Delivered airside to your FBO or handling agent at London City Airport, private jet catering for LCY arrives badged, timed to your pre-flight sequence, and handed over at the aircraft door or desk you specify.
LCY departures are handled by Chef Aditya Larsen, who portions each order to the seat count you confirm and matches the service format to what your galley can hold. Trays for a light jet, platters for a mid-size cabin, family-style service for a long-range aircraft—the packing adapts. He answers directly when the schedule tightens or a passenger restriction comes in late, and the same kitchen that cooks the main cabin also prepares crew meals on the same production run.
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.
The FBO coordinates airside access and confirms the handover point—at their desk or directly at the aircraft door—against your fuelling and pre-flight checks. When you order private jet catering, state your departure slot and any galley constraints; the lead time is typically twenty-four hours, though shorter windows are reviewed case by case. A private jet catering quote reflects what you specify: passenger count, dietary requirements, and whether crew meals travel on the same delivery. Changes absorbed up to six hours before departure where production allows.
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Coordinated handover at LCY ensures your inflight catering reaches the aircraft door on your schedule. The kitchen preparing your order works to same-day departure slots, with cold rooms dedicated to private aviation catering and documented allergen protocols on every label. Cooking is timed against your pre-flight sequence; dishes are sealed after plating and delivered airside under full cold-chain control. Your handling agent or FBO receives the delivery with badged access, meeting the timing you've confirmed. Pâtisserie, garde-manger, and hot galley posts operate in temperature-controlled facilities, and each order carries traceability from production through to handover.
Breakfast trays for an early departure from London City Airport, cold plates that hold across a transatlantic leg, mains that reheat in a standard galley oven, crew meals on the same order. Every item carries literal allergen labelling, portioning matches the seat count you confirm, and the packing separates what serves hot from what serves cold. The menu adapts to what the galley can do and what the schedule allows.
Served cold, holds six hours under refrigeration, contains fish, milk, and gluten.
Reheats in a convection oven, portioned per seat, ready in twelve minutes at 160°C.
Served chilled, travels well, contains milk, eggs, and gluten.
Three of the dishes the London 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.
Eighteen passengers, three crew meals, one delivery. VIP flight catering and charter flight catering for departures from LCY are prepared in the same kitchen, packed in temperature-controlled containers, and delivered airside by badged drivers. Handover happens at your FBO or rampside at the aircraft door, timed to your slot. For larger cabins, high loader access is confirmed at the time of order where available. Cold chain is maintained door to door, and the crew receives the load with a packing list that matches the galley inventory you approved.
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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.
Late May through mid-July brings overlapping demand: Chelsea Flower Show in late May, Royal Ascot in mid-June, Wimbledon from late June and Farnborough Airshow in even-year July. These weeks tighten the apron, compress PPR windows and fill the FBO calendar with repositioning flights and VIP shuttles. You'll need to place private jet catering orders earlier than usual—sometimes a full day ahead—and confirm high-loader availability before you brief the crew, because equipment and stand access become contested resources. Slot coordination matters more, and every delivery must hit a narrower window to avoid delaying your departure or the aircraft queued behind you.
Wimbledon drives significant private traffic through LCY, tightening slot availability and extending handling turnaround times. Expect stricter PPR enforcement and limited apron parking during the tournament fortnight; coordinate arrival windows early with your handling agent.
High premium daytime demand
During Farnborough Airshow weeks, expect increased positioning traffic through London City, with tighter slot coordination and elevated handling demand. Plan earlier PPR requests and confirm apron availability well in advance to avoid delays.
Peak crew and delegation catering
Expect heightened PPR requirements and reduced slot availability during the show week as corporate and VIP movements increase significantly. Coordinate handling requests early; apron congestion and extended ground times are likely throughout the period.
Premium daytime demand
Royal Ascot generates limited direct impact at London City Airport as racegoers typically use closer airfields. You may however encounter increased PPR requirements and tighter handling slots during the week due to elevated London-wide executive aviation activity.
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.
Periods shift year to year — confirm the date with us when you order.
“Ordering catering in for LCY / EGLC was simple. Excellent communication, fresh food and on-time delivery.”
“We regularly organize flights in via London City Airport (LCY). Fast replies, smooth ordering and reliable catering.”
We deliver to the handling agents and FBO facilities operating airside at London City Airport, coordinating each handover with your nominated ground handler. Your inflight catering at EGLC can also be delivered directly to the aircraft stand when the apron schedule and handling agent confirm planeside access. See the FBOs and handling agents at London City Airport →
Lead time depends on the menu, the departure slot and current kitchen capacity. For cold service or items already in prep, same-day orders are often workable if the request reaches us early enough to clear production, pack-out and airside transit. Hot menus and complex dietary briefs typically require more notice. We confirm feasibility as soon as you send the flight details.
Yes. We prepare gluten-free, dairy-free, vegan, kosher-style and other controlled menus, with every tray labelled for the fourteen major allergens. Ingredients are documented, substitutions are flagged and cross-contact protocols are applied in the kitchen. If the request is complex or the notice short, we'll tell you what's achievable for your departure rather than promise what we can't deliver safely.
High-loader capability is available for larger aircraft where the FBO or handling agent confirms equipment access at the time of order. Because London City's apron is tightly controlled and stand assignments shift, we verify loader availability with your ground handler before committing. Aviation catering at EGLC for wide-body or tall-cabin aircraft is managed case by case, never assumed.
Send your departure time, passenger count, any dietary requirements and galley limitations to our operations team. We'll confirm menu options, delivery timing and any apron or slot constraints specific to your handling agent, then coordinate directly with the FBO to ensure your business aviation catering is onboard before pushback.
Send your flight brief now — the London kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →