Individual trays, galley-ready platters, and portioning adapted to cabin layout: inflight catering for CBG respects what your aircraft can actually serve, prepared in a dedicated kitchen and delivered airside to Cambridge, Cambridgeshire.
Your cabin crew no longer guesses at galley fit or checks allergen lists by hand. Chef Aditya Larsen prepares every order for Cambridge City Airport, answers directly, and adjusts menus to what your galley can do. He writes dishes that reheat cleanly at the temperatures your oven reaches, portions to the seat count you give, and labels every item for hold time and allergens. If a passenger restriction arrives late, he replates and re-labels without handing the task back to the crew. One kitchen, one contact, one standard from brief to boarding.
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 do not chase suppliers or re-plate in the galley. To order private jet catering for a departure from Cambridge City Airport, send your passenger count, departure slot, and any allergen or dietary restrictions; you will receive a private jet catering quote within two hours. Lead time is typically twenty-four hours for a full menu, twelve for simpler orders, and six where the kitchen holds stock. Late changes are absorbed where production has not yet started. Dishes are portioned per seat, labelled for oven temperature and hold time, and fitted to the galley and refrigeration capacity of your aircraft type.
Individual trays fitted to narrow-aisle cabins and family-style platters for wide-body layouts define private aviation catering at Cambridge City Airport (CBG, EGSC). The kitchen preparing your order portions each dish according to seat count and trolley capacity, adapting format to what your cabin can physically accommodate. Cold rooms hold mise en place until cooking is timed against your departure slot; pâtisserie and garde-manger posts work in parallel to meet same-day turnaround. Every tray is sealed after plating, then moved under cold-chain control with documented allergen protocol on each label. For Cambridge, Cambridgeshire operations, inflight catering is formatted to the aircraft, not to a template—portioning per passenger, delivered airside within your schedule.
You can order breakfast trays, cold plates that hold across a four-hour sector, mains that reheat in a galley oven set to 160–180 °C, and crew meals on the same order. Each item is labelled for allergens, reheating instructions, and hold time. Portioning is set to your passenger count, and packaging is sized to the galley and refrigeration limits of your aircraft type. Vegetarian, vegan, gluten-free, and dairy-free options are prepared in the same kitchen, using separate boards and utensils.
Served cold, holds four hours under refrigeration, contains fish and dairy.
Reheats in a galley oven at 160°C for eighteen minutes, portioned per seat.
Served chilled, holds six hours, contains dairy and gluten.
Three of the dishes the Cambridge City 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.
CBG departures are served by badged drivers in temperature-controlled vehicles, delivering directly to your FBO or ramp-side at the aircraft door. VIP flight catering and charter flight catering are both handled on the same airside run, packed to the brief you set. For larger cabins, high loader access is confirmed at the time of order, where available. Cold chain is maintained door to door, and handover is timed to your fuelling and pre-flight checks. The handling agent you nominate receives one delivery, one contact, one invoice.
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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.
From late May through mid-July, Cambridge City Airport handles increased charter volume driven by Chelsea Flower Show, Royal Ascot, Wimbledon and Farnborough Airshow in even-year summers. Apron capacity tightens, PPR slots are allocated weeks in advance, and high-loader availability becomes contested. You'll need to place private jet catering orders earlier than usual—ideally 48 hours before departure—and confirm delivery windows with your handling agent as soon as your slot is locked. During these weeks, our kitchen increases production capacity and stages multiple delivery runs to manage overlapping take-off times without compromising cold chain or service quality for your passengers.
During Farnborough Airshow weeks, Cambridge City Airport experiences increased positioning and diversion traffic, with tighter apron availability and stricter PPR requirements. You should expect extended handling coordination times and confirm all slots well in advance.
Peak crew and delegation catering
During Wimbledon, you should expect increased PPR requirements and tighter slot availability at Cambridge as operators position aircraft closer to the tournament venue, with apron congestion peaking mid-event when demand for same-day turnarounds rises sharply.
High premium daytime demand
During Royal Ascot week, you should expect heightened PPR requirements and tighter slot availability at Cambridge City Airport, with apron congestion and extended handling times as regional traffic redistributes from saturated platforms closer to 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 heightened slot restrictions and mandatory PPR at Cambridge City Airport, with apron congestion and extended handling coordination times due to increased corporate and VIP movements into the region.
Premium daytime demand
Periods shift year to year — confirm the date with us when you order.
“Ordering catering in for CBG / EGSC was simple. Excellent communication, fresh food and on-time delivery.”
“We regularly organize flights in via EGSC. Fast replies, smooth ordering and reliable catering.”
We deliver inflight catering at EGSC to any FBO or handling agent with airside access, as well as direct to aircraft when apron layout and ground crew coordination allow. Confirm the service provider when you place your order, and we'll coordinate the handover with their operations team. See the FBOs and handling agents at Cambridge City Airport →
Same-day orders are considered when kitchen capacity and ingredient availability align, with confirmation given as soon as we review the brief. For guaranteed execution, we recommend placing private jet catering requests the evening before your departure from Cambridge City Airport.
Yes. Every private jet catering order is labelled with allergen information, and we prepare vegan, gluten-free, low-sodium and other controlled menus using separate equipment. Provide dietary details when you brief the flight, and we'll confirm feasibility and any ingredient substitutions required.
High-loader capability for aviation catering at EGSC is confirmed at the time of order, depending on equipment availability and apron access. For aircraft with over-wing or rear galley doors, we coordinate with ground handling to ensure safe, efficient loading on the day of departure.
Send your brief with passenger count, dietary requirements, departure time and aircraft type. We'll confirm menu options, delivery logistics and any special requests, then coordinate directly with your handling agent or FBO to ensure planeside or galley handover aligns with your pre-flight schedule.
Send your flight brief now — the Cambridge, Cambridgeshire kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →