Catering to your aircraft in Portsmouth.
Pease keeps a steady rhythm of leisure and corporate trips, and each one arrives at the galley differently. We cook and pack for the crew at Portsmouth, with every box labelled by seat.
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 has a short coastline and a long food memory, and a private jet menu built for Portsmouth should reflect it. The inflight menu at KPSM can lean on local specialities: Atlantic lobster picked for rolls and salads, haddock and scallops from the Gulf of Maine, New England clam chowder, and cheddar from northern New England farms.
For private jet food, the seasons decide a lot. Late summer brings corn, tomatoes and blueberries from the seacoast and the White Mountains side of the state; autumn means apples, cider donuts and squash soup; winter calls for heartier things, such as baked beans, maple-glazed salmon and pot pie that finishes in a galley oven. Maple syrup from New Hampshire sugar houses goes into dressings, glazes and breakfast service.
Each dish is cooked and packed for the galley of your aircraft, with the cold items labelled by seat and the hot ones marked for the oven, sauce apart or re-plate cold. A lobster roll travels chilled, its roll toasted separately, while chowder travels sealed and is poured at service. Portsmouth is a tourist town, so passengers often ask for what they ate on shore; the private jet menu for {Region} can echo it.
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.
Pease sits on a former Air Force base on the New Hampshire seacoast, and its long runway is why business jets file here for Portsmouth, Kittery and the lakes. Private jet catering at KPSM is built around that mix of leisure and corporate trips: inflight catering for a weekend crossing, aviation catering for a board charter, cabin crew meals for the people working the leg. Business aviation catering, executive jet catering and diplomatic flight catering all reach the aircraft through the FBO and your handling agent, and the same team of former VIP flight attendants answers by phone and email, day or night.
Business jet catering at Portsmouth usually follows a corporate or charter brief: a small party, a seacoast destination and a galley that cannot cook. Corporate jet catering, VIP flight catering and charter flight catering all run through the same order, with luxury inflight catering and a private jet chef available for a bespoke menu built around the passengers and the season.
When a delegation lands at Pease, the menu has been approved before the kitchen opens. Government flight catering and head of state flight catering demand sealed boxes numbered by seat; VIP aviation catering and state visit aircraft catering are coordinated with the handling agent, with no names on any label.
Dietary requests for Portsmouth are handled as a procedure, not a promise on a label. In a seafood-heavy kitchen the risk is shellfish and fish cross-contact, so kosher, halal, vegan, gluten free and allergen free meals are cooked on separate boards and packed sealed, numbered by seat. Special meals, kids meals and religious meals are written into the order with the passenger's restriction, so the crew can serve them without checking each box.
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 catering at KPSM is a separate line on the order, requested and billed with the rest. Flight crew meals and pilot meals travel as crew meal boxes, with cockpit meals sized for the flight deck. If the operator wants different meals for pilots, we write that into the order from the start.
FBO catering at KPSM is handed over at the aircraft, through the general aviation terminal and your handling agent. Catering delivery to the FBO is coordinated with ground handling catering rules, and handling agent catering means one contact on the apron controls access, so the crew receives labelled boxes in one place.
Portsmouth leaves the loading method to the type on the ramp. Smaller business jets are provisioned by hand through the cabin door, while larger or head-of-state types may need a high loader at the galley door. Tell us the type and the galley position, and we pack galley catering in carts or boxes sized for that door. Airside catering delivery and aircraft provisioning run through your handling agent, who controls access to the apron.
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.
Pease sits on the New Hampshire seacoast and works as a business aviation hub for Portsmouth and the surrounding region. It has one runway, a general aviation terminal and the usual FBO services, and airport catering for the aircraft is ordered the same way as at any other field.
Airport catering at KPSM follows the season: lobster and lakes in summer, ski trips and corporate winters otherwise. Inflight catering and in-flight catering, aviation catering, business aviation catering and executive jet catering are ordered through one process; diplomatic flight catering, cabin crew meals and crew meals are added when the flight needs them.
International arrivals at KPSM clear US customs on the field, and food from abroad, particularly meat, dairy and fresh produce, can be inspected or taken. Ordering airport catering locally avoids declaring it, and FBO and ground handling services coordinate the clearance.
Average rating from the cabin crew and pilots we cater for.
“My order at Portsmouth International Airport at Pease covered fresh fruit and breakfast pastries for 4 guests, with a practical service plan needed because of several individual meal preferences. Our brief for private jet catering was met with a sensible plan for meal organisation. The confirmation from The Galley Girls showed the salads clearly enough for us to check the planned service quantities. We also checked the side dishes before approval, which helped avoid a second round of questions later in the preparation.”
“Timing and organisation mattered at KPSM, where our order of prawn salad and small fruit plates for 7 people involved a revised passenger count. I wanted clear identification on the main courses; The Galley Girls made the packing arrangement easy to compare with the order. We could distinguish the breakfast portions at a glance instead of lifting lids just to establish what belonged to each service. The order made private jet catering services feel manageable because the storage requirements had been considered beforehand.”
“I wanted roasted vegetable bowls with separate dressings for 9 guests at PSM, packed sensibly for a cabin team dealing with a tight boarding window. I gave The Galley Girls our storage brief and asked for the desserts to arrive in shallow trays. Separating the sauces from the first service items helped us avoid opening boxes we did not yet need. I want a private jet catering company to understand crew briefing, and this order gave us a useful starting point.”
Government flights come with a protocol check: who can cook, who packs, who hands over. At Portsmouth that check is done before anything is bought. How much private jet catering costs then depends on the number of seats, the dishes cleared and the packaging required, and we quote it per menu.
Tell us the restriction first: kosher, halal, vegan, nut, shellfish, gluten. In a coastal kitchen like Portsmouth's, shellfish and fish cross-contact is the real constraint, so allergen requests are written into the order with the seat number. Lead time is shorter than people expect for common requests; last-minute orders are handled.
Customs is about what enters the country, not what we cook inside it. Crews arriving at Portsmouth from overseas may have to surrender fresh food, so we suggest ordering crew meals locally. For a long ground wait inside a duty day, boxed or plated meals can be set up at the FBO.
For a tight slot, a single delivery beats two sources. You can bring food, and some passengers want a favourite from home, but at Pease the handover to your handling agent happens at the aircraft on your slot. We pack to your galley, label by seat, and leave the crew with one clear set of boxes.
Not as part of the charter. Catering is something you order and pay for separately. A passenger flying into Pease who wants a New England lobster roll or a maple-glazed dish just adds it to the catering order for that flight.
Tail, pax and diets — a flight attendant takes it from there, day or night.
