Every dish delivered to BQH carries ingredient-level allergen labelling and diet flags your crew can read at a glance, so private jet catering into London runs on clarity, not guesswork.
Your crew and handling agent work directly with Chef Aditya Larsen, who cooks and packs the order for your departure from London Biggin Hill Airport. Produce is received each morning, prepped to the day's brief, and sealed under cold-chain discipline for the drive to the ramp. If your slot moves or a dietary requirement is added after the initial quote, Chef Larsen adjusts the production schedule and confirms the revised delivery window with you. Temperature is monitored from the kitchen door to the handover, so what was chilled when it left stays chilled when your crew stows it.
Chef Aditya Larsen is a Private Jet Menu Specialist whose wellness-led aviation cuisine prioritizes long-haul cabin stability through balanced proteins, vibrant salads, and carefully controlled dietary menus. His personal signature includes a truffle vegetable tart paired with buckwheat breakfast bowl.
You no longer need to chase separate suppliers for special diets or amended counts. When you order private jet catering for a departure from London Biggin Hill Airport, allergens are labelled literally on every item—dairy, gluten, shellfish, nuts—so your crew can brief passengers without second-guessing. Vegetarian, vegan, and kosher meals travel on the same order, portioned and sealed individually. Lead time is typically twenty-four hours for a private jet catering quote and delivery; shorter windows are workable when the slot and the order are confirmed together.
Our London production facility operates walk-in cold rooms, dedicated pastry and garde-manger stations, and scheduling built around same-day departures from London Biggin Hill Airport. Plating begins once your slot is confirmed; hot components are timed to your wheels-up, sealed under controlled temperature and transferred in refrigerated vehicles. Every private jet catering order leaves with full traceability—allergen labels, reheating instructions and service sequences written for the cabin you've specified. Capacity extends to large-cabin galleys and multi-course menus; when your passenger count climbs or the itinerary stretches across time zones, the kitchen scales portions and packing without compromising plate composition or hold times.
Orders for London Biggin Hill departures include breakfast trays that hold from early positioning flights, cold lunch plates built to stay crisp across a three-hour leg, hot mains that reheat in galley ovens without drying out, and crew meals portioned separately. Each item carries printed allergen information. Portioning matches your passenger count and the refrigeration capacity of your aircraft type, confirmed when you place the order.
Served cold, holds four hours under refrigeration, contains fish and dairy.
Reheats in a convection oven, holds texture and moisture, contains gluten in the jus.
Served at cabin temperature, travels well, contains dairy, egg, and almonds.
Three of the dishes the London Biggin Hill 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.
EGKB orders are delivered airside by badged drivers in temperature-controlled vehicles, timed to your slot. The kitchen preparing your order coordinates directly with your FBO or handling agent, so the handover happens at the ramp or directly at the aircraft door. VIP flight catering and charter flight catering are managed on the same cold-chain discipline. For larger cabins, high loader access is confirmed at the time of order where available. Packaging is sealed and labelled, holding temperature through delays or revised departure windows.
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We deliver to the FBO or handling agent you nominate. Tell us which one when you order — we coordinate the handover directly with them.
Listed for reference. Not an exhaustive list, and not a partnership — confirm your handover point at the time of order.
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.
When the calendar swings through late May for Chelsea Flower Show, mid-June for Royal Ascot, late June into July for Wimbledon or July in even years for Farnborough Airshow, the apron at London Biggin Hill Airport tightens. PPR windows shrink, high-loader bookings fill early and your usual ordering lead time needs to move forward by a day or two. We scale kitchen capacity to match the surge—extra pastry runs, additional cold-hold stations, staggered dispatch times—so your private jet catering still boards on schedule even when the ramp is stacked with arrivals. If you're coordinating multiple sectors or passenger pickups during these weeks, reach out earlier than usual and we'll lock your slot before the rush peaks.
During Farnborough Airshow weeks, you should expect increased PPR requirements and tighter slot coordination at Biggin Hill, as the airport often serves as an overflow base for airshow traffic when Farnborough reaches capacity.
Peak crew and delegation catering
During the Championships, expect substantially increased movements at Biggin Hill with apron congestion, mandatory PPR enforcement, and extended handling coordination times as the airport operates near peak slot capacity throughout the tournament fortnight.
High premium daytime demand
During Royal Ascot week, you should expect apron congestion and PPR requirements tightening significantly at Biggin Hill, with FBO handling capacity stretched and slot availability reduced due to elevated private traffic serving the event.
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.
During Chelsea Flower Show week, expect increased movements at Biggin Hill with tighter apron availability and extended handling coordination times. Advance PPR and early catering orders are essential to secure slots during this peak period.
Premium daytime demand
Periods shift year to year — confirm the date with us when you order.
“Ordering catering in for London Biggin Hill Airport (BQH) was simple. Excellent communication, fresh food and on-time delivery.”
“We regularly organize flights in via London Biggin Hill Airport (BQH). Fast replies, smooth ordering and reliable catering.”
We deliver inflight catering at EGKB to all FBO operators on the field, including direct planeside handover when your handling agent confirms airside access. Coordinates are confirmed when you place your order, and our drivers liaise with ground staff to ensure smooth galley loading. See the FBOs and handling agents at London Biggin Hill Airport →
Typical lead times depend on menu complexity, passenger count and kitchen scheduling on the day you're departing. We recommend confirming your private jet catering order as early as practical, and we'll advise feasibility once we know your slot and brief.
Yes. Every private jet catering menu is built to your passenger dietary profile—vegan, gluten-free, low-sodium, allergen exclusions—with full ingredient disclosure and separate labelling. Chef Aditya Larsen reviews each request and adapts recipes, portioning and packing to keep cross-contact controlled through production and service.
High-loader capability for aviation catering at EGKB is confirmed at the time of order, subject to equipment availability and coordination with your handling agent. When approved, our team schedules delivery to align with fuelling and pre-flight timing so boarding proceeds without delay.
Contact our operations team with your departure slot, passenger count, dietary requirements and any galley constraints. We'll propose a menu, confirm pricing and timing, then coordinate production and airside delivery with your FBO and flight crew to ensure everything boards as planned.
Send your flight brief now — the London kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →