Your inflight catering in Koksijde is prepared with Belgian seasonal produce, delivered under temperature control to the military apron at EBFN, and timed to your requested departure window and crew brief.
Portioning each tray for the cabin count and sealing it at temperature, Chef Mikkel Fontaine cooks the order that leaves for Koksijde Air Base. Cold assemblies are dressed and chilled minutes before the van departs; hot preparations are packed in insulated containers that hold the reheat window your crew needs. If the slot shifts, the load waits in refrigeration until the new departure confirms. Allergen labelling is literal—gluten, dairy, shellfish, nuts—and every container is logged from kitchen to ramp so the cabin crew can brief passengers without guesswork.
Chef Mikkel Fontaine, Private Jet Menu Specialist, crafts wellness-led aviation cuisine designed for optimal long-haul cabin stability. His balanced approach features nourishing proteins, vibrant salads, and meticulously tailored dietary menus, with signature creations including his acclaimed truffle vegetable tart and buckwheat breakfast bowl.
At a controlled military base, timing and documentation travel together. To order private jet catering, send your departure slot, passenger count, and any allergen or diet requirements; a private jet catering quote returns within the hour. Standard lead time is twenty-four hours; shorter notice is absorbed where production and airside access allow. Every item carries literal allergen labelling—gluten, dairy, shellfish, nuts—so the cabin crew can brief passengers at a glance. Dietary requests travel on the same order: vegan, kosher, low-sodium plated and sealed separately, each marked and traceable from kitchen to tray.
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Every label printed for your order at EBFN carries full allergen declaration, ingredient lists, and preparation timestamps. The kitchen preparing your business aviation catering handles special diets—gluten-free, dairy-free, vegan, or allergen-controlled—within the same order window as standard menus, never as a separate track. Cold rooms are organised by allergen category, and cross-contact protocols apply at every post: pâtisserie, garde-manger, and hot sections each follow documented procedures. What your crew reads at boarding is what was sealed after plating: literal wording, no marketing gloss. Private jet catering for Koksijde Air Base is timed to your slot, with same-day capacity and cold-chain integrity maintained through handover.
For a departure from Koksijde Air Base, you may order breakfast pastries and cold plates that hold across a long leg, mains built to reheat in a galley oven without loss of texture, and crew meals portioned and packed on the same run. Each item is labelled with its allergen profile—dairy, gluten, shellfish, nuts—so your cabin crew can brief passengers directly. Plates are sealed in the kitchen, chilled in transit, and delivered to the ramp or your handling agent in time for pre-flight loading.
Served cold, holds four hours under refrigeration, contains fish and dairy.
Reheats in a galley oven at 160°C for twelve minutes, gluten-free, contains celery.
Served at cabin temperature, contains nuts, dairy, and gluten.
Three of the dishes the Koksijde Air Base kitchen cooks. Allergen detail is confirmed in writing with your quote.
See the full menu →Every item is packed with reheating and plating notes for your cabin.
Charter flight catering and VIP flight catering are delivered on the same airside run, unlike ground-side retail. Your order leaves temperature-controlled facilities in a sealed, chilled van; badged drivers clear security and deliver to your FBO or ramp-side at the aircraft door, on the time you set. If the slot is delayed, the load waits in refrigerated hold. For larger cabins a high loader is confirmed at the time of order, where available, serving galley doors at height. Handover is logged, and the cold chain is unbroken from seal to stow.
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The kitchen handles what surrounds the meal. Add any of it to your order — one brief, one delivery.
Cabin arrangements delivered with the catering, conditioned to last the flight.
Sourced to your list, chilled or cellared, ready to serve.
Cabin linen and crew pieces collected, laundered, returned pressed.
China, glassware and galley equipment washed and repacked between legs.
Your equipment and stock held at the kitchen until the next leg.
Pantry staples and fine grocery restocked for the days ahead.
One brief, one delivery — a reply typically within 30 minutes.
From late May through mid-July, Koksijde Air Base sees traffic spikes tied to Wimbledon, Royal Ascot, Chelsea Flower Show, and Farnborough Airshow in even years. PPR slots tighten, apron capacity fills quickly, and high-loader availability becomes harder to confirm on short notice. If you're coordinating departures out of EBFN during these windows, place your private jet catering order earlier than usual—ideally seventy-two hours ahead—and brief your handler on catering delivery timing so our vehicle clears security before the ramp queue builds. We scale kitchen output and stagger delivery runs to protect service levels, but lead time and clear crew communication make every turnaround smoother when the platform is under pressure.
Koksijde Air Base operates as a military airfield with restricted civilian access. You should anticipate limited handling availability and mandatory PPR during peak summer periods when tournament-related traffic may increase coordination requirements with Belgian Air Component authorities.
High premium daytime demand
Koksijde Air Base operates under standard military procedures year-round. During Farnborough Airshow weeks, you may experience indirect effects such as increased regional traffic coordination, though this Belgian military facility itself does not host airshow-related overflow or diversion operations.
Peak crew and delegation catering
Koksijde Air Base operates under military protocols with restricted civilian access year-round. The Chelsea Flower Show generates minimal direct impact on this military facility; however, you should confirm PPR requirements well in advance as slot availability remains limited during high-season weeks.
Premium daytime demand
Royal Ascot generates moderate indirect traffic at Koksijde Air Base as some operators position aircraft here to avoid UK saturation, though the base remains primarily military with strict PPR requirements and limited civilian handling slots throughout the event week.
Guest invitations run to multi-cabin groups with dietary variety—business aviation catering covers allergies, preferences and crew meals in one order. Mid-June demand means tighter lead times; we ask for final counts 48 hours ahead to protect build accuracy and VIP flight catering standards on race days.
Periods shift year to year — confirm the date with us when you order.
“Ordering catering in for EBFN was simple. Great communication and excellent quality.”
“We regularly operate in via EBFN. Fast replies, smooth ordering and reliable service.”
Koksijde Air Base is a military platform with civil handling coordinated through the base operations office. We deliver inflight catering at EBFN to the designated FBO or directly to your aircraft, depending on PPR clearance and apron access confirmed at the time of booking. Your handler will coordinate badging and vehicle entry with our driver.
Lead time depends on the departure slot, menu complexity, and PPR confirmation from the base. Same-day orders are possible when the kitchen has open capacity and airside clearance is secured in advance. We'll confirm feasibility as soon as you share your ETD and passenger brief.
Yes. Every private jet catering order is labelled with allergen information—gluten, dairy, nuts, shellfish—and we prepare vegetarian, vegan, low-sodium, and other controlled menus to your specification. Share dietary needs when you place the order so we can source, prepare, and label each component accordingly.
High-loader service is arranged where the aircraft type requires it and the handling agent confirms equipment availability on the EBFN apron. Because aviation catering at EBFN operates under military access rules, we coordinate loader dispatch with your handler at the time of order. Smaller jets take hand-loaded service with the same cold-chain discipline.
Contact us with your departure time, passenger count, dietary requirements, and aircraft type. We'll confirm menu options, coordinate PPR and airside clearance with your handling agent, and schedule delivery to meet your pre-flight window. Orders are managed from brief to boarding, with full traceability and cold-chain documentation.
Send your flight brief now — the Koksijde kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →