short stays, small groups. Airport catering here is about compact galleys and a clean hand-over at the aircraft, with FBO services kept simple on a quiet field.
The New River Valley sees seasonal peaks around university events and autumn foliage weekends, and for those weeks KPSK behaves like a modest business aviation hub. Inflight catering and in-flight catering adapt to the crowd: aviation catering for corporate crews, business aviation catering for visiting executives, executive jet catering on charters, diplomatic flight catering when officials visit, and cabin crew meals boxed apart. Crew meals go on request, invoiced like any order. General aviation traffic is steady, backed by FBO services and ground handling services at the terminal.
Food on a flight leaving KPSK for another US state raises no customs question, so a domestic business aviation hub like this keeps paperwork light. Abroad, each item is checked against the destination's rules; we label ingredients clearly and avoid restricted items when asked.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at KPSK meant planning chicken skewers with a couscous salad for 6 guests with two separate meal services in mind. I would discuss VIP flight catering with them again, especially when packing arrangement needs careful coordination. The Galley Girls kept the main courses separate from the finishing elements, which gave us control over the final presentation. The starters stayed together in one group, so another crew member could follow the same plating sequence.”
“One detail shaped our order at PSK: a tight boarding window, alongside a request for avocado toast components and breakfast fruit for 12 passengers. The meal organisation stood out more than any sales pitch about charter flight catering. We changed the quantities of sandwiches, and The Galley Girls reflected the request in the final packing list. The sauces remained as originally requested, which was reassuring when we checked the latest version with operations.”
“As the person coordinating a selection of petits fours and sandwiches for 4 passengers at New River Valley Airport, I needed an arrangement that considered an evening cabin service. The canapés supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. The main courses were also listed clearly, which made it easier to pass instructions between crew members during preparation. The storage requirements stood out more than any sales pitch about private jet food.”
Pricing is per menu. A KPSK order with local specialities, special diets or a separate crew tray is itemised, so you can see where the cost sits. Handling agent coordination appears as its own line on request.
An empty cabin repositioning into Dublin often means only crew meals are needed. Last-minute orders are handled, and a short cold menu is simple to pack for that flight.
KPSK is a domestic field with limited international traffic, so customs questions come from the destination. Regional items like country ham or smoked trout may be restricted abroad; we substitute where needed.
Bringing food is fine, though it rarely covers a changing manifest. At PSK we keep spare cold platters and sealed dietary meals ready to add when guests are added or dropped.
Catering is ordered and invoiced separately from any private jet charter. For a government flight to PSK, we prepare sealed trays, label them by seat, and brief your handling agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
