When the sector runs long, private jet catering for FAB demands plating that holds, crew meals timed for second service, and cold-chain delivery to Farnborough, Hampshire that respects your departure slot.
One chef, one order, one contact through to wheels-up. Liam Laurent prepares your departure from FAB, and any change to the passenger count or the menu reaches him directly—typically up to two hours before block time, though same-day adjustments are confirmed case by case depending on the slot list. He cooks to the dietary brief you provide, labels every dish for the fourteen major allergens, and packs each service so that it holds across the sector and reheats cleanly in the galley. The delivery is timed to your pre-flight sequence, and the handover is documented at the aircraft door.
Liam Laurent brings refined culinary artistry to private aviation, crafting elevated dining experiences at altitude. With expertise spanning contemporary French techniques and international flavors, he transforms each flight into a seamless journey of exceptional taste and sophistication.
Aviation catering in Farnborough, Hampshire follows the rhythm of the airport: early-morning departures to Europe require kitchen starts before dawn, while evening flights to the Middle East and Asia mean late-afternoon staging and delivery windows that overlap with the last commercial slots. Weekend charters—often tied to sporting or social events—cluster on Friday evening and Monday morning, so production scales up midweek to handle the volume. We synchronise our delivery runs with fuel trucks and line-maintenance checks, briefing crews on oven capacity by aircraft type and explaining which items can sit at cabin temperature and which must stay refrigerated until the seat-belt sign is off. During air-show and event weeks, handling agents queue aircraft for sequential departure, and we adjust order cut-offs to match the tighter apron choreography. That operational cadence, specific to business aviation catering at Farnborough Airport, ensures your galley is stocked, labelled and ready before push-back.
.jpeg&w=3840&q=75&dpl=dpl_Fv5du6GTgexfv6YnNuonPe6KCUdJ)
When the sector runs eight hours or more, your inflight catering at FAB is prepared with reheating and hold-time in mind. The kitchen preparing your order uses dedicated cold rooms and sealed containers that maintain temperature integrity throughout extended cruise. Dishes are plated, sealed immediately after assembly, and packed with documented cold-chain control. For long-haul private aviation catering, the team plans second-service timing, crew meal rotation, and service intervals that align with your flight profile. Garde-manger and pâtisserie posts work to same-day schedules, with allergen protocols recorded on every label.
Our private jet catering menu for departures from FAB includes hot breakfast, cold platters for long-haul legs, galley-ready mains with reheat notes, crew meals on the same order, individual portioning and allergen labels. Whether you need private jet food for a quick turnaround or a multi-course private jet catering menu for an intercontinental sector, jet catering at FAB is built around your flight plan and cabin configuration.
Served cold, holds six hours under refrigeration, contains fish and may contain celery.
Reheats in a convection oven at 160°C for twelve minutes, contains celery and sulphites.
Served at cabin temperature, holds eight hours, contains gluten, eggs, and milk.
Three of the dishes the Farnborough 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.
Each order closes two hours before block time—enough margin to absorb a menu change, a passenger count revision, or a slot adjustment without restarting the run. Badged drivers deliver in temperature-controlled vehicles to your FBO or ramp-side at the aircraft door, timed to your pre-flight checks. VIP flight catering and charter flight catering travel on the same airside transfer, and high loader capability is confirmed at the time of order where available for galley doors at height. The handover is direct, documented, and aligned with your departure sequence at FAB.
.jpeg&w=3840&q=75&dpl=dpl_Fv5du6GTgexfv6YnNuonPe6KCUdJ)
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.
Mid-June brings Royal Ascot, late May the Chelsea Flower Show, and late June to mid-July sees Wimbledon—each event tightens PPR slots and fills the apron with back-to-back arrivals. In even-year July, the Farnborough Airshow saturates the field entirely: you'll need to lock your order and delivery window days ahead, confirm high-loader availability early if your aircraft requires it, and expect extended ground times as handling agents sequence departures. During these weeks we scale kitchen capacity, add delivery runs and maintain close contact with your flight crew so that private jet catering reaches the galley on time despite the density on the ramp.
During the Farnborough Airshow, you should expect severe apron congestion, mandatory PPR, restricted slot availability, and extended handling times as the airport operates at maximum capacity with limited FBO access throughout the event week.
Peak crew and delegation catering
During Wimbledon, you should expect significantly tightened slot availability and mandatory PPR at Farnborough, with FBO apron capacity stretched and handling teams operating at peak load throughout the tournament fortnight.
High premium daytime demand
Royal Ascot generates significant traffic at Farnborough, with apron congestion, advance PPR requirements, and extended FBO handling times typical throughout the week. You should confirm slot availability and ground services well ahead of your arrival.
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.
Chelsea Flower Show week typically drives elevated PPR demand and tighter slot availability at Farnborough, with increased apron congestion and extended handler lead times as corporate movements peak for the event.
Premium daytime demand
Periods shift year to year — confirm the date with us when you order.
“Ordering catering in for Farnborough Airport (FAB) was simple. Excellent communication, fresh food and on-time delivery.”
“We regularly organize flights in via EGLF. Fast replies, smooth ordering and reliable catering.”
We deliver inflight catering at EGLF to Farnborough Airport Limited, Harrods Aviation and Signature Flight Support. Our drivers coordinate with the handling agent named on your flight plan and confirm airside access before departure. If you're using a different handler, let us know at the time of order so we can arrange the handover. See the FBOs and handling agents at Farnborough Airport →
We can typically accept same-day orders when the slot is confirmed early and the kitchen has capacity. Lead time depends on menu complexity, aircraft type and apron traffic that day. For guaranteed availability, especially during event weeks or air-show periods, we recommend placing your order twenty-four hours in advance.
Yes. We label every dish with full ingredient lists and allergen flags—gluten, dairy, nuts, shellfish, sulphites—and can prepare vegan, kosher-style or low-FODMAP menus when you provide details at the time of order. If a passenger has a severe allergy, let us know so we can isolate prep surfaces and packaging.
High-loader capability for aviation catering at EGLF is available where the ramp confirms equipment at the time of order. We cannot guarantee it in advance, but when it is confirmed we pack tall galley carts and bulk items to match. Your handling agent will notify us if the loader is scheduled for your slot.
Send your flight details—departure time, aircraft type, passenger count, dietary notes—by email or phone. We'll propose a menu, confirm pricing and delivery slot, then produce and deliver airside to your FBO or directly to the aircraft. For recurring trips, we can set up standing orders that adjust week by week as your schedule changes.
Send your flight brief now — the Farnborough, Hampshire kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →