Private Jet Catering at Kerry Airport (EIKY / KIR), Farranfore
For last-minute requests at KIR, inflight catering is typically handled within a few hours' notice—adjustments to passenger count or menu are absorbed on your schedule, and same-day orders are coordinated directly with the kitchen preparing your Farranfore delivery.
Farranfore typically handles charter peaks around bank holidays and summer weekends, when slot coordination and PPR windows are tighter; Chef Bennett schedules his final plating to match confirmed departure times, not published slots that may shift. He sources Kerry lamb when it's in season—late spring through early autumn—cooking it sous vide then searing just before packing, so the dish reheats evenly in a convection galley oven and stays tender on sectors to the UK, France or Iberia. For morning departures he prepares overnight oats with local dairy, smoked salmon from the southwest coast, and fruit compotes that travel cold and need no galley intervention. Each menu is built around the aircraft type you've listed on the flight plan, with portion sizes and container dimensions matched to your specific cabin layout and available refrigeration.
Bennett assembles each component at the last stable moment before departure, holding back emulsions and dressed leaves until galley transfer is confirmed. Hot elements travel in their own steam; cold structures remain separate until the tray is built. The method is neither caution nor flourish—it reflects how long a dressed plate actually holds at altitude, and what happens to a vinaigrette when it sits for ninety minutes on celeriac.
When your slot moves or passenger count changes, the order adjusts to match. Lead time is typically twenty-four hours for a full brief, though shorter windows are absorbed where the production schedule allows. To order private jet catering for a departure from KIR, send your brief with flight details, departure time, and passenger count. Your private jet catering quote is returned within the hour, and the kitchen preparing your order stays in direct contact through any late amendment.
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Jet Catering Farranfore: Kitchen to Cabin
For same-day requests and slot-adjusted departures, the kitchen preparing your order for KIR operates on a short window—typically accepting changes up to four hours before departure, with contingency capacity held for last-minute adjustments. Business aviation catering at Kerry Airport is cooked to your schedule: plating begins once the final headcount and any dietary amendments are confirmed, then sealed and moved into cold-chain control. A same-day request means the garde-manger and pâtisserie posts prioritise your flight, documented allergen protocol on every label, and dedicated cold rooms holding only what departs that afternoon. Private jet catering is timed against the slot, not a static menu cycle, so a revised ETA or passenger count can still be absorbed without pre-plated waste.
Private jet catering menu at Kerry Airport
Order breakfast trays, cold plates that hold across a long leg, mains that reheat in the galley oven, and crew meals on the same ticket for a departure from KIR. Every item is portioned per seat, labelled for allergens, and packed to travel. Menus adjust to the season, to what the kitchen can source fresh that week, and to what fits your cabin equipment—oven capacity, refrigeration limits, and service window are confirmed with every order.
Served cold, holds four hours under refrigeration, contains fish and gluten.
Reheats in a galley oven at 160°C for twelve minutes, contains celery.
Travels chilled, no reheating required, contains dairy, egg, and gluten.
Three of the dishes the Kerry Airport 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.
Ramp delivery and handling at Kerry Airport
Airside delivery for VIP flight catering at Kerry Airport
Packed in temperature-controlled carriers, VIP flight catering and charter flight catering for KIR are delivered by badged drivers with airside access, meeting you at your FBO or ramp-side at the aircraft door. For agents coordinating multi-leg itineraries, one order covers the fleet: crew meals, passenger service, and dietary requirements travel on the same run. High loader capability is confirmed at the time of order for large-cabin galleys, serving doors at height where the ramp allows. Handover is timed to your fuelling and pre-flight checks.
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Flight catering menus timed to your departure from KIR
Beyond catering
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.
“Ordering catering in for EIKY was simple. Excellent communication, fresh food and on-time delivery.”
“We regularly organize flights in via Kerry Airport (KIR). Fast replies, smooth ordering and reliable catering.”
Private jet catering at Kerry Airport — questions
We deliver inflight catering at EIKY to the main terminal handling area and coordinate with ground agents who manage private and charter movements. Kerry Airport doesn't operate dedicated FBO facilities in the same way larger hubs do; instead, handling is managed through the airport's general aviation desk. We confirm the exact handover point—ramp, terminal side door or handler's staging area—when you place your order, and our driver liaises with your nominated contact to ensure smooth transfer.
We typically need confirmation by mid-morning for an afternoon departure from Kerry Airport, allowing time for production in Luton, road transfer and airside clearance at Farranfore. Shorter lead times are considered case by case, depending on your menu complexity, our kitchen schedule that day and real-time traffic on the route. We'll tell you straightaway if same-day service isn't feasible rather than accept an order we can't deliver to standard.
Yes. We prepare gluten-free, dairy-free, vegan, kosher-style and low-FODMAP menus in separate zones of our kitchen, with dedicated utensils and clear labelling on every container. You'll need to list all allergen and dietary requirements when you order so we can source suitable ingredients, adjust recipes and confirm cross-contact protocols. Each dish is labelled with its full ingredient list and the fourteen declarable allergens, giving your cabin crew the information they need to brief passengers confidently.
High-loader service for aviation catering at EIKY is available when the airport or your handling agent confirms that a trained operator and compatible equipment are on site at the time of your departure. It isn't a standing resource at Kerry Airport, so we verify availability during the order process and note it on your delivery manifest. If a high loader isn't confirmed, we pack your catering in modules sized for manual boarding via airstair or main cabin door.
Send us your departure date and time, passenger count, any dietary requirements and your aircraft registration via phone or email. We'll propose a menu suited to your sector length and galley capability, confirm pricing and delivery logistics at Kerry Airport, then lock in production once you approve. Lead time, PPR coordination and ramp-access clearance are all handled as part of the booking, so you receive one consolidated confirmation covering kitchen, road and airside handover.
Ready for your next departure from Kerry Airport?
Send your flight brief now — the Farranfore kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →