No re-plating in the galley, no last-minute supplier calls — inflight catering for EGXT in Peterborough, Cambridgeshire arrives ready to serve, with allergen sheets already printed and every tray fitted to your aircraft.
A boneless lamb shoulder, trimmed and portioned, arrives at the facility the morning of your departure. Ethan Bennett cooks it to order, times the braise against your slot, and holds it at temperature until the driver leaves for EGXT. When PPR windows narrow or slot changes compress the schedule, the production sequence adjusts and the delivery still meets the handling window you confirm. You reach him directly, the order is written back to you, and the same voice stays with the job through to handover.
Cold holding in cabin and single-oven galleys shape the structure of every menu Bennett composes. Terrines, raised pies and potted preparations remain stable across multi-leg itineraries, while braises and baked custards reheat cleanly without loss of texture. The chef selects cuts and techniques that tolerate extended hold times, ensuring dishes arrive as intended whether service occurs thirty minutes or three hours after departure.
Slot discipline shapes the departure pattern—production is timed against the movement list. When you order private jet catering, lead time is typically twenty-four hours for a full menu, shorter for crew meals and cold plates where the kitchen schedule permits. A private jet catering quote reflects the seat count, the galley fit of the aircraft type, and any dietary restrictions you document. Late changes are absorbed where the production window allows, and a single contact stays with the order from your first message to the ramp.
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No re-plating in the galley, no last-minute calls to confirm allergen details, no guessing whether the trolley will fit. Private jet catering for EGXT is prepared in a dedicated facility where your brief translates directly into what arrives airside. Cold rooms hold product at documented temperatures from receiving through dispatch. The pâtisserie post handles scratch pastry and plated desserts; garde-manger preps cold starters and canapés to your sequence. Same-day capacity means cooking is timed against your departure slot, sealed after plating, and labelled with full allergen protocol on every container. Business aviation catering built around cabin crew workflow—not around what the kitchen finds convenient.
You may order breakfast trays that travel without refrigeration, cold plates built to hold across a transatlantic leg, mains portioned for reheating in a galley oven, and crew meals on the same manifest. Each item is labelled with its allergens, its reheating instruction where relevant, and its hold time. Portioning follows the seat count you provide, and substitutions are confirmed in writing before the order is packed.
Served cold, holds four hours under refrigeration, contains fish and mustard.
Reheats in a galley convection oven, foil-lidded, twelve to fifteen minutes at medium.
Served chilled, stable for six hours, contains dairy and gluten.
Three of the dishes the RAF Wittering 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.
RAF Wittering requires all airside vehicles to hold current passes issued by station security, and our drivers carry RAF-recognised ID alongside airfield-driving permits. Catering leaves Luton in refrigerated vans that maintain two- to four-degree Celsius for cold items and ambient hold for sealed hot containers; journey time is typically ninety minutes, traffic dependent. On arrival at the airfield gate, the driver presents the delivery manifest and waits for escort or clearance to the ramp. Most private aircraft catering for jet catering at EGXT is handed to the FBO or directly to the captain at the aircraft steps, but for larger cabins—Globals, Gulfstream G650s—we arrange high-loader access where the airfield confirms availability and the handling agent books the platform. That service is never guaranteed in advance and depends on operational traffic and station priorities. Once airside, every tray is transferred under the supervision of your crew or handling staff, maintaining the cold chain from kitchen to galley without interruption.
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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.
When Wimbledon runs from late June into mid-July, Royal Ascot fills mid-June, Farnborough Airshow lands in even-year July and Chelsea Flower Show draws May arrivals, RAF Wittering's apron tightens and PPR slots book weeks ahead. Handling agents prioritise fuel and ground power, so catering deliveries queue behind essential services; high-loader availability drops as platforms serve larger aircraft first. You'll see lead times for private jet catering orders extend by twenty-four hours during these windows, and menu flexibility narrows as kitchen capacity peaks across all our routes into eastern England. If your departure falls within these periods, confirm catering as soon as your slot is approved—last-minute requests are accepted where possible, but oven space and plating stations fill early, and substitute menus may apply.
RAF Wittering operates under strict military PPR protocols year-round, with limited civilian slots even during major sporting events. Expect reduced handling availability and extended lead times for third-party ground services during peak summer operational periods.
High premium daytime demand
RAF Wittering typically maintains military operations during Farnborough Airshow periods, with limited civil handling capacity. You should confirm PPR requirements early, as apron availability tightens and slot coordination becomes essential when regional airspace experiences increased traffic.
Peak crew and delegation catering
Royal Ascot generates moderate deflection traffic through RAF Wittering, though military operations retain priority; you should expect tighter PPR coordination windows and reduced civilian slot flexibility during the event week, particularly for same-day positioning requests.
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.
RAF Wittering typically remains unaffected by Chelsea Flower Show traffic, as the active military base does not accommodate civilian charter operations. You will not experience event-related apron congestion or altered PPR protocols during this period.
Premium daytime demand
Periods shift year to year — confirm the date with us when you order.
“Ordering catering in for EGXT was simple. Excellent communication, fresh food and on-time delivery.”
“We regularly organize flights in via EGXT. Fast replies, smooth ordering and reliable catering.”
RAF Wittering is a military station with handling arranged through approved ground agents rather than civilian FBOs. We coordinate inflight catering at EGXT with your nominated handler or deliver directly to the aircraft when ramp access is confirmed and escort procedures are met. Specific arrangements depend on the airfield's daily operational posture and your handler's airside clearance.
Same-day orders are confirmed subject to kitchen capacity, staffing and the airfield's prior-permission-required schedule. We recommend placing private jet catering requests as early as your flight-planning timeline allows, particularly during event-heavy weeks when production slots fill quickly. If you need catering on short notice, contact us directly and we'll assess what the kitchen and delivery schedule can support.
Yes. Every private aircraft catering order is prepared to your specifications—gluten-free, dairy-free, vegetarian, vegan, kosher-style, halal-friendly or low-FODMAP—and labelled with ingredient lists so crew and passengers have full transparency. We handle cross-contact protocols in separate prep areas and document allergen status on each tray. Provide details when you order and we'll confirm what the kitchen can deliver for your departure.
High-loader service is available where the airfield confirms platform allocation and your handling agent books the equipment in advance. Aviation catering at EGXT for larger cabins—Globals, Lineage, G650s—benefits from loader access when ramp schedules permit, but it is never guaranteed and depends on station operational priorities and traffic. Confirm requirements when you place your order and we'll coordinate with the handler.
Send your departure time, passenger count, dietary requirements and preferred menu selections by email or phone as soon as your PPR slot is approved. We'll confirm production feasibility, delivery window and any menu adjustments based on kitchen capacity. Payment and final manifests are handled before dispatch, and our driver will coordinate airside handover with your crew or handling agent on arrival at the ramp.
Send your flight brief now — the Peterborough, Cambridgeshire kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →